Kei Wai Foong
Restaurant Manager
Ampang, Selangor,10
Summary
Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Highly proactive manager with 20years of experience in restaurant industry. Background includes sales, management and customer service in fast-paced settings. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
17
17
years of professional experience
1
1
Language
Work History
Restaurant Manager
TK Crane Sdn Bhd (Yakiniku Yui)
03.2021 - Current
- 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.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Reconciled cash and credit card transactions to maintain accurate records.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
- Fostered inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Motivated staff to perform at peak efficiency and quality.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maximized quality assurance by completing frequent line checks.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- 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.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Correctly calculated inventory and ordered appropriate supplies.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- 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.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Purchased food and cultivated strong vendor relationships.
- Carefully interviewed, selected, trained, and supervised staff.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Developed and maintained courteous and effective working relationships.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Managed time efficiently in order to complete all tasks within deadlines.
- Passionate about learning and committed to continual improvement.
- Resolved problems, improved operations and provided exceptional service.
- Self-motivated, with a strong sense of personal responsibility.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Identified issues, analyzed information and provided solutions to problems.
- Strengthened communication skills through regular interactions with others.
Restaurant Manager
Kumina Sdn Bhd (Uosho)
11.2019 - 06.2020
- 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.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
Restaurant Manager
Kitsuzo Izakaya
03.2019 - 10.2019
- 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.
Restaurant Manager
Kushiyaki Kuni
06.2015 - 02.2019
- 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.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Reconciled cash and credit card transactions to maintain accurate records.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Restaurant Manager
Hanazen Japanese Restaurant
05.2013 - 05.2015
- 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.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Reconciled cash and credit card transactions to maintain accurate records.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
Restaurant Manager
Nitro Japanese Restaurant
12.2014 - 04.2015
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Created and maintained detailed financial records and reports to inform future strategies.
- Supported recruitment efforts by interviewing potential candidates contributing to a skilled and motivated team.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
Restaurant Manager
Minori Japanese Restaurant
01.2012 - 11.2014
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Created and maintained detailed financial records and reports to inform future strategies.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Expanded restaurant''s reputation for exceptional service by consistently exceeding customer expectations through attentive care.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Assistant Manager
Rakuzen Japanese Restaurant (Chulan Square)
03.2007 - 02.2009
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Coordinated with vendors to ensure timely delivery of products and resolve any supply chain issues.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Leveraged data and analytics to make informed decisions and drive business improvements.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Promoted teamwork within the workplace by encouraging collaboration among staff members on various projectstasks.
- Scheduled staff shifts to ensure proper coverage during peak shopping hours without exceeding labor budgets.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
Education
High School Diploma -
Sek Men Keb (P) Air Panas
SetapakSkills
Delegating Assignments and Tasks
Attention to Detail
Food Service Background
Coaching and Mentoring
Back of House Management
Staff Management
Monitoring Food Preparation
Complaint resolution
Customer loyalty
Staff Scheduling
Written Communication
Food plating and presentation
Pre-shift walk-through
Customer Retention
Decision-Making
Teamwork and Collaboration
Customer-Oriented
Employee Retention
Time Management
Inventory Control
Problem-solving attitude
Employee Performance Evaluations
Problem-Solving
Recruitment
Supervisory skills
Kitchen staff coordination
Time management abilities
Purchasing
Self Motivation
Supply Ordering and Management
Expense Tracking
Point of Sale (POS) system operation
Inventory control and record keeping
Scheduling Staff
Reservation handling
Multitasking
Timeline
Restaurant Manager
TK Crane Sdn Bhd (Yakiniku Yui)
03.2021 - Current
Restaurant Manager
Kumina Sdn Bhd (Uosho)
11.2019 - 06.2020
Restaurant Manager
Kitsuzo Izakaya
03.2019 - 10.2019
Restaurant Manager
Kushiyaki Kuni
06.2015 - 02.2019
Restaurant Manager
Nitro Japanese Restaurant
12.2014 - 04.2015
Restaurant Manager
Hanazen Japanese Restaurant
05.2013 - 05.2015
Restaurant Manager
Minori Japanese Restaurant
01.2012 - 11.2014
Assistant Manager
Rakuzen Japanese Restaurant (Chulan Square)
03.2007 - 02.2009
High School Diploma -
Sek Men Keb (P) Air Panas