CATHERINE NGUYEN
Chandler,AZ
Summary
Dynamic restaurant owner with a proven track record at KAT'S KITCHEN LLC, excelling in business operations and marketing strategies. Expert in staff hiring and training, I successfully boosted customer satisfaction and loyalty through innovative promotional campaigns, while optimizing pricing strategies to enhance profitability. Strong networking skills fostered valuable community partnerships.
Professional with comprehensive experience in retail management. Expertise in inventory control, customer service, and financial operations. Strong focus on team collaboration, adaptability, and achieving results. Reliable and resourceful with keen eye for market trends and business growth opportunities.
Overview
11
11
years of professional experience
Work History
Shop Owner
KAT'S KITCHEN LLC
04.2024 - 04.2025
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Supervised daily activities of restaurant and [Number] employees.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
- Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
- Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Chef
KATSU CLUB LLC
06.2023 - 02.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent food quality by conducting regular taste tests and adjusting cooking methods as needed.
- Mentored junior cooks, providing guidance on advanced cooking techniques and best practices.
- Prepared ingredients for daily meals, streamlining the cooking process for chefs.
- Supported kitchen staff by preparing work areas before rush hours, streamlining cooking and serving process.
- Designed and executed culinary demonstrations for special events, showcasing various cooking techniques and recipes.
- Assisted patients with daily care activities such as personal hygiene and light cooking.
- Supported restaurant success by mastering various cooking techniques and adapting quickly to new recipes.
Restaurant Owner
MAX SAIGON RESTAURANT
04.2016 - 05.2023
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 6 employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
General Manager
IZZY'S BAKERY & CAFE
01.2018 - 01.2020
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Purchased food and cultivated strong vendor relationships.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
General Manager
TREND RESTAURANT & BAR
09.2014 - 12.2015
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Correctly calculated inventory and ordered appropriate supplies.
- Set clear expectations and created positive working environment for employees.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
- Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.
- Built and leveraged community relationships to drive business and maximize catering programs.
- Ensured compliance with health and safety regulations, maintaining safe environment for both staff and customers.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Education
Diploma - Hotel, Resort And Restaurant Management
VIET NAM AUSTRALIA INTERNATIONAL COLLEGE
VIET NAM05-2009
Skills
- Networking and partnerships
- Business operations
- Pricing strategy
- Store maintenance
- Customer service background
- Marketing experience
- Staff hiring and training
- Customer service expertise
- Social media marketing
- Marketing and promotion
Languages
English
Full Professional
Vietnamese
Native or Bilingual
Timeline
Shop Owner
KAT'S KITCHEN LLC
04.2024 - 04.2025
Chef
KATSU CLUB LLC
06.2023 - 02.2024
General Manager
IZZY'S BAKERY & CAFE
01.2018 - 01.2020
Restaurant Owner
MAX SAIGON RESTAURANT
04.2016 - 05.2023
General Manager
TREND RESTAURANT & BAR
09.2014 - 12.2015
Diploma - Hotel, Resort And Restaurant Management
VIET NAM AUSTRALIA INTERNATIONAL COLLEGE
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