KamelAElkadri
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Kamel A. Elkadri has over 16 years of experience in restaurant and operations management. He is currently the Restaurant Manager at Henry Ford Village in Dearborn, MI, where he oversees all aspects of meal planning and management, including developing menus, managing a multi-million dollar budget, and supervising a staff of up to 85 employees. Elkadri has a proven track record of introducing new products and services on time and under budget, and has received several certifications in food safety, leadership, and HVAC.
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CynthiaBuettnerCynthia Buettner
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Cynthia Buettner has over 35 years of experience in the restaurant industry, beginning as an assistant manager and working her way up to positions like store manager, district trainer, area supervisor, and area restaurant training manager. She managed a KFC restaurant in Moore, Oklahoma for over 25 years, growing its annual sales from $650,000 to over $1.7 million. As an area trainer, she helped train many of the salaried managers in the Oklahoma City market. She has a background in business administration and skills in areas like leadership, training, customer service, and operations management.Jenn_Resume
Jenn_ResumeJennifer Allman
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Jennifer Allman is an experienced restaurant manager seeking a new position. She has over 15 years of experience managing various businesses, including restaurants, casinos, and real estate. Her expertise includes workforce management, customer service, and business administration. She is skilled in training employees, scheduling staff efficiently, resolving customer issues, monitoring budgets and costs, and achieving business goals.KamelAElkadri
- 1. Kamel A. Elkadri 4721 Roemer St. | Dearborn, MI 48126 | 313-384-0973 | elkadri@sbcglobal.net Restaurant and Operations Management Professional Versatile and innovative restaurant and food service management professional with more than sixteen years of experience in food safety, customer service, and event planning. Proven expertise and a solid track record of managing and motivating staff members and providing exceptional customer service to ensure smooth operations and customer satisfaction. KEY AREAS OF EXPERTISE  Planning Menus  Staff Development  Budget Planning  Multi-Unit Management  Food Safety  Staff Recruitment  Customer Service  Event Planning  Problem Solving  Capital Planning  Strategic Planning  Vendor Management EDUCATION/CERTIFICATION Bachelor in Business Management, Southern New Hampshire University, Manchester, NH, In Process Associates in Applied Science HVAC, Henry Ford Community College, 2013 Business Management, University of Michigan, Dearborn, MI, 2005 to 2007 ServSafe Food Protection Manager, ServSafe Alcohol 2015 ServSafe Certified Instructor and Registered Exam Proctor, 2015 National Society of Leadership and Success Presidential Member, 2015 National Society of Leadership and Success National Engaged Leader Award, 2015 ICE Certified, 2013 EPA 608 Certified Type 1 & Type 2, 2013 PROFESSIONAL EXPERIENCE HENRY FORD VILLAGE, Dearborn, MI 1999 to PRESENT Great Lakes Restaurant Successful Sixteen-year career, experiencing rapid promotion to Restaurant Manager. Directed food service staff, managed multi-million dollar budget, and implemented and deployed new products and services on time and under budget such as new bar service, point of sale system and transitioned restaurant into a fine dining full service ala carte menu style. Restaurant Manager (2008-Present) Service Manager (2005-2008) Captain Peer Trainer (2000-2005) Wait Staff (1999-2000) Restaurant Manager - Experience Amplified Oversaw all aspects of meal-time planning and management. Developed menu planning and food service strategy, including vendor management. Operated and maintained a multi-million dollar budget and assisted with annual goal setting and strategy. Communicated with clients and vendors regularly handled customer service complaints and resolved issues timely. Supervised number of staff ranging in size from 25-85. Selected contributions include:  Hired and managed staff of 85 employees including hiring, scheduling, performance management, coaching, and training for restaurants and café.  Researched and introduced new product selections and offerings for beverages, menu entrees, and desserts to more than 2 dozen options daily.  Transformed restaurant style from cycle menu into a full service fine dining experience.  Researched and secured state liquor licenses for multiple venues including the training and development of staff to operative new bar service  Negotiated with vendors successfully to save over $50,000 on capital replacement costs in the past 6 years.
- 2. Kamel A. Elkadri 313-384-0974 | elkadri@sbcglobal.net Page 2  Implemented new point of sale system for 8 venues including installation, implementation, and training.  Managed country and state inspections and regulations to ensure quality scores and remediation of any findings and deficiencies.