Operations Manager Food & Beverage Leadership

UMESH SITARAM KASHID

825-***-**** Edmonton, AB ************@*****.*** LinkedIn

Operations Manager with 19 years of progressive leadership experience in food and beverage operations, including large- scale service environments, multi-unit oversight, and high-volume operations. Currently managing food service operations, with proven success leading teams, controlling costs, improving service quality, and maintaining strict compliance with Canadian health, safety, and workplace standards. Known for hands-on leadership, staff development, and operational discipline in fast-paced environments such as institutional food service, hospitality, catering, and QSR. Permanent Resident of Canada with strong local availability and commitment to long-term growth within Alberta’s food service and hospitality sector.

CORE COMPETENCIES

Food & Beverage Operations Management

Multi-Unit & High-Volume Operations

Team Leadership, Training & Scheduling

Labor Planning & Cost Control

Budgeting, Forecasting & P&L Oversight

Inventory Management & Procurement

Health, Safety & Food Compliance (HACCP, WHMIS)

SOP Development & Operational Standards

Quality Assurance & Service Excellence

Customer & Client Relationship Management

Process Improvement & Operational Efficiency

Vendor & Contract Management

Event, Banquet & Catering Operations

Performance Management & Staff Development

POS, Scheduling & Payroll Systems

TECHNICAL SKILLS

Microsoft Office Suite (Excel, Word, PowerPoint)

POS Systems (restaurant & institutional environments) Scheduling & Labor Management Software

Payroll & Timekeeping Systems

Inventory Management & Costing Systems

Food Safety & Hygiene Tracking Software

Health & Safety Documentation & Reporting

Menu Costing & Yield Control Tools

Procurement & Vendor Ordering Systems

Quality Assurance & Compliance Reporting

Customer Feedback & Service Tracking Tools

Basic Data Analysis & Operational Reporting

EDUCATION

MUMBAI UNIVERSITY (AICET Approved) 2007

Diploma in Hotel Management & Catering Technology, India MAHARASHTRA STATE BOARD OF SECONDARY & HIGHER SECONDARY EDUCATION 2004 Higher Secondary Certificate

CERTIFICATIONS

WHMIS -2015

Standard First Aid / CPR Level C-AED

Fire Safety Training

Train-the-Trainer / Leadership Development

HACCP-Based Food Safety Practices

Food Safety & Hygiene Certification (Level 2 & 3 – Person in Charge) Health & Safety Training (Workplace & Food Service Environments) Large-Scale Event & Operations Participation (International Hospitality) PROFESSIONAL EMPLOYMENT EXPERIENCE

COMPASS GROUP CANADA Dec 2024- Current

Operations Manager- Food & Beverage, Edmonton, AB

• Direct end-to-day operations across food service units, ensuring alignment with contractual obligations, organizational standards, and Canadian food safety and workplace regulations.

• Lead annual and periodic budgeting, forecasting, labor planning, and cost-control initiatives to maintain profitability and financial sustainability.

• Oversee recruitment, onboarding, training, scheduling, and performance management of staff, supporting productivity and workforce stability.

• Monitor compliance through audits, inspections, and continuous improvement activities, ensuring readiness for internal and external reviews.

• Partner with clients and stakeholders to manage service expectations, address operational issues, and strengthen long-term working relationships.

• Support menu planning, procurement coordination, and operational innovation to improve service quality and operational efficiency.

KHAIRAT EXCELLENCE TRADING COMPANY (KELTD) Feb 2022-Oct 2024 Operations Manager- Food & Beverage, Riyadh, KSA

• Provided operational leadership across multiple restaurants, cafés, and production kitchens, ensuring standardized service delivery and adherence to company policies.

• Conducted structured site evaluations to assess operational performance, food safety compliance, cleanliness, and customer service quality.

• Managed financial performance through KPI tracking, P&L oversight, cost control strategies, and inventory optimization.

• Designed, implemented, and monitored SOPs across front- and back-of-house operations to improve consistency and operational discipline.

• Led workforce planning, recruitment, training, and performance evaluation, developing supervisory staff and strengthening management capacity.

• Collaborated with senior leadership on menu development, process improvement, and initiatives to enhance customer experience.

YOUSEF AL-RAJHI GLOBAL COMPANY Oct 2021-Feb 2022

Area Manager-Food & Beverage Division, Riyadh, KSA

• Directed operational performance across multiple café outlets, ensuring brand consistency, service quality, and operational compliance.

• Analyzed financial and operational data to identify trends, manage costs, and drive revenue growth.

• Mentored and coached site managers, building leadership capability and ensuring operational continuity.

• Coordinated cross-functional efforts with marketing, HR, and supply chain teams to support business objectives.

• Supported site openings, transitions, and operational improvements through hands-on leadership and structured oversight.

AFLAK NATIONAL TRADING COMPANY Dec 2017-Oct 2021

Manager- Food & Beverage, Jeddah, KSA

• Directed daily food and beverage operations, ensuring service quality, operational efficiency, and adherence to food safety standards.

• Developed and managed budgets, forecasts, and performance targets to support business objectives.

• Implemented SOPs, KPIs, and quality assurance frameworks to improve operational outcomes.

• Led promotional initiatives, special events, and service enhancements to support customer engagement and revenue growth.

• Supervised and developed staff through training, evaluation, and performance feedback. KARAK HOUSE Sept 2015-Apr 2017

Assistant Restaurant Manager, Emaar, Dubai, UAE

• Assisted in managing daily restaurant operations, including staffing, service delivery, and facility standards.

• Supervised front-of-house teams, coordinated schedules, and supported staff training and development.

• Addressed customer concerns professionally, ensuring timely resolution and positive guest experiences.

• Supported inventory management, cash controls, and operational reporting.

• Ensured compliance with health, safety, and hygiene requirements.

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