Robinder Makkar

• Coaching, Leading, Developing and Managing an Executive team of 8 Directors consisting of HR, Sales, Operations, Customer Relation, Logistics, Marketing, IKEA Food and Interior Design with a total co-worker base of 340+ including 45+ mangers, team leads and specialist. • Deliver an efficient and profitable store operations in the line with IKEA concept. • Develop and follow up on 3-5year business plan for IKEA Edmonton to ensure being Employer of choice and securing IKEA’s leadership position in the market. • Working with local community to position IKEA as retailer of choice and move IKEA sustainability mission including installation of biggest on roof solar panels in Alberta.

Leader in a store with projected sales of $150 Million. Responsible for all financials including, cost control, budgeting, financial analysis, P&L, capital financing, procurement and revenue growth. Contribute to all aspects of managing various projects. Develop short and long term business plan with store leadership team, aligned with Country & Global goals and business plans. Collaborate with store leadership team to focus on commerciality for customers. Support store leadership team in fostering co-worker engagement and ensuring IKEA is an employer of choice.

Lead 4 food outlets in the store with 3 frontline managers and 45 staff. Develop business plan for IKEA foods, planning for Goal.  Identified and analyzed business potential in IKEA Food to create an action plan increasing gross margin and sales while reducing operational costs.  Produced and shared good IKEA Food practices nationally.  Ongoing training and development for front line mangers including succession planning  Created a strategy for the local marketing plan in partnership with the Communication responsible, and graphics team.  Partnered with activities and Com & In to increase the presence of IKEA food throughout the store.  Secured a documented sustainable working method in food safety that supports Steritech, IKEA Sec Check and Alberta Health audits.  VOICE action plans to support co-workers and reduce turnover through co-worker satisfaction.  Improve customer satisfaction and increase visitors to the restaurant.  Commercial experience in Swedish food market, restaurant and retail store utilizing IKEA concept.  Montreal Restaurant expansion opening support manager.  Clear understanding of culturally diverse food requirements.  Completed IKEA Food and Beverage Manager training, May 2013. 

Independently managed a food court over 3000 sq. ft. with 6 outlets namely Opa, Quiznos sub, Bento Sushi, Far East fusion, Pandinie’s (Italian), Cyclone (freshly made salads) and wide array of retail counters. Attending management meetings to discuss budgets, forecast, and planning future promotions to increase the sales and optimal guest satisfaction. Liaison with the franchise district manager’s to maintain the standards of the brand and promotions. Maintain the food cost, labor cost and inventory.

Lead Indian Chef for the hotel with 450 Rooms and 7 Restaurants. Consistently met deadlines and last minute requests in a high pressure environment with impeccable service and quality codes. Developed new Indian menus and standardized recipes for all restaurants, banquets and the Grand Buffet serving over 200 varieties of dishes in various cuisines to an average of 600 guests per day. Increased banquet revenue by 15% by adding custom Indian dishes to the menu. Managed scheduling of inventory, hygiene standards & sanitation set by local food hygiene authorities. Control food cost & compile food cost reports for review by management. Trained the staff of 50 chefs and cooks to set standards for maximum efficiency and productivity. Partner with the marketing team to arrange for monthly photo shoots and promotional activities to enable differentiation from the competition. Organized a 3 day banquet for Chelsea Football Club (U.K.), meeting their strict nutritional and diet codes and received a commendation by the Chelsea FC Executive Chef.

Increased the revenue over 100% by introducing signature recipes and arranging various promotional activities. Reduced food cost from 37% to less than 24%, by developing proper indenting techniques, minimizing wastage and portion standardization. Won Readers Choice Diamond Award by "The Guardian" newspaper for 2 consecutive years for Best Food and Service category. Improved customer service by enabling interdepartmental cooperation between service and kitchen staff.

2002 to 2004 Instructor for Food and Beverage Production to students of Bachelors of Science in Hotel management. Developed and graded Examination papers for various courses in Hotel Management for 2003 and 2004. Judged various food contests and practical examinations.

Managed a team of 21 chefs and cooks. Recruited and trained 100 Chefs and kitchen staff for 15 franchises across India and abroad. Organized 4 food festivals yearly and increased revenue by 25% during the festival. Organized a food festival in Dubai franchise during the SARS recession and increased the sales by 100%.

Established a Multi Cuisine restaurant, banquet kitchen and room service pantry including complete set up and procurement of necessary equipment. Established and managed the food court comprising of two quick service restaurants serving international fast food, confectionary and specialty coffees. Increases sales by 20% by planning and implementing sales promotional activities.