Brian Choi Email & Phone Number

New York, Ny, Us

Manhattan, New York, United States

At Restaurant Manhatta (Restaurant and Events), I contributed to the development and refinement of Employee Standard Operating Procedures (SOPs) to optimize cross-departmental workflows. In collaboration with leadership, I helped design and implement training programs to ensure consistent, high-quality service delivery. Additionally, I supported daily operations, analyzed processes for continuous improvement, and contributed to strategic decision-making aimed at enhancing the guest experience and overall operational performance. I was also responsible for creating detailed floor plans, line-up sheets, and staffing schedules, all designed to maximize efficiency and streamline operations.

Manhattan, New York, United States

Completed a 10-week Summer internship at USHG's Manhatta restaurant, gaining hands-on experience across all departments and improving operational efficiency. During this time, I collaborated with senior leadership on key projects, attended P&L meetings, and presented strategies to enhance guest spend per head to executives, including Founder Danny Meyer and CEO Chip Wade, earning the Intern's Choice Award for my dedication and impact.

Seoul, South Korea

For three months of internship, I worked in the project management team of GFFG, one of the largest F&B firms in South Korea. During the internship, I was responsible for evaluating data and trends linked to our brands, conducting competitive research for entry into the US market, developing menu concepts and recipes, and engaging with other creative team members on branding efforts.

854, Nonhyeon-Ro, Gangnam-Gu, Seoul, Republic Of Korea

Helped the Buvette Team open up in Seoul with Chef Jody. Mostly worked at the front of the house and handled the table turn, customer satisfaction, and communicate with the back of the house.

Camp Humphreys

KATUSA (Korean Augmentation to the United States Army)Worked as a BLC senior administrator at the Eighth Army Wightman NCO Academy MOS - 42A

Seoul, South Korea

- Served 9 courses lunch and dinner for 75 guests only- Conveyed the energy from the young chefs in Korea and the communication between chefs and farmers- Ran the team and set up production schedules for the dining courses and team members

9 W 53Rd St, New York, Ny 10019 United States

- Handled Meat and Fish Roast station at two Michelin stars restaurant in New York City- Managed Meat Entremets, Hot Appetizers, Garde Manger stations as a senior line cook- Collaborated Chef de Cuisine and sous chef to make sure outside events with over 100 attendees are run smoothlyBoHMeat & Fish RoastMeat EntremetsHot AppetizersGarde Manger Tournant (Chef de Partie)

9 W 53Rd St, New York, Ny 10019, United States

Garde Manger & PDR

9 W 53Rd St, New York, Ny 10019, United States

Garde Manger

Seoul, South Korea

- Represented the Republic of Korea in 6 cooking competitions with an audience of more than 500 people that attended- Managed a team of 9 cooks as a leader and in each delegated assigned culinary duties and tasks to each member- Exemplified cooking abilities in competitions and awarded 1st place winner in one of the biggest cooking competitions in Korea

Bachelor Of Science - Bs, Hospitality, Travel And Tourism Management (Concentrating In Marketing And Analytics), 3.98/4.0

Activities and Societies: NYU Undergraduate Student Council Hospitality Business Society (HBS) NYU Korean Student Association (KSA) SPS.

Associate Of Occupational Studies - Aos, Culinary Arts

Activities and Societies: CIA Steels (Football club) KACIA (Korean Association of the Culinary Institute of America)

High School Diploma, Culinary Arts

Activities and Societies: Vice president of Taste of Corea TADROCK

French Intensive Course, Culinary Arts/Chef Training