Assistant General Manager

• Apr 2022 - Present

Restaurant Assistant Manager

• Feb 2019 - Apr 2022

Began my career with Ichiran as a general staff before being promoted to supervisor and eventually Assistant Manager.As an assistant manager for front of the house my focus is making sure that my peers are trained properly to have knowledge of our company's history to better serve our guests and bring an authentic, welcoming experience similar to our locations back in Japan.I am tasked with overseeing between 40-50 individuals creating their weekly shift schedule, while making sure their knowledge of any operational changes and training is up to date.I am in constant communication with staff having meetings with them about their attendance at work and with any individuals who wish to grow within the company. We have a rigorous promotion track and I work out a specific plan for each individual catered to them to help them succeed where they may lack skill or initiative.

Counter Staff

• Mar 2018 - Nov 2018

Balancing time management of taking orders, running food and handling over the phone pick up or delivery orders. Balancing time management of taking orders, running food and handling over the phone pick up or delivery orders.

Shift Supervisor

• Mar 2015 - Aug 2017

Ever feel like your workplace was a zoo? This one actually was! Through SSA I was hired and promoted up to Shift Supervisor after one year overseeing one of their three cafes. Overseeing a small but capable team of no more than 5 people in the cafe at a time I was in charge of breaks and expediting food, making sure each team member upheld the quality of service required of them, scheduling out break times and completing inventory check each day. Ever feel like your workplace was a zoo? This one actually was! Through SSA I was hired and promoted up to Shift Supervisor after one year overseeing one of their three cafes. Overseeing a small but capable team of no more than 5 people in the cafe at a time I was in charge of breaks and expediting food, making sure each team member upheld the quality of service required of them, scheduling out break times and completing inventory check each day.