Bing Trang
Winthrop, WA,WA
Summary
Dynamic and results-driven professional with a proven track record at Shima Japanese Restaurant, excelling in problem-solving and teamwork. Enhanced operational efficiency, achieving significant cost savings through meticulous inventory management and fostering a collaborative environment. Recognized for attention to detail and commitment to quality, driving customer satisfaction and team performance.
Overview
38
38
years of professional experience
Work History
Cafe Lunchbar Ownner Operator
Stammers Tearoom
01.2002 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Established strong vendor relationships for reliable ingredient sourcing and cost-effective purchasing.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Reduced food waste significantly with meticulous inventory management.
- Maintained rigorous health and safety standards, ensuring spotless inspection record.
- Conducted performance evaluations to identify and address areas for improvement.
- Managed scheduling to ensure full coverage during busy periods without overstaffing.
- Introduced customer feedback system to refine menu offerings and service.
- Negotiated with suppliers for better pricing, reducing overall kitchen expenses.
- Optimized kitchen layouts for improved workflow and safety.
- Coordinated with front-of-house team to ensure seamless service during peak hours.
- Fostered team-oriented environment, leading to increased productivity and morale.
- Ensured high-quality dish presentation for enhanced customer satisfaction.
- Led kitchen staff meetings to discuss performance goals and operational changes.
- Developed seasonal menus to reflect fresh and local ingredients, boosting customer interest.
- Spearheaded health initiative, incorporating more plant-based options into menu.
- Implemented staff training programs that improved kitchen operation speeds.
- Elevated kitchen efficiency by streamlining meal preparation processes.
- Coached new hires in kitchen protocols, speeding up their integration into team.
- Directed food preparation and cooking activities to meet health and safety standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Maintained knowledge of industry policies and procedures to set up and operate equipment safely.
- Assisted in training new operators, sharing knowledge of best practices and promoting a culture of teamwork amongst peers.
- Operated various types of machinery, demonstrating versatility and adaptability in diverse work environments.
- Maintained a safe working environment by enforcing strict adherence to safety guidelines and protocols.
- Upheld quality standards through regular inspections of completed products, addressing any inconsistencies immediately.
- Consistently met or exceeded performance targets while maintaining strict adherence to health, safety, and environmental regulations.
- Increased overall product quality through meticulous attention to detail during operation processes.
- Reduced equipment downtime by troubleshooting issues and performing timely repairs.
- Collaborated with team members to ensure seamless coordination of tasks and efficient completion of projects.
- Reduced waste and increased recycling, contributing to more sustainable production practices.
- Maintained clean and organized work area, setting standard for workplace tidiness and efficiency.
- Streamlined workflow by identifying bottlenecks in the production line and suggesting improvements.
- Conducted preventative maintenance on equipment to reduce repair costs.
- Handled adjustments or modifications to machines as needed based on product specifications or changes in operational parameters.
- Accurately documented all operational data, ensuring up-to-date records for review and analysis.
- Performed general equipment maintenance and repair to minimize downtime.
- Investigated processing errors and malfunctions, resolving issues with minor machine repairs.
- Assembled products according to changing daily work orders and specific customer needs.
- Tested products or subassemblies for functionality or quality and troubleshot problems with equipment, devices, or products.
Bakery Owner
Fremantle Hot Bread
02.1993 - 04.2002
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Established foundational processes for business operations.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Generated revenues yearly and effectively capitalized on industry growth.
- Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
- Enhanced company's market position by identifying and pursuing new business opportunities.
- Led negotiations for major contracts, securing favorable terms that significantly reduced costs.
- Optimized supply chain operations, negotiating with suppliers to ensure timely delivery of high-quality products.
- Developed and implemented strategic plans for revenue growth, focusing on diversification and market expansion.
- Fostered strong relationships with clients to boost retention rates, conducting regular feedback sessions.
- Improved team productivity by introducing innovative project management tools and techniques.
- Expanded business into new markets, cond
- Achieved significant cost savings by implementing energy-efficient solutions across company facilities.
- Interacted well with customers to build connections and nurture relationships.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Assisted in recruiting, hiring and training of team members.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
Restaurant Manager
Shima Japanese Restaurant
01.1988 - 03.1993
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
- Upgraded restaurant's interior, creating more inviting ambiance that attracted wider clientele.
- Negotiated with suppliers to secure better pricing, improving restaurant's profit margins.
- Enhanced dining experience with introduction of seasonal menu, keeping offerings fresh and exciting.
- Strengthened restaurant reputation with launch of innovative marketing campaigns.
- Fostered positive work environment, leading to decrease in staff turnover.
- Streamlined operations, adopting new scheduling system to ensure optimal staffing levels.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Implemented cost-saving strategies, reducing waste through meticulous inventory management.
- Maintained meticulous financial records, enabling accurate budgeting and financial planning.
- Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
- Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
- Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.
- Initiated community outreach programs, increasing restaurant's visibility and engagement with local community.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- 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.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- 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.
Education
High School Diploma -
An Xuyen
11-1976
Skills
- Attention to detail
- Problem-solving
- Teamwork and collaboration
- Troubleshooting
Languages
Chinese (Cantonese)
Native or Bilingual
Vietnamese
Full Professional
Japanese
Native or Bilingual
Timeline
Cafe Lunchbar Ownner Operator
Stammers Tearoom
01.2002 - Current
Bakery Owner
Fremantle Hot Bread
02.1993 - 04.2002
Restaurant Manager
Shima Japanese Restaurant
01.1988 - 03.1993
High School Diploma -
An Xuyen
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