Ty Toney

• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
• Developed seasonal menu specials and optimized core offerings to align with customer demand and trends.
• Increased sales annually and analyzed P&L's.
• Focused on marketing and promotions on the highest selling menu items.

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.

• Directed daily operations for a high-volume, award-winning ramen restaurant in the heart of Los Angeles

• Led and trained a team of 25+ front and back-of-house staff, improving retention and productivity

• Oversaw all aspects of kitchen management including food quality, preparation standards, and cleanliness

• Managed inventory, vendor relationships, and supply ordering to minimize food waste and control costs

• Developed seasonal menu specials and optimized core offerings to align with customer demand and trends

• Improved guest satisfaction scores by implementing service training and streamlining kitchen processes

• Maintained labor and food cost targets while increasing monthly revenue through effective cost control