Summary
Overview
Work History
Education
Skills
Timeline
Generic

Achen Ye

St Kilda,Victoria

Summary

Proven leader and innovative restaurateur with extensive experience at Honey Boy and Buffalo Boy, specializing in business planning and staff supervision. Elevated customer engagement and streamlined operations, achieving significant revenue growth. Expert in health code compliance and inventory management, I excel in fostering team productivity and implementing effective marketing strategies to enhance brand visibility.

Overview

13
13
years of professional experience

Work History

Restaurant Owner

Honey Boy
05.2021 - Current
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Effectively managed payroll responsibilities while adhering to budgetary constraints
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
  • Implemented effective inventory management systems to minimize waste and control food costs.
  • Planned and executed strategies to increase customer loyalty and retention.
  • Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Increased customer satisfaction by implementing high-quality service standards and staff training programs.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
  • Negotiated favourable lease terms with property owners, securing prime location spots at reduced rental rates.
  • Developed and implemented comprehensive business plan to maximise restaurant success.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
  • Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
  • Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
  • Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
  • Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Developed unique events and special promotions to drive sales.
  • Purchased food and cultivated strong vendor relationships.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maximized quality assurance by completing frequent line checks.

Restaurant Owner

Buffalo Boy
08.2016 - Current
  • Managed payroll, and cost controls.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Supervised daily activities of restaurant and 5-10 employees.
  • Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
  • Planned and executed strategies to increase customer loyalty and retention.
  • Implemented effective inventory management systems to minimize waste and control food costs.
  • Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
  • Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Increased customer satisfaction by implementing high-quality service standards and staff training programs.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
  • Negotiated favourable lease terms with property owners, securing prime location spots at reduced rental rates.
  • Developed and implemented comprehensive business plan to maximise restaurant success.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
  • Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Motivated staff to perform at peak efficiency and quality.
  • Developed unique events and special promotions to drive sales.
  • Purchased food and cultivated strong vendor relationships.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

Co-Owner

Black Jack Cafe
03.2011 - 09.2015
  • Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
  • Collaborated with co-owner on strategic planning initiatives for long-term business success.
  • Improved customer satisfaction ratings by consistently delivering high-quality products and services.
  • Oversaw financial management tasks, including budgeting, forecasting, and cash flow optimization.
  • Mentored employees to improve work performance, promoting professional development and growth within the company.
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Developed marketing materials and campaigns to boost brand awareness and customer engagement.
  • Recruited, interviewed and hired new staff members and developed training materials for employees.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Reported issues to higher management with great detail.

Education

Advanced Diploma of Hospitality Management - Venue Operation, Basic Accounting

Holmesglen Institute
Chadstone, VIC
03.2010

Skills

  • Menu development
  • Staff Supervision
  • Business Planning
  • Customer Engagement
  • Inventory Management
  • Staff Management
  • Small business operations
  • Food presentation
  • Cost Control
  • Financial Planning
  • Employee Scheduling
  • Business marketing
  • Online Ordering Management
  • Waste Reduction
  • Staff hiring
  • Health Code Compliance

Timeline

Restaurant Owner

Honey Boy
05.2021 - Current

Restaurant Owner

Buffalo Boy
08.2016 - Current

Co-Owner

Black Jack Cafe
03.2011 - 09.2015

Advanced Diploma of Hospitality Management - Venue Operation, Basic Accounting

Holmesglen Institute

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Achen Ye