Benjamin Tong Email & Phone Number

Singapore

Singapore

New York, New York

Founder of a quick-service, scalable restaurant business to produce, serve and deliver freshly fried Japanese fare—generating $223K USD in revenue during the final full year of operations.Achieved average 11.7% annual revenue growth by maintaining a consistently high-quality product, a friendly and expedient ordering and picking up process, and a customer loyalty program.Streamlined menu product mix & pricing and fine tuned restaurant cost structure by utilizing customer sales &… Show more Founder of a quick-service, scalable restaurant business to produce, serve and deliver freshly fried Japanese fare—generating $223K USD in revenue during the final full year of operations.Achieved average 11.7% annual revenue growth by maintaining a consistently high-quality product, a friendly and expedient ordering and picking up process, and a customer loyalty program.Streamlined menu product mix & pricing and fine tuned restaurant cost structure by utilizing customer sales & spending trend data to lower food costs from 23.5% to 14.3% of total revenue and a 5.3% reduction in labor costs in the same year. Established omnichannel marketing and branding strategy in the Manhattan/Brooklyn area, optimized by analyzing KPIs sourced from digital platform data. Show less

Williamsburg, Brooklyn

Managed all day to day operations of the restaurant with average annual revenue exceeding $750K.Responsible for seasonal menu changes as well as specials which showcased the abundance and beauty of NY local market products.Reduced payroll costs by 15% during 2015 - 2017 by implementing changes to existing kitchen production systems--greatly improving employee productivity.

New York, New York

Fundamental in the $400,000 development and renovation of the back and front of the restaurant. Designed large production and service kitchens for maximum production efficiency while adhering to strict New York City building, fire, and health codes while balancing the needs of key stakeholders.Established and fine tuned production processes across all stations to optimize production to ensure seamless service.Managed manpower through hiring, training, and scheduling of 12-16… Show more Fundamental in the $400,000 development and renovation of the back and front of the restaurant. Designed large production and service kitchens for maximum production efficiency while adhering to strict New York City building, fire, and health codes while balancing the needs of key stakeholders.Established and fine tuned production processes across all stations to optimize production to ensure seamless service.Managed manpower through hiring, training, and scheduling of 12-16 back of the house staff with regards to labor cost goals as well as established food and beverage control standards to align to financial goals. Show less

349 Amsterdam

Designed, implemented and promoted use of digital spreadsheets to maintain updated recipes to ensure menu consistency.Liaison between the front and back of house staff to address all conflicting service and execution issues.Generated and presented weekly financial data for Executive Chef and owners to visualize KPIs as well as created a digitized inventory system for the restaurant group to expedite bimonthly inventory accounting to promote accuracy and consistency.

Inspected all kitchen processes daily to maintain a high quality & consistent productTrained new hires & improved production efficiency across entire kitchenGenerated and presented weekly financial data for Executive Chef and owners to visualize KPIs as well as created a digitized inventory system for the restaurant group to expedite bimonthly inventory accounting to promote accuracy and consistency.

Production and execution of high quality food under pressure. Progressed from Garde Manger, Hot Apps, Entremetier, Cuisson, and Saucier positions to become a lead line cook in the kitchen. Maintaining quality and consistency of the items on each station. Training new cooks on all stations.

Warren, Nj

Maintaining all stations at fine dining quality. Proper rotation of mise en place to ensuring quality and freshness.

Skillman, New Jersey, United States

Managed team of 5 IT technicians during three month hardware and software migration of a 400+ employee organization.Dispatched technicians and created a system to track technician progress and location while troubleshooting new install issues, re-prioritizing issues on the fly and optimizing technician’s paths across the 400+ employee office complex.Analyzed and reported IT ticket patterns and trends to EDS management to address the problem at the source, greatly expediting the… Show more Managed team of 5 IT technicians during three month hardware and software migration of a 400+ employee organization.Dispatched technicians and created a system to track technician progress and location while troubleshooting new install issues, re-prioritizing issues on the fly and optimizing technician’s paths across the 400+ employee office complex.Analyzed and reported IT ticket patterns and trends to EDS management to address the problem at the source, greatly expediting the migration process. Show less

Master Of Business Administration - Mba, 3.6

B.A., Business/Managerial Economics

Activities and Societies: UCLA Club Ultimate Frisbee

High School Diploma

Activities and Societies: Lacrosse, Hockey, Football