Experience

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  Cafe vocationland

  May 2005 - Mar 2006

  Chef manager

  於台北合資開設"Cafe Vacationland"，引進美西新穎的輕食概念，並獲得非凡新聞、聯合報之推薦報導。專職菜單開發、物流掌控以及人員訓練，並完整參與餐廳從無至有的作業流程---餐廳空間與動線設計、裝潢監工、營業職照申請。在此期間，不但更加精練擅長的食材開發，更提升自我至管理階層，以宏觀的角度體驗餐飲市場的操作模式與生態。

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  Orion redstar

  May 2006 - May 2007

  Kitchen manager / yuzu restaurant

  The company emphasized on acquire, renovating and sell F&B establishment as well as build out new restaurants. My role was to help build a Japanese influenced restaurant “Yuzu Bistro” from scratch.掌管菜單規劃，人事物料成本監控， 以及內外場人員任用與訓練。過去完整的學經歷，使我熟知消費者的喜好與需求,進而開發出愉悅感官的餐點和貼心的服務方式；嚴謹的衛生安全管理，並獲得Los Angels County Department of Public Health graded A 的肯定。靠著消費者的口耳相傳，獲得LA各報章雜誌的相繼報導。

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  Weiß restaurant

  Aug 2007 - Nov 2007

  Restaurant manager

  In charge of overall restaurant daily operationns for this German-influenced restaurant.負責客源開發，店務擴展，活動企劃，人事物料成本監控，以及內外場人員任用與訓練。

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  Gloria hotel group

  Oct 2007 - Oct 2008

  Maître d' 服務經理

  Managed 2 different restaurants: - “Hua Young 101”, fine dining Chinese off-site restaurant - “La Fountain”, western onsite restaurant.Established a new restaurant: “L’Idoit”. A off-site bistronomy type restaurant. 於集團內各營業單位負責管理外場之業務。 包括位於101大樓內四樓的華漾101港式精緻料理，使我接觸到於購物中心內精緻中餐餐廳的管理。以及位於集團總部的華泰王子飯店楓丹廳，營業範圍包括早、中、下午茶、晚餐以及咖啡廳的業務。後調至集團內新成立之L´Idiot餐廳負責外場籌備工作，工作內容包括計畫外場服務流程，外場服務人員任用/ 訓練，撰寫SOP以及外場訓練教材。

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  Deli shop

  Mar 2009 - May 2010

  Product manager

  The company acquired an existing restaurant that was on sale. My role was to help renovating the menu, build new business type, managing kitchen staffs and draft kitchen SOP.負責餐廳內外場籌備工作，職務內容包含; 餐品開發設計，外燴活動企劃，人事物料成本監控，以及內外場人員任用與訓練。

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  Palais de chin hotel

  Jul 2010 - Sept 2010

  Assistant manager

  Western cuisine restaurant in the hotel. Which has a regular dining area serving semi buffet, and a salon area serving drinks and afternoon tea. Assisting manager to carry out daily restaurant operations.Build the training SOP for the restaurant service crew. 於雲軒西餐廳負責外場管理，營業範圍包括早、中、下午茶、晚餐以及咖啡廳。並負責服務人員任用以及教育訓練。

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  Subway development taiwan

  Dec 2010 - May 2017

  Director of operations 營運總監

  Responsible for Field Operations, R&D, Store Development, Product Management, Franchising, and Marketing Strategy.• Responsible for the overall operations of all SUBWAY Stores in Taipei City and New Taipei City. Which has almost 80 stores in the territory.• In charge of product developments for both localizing flavor as well as equipment and small wares.• Mediate between various departments within the SUBWAY organization. Which includes SUBWAY USA head quarter’s and SUBWAY Shanghai’s regional office’s operations, marketing, R&D, legal, financial, and design departments. As well as SUBWAY’s independent purchasing company (IPCA), Franchisee Advertisement Founds (FAF), and marketing agencies. • Assist franchisees on new store openings, relocations, and renovations.• Frequently visit stores to review operation efficiency and provide training, sale analysis, operation/marketing suggestion to franchisees.• Leading, training and mentoring Field Consultants. • Potential supplier research, liaison with current suppliers for new products, and product/market overview. • Annual purchasing item review with logistic.• Provide operation insight to the marketing team. Oversees actual implement of all local promotions in stores. • Assist Greater China Office, Regional Office, Global Office on implementing operation action plans as well as the marketing campaign. • Regularly visit stores to provide operation and marketing suggestions to protect our brand image as well as franchisees' profits. 原擔任產品開發經理一職，於2013年晉升為營運總監同時身兼產品開發的工作。- SUBWAY北區店家整體品牌營運維護以及制定展店計畫。- 協助加盟商進行新點開幕以及執行各項營運訓練。- 針對當地市場進行商品及設備開發，並執行新品項的測試與追蹤。- 與各供應商定期研討新品需求以及各區域市場趨勢。- 年度採購品項以及價格談判，協助後勤單位預估原物料進貨量。- 與行銷企劃部門共同規劃年度活動，並監督各店家實際執行。- 協助大中華區 亞洲區 以及全球總公司推動各項管理以及行銷等計畫。- 定期訪店提供店家營運及行銷上的建議，維持品牌形象並保護加盟商的利益。 Show less

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  Agnès b.

  Jul 2017 - Nov 2018

  F&b department head

  In charge of the F&B and Lifestyle department. Including Budget Management, Field Operations, R&D, Store Development, Product Management, and Marketing Strategy. Handles 5 cafes, 2 cake shops, 1 deli restaurant, and a food factory. Leads 3 office staffs, 6 shop supervisors, 20 chefs/pastry chefs, and 30 café/deli staffs. And work closely with the marketing and merchandise team. Annual budget and execution.  In charge of maintaining P&L and achieve KPI’s. Design and leads store development plans for future expansion. New product and new channel development. Draft and renovate the operation side of the business. Including:- Renovate store assessment and employee evaluation system. - Consolidate suppliers and simplify payments.- Redesign employee job positions and draft job descriptions.- Enforce food safety system and sanitization program.- Set up deli restaurant service flow.- Standardize paperwork and reports.- Review and upgrade POS back system reports and glitches. - HACCP and ISO project for food factory.法國知名精品時裝品牌Agnes b. 負責餐飲門市和央廚整體營運維護及制定展店計畫。- 5家咖啡廳1家餐廳2家蛋糕櫃1間中央廚房。管理3名辦公室，50名外場和20名廚師同仁。- 年度預算編列以及執行。- 整體營運，包含維持P&L以及達成KPI。- 展店計畫以及執行。- 新業態企劃/通路拓展之執行。- 新品開發(食品以及商品)。- 訂定採購計畫以及開發/維護供應商。- 行銷計畫建議以及執行。- 設定並更新整體營運內容，包括:* 制定食品安全以及清潔消毒規範。* 盤點機制更新。* 各店以及員工評估。* 撰寫各職務JD以及制度化升遷機制。* 建立餐廳服務流程。* 統一並更新店內全部營運表格。* 修正POS系統內容以及資料統整。* 負責中央工廠導入HACCP/ISO計畫。 Show less

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  Kafnu

  Nov 2018 - Aug 2020

  Director of operations, taipei & hong kong

  In charge of overall operations, including but not limited to: Budget planning and control Operations strategy and planning Marketing strategy and planning Food & Beverage renovation and operations Accommodation and house-keeping management Customer service and experiences enhancement Event space and event functions management In-House events planning and management The facility, property management, and securityAt Kafnu, other than the operations duties, was also in charge of:- Negotiating with the landlord- Handling all HR matters except the salary calculation- Liaison with government agencies and communicate with business partners in the absence of the General Manager. - Handles the planning of the menu and design dishes for the F&B and Event team in the absence of the Executive Chef. During the COVID-19 pandemic period. Steve worked with the landlord to reduce rent for 10 months. And completed a swift organization and operation restructure to save up to 25% of labor and operations cost. With a total saving of nearly USD$350,000. Show less

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  Supreme beans coffee

  Nov 2020 - now

  Founder
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  Aunt stella

  Jan 2024 - now

  Vice president