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.
