Ann Huynh

Experience

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  Legal Sea Foods

  Feb 2000 - Jan 2007

  Assistant Manager

  • Oversee Daily Operations• Certified Trainer CCTT, HACCP• Quality Control • FOH and BOH trainer scheduling• Facilitated regional grand openings • Certified regional trainer for all MIT (Manager in training)• Provided excellent patron experiences through superior customer service, continued patronage of regular on-going guests requesting to sit in personal section• Consistently exceeded sales goals by effectively managing sections and ability to multi-task• Recognized as "Lead Server" included mentoring and training new servers, as well as accounting for all waitstaff sales and receipts at least 3 shifts weekly• Gained thorough knowledge of restaurant procedures• Rewarded "Most Valuable Team Player" award by Corporate and Peers Show less

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  Houston's (Hillstone Restaurant Group)

  Jan 2007 - Sept 2010

  Assistant Restaurant Manager

  • Ensured prompt, friendly service according to company guidelines.• Provided Guests with a positive experience and atmosphere• Directed overall activities and performance of staff on a shift-by-shift basis• Drove positive Guest experience through a front door and floor presence and accurate seating and quoting of wait times• Ensured positive Guest experience by monitoring and ensuring appropriate 10 Steps of Service• Followed the Ten Points of Difference and Guest Standards of Execution as described in the Manager Training Orientation Workbook• Maintained the proper atmosphere through music and lighting levels for varying business periods• Promoted an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests as directed by the Partner.• Managed the responsible service of alcohol. Monitored alcohol awareness. Established a positive relationship with the local authorities and seek their help in managing alcohol related issues.• Responsible for developing sales and marketing strategies and for implementing, advertising, and promoting campaigns as assigned by the Partner. Responsible to support and implement • Maintained and inspected dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations were adhered to at all times. Corrected unsafe practices or conditions. Show less

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  BRAVO BRIO Restaurant Group

  Sept 2010 - May 2011

  Restaurant Manager

  • Facilitated the Grand Opening of Brio Tuscan Grille in North Bethesda, Maryland• Achieved BBRG goals for sales, cost control and profitability• Ensured Guest service standards are consistently met or exceeded• Hired, trained and developed hospitality-focused Team Members• Complied with all Federal, State and local laws, as well as BBRG policies and procedures• Developed initiatives to build Guest check average and Guest counts• Utilized all forecasting systems for food production, inventory, labor and scheduling• Managed the performance of the hourly Team Members to drive efficient execution of overall operations• Went “above and beyond” to recover negative Guest experiences• Acted as an ambassador for BBRG and built brand awareness through local store marketing initiatives• Promoted communication and teamwork between the service staff and kitchen staff• Ensured thorough training and communication of all Company initiatives Show less

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  Sequoia @ Georgetown Waterfront (Ark Restaurants, Inc.)

  May 2011 - May 2013

  Assistant General Manager

  • Rotated between Sequoia & Thunder Grill Restaurants – oversee and manage all areas of the restaurants, making final decisions on guest matters, daily operations, sales, staff supervision, and management• Adhere to Ark Restaurants standards & service levels increasing sales & minimize costs, including food, beverage, supply, utility & labor costs• Coordinated 150+ guest events• Staff Scheduling • Daily Deposits (cash deposits, settle batches, building tills)• Provided schedule flexibility working varied shift schedule sometimes at a moment’s notice including breakfast, lunch and dinner shifts, opening and closing the restaurant 3-5 times a week• Oversaw orders (Sysco, Adams Burch, Chefs Warehouse)• Successfully completed food, wine, beer and liquor training • Daily Line (up selling and paring features)• Table Calls (guarantee guest satisfaction and ROG• Assisted with Liquor and BOH Inventory• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant• Enforced uniform standards• Identified operational opportunities; created and implemented plans to address opportunities (i.e. R&M, marketing, staffing, retention, and training)• Approved all food or beverage comps or promos• Oversaw FOH & BOH staffing, ensured adequate staffing was maintained and sales forecasting/ schedules reflect desired productivity and match daily labor controls• Interview applicants• Balanced cash on hand with end of day report, prepared cash drawers and performed cash drop at end of AM shift • Performed checkouts of food servers, To-Go and bartenders ensuring that all tickets are accounted for, all comps have been signed, the proper amount of cash and all credit card vouchers are obtained • Maintained restaurant cleanliness and organization for both the interior and exterior of the restaurant• Prepared reports at end of shift Show less

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  Benny’s Bar & Grill

  May 2013 - May 2014

  General Manager

  • Facilitated the Grand Opening of Benny’s Bar & Grill• Recommend / advise the owner on day-to-day operations, development and performance management, procedures, facilities management, purchasing, inventory control, all things related to owning and operating a new restaurant reaching long term success• Reduced inventory costs by 30% through evaluating and streamlining vendor selection process• Train wait staff in effective section management, resulting in increased sales and reduced patron wait times • Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with restaurant policies and procedures• Exceeded restaurant sales goals by 40% after just 3 months of grand opening• Recognized as having the largest bar in Montgomery County (65 ft. long)• Restaurant voted "Best Restaurant of Potomac" in The Gazette • Motivate wait staff with weekly sales incentives and rewards• Increase customer satisfaction through targeted customer surveys, and implementing top 5 recommendations• Restaurant consistently receives rating of 93 or better by state health inspector.• Developed and implemented "Loyal Patron" program to increase existing customer base and reward loyal clientele• Initiated employee empowerment program allowing employees to control and be accountable for patrons' experience• Recruit and hire excellent restaurant staff based on attitude and aptitude, resulting in low employee churn rate • Provide flexibility working late nights, weekends, and holidays for lunch, dinner shifts, opening and closing the restaurant 6 times a week• Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals• Ensure excellent patron experiences by providing superior service and quality food Show less

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  Grill Concepts, Inc.

  Apr 2014 - Aug 2015

  Restaurant Manager

  • Recommend / advise the owner on day-to-day operations, development and performance management, procedures, facilities management, purchasing, inventory control, all things related to owning and operating a new restaurant reaching long term success• Reduced inventory costs by 30% through evaluating and streamlining vendor selection process• Train wait staff in effective section management, resulting in increased sales and reduced patron wait times • Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with restaurant policies and procedures• Exceeded restaurant sales goals by 40% after just 3 months of grand opening• Recognized as having the largest bar in Montgomery County (65 ft. long)• Restaurant voted "Best Restaurant of Potomac" in The Gazette • Motivate wait staff with weekly sales incentives and rewards• Increase customer satisfaction through targeted customer surveys, and implementing top 5 recommendations• Restaurant consistently receives rating of 93 or better by state health inspector.• Developed and implemented "Loyal Patron" program to increase existing customer base and reward loyal clientele• Initiated employee empowerment program allowing employees to control and be accountable for patrons' experience• Recruit and hire excellent restaurant staff based on attitude and aptitude, resulting in low employee churn rate • Provide flexibility working late nights, weekends, and holidays for lunch, dinner shifts, opening and closing the restaurant 6 times a week• Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals• Ensure excellent patron experiences by providing superior service and quality food Show less