Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Interests
Timeline
Generic

Tung-Zu Sergio Yang

Rancho Mirage,CA

Summary

Dynamic operations professional with a proven track record at LPQ USA enhancing operational efficiency and forecasting trends. Achieved significant improvements in business processes, leading teams to exceed goals through strategic planning and staff development.

Bilingual and well-trained individual with exceptional background spent in food industry. Engaging professional disciplined to handle demanding environments.

Flexible, results-oriented Manager offering focused leadership and restaurant operations knowledge to drive profitability.

Exceptional communication and staff oversight skills. Consistent career history of operations improvement, team building and revenue increases.

Energetic [Job Title] with [Number] years of experience offering quality food services. Team leader focused on coaching staff and solving problems involving kitchen efficiency, inventory and customer satisfaction. Saved [Number]% through exceptional budget management.

Overview

14
14
years of professional experience

Work History

Consultant - Restaurant Advisor

Luminous Feng Shui
01.2019 - Current
  • Collaborated with clients to develop and shape processes, business intelligence and strategies.
  • Collaborated with clients to target issues and uncover methods that would increase operational efficiency.
  • Deployed predictive analytics models to forecast future trends.
  • Conducted regular reviews of operations and identified areas for improvement.
  • Educated staff on organizational mission and goals to help employees achieve success.

Restaurant Project Coordinator

Asher Caffe
08.2017 - 04.2018
  • Liaised between departments to facilitate communication and keep appropriate parties updated on project developments
  • Supervised multiple projects from project start through delivery by prioritizing needs and delegating assignments
  • Kept projects on schedule by managing deadlines and adjusting workflows
  • Managed competing demands and professionally adapted to frequent change, delays and unexpected events
  • Maintained database and spreadsheets with accurate inventory and status
  • Assisted with onboarding newly hired staff members and coached on task prioritization
  • Tracked hours and expenses to keep project on task and within budgetary parameters
  • Monitored project progress, identified risks and took corrective action as needed
  • Maintained open communication by presenting regular updates on project status to customers
  • Tracked project and team member performance closely to quickly intervene in mistakes or delays

Restaurant General Manager

Le Pain Quotidien
06.2010 - 03.2017
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Orchestrated positive customer experiences by overseeing every area of restaurant operations.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • 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.
  • Built and leveraged community relationships to drive business and maximize catering programs.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Set clear expectations and created positive working environment for employees.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • 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.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.

Education

Associate of Arts - Culinary Arts

Le Cordon Bleu College of Culinary Art - Pasadena
Pasadena, CA
09.2006

Associate of Science - Restaurant And Culinary Management

Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA
09.2006

Skills

    • Business Management
    • Talent Development
    • Customer Engagement
    • Health Code Compliance
    • Purchasing
    • Inventory Management
      • Labor Management
      • Operations Management
      • Pre-shift walk-through
      • Sanitation Standards
      • Cost Control
      • Facility Maintenance

Accomplishments

  • Increased sales while balancing inventory and reducing food waste.
  • Turned a loss profit location to a profitable location and prevented it from closure.
  • Creating a positive working environment by cultivating camaraderie and boost working moral within the staff.
  • Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
  • Focused on employee training and being consistent with store policies.
  • Collaborated with HR and Trained new managers, supervisors in the development of new restaurant locations.
  • Supervised team of 75 staff members from two locations.
  • Recognized as the most accomplished general manger at LPQ for 2 years in a row.

Languages

English
Native or Bilingual
Chinese (Mandarin)
Native or Bilingual
Spanish
Limited Working
American Sign Language
Elementary

Interests

Tennis, Feng Shui, Culinary Art

Timeline

Consultant - Restaurant Advisor

Luminous Feng Shui
01.2019 - Current

Restaurant Project Coordinator

Asher Caffe
08.2017 - 04.2018

Restaurant General Manager

Le Pain Quotidien
06.2010 - 03.2017

Associate of Arts - Culinary Arts

Le Cordon Bleu College of Culinary Art - Pasadena

Associate of Science - Restaurant And Culinary Management

Le Cordon Bleu College of Culinary Arts - Pasadena
Tung-Zu Sergio Yang