Summary
Overview
Work History
Education
Skills
Objectivesummary
References
Timeline
Generic

STEVEN NG

Monterey Park,CA

Summary

Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

Overview

34
34
years of professional experience

Work History

General Manager

Rare The Steakhouse
01.2009 - 01.2023
  • Managed a diverse team of forty plus professionals, fostering a positive work environment and high employee satisfaction for this upscale white tablecloth restaurant.
  • Hands-on supervision of daily operations, vendor relations, party bookings, cost and quality control, hiring, termination and scheduling of all front of the house staff.
  • Implemented operational strategies for a teamwork environment among all operational units to cultivate employee loyalty.
  • Motivated and reconfigured all floor and kitchen staff to meet service standards with new policies and training.
  • Implemented new dining room floor plans to maximize on a la carte seating and parties and made Rare profitable within one year.
  • Performed end-of-the night tally and till.
  • Consistently built and brought in a new customer base, as well as maintained great relationships with previous clientele which I fostered from the ground up to maintain clientele loyalty and repeat business.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Established Rare the Steakhouse as the number one steakhouse and a five-star restaurant in all of New Jersey for seven years in a row.
  • NJ ServSafe Health Department Certified.

General Manager

Shun Lee West
01.2007 - 01.2009
  • Managed staff of over one hundred employees for this haute Chinese cuisine restaurant located across from Lincoln Center, NYC.
  • Managed budget implementations, hands on supervision of daily operations, hiring, training, and scheduling of staff.
  • Introduced and implemented two new computer systems – Order/Bill and Open Table reservations.=
  • Formulated company policies and procedures to streamline operations as well as to be in compliance with New York State Department of Labor standards.
  • Drove revenue growth by identifying and penetrating new market segment of the pre Broadway theatre rush of 300 plus customers by streamlining kitchen flow for more expedient and orderly service of to go orders and deliveries.
  • Established and negotiated with suppliers/vendors to secure better pricing, reducing operational costs while maintaining product quality.

Co-Owner/General Manager

Plateau
01.2002 - 01.2007
  • Co-founded and managed upscale Pan-Asian white tablecloth restaurant located in the downtown business district of Stamford, CT.
  • Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
  • Implemented work flow system, as well as hired, trained and directed all floor staff.
  • Developed and managed all vendor relationships.
  • Created menu, wine list and bar set-up.
  • Interacted well with customers to build connections, establish and nurture relationships which increased our customer base.
  • Responsible for increased net profits by 25% in the first year and generated profits within 18 months.
  • Ensured accurate record-keeping for financial transactions, maintaining organized documentation for easy reference during audits or other inquiries.
  • Applied for and obtained restaurant liquor license.

Assistant General Manager

Chin Chin Restaurant
01.1996 - 01.2002
  • Managed team schedule of forty five wait staff with eye for coverage needs and individual strengths for this upscale Midtown Manhattan restaurant.
  • Established teamwork environment among all operational units by motivation, training and discipline to maximize staff performance.
  • Organized and oversaw daily operations and schedules.
  • Managed catering and banquet business unit of restaurant.
  • Built up customer base and attracted repeat patronage of celebrity clientele including Joe Torre, Mel Gibson, Derek Jeter, Mariah Carey and former NFL Commissioner Paul Tagliabue.
  • Performed end-of-the night tally and till.
  • Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
  • Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.

A La Carte Captain

The Manor
01.1989 - 01.1996
  • Demonstrated exceptional decision-making abilities during high-pressure situations, maintaining a calm demeanor and focusing on client service.
  • Promoted to a la carte captain within the first six months ahead of twelve waiters at this exceptional Michelin five star restaurant.
  • Experienced in gourmet parties regiment style and tableside French service.
  • Supervised a team of two waiters and a busboy.
  • Generated excellent rate of sales volume from food and beverage, as well as created a hospitable and team driven rapport among staff.
  • Responsible for increase in corporate and Asian business clientele.
  • Hands-on supervision and set up of private parties of up to one hundred diners.

Education

High School Diploma -

Fashion Institute of Technology
NYC

Skills

  • Continental
  • Italian
  • American
  • Steakhouse
  • Japanese
  • Asian cuisine
  • Fine dining
  • Casual dining
  • Event planning & sales
  • Banquet
  • On & off premise catering
  • French service
  • Bartending
  • Wine
  • Food & beverage
  • Host
  • Server
  • Expeditor
  • Food runner
  • Busser
  • Dishwasher
  • Delivery
  • Possess strong leadership skills
  • Daily operations of restaurant & hospitality management
  • Maintenance
  • P&L
  • Time management
  • Labor cost analysis
  • Labor laws
  • Budgeting
  • Forecasting
  • Financial acumen
  • Procurement
  • Marketing
  • Organizational skills
  • Communications
  • Negotiation
  • Conflict management
  • Accounts payable and receivable
  • Payroll
  • Book keeping
  • Cash handling
  • End-of-the day till and tally
  • Purchasing and receiving
  • Establishing new vendors
  • Inventory control
  • Pricing & quality control
  • Food handling & safety
  • Food preparation & kitchen management
  • Open Table
  • Micros POS
  • Microsoft Office & Excel

Objectivesummary

I have over forty-four plus years of experience in the fine dining restaurant/food service industry. I love and excel in this industry as I have been in this business since I was a pre-teen working from the ground up from a busboy to a General Manager.  I am seeking a management position and have many years of valuable service to bring forth as well as my strong leadership skills, knowledge and hospitality experience, in addition to my distinguished reputation among my clientele and staff from the east coast. 


I am a charismatic individual with a strong passion to make people happy and always strive for success in all my endeavors. I believe that I will be a true asset and value to your establishment as my commitment is always at 100 percent. I possess a strong knowledge in all areas of management from the front to the back of the house including banquet and off premised catering. I am a self- motivated individual, intuitive and quick witted in any decisions making. I have excellent leadership skills which includes conflict resolutions, as well as developing and implementing a positive effective team environment with outstanding customer relations and attention to detail.

References

References available upon request

Timeline

General Manager

Rare The Steakhouse
01.2009 - 01.2023

General Manager

Shun Lee West
01.2007 - 01.2009

Co-Owner/General Manager

Plateau
01.2002 - 01.2007

Assistant General Manager

Chin Chin Restaurant
01.1996 - 01.2002

A La Carte Captain

The Manor
01.1989 - 01.1996

High School Diploma -

Fashion Institute of Technology

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STEVEN NG