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ISMAIL "SAM" ASKARGEH 11232 S.W. 63rd Terrace Miami, Florida 33173 askargeh@hotmail.

com 305-205-9789 PROFILE Talented and very successful F&B/Restaurant and Franchise Management Executive w ith nearly twenty years of progressively responsible experience in challenging a nd highly competitive hospitality environments. Proven track record of increasing sales, controlling/reducing costs and maximizi ng profits while delivering quality dining service and ensuring compliance with ServSafe guidelines and Department of Health regulations for sanitation and food handling. Career-long commitment to providing the highest standards of customer service as embodied in the following quote by Robert Half, noted businessman and executive recruiter: When the customer comes first, the customer will last. CORE COMPETENCIES: Marketing/Business Development Operations Management Maintaining Brand Standards Cost/Inventory Control Budgeting and Forecasting Employee Motivation Guest/Employee Relations Vendor Negotiations Quality Assurance Strategic Planning EDUCATION B.S. Degree in Computer Information Systems, 1999 Florida Atlantic University, Boca Raton, Florida B.S. Degree in Business Administration, 1988 University of Southwestern Louisiana, Lafayette, Louisiana Professional Training: Comprehensive Restaurant/Franchise Management Development Programs (Burger King, Arbys, Miami Subs); ServSafe Certification Training Class PROFESSIONAL EXPERIENCE 2011 Present West Sample Road Holding, LLC, Pompano Beach, Florida FRANCHISE CONSULTANT Manage all aspects of Miami Subs & Grill franchise operations for $1.26 million restaurant with seventeen employees including two managers. Ensure compliance wi th brand standards and train managers on all aspects of the operation. Operation al areas include food preparation and portion control, purchasing, maintaining p urchase ledger, reconciling cash and credit card sales, employee scheduling, mon thly inventory, and preparation of P&L statement. Initiate and implement local s tore marketing strategies consistent with parent brand programs, and advise on n

ew menu pricing to reduce food costs and achieve healthier bottom line profitabi lity. In addition, establish daily and weekly cleaning schedules and store safet y and maintenance programs. Suggested and implemented new menu pricing that increased sales by 5%, created l ocal marketing strategies that achieved additional 5% sales increase, and initia ted Delivery Awareness Program that increase delivery business by 10%. Modified product mix, improved reordering system to reduce inventory levels and retrained staff on proper portion controls, resulting in decrease in food and pa per costs from 36% to 33%. Implemented Employee Reward Program that reduced monthly guest complaints from a n average of three to zero. 2002 2010 AA Subs Corporation (dba Miami Subs Pizza & Grill), Miami, Florida DIRECTOR / GENERAL MANAGER Managed all aspects of franchise operations for $675,000 restaurant with fifteen employees including two managers and serving average of 120 guests/day. Supervi sed day-to-day shift activities and coordinated staff training and development p rograms to ensure that all employees were properly trained and certified, with t he tools and equipment needed to effectively carry out their job function. Creat ed and implemented new local store marketing programs, prepared annual operating budgets and took all appropriate measures to achieve budgeted revenues, control expenses and labor costs, and maximize profit. Also maintained cash, cost and i nventory controls. Developed marketing strategies that increased weekly sales by over 60%, and impr oved systems and controls that reduced food and paper costs from 37% to 32%. Established Employee Incentive Program that maximized customer retention and inc reased customer count and reduced employee turnover ratio by 95% by initiating f lexible scheduling, competitive pay and employee incentives. Initiated safety programs that achieved zero on the job injury record for eight consecutive years. 1999 2002 Bano Corporation (dba Miami Subs), Coral Springs, Florida GENERAL MANAGER / TROUBLESHOOTER Assigned by corporate management to manage problem restaurants in the chain. Sen t to three different units with annual sales ranging from $750,000 to $2 million , and trained and supervised up to thirty employees. Trained and scheduled emplo yees to ensure proper coverage, managed cash handling and check/credit policies and procedures, expedited daily inspections, conducted pre-shift meetings to inf orm staff of daily events. In addition, initiated Safety Programs to reduce on-t he-job injuries, instituted Roaming Manager approach to improve customer satisfaction, and implemented Employee Recognition Program to improve morale and reduce high turnover/no-show rate. Increased sales by 8%-10%, reduced food and paper costs to 32%, reduced manageme nt turnover ratio by 100%, and reduced cash shortages to less than $1/day. 1994 1999

G.T. Food Services, Weston, Florida GENERAL MANAGER Managed overall performance of food service and kitchen operations, with profit accountability for one restaurant in a chain of thirteen. Promoted from Assistant Manager due to outstanding management record, significan t sales increases and cost reductions, and all other performance metrics. Additional: Six years Management experience with Burger King and Arbys CERTIFICATION ServSafe Food Safety Certification COMPUTER SKILLS MS Office (Word, Excel, PowerPoint, Access, Outlook); QuickBooks