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.
• 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.
• 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