Summary
Overview
Work History
Education
Skills
Certification
Trainings
Languages
Timeline
Generic

Ridvan Murtezi

Newnan

Summary

Dynamic General Manager with extensive experience at Positano Pizza Napoletana, Meridian Express, Supreme Group and KBR, excelling in budget management and team leadership. Proven track record in enhancing operational efficiency and driving sales growth through effective menu planning and staff training. Adept at fostering customer relationships and negotiating with vendors to optimize costs.

Overview

26
26
years of professional experience
1
1
Certification

Work History

General Manager

Positano Pizza Napoletana
Peachtree City
07.2021 - Current
  • As a General Manager, I am responsible for all aspects of managing the Restaurant and Marketing for the company.
  • Main responsibilities are as follows:
  • Cleanliness of the Restaurants
  • Ordering & Receiving
  • Hiring and Staff Scheduling, Staff Training, Coaching
  • Budgeting, Sales & Marketing, Expenditures, P&L reports
  • Menu planning, Margin calculation on products and Pricing
  • Work with staff to control the expenditures through daily operations.
  • Weekly and Monthly Inventories 100% accounted
  • Organize special events and Caterings
  • Communicate with Vendors for better prices or quantities of products during the year!

Director of Food Services

Meridian Express / Meridian Corporation
Prishtina
05.2015 - 06.2021
  • Produce high quality menus and manage production of the menus for 16 Restaurants
  • Calculate Food Cost, Gross and Net Profit, Expenditures, Analyse and manage P&L
  • Recruit, hire and train the Management team
  • Oversee all merchandising and marketing
  • Implement and maintain Food Safety standards
  • Develop client and customer relationships
  • Deliver fabulous Cafeteria/Restaurant concepts & Catering results, including set ups and menu approvals
  • Communicate clearly, professionally and effectively
  • Prepare and deliver budgeted financial results
  • Create a positive team environment
  • Created and prepared the menu of over 60 products which were sold in all 16 Food Service stores as well as 8 Grocery Stores out 40!
  • Prepared and organized Sales Trainings for all 16 Food Service restaurant staff.
  • Build business in different cities, negotiate and sign-up agreements with other companies for Logistics, Supplies, new locations of Restaurant / Cafeteria, etc.
  • Search for new equipment in around the global market and negotiate for prices of better technology as well as innovation of different new products in the company.

Restaurant Manager

Dunkin Donuts – Donuts of Rutland
Rutland
02.2019 - 10.2019
  • Ordering and Receiving
  • Staff managing and Training
  • Ensure a great Guest experience
  • Role model and hold Team Members accountable to operational and quality standards
  • Identify root cause of issues while being self-reflective and holding myself accountable first, showing vulnerability and transparency
  • Foster open communication between Team Members and Management
  • Influence Team Member behaviors by championing change and restaurant initiatives
  • Lead with heart and mind
  • Drive business results by utilizing Dunkin Donuts systems to effectively control costs
  • Follow operational systems, such as our Manager Timeline and performing quality Line Checks
  • Hire, train, retain, and develop Team Members to take on larger roles
  • Drive Guest engagement within the four walls of the restaurant while developing relationships within the community
  • Understand and practice safe food handling procedures
  • Bank depositing for daily cash sales.
  • Weekly and Monthly Inventories
  • Assist the District Manager on daily operations

Location Administration Manager

Supreme Group
03.2010 - 08.2014
  • Supported operations by supervising staff; planning, organizing, and implementing administrative systems.
  • Maintained administrative staff by, orienting, and training employees; maintaining a safe and secure work environment; developing personal growth opportunities.
  • Accomplished staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counselling, and disciplining employees; initiating, coordinating, and enforcing systems, policies, and procedures.
  • Provided supplies by identifying needs for reception, switchboard, mailroom, and kitchen, establishing policies, procedures, and work schedules.
  • Provided communication systems by identifying needs; evaluating options; maintaining equipment; approving invoices.
  • Completed special projects by organizing and coordinating information and requirements; planning, arranging, and meeting schedules; monitoring results.
  • Improved program and service quality by devising new applications; updating procedures; evaluating system results with users.
  • Achieved financial objectives by anticipating requirements; submitting information for budget preparation; scheduling expenditures; monitoring costs; analysing variances(and the annual Bonus was better of course).
  • Maintained continuity among division, and local work teams/ documenting and communicating actions, irregularities, continuing needs.
  • Contributed to team effort by accomplishing related results as needed. Delegating work to staff and managing their workload.

Unit/Operations Manager

Supreme Group
02.2009 - 02.2010
  • Responsible for all aspects of the Catering Operations of the Unit, according to the client contract specifications and within the S.O.P’s laid down by Supreme Food service.
  • Responsible to maintain the food budget on the target given by the Supreme Food service management.
  • Responsible for managing Supreme Food service and Catering Staff working in the Unit.
  • Adapt and develop the menu cycle accordingly to contract specifications and product availability from Supreme Food service Warehouse.
  • Control the orders of products sent to Customer Service, in line with the approved menu cycle.
  • Ensure that from the reception of goods and the service of the meals, all Company standards of Hygiene, Food Safety, Health and Safety and HACCP are implemented, monitored and recorded.
  • Ensure that all meals are ready on time and presented accordingly to Site specifications and Supreme Food service standards.
  • Provide maximum support to customers’ special requests in relation to the contract specifications but without compromising day-to-day operations.
  • Ensure that staff are trained to operate the equipment in the dining facility and record this training.
  • Report any malfunction of equipment to Supreme Food service maintenance department.
  • Obtain the Monthly Satisfactory Certificate from the Client.
  • Make sure the menu cycle is adapted in accordance with cost targets.
  • Monitor the Stock Management System on daily basis and operate it.
  • Supervise the daily kitchen requisitions of goods and make sure they are in line with Customers attendance forecast.
  • Responsible for ensuring wastage is minimized with respect to Food and Safety regulations.
  • Responsible for Cash Book record’s and balance’s.
  • Maintain Man Day Cost in line with budgeted targets.

Operations Manager (Site Services)

KBR (Kellogg Brown & Root)
Novo Selo
08.2008 - 01.2009
  • Improve the operational systems, processes, and policies in support of organization’s mission -- specifically, support better management reporting, information flow and management, business process and organizational planning.
  • Manage and increase the effectiveness and efficiency of Support Services (HR, IT, Finance, Safety, Security and Catering), through improvements to each function as well as coordination and communication between support and business function.
  • Play a significant role in long-term planning, including an initiative geared toward operational excellence.
  • Oversee overall financial management, planning, systems and controls.
  • Disbursement of checks for company expenses.
  • Supervise and coach office managers on a weekly basis.
  • Oversee monthly and quarterly assessments and forecasts of organization's financial performance against budget, financial and operational goals.
  • Oversee short and long-term financial and managerial reporting.
  • Reconciling monthly activity, generating year-end reports, and fulfilling FY requirements.
  • Maintaining Intersection's archival and administrative files.
  • Ensured that Accounting Department requests are resolved and communicated in a timely manner to internal and external parties.
  • Reported directly to Country Project Manager.

Food Service Lead

KBR (Kellogg Brown & Root)
09.2007 - 01.2008
  • Plan, organize and lead the complex service operations and activities at a satellite kitchen involving food service to client and staff; schedule food service transporting activities to assigned remote locations; train, assign and provide work direction to assigned staff.
  • Plan the preparation of meals according to District menu guides; determine amount to be served; maintain standards of efficiency and sanitation related to large quantity food preparation, heating, serving and storage.
  • Monitor and control activities involved in food transport to serving kitchen to assure standards of quality and sanitation, health regulations and time lines are met.
  • Prepare work schedules and assign duties for assigned personnel; screen and recommend selection of new employees.
  • Assist in the inspection of the satellite kitchen to assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.
  • Prepare and maintain a variety of reports and records including inventory, requisitions, transportation records, daily reports of meals served and production sheets.
  • Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; oversee and assist with proper storage and efficient use of food and supplies.
  • Perform other duties as assigned.

Regional Food Service Manager

KBR (Kellogg Brown & Root)
10.2006 - 08.2007
  • Produce high quality menus and manage production of the menus
  • Demonstrate exemplary customer service skills
  • Recruit, hire and train the team/Management
  • Oversee all merchandising and marketing
  • Implement and maintain HACCP standards
  • Develop client and customer relationships
  • Deliver fabulous catering results, including set ups and menu recommendations
  • Communicate clearly, professionally and effectively
  • Deliver budgeted financial results
  • Create a positive team environment

Food Service Supervisor

KBR (Kellogg Brown & Root)
06.2005 - 10.2006
  • Responsible to maintain the food budget on the target given by the Regional Food Service Manager.
  • Responsible for managing Food service Staff working in the Restaurant.
  • Adapt and develop the menu cycle accordingly to contract specifications and product availability from the Prime Vendor.
  • Control the orders of products sent to Customer Service, in line with the approved menu cycle.
  • Ensure that from the reception of goods and the service of the meals, all Company standards of Hygiene, Food Safety, Health and Safety and HACCP are implemented, monitored and recorded.
  • Ensure that all meals are ready on time and presented accordingly to Site specifications.
  • Provide maximum support to customers’ special requests in relation to the contract specifications but without compromising day to day operations.
  • Ensure that staff are trained to operate the equipment in the dining facility and record this training.
  • Report any malfunction of equipment to KBR maintenance department.
  • Make sure the menu cycle is adapted in accordance with cost targets.
  • Monitor the Stock Management System on daily basis and be able to operate it.
  • Responsible for Meals Registration System, via signing in sheet, in accordance with Site specifications.
  • Supervise the daily kitchen requisitions of goods and make sure they are on line with Customers attendance forecast.
  • Responsible for ensuring wastage is minimized with respect to Food and Safety regulations.
  • Maintain Man Day Cost in line with budgeted targets.
  • Complete all Company paper work in time frame allocated; for e.g. Time Sheet, Duty Roster, Vacation Roster, Cash Request, Health Certificate Record Book, Uniform Request etc.
  • Ensure professional training and coaching plan in all sectors of the location: Kitchen, Restaurant, Stores, Dish and Pot wash area.
  • Identify high potential staff, recommend promotion where applicable and where vacancies exist.
  • Ensure that the Food service Staff are following catering regulations and S.O.P’s.

Warehouse Coordinator

KBR (Kellogg Brown & Root)
04.2004 - 06.2005
  • Supervise food deliveries (generally twice a week) – check that all food is placed in storage promptly and correctly.
  • Follow proper stock rotation/storage procedures and check for proper temperatures of products when received.
  • To insure that in cases where items must be stacked, heavy items go on the bottom, light items on top.
  • Ensure refers are kept closed as much as possible.
  • Maintain constant key control for all refers/storage areas.
  • Issue rations to the Army as required by Kitchen Manager also makes sure all rations are signed for, on warehouse requisitions.
  • Supervise warehousemen, ensuring they carry out all assigned duties in a prompt and efficient manner.
  • Ensure all warehousemen are correctly dressed, clean shaven, and maintain their personal hygiene at all times.
  • Ensure all refers, freezers, warehouse and outside area around the DFAC is well maintained and free from, rubbish, dirt and pests.
  • Translate all Kitchen Manager requests for supervised warehousemen.
  • AFMIS-Conduct complete inventory of all rations/supplies weekly or as requested/required by Kitchen Manager/ This includes all food stuffs, sodas, cleaning supplies and paper products complete food orders.
  • Conduct meat inventory every day for menu planning and security.
  • Having complete knowledge of area of operation, i.e. where items are located and dates of expiration on perishables.
  • Keep the Kitchen Manager aware of excesses available for cross levelling.
  • Prior to shifts, conduct TSTI for all warehouseman on subjects directed by Kitchen Manager.
  • Maintain constant cleanliness and high state of policies in all assigned areas.
  • Ensure all cross levelling is done correctly with relevant paper work completed properly.
  • Periodically check assigned area for maintenance problems and reporting problems immediately to the Kitchen Manager.
  • Prompt unloading/loading of rations/supplies as required and delivering goods as directed by the Kitchen Manager.
  • Responsible for communications with DFAC's, representing DFAC when dealing with other KBR departments.
  • Assisting the D-FAC Manager, and responding to all emergency situations and assisted in conducting emergencies.
  • Responsible for all personnel assigned to dining facility.
  • Responsibilities include, but are not limited to the following: Counselling HCN personnel on a quarterly basis – developing definitive objectives for all personnel, measuring accomplishment of objectives during counselling.
  • Ensuring that the DFAC is maintained/upgraded as required through Camp O&M Immediately notifying Food Service Chain of Command (Food Service Coordinators, Food Service Manager) on any issues having adverse effect on operation.
  • Coordinate with the Food Service Kitchens Daily.
  • Other duties as directed by the Manager.

Administrative Specialist

KBR (Kellogg Brown & Root)
06.2002 - 04.2004
  • As the Administrative Specialist directly responsible to Food Service Supervisor responsible for all Office tasks.
  • Responsible for communications with DFAC's, representing DFAC when dealing with other KBR departments.
  • Assisted the supervisor in daily operation and managing operation on his absence.
  • Responsible for the flow of all paperwork into and out to the DFAC. (all forms/paperwork required) etc.
  • Responsible for compiling all daily and weekly reports to include inventories weekly and monthly Headcount report.
  • Pass all pertinent information from various sources (phone, conversation, memorandums) affecting the DFAC operation in a timely manner to the Food Service Supervisor.
  • Also passes on other relevant information.
  • Update and distribute revised Company Policies and procedures forms.

Kitchen and Restaurant Supervisor

Halliburton - BR (Brown & Root)
12.2000 - 06.2002
  • Supervised and coordinated activities of food preparation, kitchen, pantry, storeroom and Restaurant personnel and ordered requisitions foodstuffs and kitchen supplies.
  • Planned or participated in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
  • Specifying number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
  • Supervised non cooking personnel, such as Kitchen Helper, to ensure cleanliness of kitchen and equipment.
  • Supervised Cooks and tastes, smells, and observed food to ensure conformance with recipes and appearance standards.
  • Supervised workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
  • Ordered food, kitchen supplies, and equipment, or requisitions them from the DFAC Warehouse.
  • Trained new workers.
  • Performed other duties as described under my Line Manager.
  • Met with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions, such as Holidays, VIP Visitors NATO Generals, etc.
  • Assisted on dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.

Interpreter (English to Albanian and v.v.)

KBR (Kellogg Brown & Root)
08.1999 - 12.2000
  • Translate in the Meetings.
  • Translate directly when Manager/Supervisors had to speak one to one, or Group.
  • Translate when staff had any questions or suggestions to the Supervisors/Manager.
  • Translate Recipes to the Kitchen staff.
  • Translate Use of products / Chemicals, etc.
  • Supervise four Headcount staff, monitor and check all the Headcount Paperwork.
  • Calculate all the signing sheets, record on the Master Report, and input them into the Data base.
  • Make copies of all Headcount sheets of other Countries Military and Civilian who were authorized to eat in the DFAC, and send the copies to AST, then AST to provide to their respected offices.
  • Scheduled Headcount staff working hours.
  • Ensure that Time Sheets are completed on time, staff are on uniform and ready to work.
  • Inspect their wok areas, and coach them in daily basis prior to shift start.
  • Deliver Safety, Security and HR trainings as directed from Main Office.

Sales representative & Translator

VARDAR Co.
03.1999 - 07.1999
  • Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory/market segment to generate new business for the organization’s products/services.
  • Made telephone calls and in-person visits and presentations to existing and prospective customers.
  • Research sources for developing prospective customers and for information to determine their potential.
  • Develop clear and effective written proposals/quotations for current and prospective customers.
  • Expedite the resolution of customer problems and complaints.
  • Coordinate sales effort with marketing, sales management, accounting, logistics and technical service groups.
  • Analyzed the territory/market’s potential and determined the value of existing and prospective customers value to the organization.
  • Translated direct conversations and documents from Albanian, Bosnian and English to Turkish and VV.

Security Receptionist

OSCE / KVM-(Kosovo Verification Mission)
01.1999 - 03.1999
  • Signing visitors In & Out.
  • Enforce access control procedures.
  • Assisted on Mail deliveries.
  • Preparing meetings and arranging preparations for visitors leaving the building such as calling taxis.
  • In addition to creating reports, faxing office documents and operating multi-line phone systems, as a Security receptionist patrolled the interiors and exteriors of premises looking for signs of intrusion and security access points, answer alarms and investigate disturbances, contact police in case of an emergency, monitor control systems in buildings, perform closed-circuit TV surveillance and monitor inventories, etc.

Education

AAB University - Economics – Business and Management

AAB University
Prishtina, Kosovo

High School - Economics

Marin Barleti
Gjilan, Kosovo

Skills

  • Budget management
  • Menu planning
  • P&L analysis
  • Food safety
  • Vendor negotiation
  • Sales strategy
  • Customer relationship management
  • Inventory control
  • Operational efficiency
  • Team leadership
  • Problem solving
  • Time management
  • Customer experiences
  • Staff management
  • Efficient multi-tasker
  • Operations management
  • Labor cost controls
  • P&L management
  • Budgeting and cost control strategies
  • Business development
  • Profit and loss
  • Sales planning and implementation
  • Customer retention
  • Administrative skills
  • Budget forecasts
  • Project management
  • Multi-unit operation management
  • Marketing
  • Sales analysis

Certification

Diplomas and Certifications are available upon request

Trainings

  • 03/01/05, IT Essentials I, InfoTech
  • 12/01/07, AFMIS Training, Kellog Brown & Root services
  • 12/01/07, STORES WEB, Kellog Brown & Root services, completed and certified
  • 10/01/07, Basic Property Training, Kellog Brown & Root services, completed and certified
  • 01/01/23, Certified by SERVE SAFE, Food Protection Manager, Valid till 01/2028
  • 09/01/07, CPR Training, American Heart Association, HEARTSAVER FIRST AID, Marilyn L. Mac Farlane, Houston, TX, USA

Languages

English
Full Professional
Albanian
Native/ Bilingual
Turkish
Professional
Serbian
Professional
Croatian
Professional

Timeline

General Manager

Positano Pizza Napoletana
07.2021 - Current

Restaurant Manager

Dunkin Donuts – Donuts of Rutland
02.2019 - 10.2019

Director of Food Services

Meridian Express / Meridian Corporation
05.2015 - 06.2021

Location Administration Manager

Supreme Group
03.2010 - 08.2014

Unit/Operations Manager

Supreme Group
02.2009 - 02.2010

Operations Manager (Site Services)

KBR (Kellogg Brown & Root)
08.2008 - 01.2009

Food Service Lead

KBR (Kellogg Brown & Root)
09.2007 - 01.2008

Regional Food Service Manager

KBR (Kellogg Brown & Root)
10.2006 - 08.2007

Food Service Supervisor

KBR (Kellogg Brown & Root)
06.2005 - 10.2006

Warehouse Coordinator

KBR (Kellogg Brown & Root)
04.2004 - 06.2005

Administrative Specialist

KBR (Kellogg Brown & Root)
06.2002 - 04.2004

Kitchen and Restaurant Supervisor

Halliburton - BR (Brown & Root)
12.2000 - 06.2002

Interpreter (English to Albanian and v.v.)

KBR (Kellogg Brown & Root)
08.1999 - 12.2000

Sales representative & Translator

VARDAR Co.
03.1999 - 07.1999

Security Receptionist

OSCE / KVM-(Kosovo Verification Mission)
01.1999 - 03.1999

AAB University - Economics – Business and Management

AAB University

High School - Economics

Marin Barleti

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