Housam Azam

Senior Operations Manager with over 30 years of extensive experience in the QSR (Quick Service Restaurant) industry. Proven track record in multi-unit management, operational excellence, and driving profitable growth for international brands. Expert in KPI-driven performance management, labor cost optimization, and fostering high-performing teams.

Committed to enhancing customer experience and upholding rigorous food safety and operational standards. Adept at navigating high-pressure environments, managing large-scale CAPEX investments, and executing successful new restaurant openings.

Area Sales Manager at Taco Bell (2023-12 – Present)

• Direct regional restaurant managers to maintain high operational standards and brand goals.
• Analyze sales, labor costs, and profit margins to improve overall store financial performance.
• Plan and manage capital investments to upgrade equipment and increase branch efficiency.
• Inspect store cleanliness, customer service, and food safety compliance regularly.

Assistant Restaurant General Manager at KFC (2022-11 – 2023-11)

• Ran daily operations including staff schedules, cash handling, and inventory management.
• Controlled food, drink, and supply costs to increase monthly store profit.
• Created staff incentive programs that boosted team energy and service speed.
• Followed strict company food safety rules to keep high quality standards.

Restaurant General Manager at Domino's Pizza (2022-02 – 2022-08)

• Led a busy restaurant with a focus on fast delivery and correct orders.
• Reviewed weekly financial reports to adjust staffing and improve daily productivity.
• Hired, trained, and guided new team members to ensure all shifts were covered.
• Worked with marketing teams to set up local promotions and increase customer sales.

Human Resources & Training Manager at KFC & Costa Café (2006-08 – 2018-03)

• Designed and managed annual hiring, training plans, and budgets for multiple branches.
• Checked employee performance data to find training needs and fix skill gaps.
• Created standard operating manuals to keep service quality identical at all locations.
• Balanced staffing levels and labor costs to match company revenue targets.

Operations Manager at Villa Pizza (2004-07 – 2006-07)

• Set new workplace standards to lower waste and maximize net profit margins.
• Created sales targets for the region and coached store managers to achieve them.
• Controlled training budgets and designed clear work plans following company rules.
• Updated employee operational handbooks to make everyday work smoother and faster.

Diploma in Tourism and Hospitality Management – Institute of Tourism Sciences (Hotel Institute) (1990-09 – 1993-06)