SAHEED OLABISI AFOLABI

Spearheaded multi-unit F&B operations, increasing average daily sales by over 57% (from #3.5M to #5.5M) and consistently achieving #160 million monthly revenue targets.

Implemented rigorous daily inventory and POS data analysis to identify variances, protect margins, and prevent stock loss across multiple units.

Developed and enforced comprehensive cost control standards, including recipe guides and portion size protocols, to optimize gross margins across all units.

Directed multi-unit kitchen production, optimizing shift schedules and resource allocation to align with real-time customer demand, enhancing service delivery.

Chaired weekly P&L reviews, leading strategic cost control initiatives that reduced expenses across labor, procurement, and utilities.

Reduced staff attrition by enhancing working conditions and establishing clear Key Performance Indicators (KPIs), significantly improving shift accountability.

Collaborated with marketing to develop data-driven service plans, converting customer behavior insights into effective upselling strategies.

Mentored supervisors and cross-functional teams, developing and implementing KPIs that fostered accountability and improved operational performance.

Managed daily floor and kitchen operations, boosting back-end efficiency by 20% through optimized workflow and stringent cost control measures.

Improved service flow, reducing average table turnover time by 25% and increasing customer satisfaction scores by 15% within the initial three months.

Partnered with the Head Chef to successfully launch new menu items, contributing to a 12% sales increase in the first quarter.

Ensured consistent dining experiences during peak hours by meticulously overseeing seating, service timing, and guest flow management.

Coached front-of-house staff on service standards and teamwork, fostering a cohesive environment that elevated guest experience consistency.

Ensured full compliance with food safety and health regulations through regular inspections and comprehensive staff training programs.

Led a 40-member team across resort operations, elevating guest satisfaction scores by 25% through strategic staffing and refined service standards.

Analyzed occupancy trends to optimize staffing levels, resulting in a 15% reduction in labor costs.

Trained beach and guest-facing staff on service quality, leading to a 30% increase in positive customer reviews.

Implemented ClickUp for task tracking, achieving a 98% on-schedule completion rate for daily operational tasks.

Optimized pricing strategies based on demand patterns, driving a 20% growth in revenue.

Streamlined procurement and renegotiated vendor terms, reducing inventory holding costs by 18% and minimizing stockouts using Fishbowl Inventory.

Managed large-scale beach events using Microsoft Project, increasing private bookings by 40% through precise timeline management.

Ensured comprehensive safety compliance across the resort, maintaining a minimal incident rate over a six-month period.

Managed daily operations for 3 fast-food outlets, enhancing efficiency by 10% via streamlined processes and improved Excel-based inventory tracking, reducing wastage by 15%.

Directed a 35-member team, reducing front-end wait times by 20% and increasing customer satisfaction by 25% through real-time QSR software performance tracking.

Implemented upselling training programs for staff, which increased the average transaction value by 12%.

Optimized supply chain processes through demand forecasting and Just-In-Time (JIT) ordering, reducing ingredient waste by 18%.

Developed and executed staff training programs that boosted team efficiency by 20% and utilized scheduling software to cut overtime costs by 15%.

Enhanced quality control procedures, achieving a 92% customer satisfaction rate and improving health inspection scores through regular Food Safety Management System audits.

Planned and managed daily production activities, consistently meeting output targets, quality standards, and deadlines.

Optimized the utilization of labor, equipment, and raw materials to maintain efficient production operations.

Ensured consistent high-quality output by rigorously enforcing food safety standards across the entire production line.

Supervised and trained production staff, cultivating a highly skilled and reliable team.

Managed raw material and finished product inventory using ERP software, effectively reducing waste.

Coordinated preventive maintenance schedules for production equipment, minimizing downtime and maximizing operational uptime.

Maintained accurate production and quality control records to facilitate performance tracking and continuous improvement.

Collaborated with procurement, quality control, and logistics teams to ensure seamless production operations.

Boosted daily production output by 15% and decreased process defects by 20% through optimized production methodologies.

Implemented JIT ordering and ERP for real-time inventory tracking, cutting holding costs by 18% and reducing stockouts by 10%.

Established and implemented new quality standards, improving product quality by 25% and achieving a 98% pass rate in quality audits.

Identified and resolved critical process inefficiencies, generating annual savings estimated at N850,000.

Cultivated a culture of continuous improvement, increasing employee satisfaction by 20% and managing initiatives with Microsoft Project.

Managed and monitored preventive maintenance schedules for equipment, successfully reducing downtime by 25%.