Aman Journey Men

with 20 years of diverse experience. specializing in restaurant, food service and hospitality industries focusing on establishing excellence in operations and service while upholding outstanding culinary standards and specialist in Plant Layout & Setup project Development, Product Standardization and Turnkey Projects Services in food production and processing.

Management and consultant professional with 20 years of diverse experience

RESTAURANT

HOSPITALITY MANAGEMENT

FOOD SERVICE

passionate at identifying operational inefficiencies and leveraging analytical thinking to seamlessly integrate new strategies, processes and procedures that impact the bottom line. Focused leader committed to mentoring and training teams to excel in all areas of service.

Process the knowledge and hands on experience to impact all culinary aspects and quality to improve company sales and brand. An individual who is extremely dedicated, dependable and reliable; has built a reputation based on trust and achieved results. Exhibits high-levels of common sense with the ability to think out-of-the-box to attack solve simple and complex issues and challenges.

PROFESSIONAL SKILLS

Scientific Parenting- Handbook for Parenting of the Preschoolers (in English and Bangla)

Consultancy Fees

Inventory Management

Menu Planning / Pricing / Food Cost

Designing / Printing

Full New Set-up

Audit And Policy procedure

Events Set-Up And Promotions

Fit Out - Area And Query Calculated

Diverse Culinary Knowledge / Training

Service Standards / Trainings / Sop

Research & Development

Kitchen And Bar Execution

Recruiting / Hirings / Staff

EXPERIENCE

PRESIDENT / OWNER / OPERATOR

Sourced by full service restaurants, food service and hospitality companies to create, launch, and direct the team training of streamline operations including; establishing new processes and procedures impacting overall operational efficiency; revamping back office reporting practices and ensuring accuracy of financial data. Building cohesive teams with the front and back-of-house teams to achieve common sales and service goals. Training managers in new systems and processes; overseeing hiring practices; coaching and mentoring managers and support teams in service standards and performance improvements; and educating ownership groups including senior management on effective use of POS reports to track sales, profit centres and inventory to aid in forecasting and planning to eliminate waste and maximize profits. Working with owners, managers and culinary teams to create exciting, sales generating and profitable menus.

OPERATION & PROFIT ACCOMPLISHMENTS

increased nightly profits of 30% by discovering intentional bar tender’s miscalculations of receipts.

Applied Six Sigma principals to streamline operational processes and accountability to increase profits.

Identified and corrected error in POS systems with sales tax billing calculations resulting in a 10% increase in profits.

Created snap-shot and tracking of operations for senior management by installing and using onsite / online surveillance systems and customized POS reporting, highlighting profit / shortage pitfalls to ensure and measure team compliance.

Established inventory control systems to reduce waste, increase inventory turns and return on investment.

SALES & SERVICE ACCOMPLISHMENTS

Increased sales by redesigning menu layouts allowing for 60/40% food/beverage split ahead of industry standards

Enhanced services and quality by collaborating with culinary team to establish standard operating procedures

Improved sales by educating owners/chefs to take advantage of seasonal and predominately local products.

Played key roles as chef during upgrading and hiring transitions of hiring, training and promoting of General Managers.

maintained high service levels by training managers on proper staff scheduling/forecasting/seasonal sales trends.

Established training sessions on menu selling of chef specialties and food/drink paring to increasing the average sale.

Amplified customer experiences by installing proven and common sense customer service techniques and standards.

TESTIMONIALS

What Other's Say About Amanjourneymen

Mr Aashish Arora (Founder and Director) Kutumb

Mr Aman is very hardworking and creative person from our Food Industry we are very happy to associates with them. Good Luck

Mr Praveen Malhotra (MD)says Pind Punjab

How this people works in every part is very professional Interior, planning, training, Designing. All the best Aman for your future.

Mr Parveen khundip says Big mugs

Aman and his team is very hardcore professional and what brand they develop in Hisar is very unique. All the best to team amanjourneymen.

Mr Rajesh Mann says Mumbai Dreams

Aman and his team is very professional and worked day night to create this beautiful brand. All the best to team amanjourneymen.

Mr Piyush Khattar Kakas kitchen

Aman knows what is best for market so he creates that type of Food Brands. Best of luck to Aman and his team.

Mr Mukesh Kumar says Mughal Mahal

Aman has changed the standards of our services bringing new manuals in operations and ideas for restaurant. All the best amanjourneymen.

Mr Yousif Al Sabah says Ysbg group

Aman is just a man of vision and commitment, worked in Gulf in my all restaurant and bring my restaurant top in standards , All the best Aman to you and to your team.

Management and consultant professional