Won Seo Yang

• Increased annual revenue from $4.8M to 10M since purchase.
• Increased customer satisfaction by implementing high-quality service standards and staff training programs.
• Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
• Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
• Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.

Manage 6+ sushi and Korean BBQ restaurants that are over 40 million in annual sales.

Lead a team of more than 6 store managers and 250 employees, including front of the house, kitchen, and sushi bar.

Increased more than 50% in sales for all locations.

Maintain proper food, labor, and overhead costs to maintain excellent profit margins for the company.

Develop and implement new concepts for new locations and set them up to run as efficient as possible.

Hire, train, and motivate store managers to run the stores properly to ensure positive dining experience for guests.

Develop new menus and recipes to bring in more customers and stay ahead of competitions in the industry.

Assist the owners in overall company operations.

Lead and develop new marketing concepts and ideas.

Negotiate qualities and prices of inventories with multiple vendors to ensure excellent food quality and profit margins.

Managed 3 locations in Los Angeles, Riverside, and Brea with total annual sales of 4M +.

Increased annual restaurant sales by 40%.

Contributed significantly to the establishment of the restaurants from their initial construction phases.

Developed new Cajun/Creole concepts and introduced them to new neighborhoods in demand.

Performed cash handling activities and secured nightly bank deposits.

Managed inventory through effectively maintaining uniforms, linens, beverages, and front of house supplies.

Initiated server side-work chart rotation to promote standard of cleanliness.

Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.

Resolved guests complaints while maintaining positive customer environment.

Utilized upselling techniques to maximize revenue and increase customer satisfaction.

Trained new FOH hires to ensure excellent customer service and promote positive work environment.

In charge of the overall restaurant operations with 40+ staff members.

Increased sales from $60,000/month to $300,000/month.

Carefully interviewed, selected, trained, and supervised staff.

Effectively managed payroll and timekeeping, and paperwork for all employees.

Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.

Purchased adequate quantities of food, beverages, equipment, and supplies to meet target food cost.

Tracked daily and monthly sales transactions and invoices for accurate and updated financial reporting.

Managed staff schedules and maintained adequate coverage for all shifts.

Started as a busser, moved up as a server, and became the youngest lead server for the restaurant.

Oversaw daily operations of service team, delegated tasks, and trained new staff.

Maintained clean and organized dining area to create pleasant and welcoming atmosphere for customers.

Addressed and resolved customer complaints and issues to increase satisfaction and establish trust.

Assigned tasks and shifts to servers to manage organized schedules and provide adequate coverage.