IMRAN SHAIK

• Oversaw daily operations to ensure exceptional customer service and satisfaction.
• Developed staff training programs to enhance team performance and service efficiency.
• Implemented inventory management systems to optimize stock levels and reduce waste.
• Analyzed sales data to identify trends and adjust menu offerings accordingly.
• Fostered a positive work environment through effective communication and team-building activities.
• Directed daily café operations to ensure seamless workflow across front-of-house and back-of-house areas.
• Established a welcoming atmosphere, maintaining high standards of cleanliness and presentation throughout the cafe.
• Grew cafe sales by effectively marketing business and improving customer relations strategies.
• Managed display products effectively to achieve consistent sales with minimal waste.
• Optimized supplier relationships to secure best prices for high-quality ingredients, positively impacting margins.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Purchased food and cultivated strong vendor relationships.
• Developed unique events and special promotions to drive sales.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maximized quality assurance by completing frequent line checks.
• Barista skills

• Developed and executed seasonal menus utilizing fresh, local ingredients.
• Supervised kitchen staff, ensuring adherence to food safety protocols and quality standards.
• Trained junior chefs on culinary techniques and kitchen best practices for optimal performance.
• Streamlined food preparation processes, increasing kitchen efficiency during peak service hours.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
• Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
• Reduced food waste significantly, introducing composting program and revising portion sizes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Managed daily operations to ensure a high level of efficiency, consistency, and quality in

Oversaw food preparation and service operations to enhance customer satisfaction. Coordinated with staff to ensure efficient service delivery and adherence to quality standards. Fostered a collaborative environment to improve team performance and service outcomes.

Carefully interviewed, selected, trained, and supervised staff.

Met, greeted, and encouraged feedback from customers and used feedback to implement

positive changes within restaurant.

Reconciled cash and credit card transactions to maintain accurate records.

Conducted performance evaluations for staff members, identifying areas of improvement

while recognizing outstanding achievements as well.

Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved

parties.

Implemented and maintained rigorous adherence to food safety regulations and sanitation standards to ensure operational integrity.

Supervised and trained staff in customer service, food handling, and safety protocols.

Developed strategies for improved operational efficiency and customer satisfaction.

Addressed customer complaints with professionalism to foster positive relationships.

guests.

Conducted weekly team meetings to discuss performance issues and provide feedback.

Managed day-to-day operations of restaurant, including scheduling, budgeting, and

inventory control.

Optimized profits by controlling food, beverage and labor costs.

Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Explained goals and expectations required of trainees.

• Managed daily operations to ensure seamless service and customer satisfaction.
• Facilitated training and mentorship programs to elevate staff performance and foster teamwork.
• Developed and implemented inventory management procedures to minimize waste.
• Oversaw compliance with health and safety regulations in restaurant operations.
• Implemented marketing initiatives to increase brand visibility and attract new customers.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.