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Skills

  • First Aid/CPR
  • Employee Engagement Initiatives
  • Supervision
  • Budgets
  • Customer service
  • Recipes and menu planning
  • Process improvement
  • Procedure equipment
  • Hospitality Trend Analysis
  • Supply chain optimization

Work Experiences

  • Consistently met all health and safety regulations, passing all inspections with zero violations for 3 consecutive years.
  • Balanced restaurant operations across multiple time zones.
  • Added $13 in annual revenue.
  • Achieved results in three years.
  • Achieved results within three years.
  • Limited portion sizes and used garnishes to keep food costs down.
  • Conducted regular inspections of preparation and storage equipment to evaluate and maintain performance for cost-effective and safe operations.
  • Achieved a 56% increase in customer satisfaction scores.
  • Balanced restaurant operations across multiple time zones and maintained an average customer sentiment score of framework across all regions.
  • Achieved a 85% increase in team retention.

Summaries

  • Using basic Mandarin skills, build relationships with patrons and employees.
  • Director of Restaurants with over 3 years of category and program service experience.
  • Achieved results within 11 weeks of launching an e-commerce platform.
  • Accomplished in negotiating supplier relationships to drive down food and beverage costs by 40% while maintaining quality, saving $15 in annual expenses.
  • Director of Restaurants with more than 16 years of experience in food service and progressive leadership.
  • Costs were consistently reduced while profits were increased.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Achieved 77% improvements in satisfaction scores.
  • Addressing customer concerns and resolving issues in a diplomatic manner.

Accomplishments

  • Mentored a management team of 4, improving operational efficiency and team retention by 72%.
  • Reduced wait times by 34% through implementation of standard for reservation and waitlist management.
  • Managed P&L, ensuring costs were within 18% of allowable budget throughout one year, even during high-volume seasons.
  • Resolved product issue through consumer testing.
  • Partnered with local suppliers to introduce sustainable sourcing, cutting supply costs by 25% and reducing the restaurant’s carbon footprint.
  • Generated an additional $10 in revenue by implementing an effective private dining and events booking system.
  • Optimized table turnover time by 23%, leading to a 16% increase in capacity and boosting peak-hour revenue.
  • Audited restaurant operations, resulting in a 31% improvement in health and safety compliance during inspections.
  • Increased labor productivity by 28% through optimizing shift scheduling and cross-training employees across roles.
  • Created a seasonal menu that resulted in an increase in average guest spend by 40% during 6 months.

Affiliations

  • Sigma Beta Delta (Business Honor Society for Hospitality Management)
  • Freemason
  • Project Management Institute
  • National Hospitality Leadership Roundtable Participant
  • Hospitality Sales & Marketing Association International (HSMAI)
  • National Association of Social Workers
  • International Association of Food Industry Suppliers (IAFIS)
  • Certified Hospitality Revenue Manager (CHRM) - American Hotel & Lodging Educational Institute
  • Certified ServSafe Instructor and Proctor
  • Director’s Forum - Hospitality Division

Certifications

  • CompTIA Network+
  • Supply Chain Management Certificate by Lakeside Partners
  • Certified Hospitality and Tourism Management Executive (CHTME) by Global Academy of Hospitality and Tourism Education
  • SHRM Certified Professional (SHRM-CP)
  • Certified Food and Beverage Executive (CFBE) by American Hotel & Lodging Educational Institute
  • Advanced Data Analytics for Hospitality Managers by standard
  • HACCP (Hazard Analysis Critical Control Point) Certification
  • First Aid/CPR Certified
  • Certified Hospitality Department Trainer (CHDT) by American Hotel & Lodging Educational Institute
  • Certified in Culinary Nutrition by framework

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