Ufood Grill and Sante Grill- Contract Consultant 2009- May 2010

Responsible for creating a new restaurant concept in Downtown San Jose & opening
a franchise concept at the Oakland Airport.
Set up contacts and contracts with all purveyors necessary for opening of resta
urant.
Contributed to the production of Ufood business plan and negotiated restaurant p
lacement at the Oakland Airport.
Demo of 7 new menu items for corporate office of Ufood Grill in Boston Mass
Created catering program, nutritional pamphlet, and wine list.
Responsible for the development of all preopening processes, designed restaurant
opening timeline.
Interviewed, hired, and trained all FOH and BOH team members.
Set up hot and cold lines to ensure maximum through-put.
Set pars and ordered all products for the restaurant.
Created new and unique "better" for you menu that delivered a food cost of 26.5%
, designed schedules for all locations under labor budget.
Helped in the creation of logo, signage, created to-go menus, produced digital m
enu boards.
Joya Restaurant and Lounge- Opening General Manager 2008

Responsible for the development of all preopening processes, designed restaurant

opening timeline.
Personally interviewed, hired and trained a front of the house staff of 89 team
members and all FOH managers on all menus, POS, and OpenTable etc.
Developed wine list, created cocktail list, contributed to both "Tapas" and "Pla
tos Fuertes" food menus.
Facilitated logo design, menu design and layout, signage, staff uniforms.
Constructed product Order Guides, Inventory System, and Set up Contracts with Pu
rveyors to keep cost controls and P&L production at peak performance.
Daily management duties also included general Sales to Staffing Balance, Increas
ing Repeat Guest base, Invoice GL Coding, and House Bank Management.

Sino Restaurant and Lounge (Straits Restaurant Group) - Opening General Manager
2007-2008

Responsible for the opening fiscal year sales exceeding $6,750,000.

Developed all Operations including but not limited to, Beverage & Food Menu Cons
truction, Floor Plan Design, Hiring FOH opening restaurant staff, and setting up
Inventory & Ordering Systems. All this while still performing all aspects of th
e General Manager duties of Straits Restaurant.
Combined Total Yearly Sales of both Santana Row Units exceeded $13,750,000.
Managed in total 185 FOH Employees, 6 FOH Managers, 2 Executive Chefs, Chef De C
uisine, and 5 Sous Chefs. Conducted all Staff/Management Evaluations.
Developed and implemented the Corporate Manger Training Manual and Operations Ma
nual.
Constructed product Order Guides, Inventory System, and Set up Contracts with Pu
rveyors to keep cost controls and P&L production at peak performance.
Daily management duties also included general Sales to Staffing Balance, Increas
ing Repeat Guest base, Invoice GL Coding, and House Bank Management.
Recognition: Top 100 Chinese Restaurants in America- Chinese Restaurant News,
Best Dim Sum- Metro, Award of Excellence-Wine Spectator, Zagat Rated, Michelin R
ecommended, James Beard Foundation Chinese New Year Celebration Dinner. 2007-200
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Straits Restaurant (Straits Restaurant Group)-General Manager, 2005-2008

Produced the Highest Yearly Sales in company history for all Straits Restaurant
Group Locations.
Managed a Food and Beverage cost system that resulted in the Highest Yearly Cont
ribution Margin.
Responsible for Operations of a $7,000,000 Singaporean Restaurant, such as P&L P
roduction, Invoice GL Coding, Conducting Manager Meetings.
In charge of Training and Retraining all Straits Restaurant Group General Manage
rs and Assistant Managers. Developed Corporate Manger Training Manual and Create
d Corporate Operations Manual. Hired & trained all Hourly and Management Staff.
Planned and scheduled Special Events, Promotions and Entertainment
Directed the restaurant groups highest Weekly Sales of $182,000.
Recognition: Award of Excellence -Wine Spectator, Zagat Rated, Best Martini-Metr
o, Best Singles Bar- Metro.

P.F. Changs China Bistro- General Manager /Operating Partner 1998-2005

Directed all facets of new restaurant location; Designed Floor Plan, Menu Mix An
alysis, supervised the Hiring Center.
Service Manager (Training Manager), Bar Manager, New Restaurant Opener.
Opening Manager @ Bellevue, Washington Location, Opening Manager @ Sunnyvale Loc
ation, Opening Manager @ Palo Alto Location, Opening Manager @ San Jose Location
, Opening Operating Partner (General Manager) @ Emeryville Location.
Set up Order Guides, Developed Contracts with Purveyors, Instituted Inventory Sy
stems,
Recognition: Highest 1st day Sales Northern California, Highest 1st week Sales N
orthern California, Quickest Positive Cash Flow Northern California

Red Robin International- Assistant General Manager 1990-1998

Dishwasher, Prep Cook, Line Cook, Host, Expediter, Busser, Waiter, Cocktailer, B
artender, Corporate Trainer, Train the Trainer Northwest Corporate Training Coac
h, Service Manager, Bar Manager, Acting General Manager. 1990-1998.
Prep Effectiveness (UPK), Set Prep Production, Interviewing/Hiring Staff, Sales
to Staffing Balance, Cost Control, P& L Production, Menu Analysis & Design, Invo
ice GL Coding, Training Classes of 30 Employees to Train in House Staff to Deliv
er a Great Guest Experience, House Bank Management, Inventory, Ordering, Staff/M
anagement Evaluation.
Recognition: Highest Increase in Sales Over Last Year, Highest Yearly Sales, Mos
t Unbridled Manager, Highest Net Income Before Occupation (NIBO).
.
Skills: Fluent in Word, Excell, Power Point, Aloha, Micros, Outlook, M.A.P, Open
Table, Bilingual (Espanol).