Rebecca Lim

Assistant General Manager

Location 15h@2xNew York, New York

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Summary

Following my passion for hospitality, wine and food, I ended up in New York City. Coming from Los Angeles, I realized there was a competitive streak emerging between the two cities. I was interested in being among the best of the best so, here I am! Always yearning to learn as I go, I am genuinely passionate about creating memories for guests wh... Read more

Following my passion for hospitality, wine and food, I ended up in New York City. Coming from Los Angeles, I realized there was a competitive streak emerging between the two cities. I was interested in being among the best of the best so, here I am! Always yearning to learn as I go, I am genuinely passionate about creating memories for guests while focusing on the infrastructure of staff who carry out these experiences. I would say my strongest skill would be the ability to bring people together which results in a stronger team.

My Dream Job is Any position that allows me to continue to perfect my skills and expand my knowledge is ideal. I am looking to grow.

Work Experience
  • Assistant General Manager
    Nur
    Aug. 2017 to Present (Less than 1 year)

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    Role & Tasks:

    Assisting the General Manager in all facets such as scheduling, payroll, hiring, training, and staff discipline. Carefully monitoring and directing the beverage program with a very hands-on training system for staff. Seasonally curating a wine list of over 84 wines on a seasonal basis to compliment the flavors of Middle Eastern cuisine. Working closely with the bar team to implement a creative and seasonal cocktail selection. Monitoring liquor costs and assistance with food costs for Chef. Assistance in ordering food products, non alcoholic and alcoholic beverages. I spend the majority of my time being present on the floor as a Manager and the In House Sommelier.

  • General Manager
    Shay and Ivy/Sir Hen
    Apr. 2017 to Aug. 2017 (4 months)

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    Role & Tasks:

    *This was a temporary contracted position.

    Hired, trained, staffed an entirely new staff upon hire. Produced training manuals, new hire paperwork, and all other documentation. Worked directly with the owners to execute private dinners and events. Worked directly with the chef to ensure quality control and changes to keep the menu fresh and seasonal. During the short 4 months of employment with AYSHG, I was solely responsible for the start up and opening of Sir Henri, a speakeasy lounge concept located on the Penthouse level of Hotel Henri. Contracted a mixologist to curate and develop a craft cocktail menu. I was the sole Manager for both locations, whilst performing HR, Accounting, and floor managing duties. Developed and rolled out new systems and processes for checks and balances.

  • Assistant General Manager
    Cull and Pistol
    May. 2014 to Oct. 2016 (2 years and 5 months)

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    Role & Tasks:

    Responsible for the hire and training of all front of house staff. Managed purchasing, inventory and balanced product mixes to ensure a steady incline of profit margins. This entailed compiling, analyzing and interpreting financial data to develop accurate projections. Developed and implemented a beverage training program for staff. Accomplished restaurant and bar human resource objectives by recruiting, orienting, assigning, scheduling, coaching, and disciplining staff by enforcing policies and procedures. Worked as the "right hand person" for the General Manager of Retail and Restaurant for 3 years. Maintained current in emerging trends by consistently and frequently visiting wine and spirit tastings. Collaborated with the culinary team to secure staff training on new or special menu items. Established and maintained great relationships with vendors. Monitored compliance with safety and sanitation standards.

  • General Manager
    Jin Ramen/Kissaten
    Jan. 2013 to May. 2014 (1 year and 3 months)

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    Role & Tasks:

    Responsible for the hire and training of all staff including kitchen staff. Over a year's time, I was the sole manager for all 3 locations, which were enveloped under the same company. Coordinated all large and private parties. Responsible for scheduling, payroll, inventory and purchasing. Worked closely with the culinary team to put forth the best possible menu items and trained staff to ensure fluidity with guest interaction in the dining room.

Certifications & Courses
Organizations & Volunteer Activity
  • Blended Events
    Volunteer • Apr. 2013 to Jul. 2015

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    Summary
    During my tenure as Restaurant Manager, I spent my free time donating hours to non profit organizations. I focused on organizing private events and enjoyed my time serving as Director for charity events supporting non-profit organizations such as: “Wine to Water”, “Orange County Food Bank”, “Reading to Kids”, “Breast Cancer Awareness”, “LA Mission” and “Cure Search”. I was also the middle party when contracting sponsors like “Ketel One”, “Whole Foods”, “Leonidas Chocolate”, “Jinro/Hite”, “Monster Energy Drinks”, etc. and food sponsors by private caterers.
Interests
Wine, Food, Spirits
Languages
Korean Fluent
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