Harvy

Highly motivated and experienced restaurant general manager, Over 16 years of progressive experience managing the provision of casual or fine dining for resort and restaurants. proven track record of improving operational efficiency, increasing customer satisfaction and overall restaurant sales. seeking to leverage my leadership skills, innovative problem solving abilities and passion for providing exceptional dining experience to contribute to a dynamic and customer-focused team.

General Manager - Benihana - Temecula, California, USA

(2026-01)

• Generate restaurant target sales figures, analyzing and forecasting weekly data to make improvements, resulting in monthly sales 7-10% above target and maintaining labor below 20%.
• Reduce food costs by 6% through inventory management and waste reduction initiatives.
• Conduct staff performance reviews in accordance with Benihana standards.
• Maximize efforts towards productivity and Ensure all customers are provided with outstanding service.
• identify problem areas and assist in implementing solutions, food inventory control, and vendor negotiations.
• create schedule based on weekly sales forecast
• Hired, train, motivate, supervise, evaluate and terminate employees.

Director of Operations - Konnichiwa japanese restaurants - South Carolina and North Carolina, USA

(2019-04 - 2026-01)

• Assisted owners with establishing short and long term strategic plans for all the outlets.
• Managed all aspects of food service operations for 17 locations in South Carolina and North Carolina.
• Led 17 restaurants operations of $ 80 million/year sales.
• Oversee inventory control, ordering, food sanitation and quality control of food products.
• Maintained excellent customer service by stressing "the customer comes first" in all weekly employee meetings.
• Developed new menu items with executive chef that increased sales and Reduced Food Waste Costs.
• Promoted from Server to Shift Leader, to Assistant Manager, to Restaurant Manager based on exemplary job performance.

Assistant Food and Beverage Director - Millennium Biltmore Hotel - Los Angeles, California, USA

(2012-06 - 2019-03)

• Assisted the Food and Beverage Director in overseeing daily operations of multiple outlets, including restaurants, bars, and room service.
• Increased revenue by 12% through effective menu engineering and pricing strategies.
• Improved customer satisfaction ratings by 18% through staff training and feedback implementation.
• Reduced food costs by 8% through inventory management and waste reduction initiatives.
• Collaborated with the culinary team to develop new menu concepts and recipes, resulting in a 15% increase in menu sales
• monitored restaurants, banquets and room service operations of $ 27 million/year sales.
• Assisted the executive chef Designed and implemented in menu planning and preparation to provide a 5-star dining experience.
• Conducted staff performance reviews in accordance with Millennium Biltmore Hotel standards.
• Maximized efforts towards productivity and Ensure all customers are provided with outstanding service.
• identify problem areas and assist in implementing solutions, food inventory control, and vendor negotiations.

Restaurant Manager - Noma Japanese Restaurant - Santa Monica, California, USA

(2006-04 - 2012-04)

• Ensure all customers are provided with outstanding service.
• Active participation throughout shift to maximize sales.
• Direct report to Restaurant owner.
• Established menu and directed food preparation staff supervision.

Assistant Manager - Benihana - Puente Hills, California, USA

(2002-10 - 2006-02)

• Manage all aspects of food service operations for the entire Restaurant.
• Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.
• Ensure all customers are provided with outstanding service.
• Supported Restaurant Manager to manage an effective schedule by working actively with workforce management team to maximize productivity.
• Assisted the Restaurant Manager in performing administrative duties including payroll, inventory, food ordering and proper cash handling.
• Monitored food inventory control.

Server - Olive Garden - Puente Hills, California, USA

(2000-06 - 2002-10)

• Demonstrated genuine hospitality while greeting and establishing rapport with guests.
• Precisely described menu items and special offerings and appropriately identify wine pairings.
• Maintained dining room in clean, neat, and stocked fashion.

A.A. - association art of business - MT. San Antonio College (2002-06)