John Yuhico

Background

About John Yuhico

Mobile Phone: 818-625-3639 Email: jpyuhico21@yahoo.com COMMUNITY MANAGEMENT -Staff Training and Development *Created labor pro-forma to maximize productions levels while maintaining profitable labor percentage of 30% and lowered it by 10% from original scheduling manager.*Hired, trained, and developed staff to increase service levels and raised social reviews by a full point within 5 weeks-Human Resources Operations *Managed On Boarding protocols including administering New Hire Orientation, ensuring all legal paperwork are completed and presenting company handbooks and policies-Work Culture Development *Improved service and team morale, reduced discipline by 25%, and increased revenue by 10% by promoting workplace empowerment and inclusion, embracing open door policy, and encouraging dialogue.*Developed and promoted a positive culture throughout the restaurant which improved retention levels by 30%. OPERATIONS MANAGEMENT -Safety and Quality Assurance *Re-launched operations in all outlets to meet COVID-19 health and safety standards.*Produced the company's first 100% Rating from the County Health Department by creating Cleaning and R&M strategies, daily walk through's, and Managing leaders-Supply Chain Management *Slashed food costs by 6% within first 3 months of hire by implementing various systems and strategies.*Negotiated best pricing and rebates for operating purchases, thus saving restaurant 10% in overall COG’s-Policy Adherence/ Regulations *Created company and department SOP's to ensure systemic consistencies.*Conducted daily, weekly and monthly Tool Box talks and meetings to effectively communicate policy changes, define and interpret policies and promote open forums of communication. STRATEGIC PLANNING AND ANALYSIS -Product and Concept Development *Successfully rebranded a 40-year-old business and concept to be modern and relevant by redesigning menu, service model and branding, establishing strong social media presence, and coordinating construction projects.*Led Executive teams in planning for 5 restaurant openings including Service Model, Menu Development, Daily Programming, Live Events, P&L Templates, etc-Project Management *Managed food services capital projects from planning, building, executing, and operating, including $2M restaurant,$30K coffee truck, and $40K dish-pit station.*Resolved issue of delayed liquor license within 3 months by working with county to complete application and purchasing process, resulting relaunching restaurant within 2 weeks.