General Manager Assistant

Farhad Barak

Washington, DC *****

202-***-**** *******@*****.***

EXPERIENCE:

North Italia - Washington, DC 09/20 – 09/24

Assistant General Manager

5M+ annual sales volume.

Led a team of 55+ team members and managers.

Built and led a high-performing team focused on hospitality and culinary excellence, nurturing top talent to drive business growth.

Ensured restaurant guest and staff safety by implementing food and restaurant safety standards.

Coached, trained, developed, and counseled team members on mystery shops, service standards, room inspections, and discipline.

Conducted employee interviews and established hiring and training processes and protocols.

Efficiently controlled labor costs by creating streamlined employee schedules - Exceeded company labor cost expectations below 25%.

Managed a comprehensive rotating cocktail program, providing thorough staff beverage training.

Served as the direct liaison for high-profile celebrity and VIP guests and members.

Successfully increased restaurant sales through delivering quality food and exceptional customer service.

Oversaw operations of the flagship restaurant for an internationally renowned, fun, fast-paced, and entertaining eatery.

Inventory and order control - Exceeded company food cost expectations below 28% and beverage cost below 18%.

Momofuku - Washington, DC 03/18 – 07/20

Assistant General Manager

6M+ annual sales volume

Spearheaded training initiatives for newly promoted and recently hired managers, enhancing staff productivity and workflows.

Directed comprehensive business operations, demonstrating exceptional problem-solving skills to achieve company objectives and overarching principles.

Analyzed sales and labor numbers daily, showcasing decisive forecasting skills for effective daily operations.

Established and strengthened area partnerships, unlocking new revenue channels, and increasing public awareness.

Cultivated a performance-based culture centered on individual accountability, goal attainment, and team achievement.

Maintained and developed strong guest relationships, resulting in repeat business and ongoing support.

Oversaw day-to-day activities for the front and back of the house, including scheduling, menu changes, and updating the P.O.S. system.

Morton’s Steak House - Washington, DC 01/13 – 03/18 Restaurant Manager

6M+ annual sales volume.

Established a high-performing team dedicated to business success, focusing on hospitality, culinary excellence, and talent development.

Fostered a best-in-class culture by leading with a people-first mentality, inspiring the team to excel.

Successfully achieved financial objectives through forecasting, adjusting labor expenditures, implementing portion controls, budget preparation, and variance analysis.

Provided comprehensive oversight of finance and accounting functions, managing accounts receivable, accounts payable, petty cash, payroll, budgeting, and forecasting.

Ensured exceptional customer service that consistently exceeded company standards.

Led hiring, onboarding, training, and development initiatives for sustained team excellence. U.S. Army – Department of Defence 2019 – 2012

Liaison Officer

Stationed at various bases across states, contributing to effectively coordinating military activities.

Deployed to Kuwait and Afghanistan between 2010 and 2012, serving as a liaison between different military forces to facilitate seamless communication and collaboration.

Demonstrated a high level of professionalism and adaptability in navigating diverse and dynamic operational environments.

Played a crucial role in fostering inter-force relationships and ensuring cohesive cooperation to achieve mission objectives.

Jeferson Hotel - Washington, DC 01/08 – 03/10

Bar Manager

Played a pivotal role in successfully launching a new restaurant, providing valuable support in various operational aspects during the critical opening phase.

Trained wait staff on the correct presentation and pouring of wine to enhance guest experience.

Utilized social media platforms for promotional activities and highlighted partner accounts to boost online presence.

Monitored the proper use of P.O.S. material and fulfilled merchandising commitments to distributor management and sales personnel.

Managed menu placements, features, events, and provided on-premises staff training for optimal service.

Controlled wine, liquor, and cigars inventory while maintaining oversight of supply and food/beverage purchases to manage costs effectively.

Maintained a comprehensive understanding of the wine-making process, educating front-of-house staff to enhance product knowledge.

Ensured the wine cellar was stocked according to trends and consumer demands.

Managed food and beverage operations in a Four Diamond award-winning hotel convention and exhibit hall space, including hotel banquet & meeting spaces, with a capacity for over 200 guests. EDUCATION:

Bachelor of Science in Business Administration - May 2003 Queens College, Kew Gardens Hills, New York

MILITARY EXPERIENCE:

U.S. Department of Defense - U.S. Army

Liaison Officer - Honorable Discharge - 2012

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