Stanley Tomimitsu

• Led cross-functional project teams to deliver construction projects on time and within budget.
• Developed and implemented project plans, ensuring alignment with client specifications and industry standards.
• Coordinated resource allocation and scheduling to optimize workflow efficiency across multiple projects.
• Monitored project progress, identifying risks and implementing mitigation strategies to ensure successful outcomes.
• Emphasis on structural concrete & engineering; collaborate, review, and provide input on structural and plan discrepancies with architect(s) and/or structural engineer(s).
• Coordinate, manage, and implement plans and schedules for material orders.
• Negotiated contracts with vendors and suppliers, securing quality materials at competitive prices for efficient use of resources.
• Daily communications with clients, field foremen, techs, project superintendents, project managers, suppliers, office administration, clients, and future clients; Communication methods varied from phone calls, e-mails, text messages, and in-person/on-site communication.

Oversaw daily operations, ensuring compliance with health and safety regulations.

• Led strategic planning initiatives to enhance operational efficiency and service quality.
• Developed training programs to improve staff performance and customer service standards.
• Increased customer satisfaction by implementing effective staff training and performance management programs.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Trained junior chefs on sushi preparation techniques and presentation standards.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
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• Directed operations to enhance service delivery and optimize guest experiences.
• Implemented strategic initiatives to improve profitability and operational efficiency.
• Oversaw staff training programs, fostering team development and enhancing performance standards.
• Analyzed market trends to inform menu development and promotional strategies.
• Established quality control measures to maintain high standards in food preparation and presentation.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Participated in staff meetings proactively contributing ideas for continuous improvement of both service quality and overall atmosphere.
• Trained and managed kitchen personnel and supeFrvised related culinary activity.
• Negotiated with suppliers to secure better pricing, reducing operational costs while maintaining product quality.
• Family owned and operated; 1984-2014