Fatiah Abubakar, MNIFST

Experience

• 

  Chellarams Plc

  May 2014 - Jan 2014

  Assistant quality control

  • Ensured that the laboratory was clean and tidy always• Extensively trained in various laboratory equipment• Carried out chemical, microbial, and molecular analysis on water and products• Kept accurate analytical records of all samples analyzed• Ensured food safety practices amidst staff members

• 

  Eko Hotel & Suites

  Jan 2015 - Jan 2016

  Chef

  • In charge of stock-taking• Ensured customer satisfaction• Ensured compliance FIFO on products• Ensured proper hygiene while making customers order• Ensured food quality and taste is of the highest standard• Controlled budgets and minimizing wastage• Prepared orders

• 

  Dodo Brands

  Jan 2019 - May 2024

  • Supervising and coordinating the operations of multiple outlets within the assigned area.• Ensuring consistency in service quality, operational standards, and adherence to brand guidelines across all assigned areas.• Monitoring and analyzing key performance indicators (KPIs) such as sales, profitability, customer satisfaction, and operational efficiency for each outlet.• Hiring, training, and supervising restaurant managers and staff.• Identifying opportunities for improvement in workflow, inventory management, and overall operational efficiency.• Providing leadership and guidance to ensure that each team member understands and follows company policies and procedures.• Ensuring that food quality, safety, and hygiene standards are consistently met across all outlets.• Managing budgets and financial targets for each location.• Conducting regular inspections and audits to verify compliance with company and industry regulations.• Addressing customer concerns and feedback, and implementing strategies to enhance customer satisfaction.• Generating and presenting reports on key performance metrics, challenges, and proposed solutions.• Controlling costs and expenses to ensure profitability while maintaining high-quality standards.• Regularly communicating with higher management to provide updates on the performance of the area.• Developing and implementing contingency plans for crises, such as equipment failures, staff shortages, or health and safety issues. Mas kaunti • Implemented all SOPs for receiving raw materials and production procedures• Enhanced Food safety and implementation of the HACCP system in the production unit• In charge of product testing, and sampling of food items daily• Interfaced with all regulatory bodies or Authorities such as NAFDAC, Ministry ofHealth, Ministry of Environment, etc.• Ensured speed of service on all orders• Ensured GHP- Good Hygiene Practices among the members of the Staff• In charge of Staff Training and documentation• Ensured compliance of FIFO- First In First Out of all raw materials and finishedproducts• Ensured good storage practices• Training of all staff• Inventory and stock-taking• Supervised daily activities of the restaurant• Ensured customer satisfaction• Cash management• Ensured adequate supply of raw materials• Timely report of sales, maintenance, and inventory Mas kaunti

  • Area Operations Manager

    Jan 2023 - May 2024

  • Store Manager

    Jan 2022 - Jan 2023

  • Shift Manager

    Jan 2019 - Jan 2022
• 

  Bukka Hut

  May 2024 - now

  Area Operations Manager

  • P & L management (achievement of sales and profit targets projections for area outlets).• Accountable for developing and achieving the annual business plan for each outlet in my area of coverage by working closely with each outlet manager, accounts, and other relevant departments.• Ensure that each outlet operates at the strategically accepted Gross Profit margin.• Enforce full compliance of my area outlets with production standards such as food quality, taste & specifications.• Directly oversee outlet managers within my area to ensure smooth day-to-day operations of the restaurants to improve service standards and achieve a consistently high level of customer satisfaction.• Ensure outlet managers in my area clearly understand their job expectations, manage their performance, recommend appropriate training and development programs to bridge performance gaps and adopt appropriate disciplinary measures when necessary.• Enforce adequate training of new staff, and personally oversee the operational & leadership training of Supervisors, ARMs, and Restaurant managers.• Ensure full compliance with operational policies across the outlets in my area, such as food presentation, new price updates, QA standard, product taste and specification, etc., and discipline any outlet management that does not comply with the set standard.• Laise with the business development and brand marketing department on implementation of ideas that will project my area of operations for more business. Mas kaunti