Experience

Hai Hospitality

• United States
• Restaurants
• 1 - 100 Employee

• Assistant General Manager, Uchi and Uchiba

  • Jul 2023 - Present

• Front of House Manager, Uchi and Uchiba

  • Jun 2021 - Jul 2023



The Cheesecake Factory

• United States
• Restaurants
• 700 & Above Employee

• Sr. Restaurant Manager

  • Mar 2018 - Apr 2021

  -Managed opening and closing operations, including cashier and bartender drawers, with regulatory safe verification and cash link balancing. Reviewed daily/weekly sales and labor projections, self-adjusted to ensure profitability -Monitored the training and development of staff, kitchen managers, and management support as well as daily operations systems, troubleshooted POS/KMS computers -Supervised all employees including FOH & BOH ensuring the adherence of health and safety regulations, detailed restaurant work orders, repairs and maintenance -Processed bakery and kitchen orders, through Net Chef. Reconciled daily invoices, and performed weekly and quarterly inventory -Managed staffing needs, performed Human Resources duties, including hiring, onboarding, and mentoring Show less



ANdAZ

• United States
• Hospitality
• 300 - 400 Employee

• Assistant Outlet Manager

  • May 2017 - Apr 2018

  -Maintained and ensured compliance with all F&B policies, procedures, and standards Managed associate engagement, scheduling, payroll, counseling, implemented the execution of menu trainings, and innovative pre-shift programs quarterly -Established outstanding guest relations by anticipating and servicing the needs of guests, while assigning workflow assignments within the hotel departments, including Food & Beverage outlets, Culinary, Banquet and Human Resources -Consistently monitored productivity and labor costs to remain within goals, monitored, analyzed, measured the effectiveness of training; developed strategies to ensure training goals aligned with the organization’s mission and values Show less



Le Pain Quotiden

• United States

• Assistant General Manager

  • Feb 2016 - May 2017

  -Effectively managed the restaurant in the absence of General Manager and delegated responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved -Consistently reviewed operations and staff to identify any problems, concerns, and opportunities for improvement -Provided coaching and feedback to managers and staff and assessed performance on an ongoing basis Consistently monitored productivity and labor costs to remain within weekly, quarterly and yearly projections Show less



Hyatt Hotels Corporation

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage/Banquet Manager

  • Nov 2012 - Jun 2015

  -Received initial inquiries and provided preliminary outlet information, forwarding information to managers for follow-ups -Processed and managed ordering system for the department, requisitioned and obtained equipment needed, performed inspection of the banquet room prior to the function to verify that the room setup, menu, and schedule of events were aligned -Conducted weekly management meetings to verify all banquet contracts for the following business week, worked closely with Client and Event Coordinator to ensure large scale catered events ran smoothly, greeted clients prior to events and remained present throughout the course of the event to assist the banquet staff if needed -Forecasted labor needs for the banquet department and entered in the banquet departments schedule insuring that each function is adequately staffed Show less