Mino (Shaun) Choi Email & Phone Number

United States

Cast Iron Pot Group, Fairview NJ — Branch ManagerMay 2022 - PresentStarted as a server promoted to Captain then to Branch Manager at this very high volume AYCE Korean BBQ chain. Upheld high service, food and site maintenance standards. Oversaw Day to Day floor Operations, training of hourly and management staff as well as monitoring inventory

Responsible for running and maintaining all daily operational functions, brand standard practices, fiscal obligations and profitability of the branch. Worked closely with corporate senior leadership to grow, adapt, refine the brand according to the changing landscape of COG, demand, and personnel needs. Maintained high performing FOH, BOH teams as well as assisting in training new MITs.

New York City Metropolitan Area

Oversaw all day to day operations of the business from open to close. Personally ran lunch and dinner shifts on the floor. Built and implemented staff schedules according to labor budgets. Played an active role in all HR related tasks. Executed strategies to maximize profitability. Managed inventory levels as well as ordering of necessary operational products.

New York City Metropolitan Area

Provided brand centered luxury service to all guests. Maintained and developed necessary tools for all F&B outlets in the hotel. Host various sized events and parties in private event spaces. Work with other departments to seamlessly provide guest centered luxury service during all functions. Assist in operational roles.

New York City Metropolitan Area

Launched two restaurants Hwaban (fine dining Korean cuisine) and Kosaka (fine dining Sushi bar) under the same owner.Managed all day to day operations such as dinner service, guest seating arrangements, payroll, all inventory, vendors, staff hiring and training, staff scheduling, food quality check/expo, all IT related (POS, Network) and daily sales settlement. *Michelin star acquired 2018*

New York City Metropolitan Area

Worked in a dedicated and hard working team. Every dinner service consisted of 200 ~ 300 guest covers. Learned basics of customer service and hospitality.