Choonyeob Ko
Washington,UT
Summary
Dynamic managing member with a proven track record at Kogane Korean Kitchen, driving revenue growth through effective staff training and operational efficiency. Skilled in human resources management and team leadership, I fostered a collaborative environment that enhanced customer satisfaction and minimized costs, ensuring sustainable business success.
Overview
11
11
years of professional experience
Work History
Managing Member
Kogane Korean Kitchen
04.2019 - Current
- Led operations to enhance kitchen efficiency and streamline service delivery.
- Developed and implemented staff training programs to improve team performance and customer satisfaction.
- Oversaw inventory management, ensuring optimal stock levels and minimizing waste.
- Established vendor relationships to negotiate favorable terms and improve food quality.
- Analyzed financial reports to identify cost-saving opportunities and optimize budget allocations.
- Negotiated contracts with vendors, securing high-quality products at competitive prices while maintaining positive relationships.
- Developed and maintained client relationships, leading to increased customer satisfaction and repeat business.
- Led monthly meetings to discuss business initiatives and brainstorm new ideas.
- Fostered a supportive work environment by providing mentorship programs that focused on individual growth opportunities for employees.
- Created positive working environment where employees felt valued.
Sushi Chef
Tona Japanese Restaurant
05.2017 - 10.2018
- Crafted high-quality sushi dishes using traditional techniques and fresh ingredients.
- Collaborated with kitchen staff to streamline food preparation processes.
- Mentored junior chefs on sushi presentation and safety practices.
- Developed new menu items based on seasonal ingredients and customer feedback.
- Ensured compliance with health regulations and maintained cleanliness in work areas.
- Trained staff on proper sushi-making techniques, enhancing overall team performance.
- Implemented process improvements that increased efficiency during peak service hours.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Placed orders to restock items before supplies ran out.
- Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
- Ensured a memorable dining experience for guests through anticipating needs, providing recommendations, and addressing any concerns with professionalism.
Managing Member
Bee Bop Korean BBQ
06.2014 - 01.2017
- Designed marketing strategies that increased brand awareness and drove customer engagement.
- Mentored junior staff, fostering a collaborative work environment and promoting professional growth.
- Optimized supply chain operations by developing strong relationships with key suppliers, reducing lead times, and minimizing inventory costs.
- Managed financial operations, including budgeting and forecasting, ensuring company stability and growth.
- Enhanced team collaboration through regular meetings and open communication channels, resulting in improved project outcomes.
- Developed comprehensive risk management policies and procedures to ensure the company''s long-term stability and success.
Education
Bachelor of Science - Hospitality Management
Utah Valley University
Orem, UT05-2012
Skills
- Revenue growth
- Workforce planning
- Cost reduction
- Succession planning
- Human resources management
- Team leadership
Best Employee award
I got best employee award from Red Robstor.
Languages
Korean
Native or Bilingual
Timeline
Managing Member
Kogane Korean Kitchen
04.2019 - Current
Sushi Chef
Tona Japanese Restaurant
05.2017 - 10.2018
Managing Member
Bee Bop Korean BBQ
06.2014 - 01.2017
Bachelor of Science - Hospitality Management
Utah Valley University