Summary
Overview
Work History
Education
Skills
Employment Status
Timeline
Generic
Martin thomas

Martin thomas

Deputy Area Manager

Summary

Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.

Overview

12
12
years of professional experience
4
4
years of post-secondary education
4
4
Languages

Work History

Restaurant Manager

SEONGJANG SIGNATURE PTE. LTD
07.2024 - Current
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
  • Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
  • 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.
  • Oversaw food preparation and monitored safety protocols.

Deputy Area Manager

Takagi Ramen pte ltd
07.2020 - 05.2024
  • Managed a diverse team of professionals, fostering a collaborative environment to drive success.
  • Increased sales performance through strategic planning, market analysis, and targeted marketing campaigns.
  • Optimized resource allocation within the area, leading to improved efficiency and reduced waste.
  • Implemented innovative solutions to solve operational challenges, resulting in streamlined workflows and enhanced productivity.
  • Achieved regional growth targets with the execution of comprehensive business development strategies.
  • Coordinated cross-functional initiatives across departments for seamless integration of projects or tasks that impacted multiple areas of responsibility.
  • Reduced operational costs by identifying inefficiencies and implementing cost-saving measures.
  • Enhanced customer satisfaction by overseeing timely responses to inquiries and resolving issues effectively.
  • Mentored junior team members, providing guidance on best practices for career advancement within the organization.
  • Monitored financial performance closely, ensuring adherence to budgets and making adjustments as necessary for profitability.
  • Improved team productivity by streamlining processes and implementing efficient systems.
  • Successfully navigated complex negotiations with vendors, securing favorable terms for the company''s benefit.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Supervised various locations, enforcing high-quality standards of operation.
  • Evaluated employee performance and conveyed constructive feedback to improve skills.
  • Defined clear targets and objectives and communicated to other team members.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Developed detailed plans based on broad guidance and direction.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.

Head Chef

Minor Food Group Pte Ltd
09.2013 - 07.2019
  • Hired, managed, and trained kitchen staff.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Created recipes and prepared advanced dishes.
  • Placed orders to restock items before supplies ran out.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.

Education

N Level -

Northbrooks Secondary School
01.2000 - 01.2004

Skills

Team leadership

Employment Status

Singaporean

Timeline

Restaurant Manager

SEONGJANG SIGNATURE PTE. LTD
07.2024 - Current

Deputy Area Manager

Takagi Ramen pte ltd
07.2020 - 05.2024

Head Chef

Minor Food Group Pte Ltd
09.2013 - 07.2019

N Level -

Northbrooks Secondary School
01.2000 - 01.2004

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Martin thomasDeputy Area Manager