Dharmendra Prasad Email & Phone Number

Tracy , Ca

 Been a Store Leader, is the heart and soul of the store. Worked with an Assistant or two make up the store’s leadership team executing Grand Opening of a brand new store ,from setting up the entire store with all systemic of products with fully merchandising and marketing initiates, driving profitability, developing the skills of the entire new store team, and ensuring customers are well taken care of. • Ability to oversee and provide customer service leadership, training, and coaching, for all store employees.• Desire to maintain high retention by focusing on identifying qualified applicants, developing leaders, empowering employees, and encouraging employee productivity.• Ability to oversee and implement all merchandising and marketing programs.• Demonstrated ability to use P&L and store reports to affect change.• Ability to manage cash handling, fuel transactions, and promotion of our rewards loyalty program.• Demonstrated ability maintaining a clean, safe environment by complying with all health and sanitation procedures to ensure the store is presentable and that all products are in-stock.• Excellent oral and written communication and intrapersonal skills.• Proficient computer knowledge (Microsoft products preferred Word, Excel).• The ability to multi-task, perform repeated bending, standing, and reaching, and occasionally lifting up to 50 pounds

Oakland, California, United States

 Ensures that the store is providing the customer service that meets and or exceeds company standards and customer expectations. 1. Greets every customer in the store and offers assistance with a smile. 2. Prioritizes customer service ahead of other tasks and ensures that each customer receives prompt and courteous service. 1. Is responsible for recruiting, selecting and managing a team of sales oriented associates who perform at levels consistent with our corporate objectives. 1. Is responsible for the professional development of subordinates to maintain a high quality staff. This includes training an Assistant Manager to ensure their ability to complete all store activities in the absence of the Store Manager. 1. Supports, upholds and enforces all Company policies, and local, state, and federal regulations. 2. Assures that personnel processes (hiring, training, employee evaluations, employee discipline and termination actions) are carried out in a legal and ethical manner, 1. Supervises all store employees in a fair, consistent, impartial, and timely way, and in accordance with all E.E.O. guidelines. 1. Ensures that the store operates within established inventory levels, salary budgets (and other controllable expenses), and gross profit margins to achieve maximum profitability. 1. Is accountable for building store sales and gross profits through implementation of corporate merchandising policies, procedures, and programs including all food service ,safety and Health services codes..

Dublin, California, United States

 Supervised preparation and serving of meals while ensuring proper portion and special dietary requirements. Trains and guides inmates and staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. , including quality assurances with excellent LEAN manufacturing/productions with 5 Ss,6 Ss , 5 Ps, GAP’S, GMP’S, HACCP, LGMA, FSM, and FDA. Leverage Company’s coaching model to engage and develop team members to their fullest potential. Reward and recognize employees. Ensure individual and team performance meets objectives and client expectations. Demonstrate excellent customer service using company’s standard service model. Ensure the completion and maintenance of P&L statements. Deliver client and company financial targets. Adopt all processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins. Create value through efficient operations, appropriate cost controls, and profit management. Comply with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives. Ensure entire team is trained and able to execute. Supervise team regarding production, quality and control. Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour.

Oakland,California

 Alongside other members of a culinary management team, created and maintained menus that satisfy guests. They are responsible for managing food costs, upholding menu standards, and controlling inventory. Created event-specific menus for occasions such as banquets, conventions, and catered meetings. In addition to menu maintenance and event management, involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. Oversaw the management of staff and addressed issues that lower levels of management are unable to resolve. Ensured that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

Danville, California, United States

 Responsible to oversee and direct the seamless running of the restaurant and supervising all team members. Took the lead when the General Manager is off duty, provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, as well as ensuring the delivery of outstanding service to our guests

San Francisco Bay Area

 Responsible for successfully managing all aspects of the venues profit & loss (P&L), driving the marketing and sales functions as well as the day-to-day operations of the business. Responsible for effectively planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit making results

Oakland , California

 Alongside other members of a culinary management team, created and maintained menus that satisfy guests. They are responsible for managing food costs, upholding menu standards, and controlling inventory. Created event-specific menus for occasions such as banquets, conventions, and catered meetings. In addition to menu maintenance and event management, involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. Oversaw the management of staff and addressed issues that lower levels of management are unable to resolve. Ensured that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

Diploma-Climate Control-Hvac

Undergraduate Business Administration (B.B.A.)