Babar Javaid
Global Operations Intern at General Electric and an MS in Supply Chain Management candidate at Rensselaer Polytechnic Institute. As a bilingual entrepreneur & Business Management student I have a strong background in business development corporate strategy, and management skills. I have gained a deep set of skills and knowledge in process improvement, lean operations, and efficiency. As a business owner, full time student, and an intern I have developed the essential time management skills necessary to balance the work loads of both, my business and education.
SKILLS & QUALIFICATIONS
- Project Management & Business Strategy
- Forecast inventory- qualitative and quantitative
- Process Improvement
- Managing and optimizing inventory
- SAS
- Strong Leadership
- Microsoft Excel, word, and PowerPoint
- Oracle Database
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Rensselaer Students Named to Fall 2014 Dean's List
Just over 3,000 students at Rensselaer Polytechnic Institute were named to the Dean's List for the Fall 2014 semester. The Dean's List recognizes full-time students who maintain grade-point average...
March, 16 2016 - Verified by Rensselaer Polytechnic Institute
Rensselaer Students Named to Spring 2014 Dean's List
Nearly 3,000 students at Rensselaer Polytechnic Institute were named to the Dean's List for the Spring 2014 semester. The Dean's List recognizes full-time students who maintain grade-point averages...
March, 01 2016 - Verified by Rensselaer Polytechnic Institute
Operations Intern at General Electric
Performed lean business practices, generated weekly reports, designed project tracking tool, Facilitated daily team conference calls, verified payroll aspects of organizational change such as acquisition integration, divestiture support, re-organizations and affiliate conversions.
May 2015 - Present
Partner / Owner at Shalimar Indian Restaurant
Cost control
Implementing productivity
Manage payroll
Manage Human Resource Objectives
Enforcing Sanitation standards and procedures
June 2010 - Present
Manager / Small Business Owner at Shalimar Indian Restaurant
• Accomplished restaurant human resource objectives by recruiting, budget and cost controls, forecasting requirements, counseling, monitoring, manage front & back of the house operations, Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
• Monitoring food presentation and service, resolve routine problems encountered in performance, Provide exceptional service and satisfaction of quality for large catering events
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
June 2010 - Present