Restaurant Manager/Accountant
Shiraz Restaurant-Pakistan
01 January 2005 —
31 December 2024
Restaurant Manager & Accountant | Shiraz Restaurants Chain | Pakistan | 2005 – 2024
• Operational Leadership & Excellence:
o Directed and oversaw all daily restaurant operations, including front-of-house service, back-of-house kitchen production, and bar operations, ensuring seamless efficiency and adherence to the brand's high standards for quality and consistency.
o Developed and implemented standard operating procedures (SOPs) for all service areas, leading to an increase in operational efficiency and a more consistent guest experience.
o Championed a culture of exceptional guest service, proactively addressing customer feedback and implementing initiatives that significantly enhanced the overall dining experience and fostered strong customer loyalty, resulting in an improvement in customer satisfaction scores.
o Ensured strict compliance with all health, safety, and sanitation regulations (HACCP principles), maintaining a spotless and safe environment for both guests and staff, and consistently passing all health inspections with zero critical violations.
• Financial Management & Profitability:
o Held full P&L accountability for the restaurant's financial performance, with a sharp focus on managing key operational costs, including food & beverage costs, labor, and supplies.
o Analyzed daily sales reports, cost variances, and P&L statements to identify trends, control budgets, and make data-driven decisions that enhanced profitability, leading to a reduction in overall operational costs.
o Utilized QuickBooks for foundational financial tracking, including revenue reporting, expense management, and account reconciliation, and collaborated with central finance on broader consolidated reporting as needed.
o Conducted weekly menu engineering analysis to optimize pricing and promote high-margin items, directly contributing to an increase in average profit per customer.
• Team Leadership & Development:
o Recruited, trained, mentored, and scheduled a diverse team of 25+ servers, hosts, kitchen staff, and supervisory personnel.
o Fostered a positive, collaborative, and high-energy work environment through regular team-building activities and an open-door policy, which reduced staff turnover and empowered employees to deliver their best performance.
o Conducted regular performance reviews, provided constructive coaching.
• Inventory & Supply Chain Management:
o Managed end-to-end inventory control for food, beverages, and supplies, utilizing the company's ERP system to optimize stock levels, minimize waste, and ensure product availability, resulting in a reduction in stock shortages.
o Built and maintained strong relationships with vendors and suppliers, negotiating cost-effective contracts and ensuring the timely delivery of high-quality products, achieving an annual saving on key supplies.