Yosuke Tohari
Hospitality Management
New York
Summary
Dynamic individual with hands-on experience in restaurant management and catering events with talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals
Overview
9
9
years of professional experience
2023
2023
years of post-secondary education
2
2
Languages
Work History
Owner/Operator Manager
Oji Projects Catering
11.2024 - Current
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Meeting with clients to understand their needs, preferences, and budget for the event.
- Developing menus in consultation with chefs, considering dietary restrictions, and ensuring a balanced and appealing selection.
- Arranging for equipment, transportation, and other necessary resources for the event.
- Creating and managing budgets for catering services, including cost analysis and financial reporting.
- Overseeing the setup, service, and breakdown of the catering operation, ensuring smooth execution.
General Manager
Abe’s Kitchen Private Dining & Catering
08.2022 - Current
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Meeting with clients to understand their needs, preferences, and budget for the event.
- Developing menus in consultation with chefs, considering dietary restrictions, and ensuring a balanced and appealing selection.
- Arranging for equipment, transportation, and other necessary resources for the event.
- Creating and managing budgets for catering services, including cost analysis and financial reporting.
- Overseeing the setup, service, and breakdown of the catering operation, ensuring smooth execution.
User Experience Design Fellow
General Assembly
06.2022 - 09.2022
- Group Project Presentation
- Case Studies
- Product Design
General Manager
Sushi Zo
03.2020 - 05.2022
- Responsible for overseeing and maintaining both Sushi Zo NY locations
- Menu Design
- Beverage Purchasing
- Daily Financial Reports, Payroll
- Hiring & Onboarding
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Assistant Restaurant General Manager
Chateau Hanare in Collaboration With The Chateau Marmont
06.2018 - 02.2020
- Carefully interviewed, selected, trained, and supervised staff.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Manager
Toridollusa
05.2016 - 05.2018
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Maintained professional, organized, and safe environment for employees and patrons.
- Controlled costs to keep business operating within budget and increase profits.
Education
Certification - UX Design Immersive
General Assembly
New York, NY09-2022
Skills
Operations management
Project management
Customer retention
Quality management
Effective leader
Project planning
Bilingual
Deadline oriented
Inventory control
Interpersonal skills
Problem resolution
P&L management
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Owner/Operator Manager
Oji Projects Catering
11.2024 - Current
General Manager
Abe’s Kitchen Private Dining & Catering
08.2022 - Current
User Experience Design Fellow
General Assembly
06.2022 - 09.2022
General Manager
Sushi Zo
03.2020 - 05.2022
Assistant Restaurant General Manager
Chateau Hanare in Collaboration With The Chateau Marmont
06.2018 - 02.2020
Manager
Toridollusa
05.2016 - 05.2018
Certification - UX Design Immersive
General Assembly