Asuka Hashimoto
Tapiola
Summary
An ambitious and motivated individual, eager to utilize time management and organizational skills across diverse settings. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed. Passionate about nature,art and culture.
Overview
14
14
years of professional experience
Work History
Restaurant Owner/Operator
TOSCA
Kita-shirakawa
07.2011 - 02.2018
- Developed and implemented comprehensive marketing strategies to increase customer satisfaction and loyalty.
- Interacted closely with customers through social media platforms like Facebook, and Instagram.
- Coordinated promotional events, such as dinner concerts or talk events, related to social, art, and culture at the restaurant.
- Participated in several cultural events, such as the ethical market, vegan festival, and international festival.
- Developed original recipes for existing hotels, and other food producers.(Japan, Spain, China)
- Creating recipes and writing columns for magazines serially, in a magazine.
- Total produce for vegan restaurant.(Taiwan)
Restaurant Owner/Operator
Cafe & Restaurant Asuka
Daikanyama
08.2008 - 07.2010
- Created budgets for food costs, staffing needs, overhead expenses, and capital investments.
- Hired and trained new staff members to ensure compliance with safety regulations and operational standards.
- Organized monthly meetings with employees to discuss performance goals and objectives.
- Developed and implemented comprehensive marketing strategies to increase customer satisfaction and loyalty.
- Identified areas of improvement in restaurant operations, staff training, menu development, pricing, and inventory management.
- Negotiated contracts with vendors for food supplies, equipment purchases, catering services.
- Monitored daily operations including customer service delivery, kitchen production levels, cash handling procedures.
- Scheduled staff shifts on a weekly basis based on expected demand levels.
- Resolved customer complaints in a timely manner while maintaining high standards of hospitality.
- Coordinated promotional events such as fundraisers or special occasions at the restaurant.
- Hired, trained and motivated staff to fill all restaurant openings.
- Optimized profits by controlling food, beverage and labor costs.
- Created unique recipes and applied various culinary techniques for authentic cuisine.
Sector Manager
oica archtect desgin office
Sendagaya
04.2006 - 03.2007
- Developed and implemented strategies to increase sector productivity.
- Conducted regular meetings with team members to review performance.
- Monitored industry trends and made recommendations for changes in operations accordingly.
- Participated in brainstorming sessions with cross-functional teams to develop innovative solutions.
- Managed inventory to keep adequate supplies on hand for current and anticipated demand.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
Teaching Assistant
Kushi Insitutute Japan
Shibuyq
04.2006 - 03.2007
- Supervised students in the classroom.
- Assisted teachers in creating lesson plans and providing instructional materials.
- Participated in professional development workshops to improve teaching skills and knowledge.
- Developed instructional materials and visual aids to supplement lesson plans.
Personal Assistant
NPO 2050
Minamiazabu
04.2004 - 03.2006
- Performed calendar management and scheduling of appointments for the executive.
- Organized travel arrangements, including flights, transportation, and accommodation.
- Prepared documents such as reports, presentations, agendas, and correspondence.
Education
Associate of Arts - Fine Arts
TAFE Australia
Sydney12-2004
KIJX Level 2 - Macrobiotic Cooking
KIJ
YamanashiSkills
- Culture building
- Operational planning
- Goal Setting
- Entrepreneurial personality
- Team Bonding
- Brand building
- Business Planning
- Schedule Management
- Excellent Communication
- Reliability
- Written Communication
- Customer Service
- Direct Sales
- Creative capabilities
- Presentation
- Sketching and brainstorming
- Networking skills
Languages
Japanese
First Language
English
Proficient (C2)
C2
Finnish
Beginner
A1
Language skills
- TOEIC(Test of English for International Communication)score 960/990 : International professional proficiency
Publication
- THE-SOUP こころとからだが笑顔になれる愛と野菜のパワースープ（著：橋本明朱花 橋本朋果 学陽書房 2012）（THE-SOUP: vegan recipe and essay book, published in 2012 in Japan.)
- 自然に産みたい ５人の子どもを自宅出産した記録（著：橋本ちあき 地湧社 1994）(A book written by her mother Chiaki Hashimoto. About the journey on giving birth to 5 children at home.)
- 自然に産んで、自然に育てる ちあきのマクロビオティックタイム（著：橋本ちあき 地湧社 2007）(A book written by her mother about natural birth and up bringing.)
- 食之道：簡單生活中的生命之光 （著：橋本宙八 企業管理出版社 2023)(A book by her father about macrobiotic philosophy and life style. Published in China.)
- 宙物語（著：橋本ちあき 企業管理出版社 2023)(A book by her mother about natural birth and motherhood. Published in China.)
Media
- Recipe and essay running series for food magazine in USA. (2008-2024)
- Restaurants had been featured in many newspapers, gourmet magazines as well as fashion magazines.
- Have been on several Local TV and radio shows.
- Experience in hosting radio show.
References
References available upon request.
Timeline
Restaurant Owner/Operator
TOSCA
07.2011 - 02.2018
Restaurant Owner/Operator
Cafe & Restaurant Asuka
08.2008 - 07.2010
Sector Manager
oica archtect desgin office
04.2006 - 03.2007
Teaching Assistant
Kushi Insitutute Japan
04.2006 - 03.2007
Personal Assistant
NPO 2050
04.2004 - 03.2006
Associate of Arts - Fine Arts
TAFE Australia
KIJX Level 2 - Macrobiotic Cooking
KIJ
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