Stephen Na Email & Phone Number

New York, United States

•Primarily responsible for the combined operation of five food and beverage concepts within the Standard East Village Hotel•Generated 15% and 14% reductions in food cost and combined beverage cost within a 2 month period respectively through menu cost analysis and vendor/brand relationship management•Managed the launch and creation of fall/winter menus across all hotel food and beverage concepts•Oversaw the execution and success of private functions for high profile clientele that included Richard Branson and Anna Wintour

New York. Ny

• Responsible for the rebranding and reopening of a high end rooftop lounge and hotel restaurant located in Midtown Manhattan• Oversaw and maintained lead roles in event planning, catering, menu development, nightlife promotions, hotel operation relations, employee management and marketing for the rooftop and restaurant• Generated net sales gains of 24% and 21% respectively for the 2018 and 2019 fiscal year through proper forecasting, business development and use of data analytics to create feasible budgets and goals • Recruited and staffed all management and personnel for both locations• Maintained compliance with New York City Board of Health, State Liquor Authority, Fire Department, Hilton Brand Standards and New York City Police Department

Lillies Asian Cuisine

• Primarily responsible for overseeing all operations of a high-end Asian restaurant, sushi, and noodle bar that generated up to $32,000 in revenue on a daily basis• Consistently met and exceeded yearly fiscal goals by establishing proper forecasting and strict budget management • Succeeded in reducing food and liquor cost by 11% and 8% through proper inventory and vendor management • Awarded honors for excellence in performance in Landry’s Inc. Signature Group (Most increased sales by percentage, most improved customer review score)

Golden Nugget Atlantic City

• Executed 2.1 million dollar buffet renovation, 3 million dollar Cafe concept, and a 2 million dollar seasonal outdoor entertainment venue that generated up to $32,000, $16,000, and $52,000 in revenue respectively on a daily basis • Developed and maintained strong relationships with all casino departments (marketing, player development, hotel, stewarding, catering, environmental service, facilities etc) to assist with the opening and rebranding of multiple concepts• Assisted with the recruiting and training of staff and management for all locations

The Deck

• Primarily responsible for managing team of 25 food service professionals in the operating and closing of a high volume outdoors dining, drinking, and entertainment space• Conducted FTE analysis report to develop systems to reduce labor cost for casino dining operations by 31%• Worked with facilities director to implement an energy cost savings program that reduced electrical costs by $250,000 annually

Rutgers University

• Managed team of 25 student and full time workers over 5 different food service stations• Served 2600 customers daily with a cycle menu and a variety of takeout items• Documented inventory weekly, conducted employee training and closing duties daily.• Planned new menu items and was involved in the production of all entrees

Rutgers Dining Services

• Worked with University sanitarian to learn FDA sanitation guidelines and implementation• Worked with human resources director to go over union policy and assist with grievance reports• Worked with supervisors and general managers of 4 multimillion dollar dining facilities to gain experience in supervising unionized staff and back of house operations

B.S, Nutrition; Food Service Administration Option

Primarily nutrition based studies with a restaurant operations management option

Education record