Restaurant / Culinary Operations ￨ Team Building ￨ Training / Development ￨ Sales / Marketing ￨ Advertising

Inventory Control ￨ Process Optimization ￨ Strategic Analysis / Planning ￨ Trends Tracking ￨ Customer Service ￨ Compliance

High-Volume Budget Control ￨ Vendor / Supplier Negotiations ￨ Cost-Reducing Initiatives ￨ Menu Planning ￨ Purchasing

• Dynamic Leader who offers progressive restaurant / culinary experience at a well-recognized, widely honored restaurant, including exhibiting talent in building solid teams and cost-effectively procuring fresh ingredients.
• Top Performer who designs, develops, and implements innovative menus and culinary action plans to meet restaurant objectives, and uses current products and / or trends awareness to develop valuable initiatives.
• Out-of-the-Box Thinker who makes decisions to rexxxxxxect positively on restaurant profits and guest satisfaction.
• Bilingual Communicator (English / Vietnamese) with Spanish language proficiencies who builds synergistic relationships with restaurant teams, vendors, customers, and the community; who excels in both autonomous and collaborative work environments; and who leads a culturally diverse staff by example and with integrity.

  Spearheaded the start-up of a successful restaurant operation, including continually growing the business to drive success without compromise uncompromising food, uncompromising service, and uncompromising ethics.

  Substantially grew the restaurant s size from initially starting with only 4 tables to eventually attaining 50 seats.

  Received a stellar review from the Xxxxxx Herald detailing the restaurant s exceptional food, quality, and service.

  Continually reduced restaurant costs via aggressive vendor negotiations to boost key bottom-line performance.

  Recognized for job restaurant excellence as the #11 Best Restaurant in Xxxxxx by Zagat, and additionally received numerous public accolades and awards by high-profile Fodor s, New Times, and the Xxxxxx Herald.

Owner ￨ Operator

  Utilized broad scope of industry knowledge and dynamic leadership talents to direct forward-thinking restaurant operations, including recruiting, training, mentoring, and managing a top-performing 10-member team; handling cost-effective payroll and labor expenses; and planning and prioritizing scheduling / workxxxxxxow.

  Contributed sharp analytical abilities toward managing profit / loss responsibilities in alignment with objectives.

  Optimized restaurant operations success by developing unique menu items, calculating prices, handling purchasing, and negotiating with suppliers / vendors, along with facilitating seamless dish preparation efforts.

  Consistently adhered to industry-wide food preparation, general hygiene, and safety policies and protocols.

Bachelor of Science in Sociology

Undergraduate Mathematics Studies

Excellent Professional References Provided Upon Request