Lieng Souryavong
San Francisco,CA
Summary
I believe my success as a restaurant owner comes from starting off as a dishwasher. To this day I take great pride when I am on dishes. I always challenge my staff on who keeps the dishpit the cleanest. It may seem odd that an owner loves doing the dishes still, but it grounds me and reminds me just how important the dishwasher is.
I am Chinese, born in Laos and married into a Korean family. With that being said, I am familiar with your creative menu.
It would be an honor to showcase my 30+ yrs of restaurant experience at your establishment.
Overview
31
31
years of professional experience
Work History
Owner/Operator
Wooly Pig
05.2011 - 09.2025
- Developed and implemented operational procedures to enhance service efficiency and customer satisfaction.
- Managed inventory control systems to optimize stock levels and reduce waste.
- Trained and mentored staff on best practices for food safety and customer service.
- Oversaw budgeting processes, ensuring financial targets were met through cost management strategies.
- Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
- Established strong vendor relationships to negotiate better pricing and improve supply chain reliability.
- Expanded catering services for private events resulting in increased revenue streams from off-site offerings.
- Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
- Managed financial aspects of the business including budgeting, forecasting, cash flow management, and financial reporting to stakeholders.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Increased restaurant profitability with cost-effective inventory management and strategic pricing strategies.
- Enhanced customer satisfaction by implementing efficient service processes and training staff on exceptional customer service techniques.
- Implemented high-quality food safety protocols to ensure the health and well-being of patrons and maintain compliance with regulations.
- Streamlined operations by developing and implementing effective workflow systems, optimizing staff scheduling, and minimizing waste.
- Ensured compliance with all federal, state, and local regulatory requirements regarding employment practices and food safety standards.
- Negotiated favorable lease terms for the restaurant location resulting in reduced overhead costs and increased profitability.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Managed payroll, daily deposits, and cost controls.
- Recruited, hired, and trained talented staff to fill vacancies.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained positive relationships with local community and government officials.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- 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.
FOH Manager
The House
01.2004 - 01.2011
- Developed training programs for new hires, fostering a culture of continuous improvement.
- Conducted regular team meetings to align goals and enhance communication among staff members.
- Analyzed customer feedback to drive service improvements and address operational challenges.
- Collaborated with kitchen staff to ensure seamless service flow during peak hours.
- Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
- Enhanced communication between FOH staff members by holding daily pre-shift meetings updating on changes in menus or promotions.
- Elevated team performance with regular training sessions, addressing areas of improvement and promoting best practices.
- Increased repeat business by creating personalized interactions with guests and recognizing loyal customers'' preferences.
- Maintained a safe, secure, and sanitary work environment for all employees and guests by adhering to established guidelines and protocols.
- Ensured compliance with health codes, safety regulations, and company policies through diligent oversight of daily operations.
- Maximized table turnover rate through effective floor plans and strategic server assignments.
- Streamlined reservation processes for enhanced guest experiences and increased bookings.
- Performed cash handling activities and secured nightly bank deposits.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Dishwasher/Busser/Server
Splendido
01.1995 - 01.2003
- Operated industrial dishwashing equipment to ensure cleanliness and sanitation of dining ware.
- Maintained organized workstations to optimize workflow and efficiency in fast-paced environment.
- Implemented improved cleaning protocols that enhanced overall kitchen hygiene standards.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
- Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
- Assisted in food storage organization, labeling and dating food items for easy retrieval and rotation.
- Assisted servers by promptly clearing tables and resetting for new guests.
- Collaborated with kitchen staff to ensure timely delivery of food orders.
- Trained new bussers on effective cleaning techniques and customer service standards.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Completed side work duties, ensuring that all necessary supplies were stocked for shift success.
- Worked well in diverse team settings by partnering with others to complete tasks.
- Demonstrated attention to detail when setting tables according to restaurant standards.
- Maintained welcoming restaurant atmosphere, contributing to positive customer experiences by keeping dining area neat.
- Improved restaurant ambiance, regularly polishing glassware and silverware to high shine.
- Answered customer questions about food and beverage items and assisted with menu selections.
- Facilitated team-oriented atmosphere, assisting coworkers during rush periods to ensure smooth operations.
Education
High School Diploma -
Harbord Collegiate Institute
Toronto ON. CanadaSkills
- Operational efficiency
- Local regulations compliance
- Food presentation
- Staff management
- Menu development
- Menu pricing
- Small business operations
- Customer engagement
- Staff leadership
- Operations management
- Building maintenance
- Staff supervision
- Inventory management
- Staff hiring
- Employee scheduling
- POS system operation
- Performance improvement
- Portion control
- Allergy awareness
- Teamwork
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Reliable and responsible
- Attention to detail
- Problem-solving abilities
- Multitasking
- Excellent communication
- Customer satisfaction
- Organizational skills
- Team collaboration
- Active listening
- Decision-making
- Safe food handling
- Task prioritization
- Coaching and mentoring
- Interpersonal skills
- Conflict resolution
- Food safety compliance
- Kitchen equipment operation and maintenance
- Hospitality management
Timeline
Owner/Operator
Wooly Pig
05.2011 - 09.2025
FOH Manager
The House
01.2004 - 01.2011
Dishwasher/Busser/Server
Splendido
01.1995 - 01.2003
High School Diploma -
Harbord Collegiate Institute