SAHEED OLABISI AFOLABI

Grew average daily sales from under ₦3.5 million to ₦5.5 million, a 57% jump, consistently hitting the ₦160 million monthly revenue target.

Tracked daily inventory and POS data closely to identify variances, protect margins, and prevent stock loss across units.

Implemented clear cost control standards, recipe guides, and portion sizes across units, safeguarding gross margins.

Directed kitchen production across multiple units, optimizing shift schedules to match real-time customer demand and enforce SOPs for consistent brand experience.

Reduced staff attrition by improving working conditions and establishing clear KPIs that strengthened shift accountability.

Mentored supervisors and cross-functional teams, building KPIs to maintain consistent shift accountability and performance.

Improved back-end efficiency by 20% through optimized workflow and cost control in kitchen and floor coordination.

Reduced average table turnover time by 25% and lifted customer satisfaction scores by 15% within the first three months by re-engineering service flow.

Collaborated with the Head Chef to test and launch new menu items, resulting in a 12% sales lift in the first quarter.

Oversaw seating, service timing, and guest flow to maintain consistent dining experiences during busy periods.

Coached front-of-house staff on service standards and teamwork, fostering a more consistent guest experience and performance.

Ensured regulatory compliance with food safety and health regulations through regular checks and staff training.

Led a team of 40 across resort operations, elevating guest satisfaction scores by 25% through enhanced staffing and service standards.

Cut labor costs by 15% by analyzing occupancy trends and adjusting staffing levels accordingly.

Grew revenue by 20% by dynamically adjusting pricing based on demand patterns.

Reduced inventory holding costs by 18% and minimized stockouts by implementing Fishbowl Inventory and renegotiating vendor terms.

Managed large beach events using Microsoft Project, helping drive a 40% increase in private bookings.

Introduced ClickUp for task tracking, achieving 98% daily task completion on schedule and maintaining safety compliance across the resort.

Improved operational efficiency by 10% and reduced wastage by 15% across three fast-food outlets through streamlined processes and enhanced inventory tracking in Excel.

Decreased front-end wait times by 20% and lifted customer satisfaction scores by 25% using QSR software to track real-time performance.

Increased average transaction value by 15% and grew revenue by 12% through staff upselling training and data-driven menu adjustments.

Cut ingredient waste by 18% and reduced stockouts by optimizing supply chain processes with demand forecasting and JIT ordering.

Boosted team efficiency by 20% and cut overtime costs by 15% through staff training programs and scheduling software.

Achieved a 92% customer satisfaction rate and improved health inspection scores through tightened quality control procedures and regular audits under the Food Safety Management System.

Planned and managed daily production activities to meet output targets, quality standards, and deadlines.

Optimized labor, equipment, and raw material use to keep production running efficiently and cost-effectively.

Enforced food safety standards across the production line, supporting consistent, high-quality output.

Controlled raw material and finished product inventory using ERP software, significantly reducing waste.

Coordinated maintenance schedules for production equipment, minimizing downtime and ensuring operational continuity.

Supported R&D in scaling up and testing new products, contributing to innovation and product development.

Increased daily production output by 15% and reduced process defects by 20%.

Cut inventory holding costs by 18% and reduced stockouts by 10% through JIT ordering and ERP for real-time tracking.

Improved product quality by 25% and achieved a 98% pass rate in quality audits by implementing ISO standards.

Identified and resolved process inefficiencies, saving an estimated ₦850,000 annually.

Reduced equipment downtime by 25% through managed preventive maintenance schedules and close monitoring.