Richard Son

• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Managed budget implementations, employee evaluations, and contract details.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Analyzed market trends and competitor activities to create competitive advantages.
• Implemented business strategies, increasing revenue, and effectively targeting new markets.
• Trained and guided team members to maintain high productivity and performance metrics.
• Assisted in recruiting, hiring and training of team members.

General manager

• Carefully interviewed, selected, trained, and supervised staff.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• 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.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Maximized quality assurance by completing frequent line checks.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Purchased food and cultivated strong vendor relationships.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.