Summary
Overview
Work History
Education
Skills
Certification
Timeline
OperationsManager

STEVEN WONG

Operations Manager
Orlando,FL

Summary

A career with a progressive organization where there are opportunities for growth and advancements.

Exceptional Operations Manager focused on successful team building, cost-cutting and operational improvements. Determined to cut costs without impacting quality of products and services. Reliable team player committed to building high-performing teams.

Experienced with overseeing complex operational functions and implementing process enhancements. Utilizes leadership skills to drive team collaboration and meet organizational benchmarks. Knowledge of strategic planning and resource management for optimal operational performance.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.

Overview

32
32
years of professional experience
1
1
Certification

Work History

Operations Manager

MDP Restaurant Group LLC
01.2021 - 01.2024
  • Company Overview: Responsible for 15 Restaurants operations of Asian, Mediterranean and Southwestern Mexican Foods. Created company store restaurant webpage and web design: bambuuasianeatery.com
  • Responsible for 15 Restaurants operations of Asian, Mediterranean and Southwestern Mexican Foods.
  • Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
  • Creating and maintaining store operation policy and procedures.
  • Creating new promotions, menu items, recipes and training guide book.
  • Created company store restaurant webpage: bambuuasianeatery.com.
  • Training new members for supervisor roles: district/area managers, general managers, assistant managers, and head chefs.
  • New concept restaurant planning and creating.
  • Cost analysis: Cost of Goods sold and price setting.
  • Labor Scheduling and Food Cost management.
  • Responsible for 15 Restaurants operations of Asian, Mediterranean and Southwestern Mexican Foods. Created company store restaurant webpage: bambuuasianeatery.com
  • Marketing and Promotions in Webpage, App, and Restaurants for traffic and sales increases
  • Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
  • Facilitated smooth collaboration between departments through clear communication channels.
  • Increased profit by streamlining operations.
  • Handled staff training initiatives aimed at upskilling the workforce to meet dynamic industry demands.
  • Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
  • Implemented quality control systems to boost overall product consistency and reliability.
  • Analyzed and reported on key performance metrics to senior management.
  • Analyzed data trends to identify potential bottlenecks in operations workflow, implementing strategies to mitigate risks accordingly.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
  • Directed initiatives to improve work environment, company culture or overall business strategy.
  • Developed strong relationships with vendors, resulting in better pricing and improved service quality.
  • Managed budgets effectively, consistently delivering projects on-time and within financial constraints.
  • Identified and resolved unauthorized, unsafe, or ineffective practices.
  • Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.
  • Spearheaded process improvements, resulting in increased productivity and reduced operational costs.
  • Led successful change initiatives, ensuring seamless transitions during organizational restructuring efforts.
  • Developed and maintained relationships with external vendors and suppliers.
  • Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
  • Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
  • Reduced turnaround time for project completion through effective resource allocation and team management.
  • Championed safety protocols to maintain a secure working environment, reducing workplace accidents significantly.
  • Implemented sustainability initiatives, reducing environmental impact.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Reported issues to higher management with great detail.
  • Assisted in recruiting, hiring and training of team members.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Interacted well with customers to build connections and nurture relationships.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Reduced operational risks while organizing data to forecast performance trends.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
  • Supervised creation of exciting merchandise displays to catch attention of store customers.
  • Raised property accuracy and accountability by creating new automated tracking method.
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Led hiring, onboarding and training of new hires to fulfill business requirements.
  • Developed and implemented strategies to maximize customer satisfaction.

Multi-Unit Manager

Food Systems Unlimited (FSU)
01.2008 - 01.2020
  • Company Overview: Multi-Unit Manager: Currito Burrito, Sushi Fuji and Maki of Japan.
  • Help improve development of new operation procedures.
  • Improve store image and productivity.
  • Maintain food cost at a cost-effective level.
  • Maintain labor cost at a cost-effective and efficient level.
  • Manage inventory, payroll and accounting.
  • Manage Human Resource for recruiting, training and promoting.
  • Set a high standard on food quality, safety, and cleanliness.
  • 2010 thru 2014 FSU Best Manager Rank #1 for Prime Cost at avg. 40.8%.
  • 2010 FSU Manager for Most Bonus Earned.
  • Multi-Unit Manager: Currito Burrito, Sushi Fuji and Maki of Japan.
  • Developed strong teams within each unit through effective recruitment, coaching, and mentoring efforts.
  • Increased overall efficiency by streamlining operations and implementing standardized processes across multiple units.
  • Led multi-unit teams through periods of change while maintaining high levels of productivity and morale.
  • Reduced employee turnover rates by fostering a positive work environment that encouraged professional growth and development.
  • Ensured safety protocols were consistently enforced to protect both employees and customers, minimizing accidents or incidents.
  • Managed financial aspects of multiple units, ensuring optimal cost control and revenue generation strategies were in place.

General Manager/Training Leader

Panda Express
01.2005 - 01.2008
  • Company Overview: Opened new locations in Florida market.
  • Maintain food consistency, controlling labor and food cost.
  • Forecast sales based on historical and comparison information to other locations.
  • Trained and developed new store managers in the Florida area.
  • Opened new locations in Florida market: Millennium (2005), Sanford (2005), Venice, Pinebrook, Sarasota (2006) and Jacksonville 2 locations (2007).
  • Handled all hiring and training new associates about the Panda Express culture and Policies.
  • Recruit and train employees for various positions in the restaurant.
  • Provide high level of enthusiasm and passion throughout daily operation to associates and guests.
  • Food safety inspection maintained at company level or above an average of 98%.
  • Trained and presented to colleagues 'The 7 Habits of Highly Effective People' class.
  • Opened new locations in Florida market.

General Manager

Crazy Buffet
01.2003 - 01.2005
  • Company Overview: Asian Fusion Sushi Buffet.
  • Managing/Training front and back of the house operations.
  • Maintaining quality and controlling Labor and food cost.
  • Development of new operation procedure and policy book.
  • Developed creative new items on the buffet for the guests.
  • Asian Fusion Sushi Buffet.

Senior Floor Manager

Todai
01.2001 - 01.2003
  • Company Overview: Upscale Japanese Seafood Restaurant.
  • Operating and Managing 5 million annual sales.
  • Responsible for controlling labor and food cost.
  • Maintaining and training front of the house operations staff to provide excellent quality services to our guests.
  • Upscale Japanese Seafood Restaurant.

Assistant Manager

Wal-Mart
01.1999 - 01.2001
  • Company Overview: Manage daily operations of a $65-million annual business.
  • Manage daily operations of a $65-million annual business.
  • Staff of 402 associates.
  • Responsible for increasing sales and profitability and decreasing expenses.
  • Maintaining in stock of merchandise.
  • Hiring and training associate to be promoted.
  • Planning effective marketing strategy, displays, events, and advertising and associates for feature merchandise.
  • Taking care of customers by providing excellent customer service.
  • Manage daily operations of a $65-million annual business.

Sergeant/E-5, Automated Logistic Clerk

United States Army Reservist
01.1992 - 01.1999
  • Company Overview: Duties and responsibilities include all aspects of inventory and stock control of large number of Military supplies/parts.
  • Duties and responsibilities include all aspects of inventory and stock control of large number of Military supplies/parts.
  • Licensed on Military vehicles and equipment.
  • All record keeping; issued supplies and spare parts for: Aviation and Automotive/Military vehicles.
  • Activated in United Nations Uphold Democracy Mission in Haiti for six months tour in May – November 1995.
  • Participated in Yamasakura (simulated computerized war exercise) in Hokkaido, Japan. A joint exercise with American and Japanese Armed Forces as Senior Data Control in January – February of 1996.
  • Duties and responsibilities include all aspects of inventory and stock control of large number of Military supplies/parts.

Education

Serve Safe Certification -

01.2029

BA - Business Marketing

Western Washington University
01.1999

PLDC - undefined

Non-Commission Officer Academy
Ft. Lewis, Washington
01.1997

AA Degree - undefined

Seattle Central Community College
01.1996

Automated Logistics

Quartermasters School
Ft. Lee, Virginia
01.1992

Skills

Microsoft Word

Certification

Serve Safe Certification, 12/31/29

Timeline

Operations Manager

MDP Restaurant Group LLC
01.2021 - 01.2024

Multi-Unit Manager

Food Systems Unlimited (FSU)
01.2008 - 01.2020

General Manager/Training Leader

Panda Express
01.2005 - 01.2008

General Manager

Crazy Buffet
01.2003 - 01.2005

Senior Floor Manager

Todai
01.2001 - 01.2003

Assistant Manager

Wal-Mart
01.1999 - 01.2001

Sergeant/E-5, Automated Logistic Clerk

United States Army Reservist
01.1992 - 01.1999

PLDC - undefined

Non-Commission Officer Academy

AA Degree - undefined

Seattle Central Community College

Automated Logistics

Quartermasters School

Serve Safe Certification -

BA - Business Marketing

Western Washington University

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STEVEN WONGOperations Manager