Alvin Go Email & Phone Number

Seattle, Wa, Us

Seattle, Washington, United States

-Handled daily operations, including leasing, contracts, property maintenance, and customer relationship/experience management-Lean Operations Management to maintain and improve CX during Covid lockdown and recovery

Greater Seattle Area

-Directed day-to-day FOH operations-Developed standards of service and general procedures to deliver superior service and maximize customer satisfaction, while decreasing table times and increasing revenue.-Responded to customer requests and complaints with the aim to improve CX and exceed customer expectations -Oversaw hiring and training of serving staff; scheduled, organized and supervised shifts-Appraised staff performance and provided feedback to improve productivity and service-Fostered culture of empowerment by encouraging staff to personalize their interactions with customers to increase customer loyalty and repeat business-Responsible for developing strategies to meet sales and labor goals -Worked with restaurant POS/CRM platform Toast for sales, online ordering platform, product management, inventory, payroll, and reporting-Ensured compliance with health, safety, labor and business regulations.

Greater Seattle Area

Greater Seattle Area

-Oversaw daily kitchen operations, menu development, and food preparation-Worked with Restaurant Manager to coordinate restaurant operations-Hired and trained all kitchen staff-Monitored product inventory, developed vendor relationships, and supervised ordering to ensure quality of product while minimizing costs and waste -Developed successful weekly prix fixe menu centered on farmers markets’ to increase guest counts and revenue on soft days

Greater Seattle Area

As a culinary operations consultant, helped businesses in organizing and improving kitchen operations for growth and sustainability. Areas included hiring and training of staff, purchasing, and menu and recipe development.

Seattle, Washington, United States

-Oversaw day-to-day kitchen operations in high-volume corporate dining and catering-Responsible for interviewing, hiring, scheduling, training and management of 25-member kitchen team-Designed, developed, and executed weekly menus, assured quality control and upheld corporate standards-Developed and maintained vendor relationships and managed expenses with purveyors-Managed and performed product ordering and inventory-Coordinated with Operations Manager and front of house team on restaurant operations-Oversaw expansion of grab-and-go meal program: doubled production, created and trained new culinary team, developed new menu items, ordering and delivery systems

Greater Chicago Area

Associate Of Arts - Aa, Culinary Arts/Chef Training

Bachelor Of Science - Bs, Chemistry