Manager Food Service

ARIF MEHMOOD

**** ********* ******, **********, ** 94588. 408-***-****, *********@*****.***

Director Of Operations, 18+ years’ experience in food service. 12 Years Continued Growth in Corporate Dining. Keeping calm in adverse situations, problem solving, and closing the loop are my strengths. Regional Director Of Operations, Wolfgang Puck Catering, CA 07/2019-Present

● Establishing new business interests. Establishing RFP for potential Clients.

● Oversee P&L, budgeting for all of my accounts.

● Maintain, establish a relationship with Unit leads and Clients.

● Work with the unit level Managers & Executive Chefs regularly.

● Coordinate, establish new programs.

● Leadership in financial accountability.

● Utilizing new market trends in corporate dining.

● Experience with state, local and federal regulatory agencies. District Chef, Wolfgang Puck Catering, CA 03/2018-06/2019

● Managing the company’s business interests in the Bay Area.

● Primary focus on retention and menu development.

● Collaborate with the sales team to successfully execute marketing meets.

● Roll out new culinary programs.

● Supporting multiple corporate dining accounts.

● Teaching training and mentoring chefs.

● Help Chefs manage and control expenditures

● Teach Chefs how to plan and execute better menus, tailored to each unit

● Guide Chefs on how to manage inventory

● Communicate with the team about new company strategies for improving customer service

● Provide training to all Culinary teams to assure consistent high quality food. Executive Chef, Wolfgang Puck Catering, CA 02/2013-03/2018

● Overseeing kitchen and front of the house operations

● Menu planning and incorporate latest market trends.

● Train kitchen staff in safe handling of kitchen equipment.

● Communicate with client and company representatives.

● Started staff development and training programs.

● Retain a great team of 22+ employees.

● High success rate in grooming employees and promoting from within. Executive Specialty Chef, Gukenheimer Inc., CA 04/2009-01/2013

● Menu planning and execution : Plan different monthly menus for clients based on the demographics, demand and facilities. Keeping in mind the goal and direction of Guckenheimer and at the same time requirement of each individual company / client. Maintaining the delicate balance between food cost management and providing a unique dining experience.

ARIF MEHMOOD

7325 Tulipwood Circle, Pleasanton, CA 94588. 408-***-****, *********@*****.***

● Special event planning: Planning and executing company wide special events and diversity days on a regular basis. Producing creative and eclectic menu items. Bringing forth local produce and marrying it with subtle, but traditional Indian spices.

● Staffing and training: Utilizing unique skill sets of staff at different positions, in various locations. High levels of man management and flexibility. Training classes for employees and corporate clients.

● Specialty Programs: Part of the unique “Look who is cooking in our kitchens” program. In the process of setting standards for International foods in corporate cafes, keeping in mind a multicultural presence.

● Food and kitchen safety: “Serve safe”. Re-certified. Adhere to all health departments, ADA and OSHA regulations.

● Customer Interaction, growth and development : In six months increased productivity from twelve to twenty two accounts. Positive feedback from all customers. Chef, Apple Computers, CA 07/2008-04/2009

● Creative Menu Development : Responsible for planning and execution of daily food production. Worked closely and reported to the executive chef. Assumed responsibilities of the kitchen operations in the absence of the executive chef. Wrote and executed innovative international menus, utilizing seasonal produce.

● Special Event Planning: Planning and executing, bi- weekly company parties of 5000 or more including menu planning, procurement, layout and execution

● Specialty Cuisine and Innovation: Displayed creativity and enthusiasm for quality international foods, using local and sustainable produce, with a low carbon footprint. Produced quality food for a very high turnover café.

● Cost Containment and reduction: Able to produce high quality and high quantity food with minimal wastage and maintain low, controlled food costs. Helped monitor kitchen payroll. Coded invoices, updated inventory prices and controlled purchases

● Food and kitchen safety : Have full understanding and knowledge of food safety laws, adhere to all health department, OSHA and ADA regulations. Supervised, trained and maintained Time and Temperature Log and accurate labeling, dating and rotating of all products, and trained the kitchen staff to implement the same. Reported any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager. Trained kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Participated in Apple’s recycling, composting and sustainable waste management systems.

● Staff Leadership and training: Assigning and delegating the work of the food service personnel including the training of the kitchen staff in food preparation, use of specialty equipment, customer service, food presentation, kitchen safety and sanitation. . Lead by example in working practice and presentation. Supervised the adherence to proper kitchen uniform standards following the employee handbook and established account guidelines.

● Overall Management : Met all timelines for preparations and ordering. Supervised the proper garnishing and presentation of food. Continuously tested and updated menu ideas and concepts to keep up with new trends. Area Manager, Amber-India, CA 05/02-06/08

● Customer relations : Responsibilities include ensuring that customers are greeted promptly when entering the facility and provided seating and service as soon as possible. Responding to customer complaints and problems in a prompt, professional manner. Offering appropriate accommodations or resolutions for customers to keep them satisfied with the restaurant. Training staff and managers on customer service and methods to resolve conflicts with patrons in a polite and respectful manner. Assisting in solving problems within the facility with regards to customer service or satisfaction. This includes troubleshooting issues between the various types of staff.

ARIF MEHMOOD

7325 Tulipwood Circle, Pleasanton, CA 94588. 408-***-****, *********@*****.***

● Supervision: Responsible for managing all staff and staffing levels, including scheduling and training of Front of the House staff in all the Bay area locations.

● Operations Management: Involved in all stages of planning, design and hiring. Organized "meet the Chef" workshops in San Jose to market the new restaurant. Have standardized and indexed menus, and arranged trade tests. Responsible for quality check of raw materials. Helped open a new 6500 sq. ft. branch of Amber at Santana Row, an upscale shopping complex, with an initial investment of 7.5 million dollars.

● Fiscal Management: Increased revenue, from lunches in six months, by introducing new dishes and using innovative marketing strategies at the Mountain View location. Responsible for monthly budget Actuals & Projection, and the annual budget company wide. Also responsible for food cost control. General Manager, Gourmet India, MA, 02/00-04/02

● Operations & Fiscal Management : Helped open the new 5,000 sq. ft. restaurant in April 2000. Responsible for menu design, decor and obtaining permits from the City Offices. In charge of all operations including purchasing, marketing and payroll. Doubled the revenue in one year. Awarded the Best Indian Restaurant award by Boston Herald in 2002.

Fellowship/Maître D, Johnson & Wales University, RI 06/99-01/00

● Teaching & Event Management : Started as a Teaching Assistant; promoted to the position of Fellow/ Maitre D, because of excellent feedback from guests, colleagues and directors. Trained a new group of seven to eight student interns every two weeks in service procedures and event management skills. Organized and set up large scale events of over 1000 people for weddings, trade shows, and special functions like Thanksgiving and Mothers Day. Chef De Partie, Taj Residency Hotel. India 05/95-04/99

● Operations Management : Worked as chef in-charge for a 205 room Business Hotel belonging to Indian Hotel Company Ltd. Responsible for cooking in the Indian section, requisitioning, cost control, scheduling, staffing, employee evaluation and planning special menus with guests for weddings and other events. Standardized the continental menu at the banquet kitchen.

Summer Training, Taj West End Hotel, India 05/94-07/94 Trained in the Thai Kitchen of the best Thai restaurant in India called Paradise Island. Industrial Exposure, Taj Mahal Hotel, India 03/93-08/93

● Occupational Practical Training : Worked in front desk, housekeeping, Food & Beverage service and food production of a 185 room luxury hotel. Specialized in the Soups and Continental section for one month. Worked with the Front Desk Manager on a project for feasibility and strategic planning for a Cyber Cafe' in the Hotel. EDUCATION:

B.S. Hotel Restaurant Management, Johnson & Wales University, RI 11/00 A.S. Hotel Restaurant Management, Johnson & Wales University, RI 08/99 Diploma, Hotel Management, Catering Technology & Applied Nutrition, India 04/95 OTHER

● Certification: Servsafe Manager, LLN Compass Leadership Program, Envision Program at Eurest Dining, Microsoft, Seattle.

● Computer Skills : Microsoft Office Suite (Word, Excel, PowerPoint, Access) Mac

● Languages: Proficient in various South Asian languages including Urdu, Hindi and Kashmiri. Can communicate in Spanish.

ARIF MEHMOOD

7325 Tulipwood Circle, Pleasanton, CA 94588. 408-***-****, *********@*****.***

● Strengths: Written and Verbal Communication, Project Management, Organization, Problem Solving, Interpersonal Skills

HONORS & AWARDS

Chef Of The Year Wolfgang Puck, Compass Night Of Stars 06/16 Chef of the Year, Guckenheimer Inc. 12/12

Student Employee of the month at The Johnson & Wales Inn 07/99 Prepared a meal for the Prime Minister of India at the Prime Ministerial Residence. 04/99 Quality Value Award at Taj residency for Best Business class Hotel 08/98

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