Triton S. S. Oshiro

**-**** **** ***** #* Pearl City HI, 96782

Cell 808-***-**** E-mail ad0x4j@r.postjobfree.com WORK EXPERIENCE

Gen Korean BBQ Pearlridge – General Manager May 2020 – Present

• Oversee 10+ managers, 115+ employees to ensure FOH and BOH restaurant operation leadership teams meet daily goals

• Complete weekly Profit and Loss reports, detailed sales reports and forecast sheets

• Created overall Training and Development Program for Hawaii Region

• Upgraded and implemented scheduling software for efficiency and better communication through employees

• Lowered labor goals by assessing individual staff performance to effectively run four walls of restaurant, reaching 12% labor costs

• Coached and mentored troubled employees to improve culture within restaurant, which helped entry level employees grow to manager positions

• Manage weekly inventory orders – evaluate COGs to lower expenses by implementing a system focused on storage capabilities and ordering techniques

• Able to control costs and expenses to show annual multimillion-dollar profit margins

• Established food spec sheets to maintain consistency for current and upcoming establishments

• Involved in negotiating and comparing vendor contracts and construction scope of work, for existing operations of restaurant and upcoming concepts

California Pizza Kitchen Pearlridge – General Manager April 2019 – May 2020

• Hired, trained and mentored 8+ managers, 75+ employees to ensure FOH and BOH restaurant operation leadership teams met daily goals

• Controlled operational costs and identified ways to reduce expenses

• Completed weekly Profit and Loss reports, detailed sales reports and forecast sheets

• Improved labor expenses across multiple restaurants, by lowering goal objectives significantly

• Simplified Regional Roll-Out Guide procedures to ensure all staff executed them properly

• Took existing training program for employees, and restructured training guidelines to better overall operation of restaurant

• Established personal connections with staff to boost morale and culture within restaurant

• Formed leadership teams to mentor potential management candidates Gen Korean BBQ House – Assistant General Manager May 2017 – April 2019

• Oversaw daily operations to ensure profitability, quality assurance and labor goal objectives

• Created training team to help with consistency, as well as an opening team for future projects

• Consistently reached 17% weekly and monthly labor goals

• Evaluated COGs to lower expenses

• Within 8-months of opening, able to control costs and expenses to show multimillion-dollar sales trends

• Interviewed and trained new managers, while creating a development path for each leader

• Created a daily cleaning list to stay within the Health Department regulations

• Involved in negotiating and comparing vendor contracts and construction scope of work, for existing operations of restaurant and upcoming concepts

Chilis Bar and Grill Pearlridge – Assistant Manager August 2015 – May 2017

• Simplified Regional Roll-Out Guide procedures to ensure all staff executed them properly

• Assisted GM to identify issues, then suggest solutions to better kitchen operations, and overall morale in BOH

• Helped as acting GM at other locations, while current GM was on vacation – reviewed manager schedules, ordering logs, conducted manager/staff meetings

• Assisted Area Director by visiting various locations to support GM and BOH operations

• Reviewed P&L Reports to see where company can cut back and improve on cost

• Established personal connections with staff to boost morale and culture within restaurant

• Pushed employees to strive for high scores on customer survey evaluations (MEE Survey)

• Interviewed and trained new managers, while creating a development path for each leader Zippy’s Restaurant – Store Manager October 2013 – August 2015

• Oversaw a multi-faceted restaurant consisting of Fast-Food, Take-Out, Dine-In Restaurant and Full-Service Bakery concept.

• Managed and motivated a staff of 100+ employees, 4+ Assistant Managers and 5+ Supervisors in a fast- paced environment

• Community involvement including partnering with local high schools and the State of Hawaii Job Corps program to give students opportunities for employment

• Personally trained individuals who have been promoted to Supervisors and Assistant Manager

• Proficient in inventory management software that integrates ordering, receiving, production, and accounts payable into a cohesive process.

Zippy’s Restaurant – Assistant Manager August 2012 – October 2013

• Personally trained individuals who have been promoted to Supervisors and Assistant Manager

• Help cultivate the Sushi operations at Pearl City and Kahala location – Upgraded ordering system to show consistency throughout both locations

• Formed leadership teams to mentor potential management candidates

• Proficient in inventory management software that integrates ordering, receiving, production, and accounts payable into a cohesive process.

• Facilitated weekly meetings; created agendas, implemented weekly goals and discussed ways to enhance training development

Genki Sushi – Aina Haina – General Manager April 2011 – July 2012

• Implemented new operational standards to increase sales, control costs, and lower COGs (increased monthly sales by over $30K, lowered monthly labor by 10+%, lowered monthly COGs by 10+%)

• Managed and motivated a staff of 2 Assistant Managers and 10 Supervisors in a fast-paced environment

• Personally trained individuals who have been promoted to Supervisors and Assistant Manager

• Reviewed ordering system to see where company can cut back and improve on cost

• Created a daily cleaning list to stay within the Health Department regulations EDUCATION

Mililani High School – High School Diploma

95-1200 Meheula Parkway Mililani, HI 96789

Date of Graduation – May 2009

REFERENCES

References Available Upon Request

Contact this candidate