Honey Kamboj

• Streamlined operations while administering all reporting and compliance procedures for 9 restaurant teams consisting of 12 managers and 200 total employees.
• Implemented training initiatives to coach staff on best practices and protocols for enhanced profitability, controlling expenses, minimizing waste and yield loss, reduced overhead costs and develop plan to achieve operating budgets.
• Visited approximately 7 locations weekly to ensure each location is fully functional and operating effectively.
• Managed inventory control, support in managing operating budgets for each store and worked cooperatively with teams to control expenses, eliminate waste and reduce overhead costs.
• Streamlined operational efficiencies by successfully hiring and training top talent in management position to enable adherence to common standards and procedures.
• Supported and suggested various effective marketing and sales strategies.
• Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
• Stayed abreast of local, state and federal regulations impacting corporate compliance.
• Supervised business functions, employee staffing, customer retention and financial accountability for stores.
• Managed operations by coordinating all supervisory responsibilities, including forecasting, inventory control, community support, performance evaluations, process improvements, budgeting, promotion planning and preventive maintenance.

• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Created detailed reports on weekly and monthly revenues and expenses.
• Assisted staff by serving food and beverages or bussing tables.
• Inspected dining, serving areas and washrooms for cleanliness and proper setup.
• Trained new employees to perform duties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Oversaw food preparation, production and presentation according to quality standards.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Coached staff on strategies to enhance performance and improve customer relations.
• Maintained safe working and guest environment to reduce risk of injury and accidents.

• Maximized sales by effectively rolling out new incentive programs across regional stores.
• Consistently achieved 110% sales increase over forecast.
• Created reports and established processes to assist with loss prevention and budget maintenance.
• Used strong issue resolution and communication skills to cultivate and strengthen lasting guest relationships.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Boosted team morale and overall revenue by creating sales contests.

• Started my journey as a Team Member and made my way to a Restaurant Manager with McDonald's in Delhi, India before moving onto becoming an Area Manager with them.
• Completed various development and training courses with them

Ø Floor Manager Course

Ø Basic Shift Management

Ø Advanced Shift Management

Ø Systems Management Course

Ø Restaurant Operations & Leadership Practices Course