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<pre>Array ( [var] => cut_url ) </pre> Resume for Ben R. for Project Manager / Restaurant & Food Services in 127 Summit Ct., Texas. Search More Resumes for Project Manager on Resumark.com #XUYSZVVJE
 

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Resume for Ben R. for Project Manager / Restaurant & Food Services in 127 Summit Ct., Texas




Occupation: Project Manager Industry: Restaurant & Food Services
Country: United States City: 127 Summit Ct.
State: Texas ZIP: 75052



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BEHNAM BEN R. Summit Court, Grand Prairie, Texas Home: | Cell: | SUMMARY Extensive experience in Engineering Management, food facilities planning and design, operational efficiencies, and project management. Key strengths include knowledge of food service industry, equipment, operational improvement, and program management. Ability to direct and execute large and complex Global projects for rollout. Major emphasis is on the ability to manage teams to complete projects in a timely manner and within budget. EXPERIENCE PIZZA HUT INC. YRI, A YUM BRANDS! COMPANY, Dallas, Texas Present Manager Global Engineering Pizza Hut at YRI, Present Directed global engineering solutions and rollout and led equipment optimization and sustainability. Implemented a targeted % energy savings globally rolling out optimized ovens primary cooking platform Led suppliers and global engineering teams in over countries for global initiatives implementation Led PHD Pizza Hut Delivery concept in global rollout for low cost and rapid expansion units per year Managed commissary engineering and design initiative to support delivery segment outlets Directed High Performance Kitchen Design and Engineering for global rollout Managed facility planning and design with a high degree of optimization Directed logistics and restaurant mockup in foreign countries for Franchise Conventions Received outstanding engineering performance awards from COO and CFIO in two consecutive years Manager Engineering R&D Pizza Hut U.S., Engineering lead for the WingStreetRBD and Dinein programs responsible for restaurant optimization, equipment capacity, equipment testing, and ops engineering support. Optimized and balanced back of house to properly support dinein throughput while improving delivery and carryout Managed and implemented equipment and labor utilization studies to improve profitability Managed workstation consolidation to reduce costs and improve productivity Optimized production area and reduced building square footage by % which resulted in labor and construction savings Led the benchmark studies for the WingStreet dinein to grow the concept Optimized table mix ratio to improve peak hourly sales by an additional $ which translates to over $, annually per restaurant. Partnered with equipment engineers to introduce and implement a new filtration system which has a potential to save $,, annually for the WingStreet concept LANDMARK ENGINEERING SOLUTIONS, Phoenix Arizona Partner ­ Dallas Office Directed prototype engineering and engineering solution projects for major restaurant chains. Clients: P.F. Chang, NYPD New York Pizza Department, Yard House. Developed new prototype facility with balanced BOH and FOH throughput Improved unit profitability by applying engineering approach Improved internal rate of return by sizing the facility to targeted revenue projection Provided SCM and equipment procurement support and services STRATEGIC RESTAURANT ENGINEERING WD PARTNERS, Miami, FL; Irvine, CA; Dallas, TX Consulting engineering firm specialized in operational improvement and optimization of food facilities. Senior Engineering Consultant Directed clients project to completion with operational efficiency and facility optimization approach. Client List: Olive Garden, Red Lobster, Whataburger, McDonald&;s, Boston Market, Starbucks, Cracker Barrel, Jack in the Box. Managed prototype engineering projects Developed new prototype facility and improved square footage by as much as twenty percent and increased throughput Improved unit profitability by applying engineering approach Improved internal rate of return by sizing the facility to targeted revenue projection Developed and researched new equipment to improve throughput Developed equipment performance test Coordinated equipment reliability test BRINKER INTERNATIONAL, Dallas, Texas Owner and operator of Chili&;s, Macaroni Grill, On the Border, Cozymel&;s, Corner Bakery, Maggiano&;s Little Italy, and Eatzi&;s. Concept Food Facilities Designer Food facilities planning and design and new concepts development. Worked as liaison engineer with design teams, corporate executives and project managers to develop new prototype concepts. Designed and developed equipment specifications Accurate equipment planning and layout utilizing AutoCAD Developed mechanical and electrical roughin plans Supervised and coordinated equipment installation and inventory Reviewed and approved shop drawings prior to fabrication Additional experience includes food facilities planning and design consulting as well as engineering and project management for LSG Sky Chefs. EDUCATION M.S., Alabama A&M University, Normal, Alabama Major: Urban and Regional Planning B.S., Alabama A&M University, Normal, Alabama Major: Civil Engineering CONTINUING EDUCATION Fifteen credit hours in Construction Management Architectural/Construction Engineering Computer Aided Design Lean Engineering

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