• Prioritized moving from brick and mortar to catering establishment, which presented a cost savings in overhead and increased margins in the first year of transition.• Planned and executed Japanese and sushi catering events for a variety of clients, ranging from intimate gatherings to large-scale functions.• Worked closely with clients to understand their specific needs and preferences, customizing menus and presentations accordingly.• Successfully delivered high-quality products by efficiently coordinating events and managing resources. • Developed and implemented standard operating procedures to enhance operational efficiency and guest experience.

• Oversaw all aspects of restaurant operations, including staff management, payroll, customer service, inventory control, and financial management.• Managed a team of 20 employees, providing leadership, training, and coaching to ensure high-quality service delivery.• Developed and implemented standard operating procedures to enhance operational efficiency and guest experience.• Created and maintained positive relationships with guests, ensuring their satisfaction and repeat business.• Conducted regular staff meetings and training sessions to ensure consistent service delivery and adherence to brand standards.• Implemented cost control measures, resulting in a 22% reduction in operational expenses without compromising guest satisfaction.• Collaborated with the kitchen team to develop menus, ensuring a variety of offerings that meet guest preferences and dietary requirements.• Utilized restaurant management software to track sales, inventory, and labor costs, making data-driven decisions to improve profitability.• Partnered with delivery platforms to offer online ordering and delivery during 2020, sustaining an annual profit increase.• Excellent creativity and attention to detail, with a passion for creating unique and visually appealing sushi presentations. • Strong knowledge of food and safety and sanitation regulations, ensuring a safe and clean work environment.

• Responsible for overseeing daily operations, including front-of-house and back-of-house management.• Provided leadership and support to the team, ensuring smooth operations and exceptional customer service.• Managed guest inquiries and complaints, resolving issues promptly and ensuring guest satisfaction.• Provided staff training and development, ensuring consistent service delivery and adherence to brand standards.• Conducted regular inspections to ensure cleanliness, safety, and adherence to food handling guidelines.• Managed inventory control and ordering, ensuring optimal stock levels and minimizing waste.• Developed strategies to improve efficiency, productivity, and profitability.• Extensive knowledge of Japanese cuisine, sushi techniques, and seafood preparation.