Steffiona Everly Sylvester

• Oversaw concept development and renovations for Raito Izakaya, enhancing ambiance and functionality
• Created and launched seasonal and viral cocktails for Yuimu Omakase and Raito Izakaya and increased sales by 70%
• Acted as primary representative for both Raito Izakaya and Yuimu Omakase, ensuring brand consistency and high-quality guest interactions
• Trained staff on sake, bar operations, and customer service to enhance performance and service standards
• Managed daily operations, inventory, and process improvements to boost efficiency and profitability across both restaurants

• Recruit, train, and supervise staff
• Ensure compliance with health, safety, and licensing regulations
• Drive promotion and marketing efforts
• Oversee inventory management and supply ordering
• Generate reports and analyze profitability
• Liaise with suppliers and regulatory bodies
• Develop and curate seasonal Japanese-inspired menus and cocktails
• Manage customer service, reservations, and feedback
• Identify and address training and improvement opportunities
• Communicate objectives and performance metrics to team
• Uphold quality standards and operational excellence

• Pre-Opening Team
• Recruit, train, and supervise staff
  Develop and manage POS systems for four outlets
• Ensure compliance with licensing, hygiene, and health regulations
  Promote and market business
• Oversee stock levels and order supplies
  Prepare and present staffing and sales reports
• Maintain financial and statistical records
• Assess and enhance profitability; set targets
• Manage accounting and administrative tasks
• Liaise with suppliers, authorities, and sales representatives
• Implement operational improvements

• Recruit, train, and supervise staff
• Develop and manage POS systems for four outlets
• Ensure compliance with licensing, hygiene, and health and safety regulations
• Promote and market the business
• Oversee stock levels and order supplies
• Accomplished multiple tasks within established timeframes.
• Managed and motivated employees to be productive and engaged in work.
• Prepare and present staffing and sales reports for Profit and Loss
• Maintain statistical and financial records
• Assess and enhance profitability; set targets
• Handle accounting and administrative tasks
• Liaise with suppliers, authorities, and sales representatives
• Implement operational improvements

• Staff recruitment, training, and supervision
• Budget management and menu planning
• Compliance with health and safety standards
• Business promotion and marketing
• Inventory management and supply ordering
• Staff scheduling
• Customer service and issue resolution
• Report preparation and financial record-keeping
• Profitability assessment and target setting
• Administrative tasks
• Supplier and authority liaison

• Identified and addressed training needs
• Supervised staff and ensured quality standards
• Trained new hires on company standards
• Ensured compliance with company and regulatory standards
• Collaborated on stock, logistics, and project goals
• Built strong customer relationships and delivered excellent service

Pre-Opening Team:

• Develop Standard Operating Procedures for Lobby Lounge and Signature Omakase
• Create and manage Micros System (Micros Champion)
• Develop Mixologist Bible (Rum & Whisky)
• Oversee project management, including equipment, materials, and methods research
• Ensure operations adhere to brand standards and provide top-tier omakase service
• Provide personalized guest service
• Manage bar inventory for Hoshi Japanese Restaurant
• Serve as Main Cashier

• Ensure quality meets standard Of SFSMS (SHANGRI-LA FOOD SAFETY MANAGEMENT SYSTEM)
• Mixologist
• Responsible in Bar inventory
• Hostess
• Responsible for billing (Main Cashier)
• Handling reservation & Event
• Handling complaints & Special requirements
• Responsible for item ordering.

• Responsible in preparing Mise En Place for daily operation
• Ensure food quality meets standard
• Responsible in item ordering system
• Cooking food base on menu
• Responsible in food plating.

• Responsible in preparing Mise En Place for daily operation breakfast, lunch, hi tea and dinner
• Cooking food for Buffet and Ala-Carte base on menu
• Ensure food quality meet standard
• Responsible in doing Kitchen Inventory and Interkitchen Transfer for 6 restaurant
• Responsible in ordering item.