Changsoo Lee
Toronto,ON
Summary
Experienced manager bringing demonstrated success in developing and motivating strong restaurant teams to assist about 10 customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambitious manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
17
17
years of professional experience
Work History
Manager of Operations
Self-employed
06.2006 - 09.2023
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 2-3 employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Established strong vendor relationships for consistent sourcing of fresh ingredients at competitive prices.
- Cultivated positive dining atmosphere by maintaining clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Managed payroll, daily deposits, and cost controls.
- Ensured compliance with all health department regulations, maintaining safe environment for both employees and patrons alike.
- Implemented effective inventory management systems to minimize waste and control food costs.
Education
Bachelor of Science - Business Administration
Konkook University
Seoul, Korea02.1978
Skills
- Equipment Repairs
- Special Promotions Planning
- Hiring and Onboarding
- Manage Operations
- Customer Satisfaction
- Cost Control
- Financial Reporting
- Sales Promotion
- Inventory Tracking and Management
Languages
Korean
Native or Bilingual
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Manager of Operations
Self-employed
06.2006 - 09.2023
Bachelor of Science - Business Administration
Konkook University
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