Owner, Private Chef and Operations awareness
From February 2006
Own an award winning unique BYOB Asian American fusion restaurant and also cater to private social events with dedicated staff and carefully selected fresh ingredients to sooth the palates of guest needs. I also do booking the event with menu planning selecting the desired site for the guest and provide the best in the guest needs with profitability in mind and at the same time pleasing the guests.
Do a monthly four course Food and Wine paring dinner with 12 selected guest at venue of choice "Yours or Mine".
General Manager/ Partner. (EAM Food and Beverage)
August 1998 - November 2005
Work Place: The Ryah House, was a AAA rated white table cloth full service restaurant at
The Inn at Nichols Village, Clarks Summit PA 18411
As a boutique Inn with 135 guest rooms including rooms for extended stay and a large food and beverage department to compliment its guest rooms I was responsible to the owners in successfully turning over their casual fine dining restaurant from negative financial figures to a profitable restaurant. Only serving dinners and some times closed for private events with owners input we took the restaurant's revenue from $700.00.00 to $1.2 million in six months in the 84 seating restaurant. I was an Executive committee member in the Inn's decision making committee. My continuity of essential qualities included sense of priorities, awareness of budget, forecasting, responding to profit and loss statements, and monitoring S.W.O.T. for both the restaurant and the Inn, attention to details, and the ability to handle people. My ability to organize and structure work to the best of its advantage not only made this the best serviced casual fine dining restaurant in the area with
Hotel's Executive Assistant Manager
August 1995 - July 1998
Penang, Malaysia. (KYZ International: Hotel Management Group). A Hong Kong based company. (Koopen, Yen and Zimmerman)
I was responsible to the General Manager for coordinating the successful operation of the Food and Beverage Department and during his absence, the successful operation of the Hotel's 252 rooms, a 140 seating dining room, a lobby lounge, a pub, the pool side bar and the Banquet Room of 260 people seating,
Assistant Director of Purchasing
Four Seasons Hotel Boston
May 1989 - February 1991
Boston, MA 02116. U.S.A
I was an award winning management staff and I was responsible to the controller and worked closely with the Director of Purchasing and the Executive Chef. My duties included directing and controlling the activities of the Purchasing Department to meet the Hotel purchasing requirements. I purchased by ensuring Four Season's Hotel standard of quality, overseeing the receipts of authorization and documentation requirements, established par-stock for Food, Beverage, China, Glass, Silverware, and Stationary items. Did inventories as required and maintained accurate records in accordance with established procedure and directing storeroom personnel in day-to-day operations
Assistant Manager- Accounting
Four Seasons Hotel, Boston, MA 02116 I was responsible to the Financial Controller of the Hotel, to understand and coordinate various activities in the purchasing department. Various duties included ordering, receiving, storing, controlling, issuing, and making necessary changes where needed.
Assistant Executive Steward
Workplace: Hyatt Regency Cambridge
August 1987 - March 1988
575 Memorial Drive, Cambridge, MA 02139
An award winning management staff. I was responsible to the Food and Beverage Director and the Executive Steward. My duties included working closely with the Chef and the Outlet Manager maintaining the service ware and the cleanliness of the Food and Beverage areas of the Hotel and helped plating during banquets. I built essential qualities which included a sense of priorities and awareness of budgets and cost, ability to handle people, attention to detail and an ability to organize and structure work to its best advantage.
Food and Beverage Cost Controller/ Store Room Manager
April 1986 - April 1989
575 Memorial Drive, Cambridge MA, 02139
I was responsible to the Financial Controller. My duties included maintaining cost standards and collecting actual information that enabled comparisons to be made and coordinate corrective actions to be taken if necessary. During this period, I was also the Manager of the Food and Beverage storeroom. I gained
great knowledge in ordering, storing, issuing, extending, and maintaining inventories. During the first quarter of 1989, I received the Manger of the Quarter award from the Hotel.