Mizuki Katakura Email and Phone Number

Managed front of house operations and a service team of 40+ people at an upscale, high volume restaurant located in an award winning boutique hotel serving Japanese cuisine.Investigated and resolved guest and staff issues. Sourced, interviewed, hired, and trained service staff. Developed an extensive staff training program from the ground up.Adapted and redeveloped SOP’s in accordance with changing COVID-guidelines.Developed the writing service standards manuals, training guides, and menu bible.Developed sake program and was responsible for beverage ordering and inventory.Created staff schedules in accordance with the labor budget.Planned large scale events, including pool parties, banquets and weddings.

Provide fine dining full service experience to dine-in guests at the La Mar restaurant by Gaston Acurio at the Mandarin Oriental Hotel in accordance with the Forbes Five Star standards.

Oversaw a team of 20 front of house employees and their training in preparation for the opening of a fine dining service Nikkei Japanese-Peruvian restaurant. Designed and taught training workshops on service and Japanese cuisine. Developed SOP’s and service standards manual.Collaborated with the chef to develop the menu and menu training guide. Programmed menu items in NCS Aloha Manager. Managed liquor inventory and ordering.

Provide professional service in a tourism-driven extremely high volume Tex-Mex restaurant/bar in historic downtown. Provide superior full service why complying with local liquor laws and demonstrate a thorough knowledge of food, drink, and city history.

James Beard Award finalist restaurant. Provide exceptional service including wine in a fine dining setting, expedite the kitchen and time/course out food. Prep garnishes and sauces, garnish dishes, operate charcuterie and oyster stations, and assist every aspect of the restaurant. Demonstrate a thorough knowledge of food, drink, and building and local history.

Provide exceptional service for Japanese traditional dining. Demonstrate thorough knowledge of food, drinks, Japanese culture, and local liquor law.

I research artists, artworks, regions, movements, and any related information related to upcoming exhibitions and events. The exhibits I am working on includes a glass art show Glass Today: 21st-Century Innovations (involving 66 artists and over 80 works) and an exhibit on paintings and photography of Nelson Augustus Moore. I am part of the effort writing and editing text including art wall labels, museum blog posts, and outgoing letters from curators of the museum.Additional responsibilities include taking care of the Curatorial Department's mail, organizing incoming submissions by artists for selection for a possible show in our contemporary gallery, keeping the museum library organized, restocking supplies, preparing information for board member acquisition committee meetings, and keeping artist and object information files of the museum organized for research.Answered to the assistant curator of the museum.

Assisted with the curation, installation and de-installation of shows at Desotorow Gallery.

Distributing sample material, advertising and helping organize material demonstration workshops, local correspondence.

Troubleshooting and processing returns at guest service desk, cashiering.

Teaching art workshops to children, matting and framing artwork, office tasks.