Experience

Koi Restaurant

• Indonesia
• Restaurants
• 1 - 100 Employee

• Director Of Operations

  • Nov 2018 - Present

• General Manager - Sommelier

  • Feb 2016 - Present



Girasol Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Jul 2015 - Present



Nikita Restaurant Malibu

• Malibu, CA

• Assistant General Manager

  • 2014 - 2015

  Consultant / Assistant General Manager / Sommelier Responsible for managing all restaurant operations, training and supervision of support staff, recruitment, employee scheduling, ensuring proper food quality and presentation, beverage program and wine list, inventory management, working with vendors, purchasing, payroll, cash control, and all aspects of customer relations. ▪ Developing ideas and recruiting executive team for new concept. ▪ Has helped design cocktail and wine list. Show less



Pistola Restaurant

• Hollywood, CA

• Assistant General Manager /Sommelier

  • 2013 - 2014

  Assistant General Manager /Sommelier Responsible for managing all restaurant operations, training and supervision of support staff, recruitment, employee scheduling, ensuring proper food quality and presentation, beverage program and wine list, inventory management, working with vendors, purchasing, payroll, cash control, and all aspects of customer relations. ▪ Has helped design cocktail and wine list specializing on Italian wines. ▪ Restaurant earned top 15 new restaurants of 2014 Show less



RED O RESTAURANT (Mexican Cuisine by Rick Bayless),

• West Hollywood, CA

• General Manager

  • 2010 - 2014

  A 220-seat restaurant, which encompasses 6,900 square-feet and 100 employees. Directly responsible for overseeing day to day restaurant operations, training and supervision of support staff, workflow coordination, marketing strategy development, developing specialized employee training programs, safety compliance, sales reporting, inventory control, cost control, customer service, and other managerial functions. ▪ Has managed an operation which accounts for $5.5 million in annual revenue, and has a high-end clientele. ▪ Restaurant attains 500 covers per day, and has an outstanding industry reputation. ▪ Restaurant earned 2010 Restaurant Design of the Year, was named to the Top Ten Restaurants in the U.S. in 2011, and earned the 2014 Wine Spectator Honor of Excellence, signifying one of the world’s best wine lists. Show less



South Point Restaurant

• United States
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • 2008 - 2009

  Responsible for managing restaurant operations, profit and loss, staff training and development, recruitment, employee scheduling, ensuring proper food quality and presentation, inventory management, working with vendors, purchasing, payroll, cash control, and all aspects of customer relations. ▪ Ensured high levels of profitability through the monitoring of costs, as well as vendor negotiation. ▪ Trained servers to reach the highest performance levels. Responsible for managing restaurant operations, profit and loss, staff training and development, recruitment, employee scheduling, ensuring proper food quality and presentation, inventory management, working with vendors, purchasing, payroll, cash control, and all aspects of customer relations. ▪ Ensured high levels of profitability through the monitoring of costs, as well as vendor negotiation. ▪ Trained servers to reach the highest performance levels.



Lala's Restaurant

• Greater Los Angeles Area

• Assistant General Manager

  • 2003 - 2008

  Assistant General Manager (2003-2006 & 2007-2008) Responsible for assisting with daily restaurant operations, staff training and supervision, cash control, inventory control, preparing daily food and wine orders, assisting with menu development, making wine recommendations, customer service, and other related assignments. ▪ Recruited, hired, trained, and mentored all levels of personnel. ▪ Played a key role in restaurant’s continued profitability. Assistant General Manager (2003-2006 & 2007-2008) Responsible for assisting with daily restaurant operations, staff training and supervision, cash control, inventory control, preparing daily food and wine orders, assisting with menu development, making wine recommendations, customer service, and other related assignments. ▪ Recruited, hired, trained, and mentored all levels of personnel. ▪ Played a key role in restaurant’s continued profitability.



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Cook

  • 2006 - 2007

  Responsible for food preparation, ensuring safety and sanitary compliance, and other culinary-related functions. Handed food preparation for banquets, kitchen, pastry, and bakery. Also handled special event setup, and worked salad, sandwich, and pizza station for hotel restaurant. Responsible for food preparation, ensuring safety and sanitary compliance, and other culinary-related functions. Handed food preparation for banquets, kitchen, pastry, and bakery. Also handled special event setup, and worked salad, sandwich, and pizza station for hotel restaurant.