MICHAEL TENJOMA

• Leader of the Back of House for a high volume, high revenue, and full service restaurant
• Directing and developing 5 BOH managers and 70-110 BOH staff
• Supporting FOH management team
• All HR and administrative duties for BOH: Payroll, hiring, training, scheduling, termination and corrective action
• Managing labor cost
• Managing COGS
• Managing Inventory and ordering
• Directing and creating team culture to embody Synergy, Modesty, Integrity, Learning and Excellence.
• Upkeep and maintaining high food quality standards
• Daily and weekly reports and communication to the Regional Management Team, the Kitchen Managers of other branches, and the FOH management team
• Facilitating all maintenance for restaurant and equipment
• Exceeding WA health code standards and 3rd party auditors (Ecosure)
• Roll out new SOP's in line with the company wide initiatives and directives

See "Executive Kitchen Manager"

• Ordering meat and vegetable products for the restaurant
• Manager/Server/Expo/Cashier/Cook
• Upkeep cleanliness of the kitchen, line, and walk in
• Resolved problems or concerns to satisfaction of involved parties
• Upholding a high standard for the food produced by the line cooks
• Float between all stations depending on need
• Prep all sauces and marinades for the restaurant
• Food prep for meats, vegetables, rice, marinades

• Created schedules
• Hired and trained all new staff members
• All payroll and banking
• Responsible for all inventory, ordering and COGS
• Responsible for all P&L
• Was on-call to rotate to the 2nd location (University Ave or Capitol Hill) if necessary to cover their manager role
• Directed and supported 10-15 employees daily per restaurant
• Quality control of all our products in back of house and on the line
• Facilitated equipment and store maintenance
• Setting up catering events, University of Washington Events, Charities and Fundraiser events that our restaurant participated in
• Addressing all customer inquiries, concerns and comments either in store or on the phone
• Opened, closed and worked every position in the restaurant