Haruna Inagaki

(Promoted from Kitchen Staff to Assistant Manager within 18 months)

• Operation Management: Direct daily kitchen and FOH operation to ensure seamless service and maintain the highest standards of authentic Japanese dining.
• Controlled inventory and procured food, ingredients, beverages, and supplies, optimizing stock levels to minimize waste.
• Coordinated staff schedules to ensure adequate coverage during peak hours, enhancing service efficiency.
• Designed and produced menus and promotional materials to enhance customer engagement and dining experience.
• Quality Control: Supervise food preparation and plating techniques, ensuring strict adherence to recipes and food safety regulations(HACCP).

• Data Analysis & Strategy: Performed detailed POS (Point of Sales) data analysis to identify sales trends and consumer behavior, providing data-driven insights for sales strategies.
• Proposal Development: Drafted professional business proposals and sales materials for retail and corporate clients.
• Menu Development: Created and proposed original recipes and menu ideas featuring company products to enhance consumer engagement and sales.
• Culinary Event Support: Assisted in the coordination and execution of cooking classes and promotional culinary events, ensuring smooth operations and guest satisfaction.