RIOS BOYI LIANG
Mortdale,NSW
Summary
Highly proactive manager with 9 years of experience in team leadership in fast-food industry. Background includes sales, management and customer service in fast-paced settings.
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
KFC Miranda Food Court
05.2015 - Current
- 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.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Set clear expectations and created positive working environment for employees.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Enhanced customer satisfaction through consistent delivery of high-quality food and service.
Outlet Manager
Andaz XinTianDi Hotel of Hyatt Group
10.2013 - 02.2014
- Answered questions about store policies and addressed customer concerns.
- Supervised and effectively trained 20 employees to decrease process lags and boost productivity.
- Managed weekly inventory transactions by creating templates to track optimal food and beverage stock.
- Promoted business strategy by implementing improvements based on guest feedback.
- Assessed sales reports to identify and enhance sales performance, support inventory oversight, and capitalize on emerging trends.
- Established objectives to offer team members clear roadmap to help company achieve overall goals.
- Liaised with sales, marketing, and management teams to develop solutions and accomplish shared objectives.
- Addressed and resolved strategy issues to support sales management and guide business direction.
- Multiplied earnings through sales goal achievement, customer service improvements, and commitment to team objectives.
- Supported professional development of team members and supervisors at all levels to place knowledgeable candidates in leadership roles.
- Reduced shrinkage 7% by closely monitoring inventory and security procedures.
- Built talented and valuable team of departmental employees through outstanding mentoring, coaching and teaching skills.
- Enhanced store aesthetics with meticulous visual merchandising techniques, attracting more customers.
- Streamlined outlet operations for improved efficiency and cost-effectiveness through regular process evaluations.
- Optimized staff scheduling to ensure adequate coverage during peak hours without incurring excessive labor costs.
- Conducted regular performance reviews, identifying areas of improvement and providing actionable feedback to employees.
- Implemented loss prevention measures to minimize theft incidents while maintaining excellent customer service levels.
- Evaluated employee productivity metrics regularly, adjusting goals accordingly to drive performance improvements.
Restaurant Assistant Manager
Element Fresh
03.2013 - 10.2013
- Resolved customer complaints professionally, turning potentially negative experiences into positive ones that encouraged return visits.
- Ensured smooth restaurant functions with effective team communication and coordination among staff members.
- Increased sales by regularly promoting specials and upselling menu items to guests.
- Trained new employees in operational procedures and modeled duties for front and back house positions.
- Maintained high standards of cleanliness, consistently passing health inspections with top scores.
- Adhered to food safety regulations meticulously while preparing dishes according to established recipes and presentation guidelines.
- Gathered hot menu items to fill orders for consumers with proper tray presentation.
- Collaborated with kitchen staff to expedite orders accurately and efficiently during peak hours.
- Stocked condiments, filled specialty machines with drink mixes and prepped fryer items to prepare for peak hours.
- Discussed menu items with customers and suggested promotional items to increase sales.
- Performed regular maintenance tasks on equipment to ensure optimal functionality during busy periods.
- Operated headset to take orders from drive-thru and entered into POS system directing them to pull forward to collect payment.
- Developed strong relationships with vendors, negotiating favorable pricing agreements that benefited the bottom line.
- Managed reservation system effectively, minimizing wait times and ensuring guest satisfaction.
- Assembled salad bases ahead of peak times and placed in refrigeration unit.
Sous Chef
the Rocksia hotel of FERO’s Group
03.2011 - 02.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
Chef de partie
theloft & Bonglow8 Bars
09.2009 - 01.2011
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Commis chef-cold larder section
Club Centre Hurstville
05.2009 - 08.2009
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Seasoned and marinated cuts of meat, poultry and fish.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Apprentice chef
Café Tuscia Restaurant
02.2007 - 07.2008
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Performed other tasks as assigned by sous chef or chef
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Operated commercial cooking and baking equipment in support of head chef.
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
Education
Advanced Diploma - Hospitality
Tafe Loftus
Loftus, NSW12.2008
I Group - Commercial Cookery Non Trade Course
Australian Institute of Commerce and Language
11.2008
International Marketing and Trade
Shanghai Industry and Commerce Foreign Language College
06.2006
Skills
Operations Management
Inventory Management
Food Safety
Cost Control
Pre-shift walk-through
Staff Scheduling
POS system knowledge
Hiring Decisions
Labor Management
Customer Engagement
Health Code Compliance
Talent Development
Guest Relations
Facility Maintenance
Employee Retention
Order Management
Budget Planning
Certification
- FOOD SAFETY SUPERVISOR 2023-2028
- FIRST AID CERTIFICATE 2020-2025
- SAFETY FOOD HANDLING CERTIFICATE, 07/02/09
- Advanced Diploma of Hospitality Management, 10/08/08
- Certificate III in Hospitality (Commercial Cookery), 02/07/08
- RESPONSIBLE SERVICE OF ALCOHOL, 07/2007
Personal Information
- Date of Birth: 08/July/1984
- Visa: PR
- Gender: male
References
- Mr. Robert Hamer, General Manager, Andaz XinTianDi Hotel of Hyatt Group, +86 21 2310 1234, +86 136 2187 1234, Robert.hamer@andaz.com
- Ms. Lisha Zhang, Restaurant General Manager, Element Fresh of K11, 138 1840 3290
- Mr. Kelvin Chou, Executive Chef, Fero’s group, 0404 091 535
- Mr. Dev, Senior chef de partie, theloft & Bongalow8 Bars, 0416 079 798
- Mr. Chirstain, Head Chef, Club Central Hurstville, 02 9527 8241
- Mr. David Xu (Wei Shi Xu), Owner and Manager, Café Tuscia Restaurant, 9544 5270, 0411 418 703
- Mrs. Johanne Champness, Course Co-ordinator, 0438018750, johanne.champness@det.nes.edu.au
- Mrs. Brigid Dwyer, Course head teacher, 9710 5824 (message)
Timeline
Restaurant General Manager
KFC Miranda Food Court
05.2015 - Current
Outlet Manager
Andaz XinTianDi Hotel of Hyatt Group
10.2013 - 02.2014
Restaurant Assistant Manager
Element Fresh
03.2013 - 10.2013
Sous Chef
the Rocksia hotel of FERO’s Group
03.2011 - 02.2013
Chef de partie
theloft & Bonglow8 Bars
09.2009 - 01.2011
Commis chef-cold larder section
Club Centre Hurstville
05.2009 - 08.2009
Apprentice chef
Café Tuscia Restaurant
02.2007 - 07.2008
Advanced Diploma - Hospitality
Tafe Loftus
I Group - Commercial Cookery Non Trade Course
Australian Institute of Commerce and Language
International Marketing and Trade
Shanghai Industry and Commerce Foreign Language College
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