Saif Yusuf Khan

• Hired, Scheduled, Trained and coordinated the work of 50 plus food and beverage personnel.
• Developed and expanded the concept by spearheading and launching two new branches and managed the Central kitchen for the same.
• Managed finances such as payroll, purchasing and budget.
• Developed initiatives to build sales, profitability and guest counts.
• Responsible for the physical/aesthetic maintenance of the kitchen and cafes.
• Managed F&B budgets and Costs.
• Improved operational procedures for the Central kitchen to improve quality and service.
• Maintained and implemented standards of quality in all food and beverage operations.
• Carried out supervisory responsibilities following policies and procedures.
• Ensures that the cafes operate efficiently and effectively within the operational guidelines.
• Ensured all safety, security and procedures are followed to ensure health and safety of employees and guests.
• Ensured established standards of food safety and sanitation are maintained and improved.

• Directly responsible for managing 65+ staff, with complete focus on operations, service, menu, restaurant environment, cleanliness and internal marketing units at all units.
• Provide leadership to and coaching to; recruit, hire, train, educate and motivate restaurant management staff to maximize goals and objectives.
• Identify training needs of all branch managers and staff.
• Lead, Oversee and develop a great team with training for the entire department.
• Develop, recommend and participate in the formation and administration of all company policies and procedures. Aid the development of long range goals with the help of development.
• Analyze past, present and future company performance against company standards. Formulate a plan to meet the standards if necessary.
• Ensure that overall company financial targets are met including cost of goods, labor and all other controllable expenses.
• Demonstrate effective project management, communication and follow up skills at all times.
• Analyze menu, cost of items, price of items and movement to ensure we have the most profitable product mix.
• Develop/create quality control measures as needed. Responsible for maintainence and continual improvement of them.
• Meet growth plan objectives with company deadlines and objectives.
• Utilize data-driven decision making to understand the performance of experiments to ensure the highest return on investment projects are being prioritized.
• Utilize dashboards to monitor business and operational impact of new policies and features.
• Regularly monitor expenses and curtail the department's spending if necessary to keep the division on budget.
• Partner across all departments in an effort to support the team in consistent execution of all systems and processes to deliver all products and services as per Memes Curry brand standards.

• Directly responsible for multi unit stores including managing 50+ staff, hiring and training them, creating on-going training and performance feedback for all staff.
• Responsible for enabling the best practices for the business working closely with kitchen staff, service staff and host staff.
• Responsible for overall business functions of all restaurants including ordering, financial planning, supervising employees, maintaining sanitation standards in kitchen and service areas of restaurants and monitoring safety.
• Proposed marketing strategies that would create greater value and promote demand.
• Analyzed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls.
• Ensured accurate levels and quality of all perishable inventory.
• Working closely with Human resource team and organizing the payroll and accounting process.
• Responsible for liaising with department heads to ensure that each is working in harmony toward production goals, while also meeting quality standards.
• Dealing with customer service issues that directly relate to product or equipment quality.
• Supervising supply chain and inventory of all restaurants to effectively utilize resources and minimize wastage.
• Working with the central kitchen to ensure best quality products is provided to guests while ensuring the cost is minimum to ensure peak efficiency outputs.
• Regularly monitor expenses and curtail the department's spending if necessary to keep the division on budget.
• Responsible for facilities management including all equipment’s and maintenance of all restaurants.
• Assist in responding to and investigating elevated guest inquiries and or concerns.
• Promote positive employee relations including effective delegation of duties and fostering high staff morale.
• Keep current on all Standard Operating Procedures and be able to effectively communicate them to team members.
• Utilize data-driven decision making to understand the performance of experiments to ensure the highest return on investment projects are being prioritized.
• Utilize dashboards to monitor business and operational impact of new policies and features.
• Partner across all departments in an effort to support the team in consistent execution of all systems and processes to deliver all products and services to Lofat brand standards.
• Supervising and scheduling 35 + drivers along with the logistics supervisor to ensure efficiency in daily operations.
• Working closely with Talabat, Carriage, Deliveroo account managers to ensure maximum benefit and utilize data provided to improve weakness and improve basket size and low sales areas.

• Responsible for recruiting, training and supervising staff.
• Managed and executed all tasks as per budget and executing as per priorities.
• Ensuring compliance with licensing, hygiene and health and safety as per legislation/guidelines and policies.
• Worked closely with the chef to develop new items and ensured recipe and method is as per company policy. Developed a new menu and gave inputs on design and items in the menu.
• Promoting and Marketing the business.
• Supervised purchases, coordinated with suppliers and overlooked supplies and stock levels on a weekly basis and conducted monthly Food stock reports.
• Prepared and presented staff/sales reports to the concerned department.
• Liaising with customers, employees, suppliers and sales team and briefing them.
• Handled all paperwork and administrative duties as per policies.
• Making regular improvements to the running business and improvement of the restaurant.
• Arranged Catering events and parties for guests and supervised all catering events. Trained staff on handling caterings, set up, service and dealt with guests to provide them great service.
• Supervised 5+ drivers for deliveries and kept track of all issues at hand resolving them at the earliest.
• Regularly updated pricing and sourcing of special ingredients in the market and updated it in the system.
• Ensured all food items are fresh and did thorough checks in the kitchen for expiry and freshness of all consumable items.
• Did research and upgraded the packaging of food items which included sourcing various sized containers and carry bag designs.
• Kept statistical and financial records to assess profitability and advice the General Manager of the same.
• Worked closely with the chef to ration and minimalize wastage and discarding of consumables.
• Ensured all food is checked on portion size, weight and proper packaging before leaving the restaurant daily.
• Greeting and advising customers; handling enquiries and customer complaints.
• Ensured all food safety procedures and strictly adhered to sanitary regulations.
• Implement appropriate strategies to resolve adverse trends and improve sales.
• Follow company policies and procedures for handling cash, property, products and equipment.

• Responsible for planning, preparing, scheduling and reviewing contracts depending on the requirements and project location within budget.
• Managed all required paper work associated with contracts of various artistes, technical staff and various associated companies as per project needs.
• Administered project budget and made sure all functions are executed within expected timeframes.
• Worked closely with project manager and coordinators to ensure all deadlines and time-frames are achieved in each phase of projects.
• Utilized people management skills to facilitate clear communication in relation to required goals, responsibilities, performance of team and feedback of clients.
• Scheduled project dates with vendors to provide operational assistance from inception to finalization of project.
• Co-ordinated the advertising campaign and special events for marketing the project.
• Created client database which served as an important source of information for circulating correspondences.
• Interacted daily with clients for receipt of payment, contract signing and attending to their issues and concerns.
• Ensured that all concerned parties sign all agreements in a timely manner.
• Arranged new office and accommodation for business partners, technical team and other staff.
• Responsible for monitoring the cost commitment log and checks, presenting expense incurred and still pending.
• Organised paperwork for expense reports and making sure all documents are complete before routing for approval from concerned departments.
• Responsible for Staff catering, accommodation and transport arrangement and management.

• Work varied shift schedule including lunch and dinner shifts, opening and closing the restaurant
• Oversee inventory control, ordering, food sanitation and quality control of food products.
• Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
• Supervised the preventative maintenance and upkeep of equipment, and facility.
• Supervised the overall performance of food service facility and kitchen operations.
• Maintained contact with kitchen staff, management and customers' concerns were addressed.
• Hired, trained, and supervised food service and delivery staff.
• Utilized computers and point of sale to track orders, manage inventory, and process payments.
• Accurately identified special ingredients and cooking method employed, and advised on selection.
• Itemized and totaled customer orders at checkout counter, and accepted payment.
• Provided guests with a pleasant experience and quality service.
• Provided excellent customer service. Developed repeat business by establishing lasting relationships with guests.