community board 3 liquor license application questionnaire · during the qin shihuang (the first...
TRANSCRIPT
T H E C I T Y O F N E W Y O R K M A N H A T T A N C O M M U N I T Y B O A R D 3 59 East 4th Street - New York, NY 10003 Phone: (212) 533-5300 - Fax: (212) 533-3659 www.cb3manhattan.org - [email protected]
Gigi Li, Board Chair Susan Stetzer, District Manager
Community Board 3 Liquor License Application Questionnaire Please bring the following items to the meeting: NOTE: ALL ITEMS MUST BE SUBMITTED FOR APPLICATION TO BE CONSIDERED.
Photographs of the inside and outside of the premise. Schematics, floor plans or architectural drawings of the inside of the premise. A proposed food and or drink menu. Petition in support of proposed business or change in business with signatures from residential tenants at location and in buildings adjacent to, across the street from and behind proposed location. Petition must give proposed hours and method of operation. For example: restaurant, sports bar, combination restaurant/bar. (petition provided) Notice of proposed business to block or tenant association if one exists. You can find community groups and contact information on the CB 3 website: http://www.nyc.gov/html/mancb3/html/communitygroups/community_group_listings.shtml
Photographs of proof of conspicuous posting of meeting with newspaper showing date. If applicant has been or is licensed anywhere in City, letter from applicable community board
indicating history of complaints and other comments. Check which you are applying for:
new liquor license alteration of an existing liquor license corporate change Check if either of these apply:
sale of assets upgrade (change of class) of an existing liquor license Today's Date: ______________________________________________________________________________________________ If applying for sale of assets, you must bring letter from current owner confirming that you are buying business or have the seller come with you to the meeting. Is location currently licensed? Yes No Type of license: ____________________________________________ If alteration, describe nature of alteration: _________________________________________________________________ Previous or current use of the location: _____________________________________________________________________ Corporation and trade name of current license: ____________________________________________________________ APPLICANT: Premise address: ______________________________________________________________________________________________ Cross streets: __________________________________________________________________________________________________ Name of applicant and all principals: _______________________________________________________________________ __________________________________________________________________________________________________________________ Trade name (DBA): ___________________________________________________________________________________________ Revised: March 2015 Page 1 of 4
05/26/2017
On-Premises Liquor
Restaurant
Wen Zi Inc
157 2nd Avenue, New York, NY 10003
East 9th Street & East 10th Street
Jacob Ding & Sarah Chi
Yuan
PREMISE: Type of building and number of floors: _____________________________________________________________________ Will any outside area or sidewalk cafe be used for the sale or consumption of alcoholic beverages? (includes roof & yard) Yes No If Yes, describe and show on diagram: ______________________________ __________________________________________________________________________________________________________________ Does premise have a valid Certificate of Occupancy and all appropriate permits, including for any back or side yard use? Yes No What is maximum NUMBER of people permitted?_________________ Do you plan to apply for Public Assembly permit? Yes No What is the zoning designation (check zoning using map: http://gis.nyc.gov/doitt/nycitymap/ - please give specific zoning designation, such as R8 or C2): __________________________________________________________________________________________________________________ PROPOSED METHOD OF OPERATION: Will any other business besides food or alcohol service be conducted at premise? Yes No If yes, please describe what type: ____________________________________________________________________________ __________________________________________________________________________________________________________________ What are the proposed days/hours of operation? (Specify days and hours each day and hours of outdoor space) ________________________________________________________________________________________________ __________________________________________________________________________________________________________________ Number of tables? _______________________________ Total number of seats? ______________________________ How many stand-up bars/ bar seats are located on the premise? ________________________________________ (A stand up bar is any bar or counter (whether with seating or not) over which a patron can order, pay for and receive an alcoholic beverage) Describe all bars (length, shape and location): _____________________________________________________________ Does premise have a full kitchen Yes No? Does it have a food preparation area? Yes No (If any, show on diagram) Is food available for sale? Yes No If yes, describe type of food and submit a menu __________________________________________________________________________________________________________________ What are the hours kitchen will be open? ___________________________________________________________________ Will a manager or principal always be on site? Yes No If yes, which? ______________________________ How many employees will there be? ________________________________________________________________________ Do you have or plan to install French doors accordion doors or windows? Will there be TVs/monitors? Yes No (If Yes, how many?) ___________________________________________ Will premise have music? Yes No Revised: March 2015 Page 2 of 4
Mixed Residential and Commercial Buildings 5 Floors
R7A
11:00am-12:00am 7 days per week
17 62 (including 12 bar seats)
1 Stand up bar with 12 seats
L shape next the entrance door
Chinese Food
11:00am-12:00am 7 days per week
Jacob Ding
4-5
If Yes, what type of music? Live musician DJ Juke box Tapes/CDs/iPod If other type, please describe _________________________________________________________________________________ What will be the music volume? Background (quiet) Entertainment level Please describe your sound system: _________________________________________________________________________ Will you host any promoted events, scheduled performances or any event at which a cover fee is charged? If Yes, what type of events or performances are proposed and how often? __________________ __________________________________________________________________________________________________________________ How do you plan to manage vehicular traffic and crowds on the sidewalk caused by your establishment? Please attach plans. (Please do not answer "we do not anticipate congestion.") Will there be security personnel? Yes No (If Yes, how many and when) ___________________________ __________________________________________________________________________________________________________________ How do you plan to manage noise inside and outside your business so neighbors will not be affected? Please attach plans. Do you have sound proofing installed? Yes No If not, do you plan to install sound-proofing? Yes No APPLICANT HISTORY: Has this corporation or any principal been licensed previously? Yes No If yes, please indicate name of establishment: ______________________________________________________________ Address: _____________________________________________________________________ Community Board #__________ Dates of operation: ____________________________________________________________________________________________ If you answered "Yes" to the above question, please provide a letter from the community board indicating history of complaints or other comments. Has any principal had work experience similar to the proposed business? Yes No If Yes, please attach explanation of experience or resume. Does any principal have other businesses in this area? Yes No If Yes, please give trade name and describe type of business ________________________________________________________________________________ Has any principal had SLA reports or action within the past 3 years? Yes No If Yes, attach list of violations and dates of violations and outcomes, if any. Attach a separate diagram that indicates the location (name and address) and total number of establishments selling/serving beer, wine (B/W) or liquor (OP) for 2 blocks in each direction. Please indicate whether establishments have On-Premise (OP) licenses. Please label streets and avenues and identify your location. Use letters to indicate Bar, Restaurant, etc. The diagram must be submitted with the questionnaire to the Community Board before the meeting.
Revised: March 2015 Page 3 of 4
N/A
Revised: March 2015 Page 4 of 4
LOCATION: How many licensed establishments are within 1 block? ___________________________________________________ How many On-Premise (OP) liquor licenses are within 500 feet? ________________________________________ Is premise within 200 feet of any school or place of worship? Yes No COMMUNITY OUTREACH: Please see the Community Board website to find block associations or tenant associations in the immediate vicinity of your location for community outreach. Applicants are encouraged to reach out to community groups. Also use provided petitions, which clearly state the name, address, license for which you are applying, and the hours and method of operation of your establishment at the top of each page. (Attach additional sheets of paper as necessary). We are including the following questions to be able to prepare stipulations and have the meeting be faster and more efficient. Please answer per your business plan; do not plan to negotiate at the meeting. 1. I will close any front or rear facade doors and windows at 10:00 P.M. every night or during
any amplified performances, including but not limited to DJs, live music and live nonmusical performances.
2. I will not have DJs, live music, promoted events, any event at which a cover fee is charged, scheduled performances, more than _____ DJs/ promoted events per _____, more than ______ private parties per ________________.
3. I will play ambient recorded background music only.
4. I will not apply for an alteration to the method of operation agreed to by this stipulation without first coming before CB 3.
5. I will not seek a change in class to a full on-premise liquor license without first obtaining approval from CB 3.
6. I will not participate in pub crawls or have party buses come to my establishment.
7. I will not have a happy hour. I will have happy hour and it will end by _______________.
8. I will not have wait lines outside. There will be a staff person outside to monitor sidewalk crowds and ensure no loitering.
9. Residents may contact the manager/owner at the following phone number. Any complaints will be addressed immediately and I will revisit the above-stated method of operation if necessary in order to minimize my establishment's impact on my neighbors.
4
23
Hist
ory
of G
uilin
Ric
e N
oodl
e
Guili
n ric
e no
odle
was
cre
ated
in
Qin
Dyn
asty
(221
B.C
.). It
has
a
hist
ory
of m
ore
than
2,2
00 y
ears
. Dur
ing
the
Qin
Shi
huan
g (t
he fi
rst
empe
ror o
f Chi
na) d
ynas
ty, l
arge
am
ount
of s
oldi
ers w
ere
sent
to
batt
lefie
lds i
n th
e so
uth
to in
tegr
ate
the
regi
on. T
hese
nor
ther
n so
ldie
rs h
ad a
har
d tim
e to
get
use
d to
eat
loca
l ric
e m
eal.
In o
rder
to
mak
e ric
e ap
peal
ing
to th
ese
sold
iers
, a g
ener
al fo
und
a w
ay to
m
ake
rice
simila
r to
nood
le-r
ice
nood
le. T
he o
rigin
al G
uilin
rice
no
odle
was
bor
n. G
uilin
rice
noo
dle
beca
me
very
pop
ular
am
ong
Guili
n an
d Ya
ngsh
uo re
gion
s. To
day,
Guili
n ric
e no
odle
is u
biqu
itous
in
eve
ry m
ajor
citi
es in
Chi
na.
As
a p
ione
er o
f ric
e no
odle
mak
ing,
we
are
able
to m
ake
the
mos
t au
then
tic a
nd d
elic
ious
rice
noo
dle
by fo
llow
ing
a se
cret
fam
ily
reci
pe. W
e ho
pe th
at th
roug
h ou
r mod
ern
rice
nood
le k
itche
n, N
ew
York
ers a
re a
ble
to e
njoy
this
delig
htfu
l rec
ipe.
ME
NU
Clas
sic G
uilin
Sty
le F
en/M
ian
/
(Roa
st P
ork,
Bra
ised
Beef
Dig
ital M
uscl
e, F
erm
ente
d Lo
ng B
ean,
Fire
d So
y Be
an, S
calli
on, C
ilant
ro, G
arlic
, Chi
li Fl
ake,
and
Spe
cial
Fra
gran
t Spi
ce S
auce
) Sp
icy
Truf
fle G
uilin
Fen
/Mia
n /
(Roa
st P
ork,
Bra
ised
Digi
tal M
uscl
e, F
erm
ente
d Lo
ng B
ean,
Fire
d So
y Be
an, S
calli
on, C
ilant
ro, G
arlic
, Chi
li Fl
ake,
Sp
ecia
l Fra
gran
t Spi
ce S
auce
, and
Spe
cial
Tru
ffle
Chili
Oil)
Old
Bud
dy S
tyle
Fen
/Mia
n /
(G
roun
d Po
rk, F
erm
ente
d Ba
mbo
o Sh
oot,
Ferm
ente
d So
y Be
an, F
resh
Chi
li, B
ok C
hoy)
St
ir Fr
y Ve
geta
rian
Fen/
Mia
n
(Cab
bage
, Soy
Bea
n Sp
rout
, Car
rot,
Shita
ke M
ushr
oom
)
Clas
sic
Dry
Fen
/Mia
n
/
F
EN
& M
IAN
*Fen
is C
hine
se P
inyi
n fo
r Ric
e N
oodl
e
ME
NU
Clas
sic G
uilin
Sty
le F
en/M
ian
/
(R
oast
Por
k, B
raise
d B
eef D
igita
l Mus
cle,
Fer
men
ted
Long
Bea
n, F
ired
Soy
Bean
, Sca
llion
, Cila
ntro
, Gar
lic, C
hili
Flak
e, S
peci
al F
ragr
ant
Spic
e Sa
uce,
and
Por
k Bo
ne S
oup)
Sp
icy
Truf
fle G
uilin
Fen
/Mia
n /
(Roa
st P
ork,
Bra
ised
Bee
f Dig
ital M
uscl
e, F
erm
ente
d Lo
ng B
ean,
Fire
d So
y Be
an, S
calli
on, C
ilant
ro, G
arlic
, Chi
li Fl
ake,
Spe
cial
Fra
gran
t Sp
ice
Sauc
e, S
peci
al T
ruffl
e Ch
ili O
il, a
nd P
ork
Bone
Sou
p)
Sour
& S
picy
Fen
/Mia
n /
(Cho
ice
of B
eef M
eatb
all o
r Chi
cken
, Bo
y Ch
ok, B
lack
Fun
gus,
Day
lily,
Fer
men
ted
Long
Bea
n)
Old
Bud
dy S
tyle
Fen
/Mia
n
/
(G
roun
d Po
rk, F
erm
ente
d Ba
mbo
o Sh
oot,
Ferm
ente
d So
y Be
an, F
resh
Chi
li, B
ok C
hoy,
por
k bo
ne so
up)
Szec
huan
Hot
pot S
tyle
Fen
/Mia
n
/
(Bee
f, As
sort
men
ts o
f Fish
Cak
es, C
abba
ge,C
ilant
ro)
Chin
ese
Beef
Bris
ket F
en/M
ian
/
(B
eef,
Asso
rtm
ents
of F
ish C
akes
, Cab
bage
,Cila
ntro
)
Soup
Fen
/Mia
n
/
F
EN
& M
IAN
Vega
n Fr
ied
Rice
(S
wee
t Pea
, Car
rot,
Corn
)
Egg
Frie
d Ri
ce
(Cru
mbl
e Eg
g, S
wee
t Pea
, Car
rot,
Corn
)
Fry
Rice
ME
NU
Extr
a To
ppin
gs fo
r Fen
, Mia
n &
Ric
e
Pro
tein
: B
raise
d Di
gita
l Bee
f Mus
cle,
Cris
py P
ork
, Cha
Siu
, Lu
Egg
(Egg
Sim
mer
ed in
S
pice
d Sa
uce)
, Frie
d So
y Be
an
Veg
etab
le:
Fer
men
ted
Long
Bea
n, B
ok C
hoy,
Soy
Bean
Spr
out,
Hous
e Sp
ecia
l Dill
Dai
kon
Pick
le
Enh
ance
d Fl
avor
: H
ouse
Spe
cial
Sze
chua
n Ch
ili O
il, T
ruffl
e O
il
E
xtra
Top
ping
s
ME
NU
Dim
Sum
Crys
tal S
hrim
p (S
hrim
p, B
ambo
o Sh
oot)
Emer
ald
Dum
plin
g (T
aro,
Shi
itake
, Dry
Shr
imp,
Por
k, S
hrim
p, P
eanu
t, Ch
ive,
Cila
ntro
, Chi
nese
Bro
ccol
i) *
Shrim
p &
Por
k Sh
ui M
ai (P
ork,
Shr
imp,
Shi
itake
)
Stea
m C
hive
s Pan
cake
(Ch
ive,
Shr
imp)
Chic
ken
Dum
plin
g (C
hick
en, C
eler
y, Sh
iitak
e, C
ilant
ro, S
calli
on)
Ve
geta
ble
Dum
plin
g (C
eler
y, Ca
rrot
, Shi
itake
, Bam
boo
Shoo
t, Sc
allio
n, C
ilant
ro)
V
Stea
m E
dam
ame
V
*Con
tain
s pea
nuts
Stea
m
ME
NU
Dim
Sum
Fry
Crun
chy
Shrim
p Ba
ll
Crisp
y Ch
icke
n W
ing
St
uffe
d To
fu (C
hine
se C
abba
ge, S
hrim
p)
Ve
geta
ble
Sprin
g Ro
ll (C
hine
se C
abba
ge, C
ilant
ro, B
lack
Fu
ngus
, Eno
ki M
ushr
oom
, Car
rot)
V
Ch
eese
Rav
ioli
(Shr
imp,
Che
ese)
Clas
sic S
esam
e Pr
awn
Toas
t (P
raw
n, S
esam
e )
ME
NU
Dim
Sum
Pan
Fry
Taro
Shr
imp
Panc
ake
Pa
n Fr
y Ch
ive
Shrim
p Pa
ncak
e
Lo
tus R
oot &
Por
k Pa
ncak
e
ME
NU
Dri
nks
Fres
hly
Brew
ed M
ilk Te
a /C
offe
e
/
Milk
Tea
Hot/
Cold
Th
ai Ic
ed Te
a M
atch
a La
tte
Hot
/Col
d Co
ffee
Hot/
Cold
Dess
ert
The
Love
(Puf
f, Re
d Be
an P
aste
, Coc
onut
Sw
eet R
ice
Cake
)
Crea
m B
rule
e
()
()
()
12 12
12
12
13
’
13
O
ur Te
am
Ja
cob
Ding
(Ow
ner/
Man
ager
) Jac
ob w
as ra
ised
in G
uang
xi, t
he ri
ce n
oodl
e ca
pita
l of
Chi
na. H
e ha
s ove
r 13
year
s hom
e co
okin
g ex
perie
nce.
He
wor
ked
as a
sous
-che
f an
d as
sista
nt m
anag
er o
f sou
ther
n Ch
ines
e ki
tche
n in
Xia
o Ch
eng
Gu S
hi, J
inan
st
ore.
Jac
ob is
a g
radu
ate
of N
YU S
tern
Sch
ool o
f Bus
ines
s.
Sara
h Ch
i (O
wne
r) S
he n
ow m
anag
es a
priv
ate-
equi
ty fi
rm b
acke
d by
Tha
iland
’s Ch
aroe
n Po
kpha
nd C
apita
l in
New
Yor
k. S
arah
is a
gra
duat
e of
NYU
Wag
ner
Scho
ol.
Pete
r Yip
(Che
f) P
eter
star
ted
his c
ulin
ary
care
er a
bout
40
year
s ago
at H
ong
Kong
In
tern
atio
nal H
otel
as a
pre
para
tion
cook
for t
he h
ead
Chef
. Bef
ore
leav
ing
to th
e U.
S., h
e w
orke
d as
an
exec
utiv
e ch
ef a
t HKI
H’s d
im su
m k
itche
n. P
eter
has
an
extr
aord
inar
y cu
linar
y ca
reer
in th
e U.
S. S
ome
of th
e re
stau
rant
he
wor
ked
for a
re
66, E
verg
reen
, Tao
Res
taur
ant,
and
Jean
Geo
rge.
En
rique
Jard
ines
(Liq
uor/
Bar M
anag
er) E
nriq
ue h
as o
ver 1
5 ye
ars o
f wor
king
ex
perie
nce
in N
YC. H
e is
very
kno
wle
dgea
ble
abou
t all
kind
s of l
iquo
r, be
ers,
and
co
ckta
ils. H
e is
a se
ason
ed b
ar m
anag
er.
An
thon
y Ch
ow (B
arte
nder
) Ant
hony
has
ove
r 4 y
ears
bar
tend
er w
orki
ng
expe
rienc
e in
gre
ater
Was
hing
ton
D.C.
are
a be
fore
mov
ing
to N
YC. H
e ho
lds
Tech
niqu
es o
f Alc
ohol
Man
agem
ent C
ertif
icat
ion.
He
is a
grad
uate
of C
olum
bia
Uni
vers
ity.
PETE
R YI
P (C
hef)
BACK
GRO
UN
D •
Prof
essio
nal c
hef w
ith o
ver 4
0 ye
ars e
xten
sive
expe
rienc
e in
Can
tone
se a
nd fu
sion-
Chin
ese
cuisi
ne
•Tr
aine
d as
a c
lass
ic C
anto
nese
che
f in
Hong
Kon
g an
d w
orke
d w
ith m
any
fam
ous c
ulin
ary
icon
s in
NYC
•
Capa
ble
of co
okin
g ex
trao
rdin
ary
Cant
ones
e an
d fu
sion-
Chin
ese
food
, and
pro
vidi
ng in
-dep
th re
stau
rant
man
agem
ent
advi
ce, i
nclu
ding
kitc
hen
man
agem
ent,
drin
k &
liqu
or m
anag
emen
t, an
d st
aff t
rain
ing
•Co
nsist
ently
crea
te n
ew re
cipe
s and
men
us, i
mpl
emen
ting
seas
onal
men
u an
d m
oder
n te
chni
ques
PRO
FESS
ION
AL E
XPER
IEN
CE (I
N N
EW Y
ORK
CIT
Y)
Tao
Rest
aura
nt
(Pan
-Asia
n cu
isine
in a
clu
b-lik
e se
ttin
g)
•De
signe
d As
ian
men
u in
clud
ing
but n
ot li
mite
d to
app
etize
rs, e
ntre
e, A
sian-
dese
rt, s
oup,
and
drin
ks
•Cr
eate
d an
d ex
ecut
ed p
lans
for l
arge
corp
orat
e an
d ca
terin
g ev
ents
•
Ove
rsaw
juni
or st
affs
in th
e ki
tche
n an
d pr
ovid
ed tr
aini
ng a
dvic
e
Caf
é Ev
ergr
een
(Can
tone
se d
im su
m re
stau
rant
on
the
Uppe
r Eas
t Sid
e)
•Tr
aine
d ot
her k
itche
n st
affs
to e
xecu
te th
e re
cipe
s •
Prep
ared
dim
sum
for l
unch
and
din
ner s
ervi
ces w
ith a
n av
erag
e of
200
ord
ers p
er d
ay
•Im
prov
ed re
cipe
s and
men
us w
ith se
ason
al in
gred
ient
s Je
an G
eorg
e (S
ophi
stica
ted
new
Fre
nch
rest
aura
nt)
•Pa
rtic
ipat
ed in
wee
kly
disc
ussio
n ab
out m
enu
desig
n an
d ki
tche
n op
erat
ion
man
agem
ent
•W
orke
d w
ith o
ther
chef
s to
exec
ute
reci
pes o
n a
timel
y m
atte
r •
Com
mun
icat
ed w
ith re
stau
rant
stak
ehol
ders
to e
nsur
e th
e pr
ofita
bilit
y of t
he k
itche
n
66
Lu’s
Seaf
ood
(Chi
nese
rest
aura
nt in
Flu
shin
g w
ith se
afoo
d di
shes
, plu
s hou
se-m
ade
nood
les a
nd P
an-A
sian
optio
ns)
•M
ento
red
and
trai
ned
juni
or k
itche
n st
aff
•O
vers
aw fo
od p
repa
ratio
n an
d pr
oduc
tion,
ens
urin
g fo
od sa
fety
pro
cedu
res w
ere
follo
wed
•
Man
aged
inve
ntor
ies a
nd o
rder
ed k
itche
n su
pplie
s
En
rique
Jard
ines
(Bar
Man
ager
) 77
th C
olom
bia
New
Yor
k, N
Y Em
ail:
jard
ines
.enr
ique
@gm
ail.c
om
(646
) 707
121
7 W
ork
Expe
rienc
e Te
mpl
e Ba
r (A
pril.
2016
to Ja
n.20
17)
2
32 la
faye
tte
st, N
ew Y
ork,
NY
Ba
rten
der,
resp
onsib
le fo
r int
erac
ting
with
pat
rons
, gue
sts,
fello
w w
orke
rs a
nd su
perv
isor i
n a
polit
e, co
nsid
erat
e, a
nd
wel
com
ing
man
ner t
o m
ake
sure
all
gues
ts h
ave
a pe
rfec
t bar
exp
erie
nce
in a
fast
pac
ed e
nviro
nmen
t. Ac
tivel
y to
ok o
rder
s,
gave
sugg
estio
ns, m
ixed
drin
ks, s
erve
food
and
mon
itore
d gu
ests
bar
exp
erie
nce.
Em
pello
n Co
cina
(Jan
.201
4 to
Feb
.201
6)
105
1st
Ave
nue
New
Yor
k, N
Y Ba
rten
der,
resp
onsib
le fo
r mak
ing
all c
ockt
ails
and
taki
ng fo
od o
rder
s at t
he b
ar a
nd a
ssist
ant c
losin
g al
l cas
h re
port
s.
La E
squi
na (
Aug.
2012
to N
ov.2
013)
2
25 W
ythe
Ave
, NY
Pa
rt ti
me
bart
ende
r, re
spon
sible
for m
akin
g al
l coc
ktai
ls, ta
king
food
ord
ers,
gre
etin
g gu
ess,
ope
ning
and
clos
ing
the
esta
blish
men
t. M
otor
ino
(Dec
.201
1 to
July.
2012
)
319
Grah
am A
ve. B
rook
lyn,
NY
Mai
n Ba
rten
der,
wor
king
four
shift
s a w
eek
incl
udin
g al
l nig
ht w
eeke
nds.
Res
pons
ible
for c
losin
g th
e es
tabl
ishm
ent,
in
char
ge o
f the
cock
tail
list a
nd sp
ecia
l coc
ktai
ls fo
r the
wee
kend
s, a
s wel
l as
taki
ng fo
od o
rder
s at t
he b
ar a
nd d
oing
the
liquo
r inv
ento
ry fo
r the
wee
k.
Fv
ela
Cuba
na (S
ep.2
010
to N
ov.2
011)
54
3 La
Guar
dia
Pl N
ew Y
ork,
NY
Ba
rten
der,
resp
onsib
le fo
r inf
usin
g sp
irits
, doi
ng th
e in
vent
ory,
taki
ng fo
od o
rder
s and
all
the
cock
tails
for t
he e
stab
lishm
ent.
Ofr
enda
(Dec
. 200
6 to
Jan.
2010
)
1
13 7
th A
ve. S
outh
, New
Yor
k, N
Y Ba
r man
ager
, Res
pons
ible
for o
peni
ng a
nd cl
osin
g th
e re
stau
rant
, hiri
ng a
nd tr
aini
ng a
ll FO
H. In
cha
rge
for a
ll te
quila
, mez
cal,
win
e an
d be
er se
lect
ion
as w
ell a
s cre
atin
g a
seas
onal
coc
ktai
ls lis
t, PO
S sy
stem
upd
ates
. One
day
a w
eek
offic
e w
ork.
Re
spon
sible
for m
akin
g al
l bar
and
pap
er w
ood'
s inv
ento
ry, p
laci
ng th
e or
ders
and
dea
ling
with
all
liquo
r com
pani
es
(Ext
ensiv
e kn
owle
dge
of w
ine,
bee
r and
cock
tails
) Zag
at 2
7 po
ints
, the
hig
hest
ratin
g in
serv
ice
for a
Mex
ican
rest
aura
nt in
N
YC.
Cafe
Con
desa
(Mar
.200
2 to
Nov
.200
6)
183
Wes
t 10t
h St
, New
Yor
k, N
Y M
anag
er o
f a W
est V
illag
e re
stau
rant
serv
ing
brea
kfas
t, lu
nch,
din
ner a
nd b
runc
h. A
ssist
ed in
des
igni
ng b
uild
ing
and
open
ing
the
rest
aura
nt. R
espo
nsib
le fo
r man
agin
g an
d en
surin
g th
e su
cces
s of
the
busin
ess,
whi
ch in
clud
es m
aint
aini
ng h
igh
qual
ity
food
and
serv
ice
in a
fast
-pac
ed e
nviro
nmen
t. Re
spon
sible
for t
he se
lect
ion
of b
eers
, win
es, a
nd co
ffee
bean
s for
the
esta
blish
men
t. Sk
ills
-Ext
ensiv
e Kn
owle
dge
of w
ine,
bee
r, sp
irits
and
cock
tails
-Abi
lity
to tr
ain
serv
ers a
nd o
ther
em
ploy
ees
- Man
agem
ent a
nd o
rgan
izatio
nal s
kills
- Dee
p Kn
owle
dgea
ble
POS
Aloh
a co
mpu
ter s
yste
m
- Bar
ista:
kno
wle
dge
of h
ot to
mak
e hi
gh q
ualit
y es
pres
so d
rinks
-
Know
ledg
e an
d ab
ility
to a
ccur
atel
y pr
ice
item
s - F
luen
t in
Span
ish
- H
ealth
Dep
artm
ent c
ertif
icat
e
SA
RAH
YUAN
CHI
40
Riv
er R
oad
9A |
New
Yor
k, N
Y 10
044
| (9
29)-7
77-0
699
| yc
785@
nyu.
edu
PRO
FESS
ION
AL E
XPER
IEN
CE
CP G
loba
l Cap
ital
New
Yor
k, N
Y
Busin
ess D
evel
opm
ent M
anag
er
04
/201
2-Pr
esen
t •
Focu
sed
on d
eal s
ourc
ing
and
publ
ic/g
over
nmen
t rel
atio
ns in
the
U.S.
and
Mai
nlan
d Ch
ina
•Pe
rfor
med
due
dili
genc
e in
food
, med
ia, a
nd m
edic
al in
dust
ries
•In
tera
cted
with
hig
h-ne
t-w
orth
clie
nts,
dev
elop
conn
ectio
ns w
ith in
dust
ry p
rofe
ssio
nals
to st
ay in
form
ed a
bout
mar
ket
tren
ds a
nd in
vest
men
t opp
ortu
nitie
s
Proj
ects
incl
ude:
•
Mar
ketin
g re
sear
ch fo
r CP
Food
in th
e U.
S.•
Rese
arch
on
pote
ntia
l col
labo
ratio
n w
ith D
uPon
t •
A 10
0 m
illio
n sla
te-fi
nanc
ing
with
STX
Stu
dio
(LA)
and
Hua
yi B
roth
ers (
Hong
Kon
g)
•Re
sear
ch a
nd b
iddi
ng o
n Fo
rbes
and
Dig
ital D
omai
n
Shen
yang
Met
ro C
o., L
td
S
heny
ang,
Chi
na
Ex
ecut
ive
Assis
tant
10/2
006-
08/2
010
•Su
ppor
ted
the
man
ager
in d
evel
opin
g op
erat
iona
l str
ateg
ies,
inno
vativ
e pr
oduc
ts, a
nd b
usin
ess p
lans
•
Led
20+
corp
orat
e ph
ilant
hrop
y eve
nts a
nd b
uilt
corp
orat
e-co
mm
unity
par
tner
ship
s to
enha
nce
soci
al c
onne
ctio
ns
•Pl
ayed
var
ious
role
s in
mun
icip
al p
roje
cts w
hich
ben
efite
d ov
er 3
.5 m
illio
n re
siden
ts b
y 20
10
ED
UCA
TIO
N
N
ew Y
ork
Uni
vers
ity, R
ober
t F. W
agne
r Gra
duat
e Sc
hool
of P
ublic
Ser
vice
New
Yor
k, N
Y •
Mas
ter o
f Pub
lic A
dmin
istra
tion,
Fin
ancia
l Man
agem
ent a
nd P
ublic
Fin
ance
0
5/20
12
JACO
B DI
NG
40
Riv
er R
oad
9A |
New
Yor
k, N
Y 10
044
| (9
29)-7
77-0
682
| di
ngli1
52@
hotm
ail.c
om
PRO
FESS
ION
AL E
XPER
IEN
CE
Xiao
Che
ng G
u Sh
i (th
e 18
th S
tore
in Ji
nan)
Jina
n, C
hina
As
sista
nt M
anag
er
D
ec.2
015-
Jan.
201
6 So
us-C
hef
Nov.
2016
-Jan.
.201
7 Du
ties
•M
anag
ed in
vent
ory
plan
ning
, com
mun
icat
ed w
ith su
pplie
rs a
nd k
itche
ns to
ens
ure
on-t
ime
supp
ly o
f foo
d •
Ove
rsaw
a sm
all t
eam
of 4
-che
f to
serv
e co
rpor
ate
banq
uet r
oom
s on
3rd
floor
•
Inte
rvie
wed
gro
cery
, pou
ltry,
and
pre-
cook
ed fo
od co
mpa
nies
to g
et fi
rst h
and
info
rmat
ion
of n
ew p
rodu
cts
•Pa
rtic
ipat
ed in
des
ign
com
pany
's gr
oup-
dini
ng p
rom
otio
n pr
ogra
m in
Sha
ndon
g
•St
rate
gize
d co
mpa
ny so
cial
med
ia m
arke
ting
prog
ram
to ca
ptur
e bu
sines
s lun
ch b
usin
esse
s
Har
vest
Inte
rnat
iona
l Com
mer
cial
Rea
l Est
ate
N
ew H
yde
Park
, NY
Ass
ocia
te
Feb
201
3-M
arch
201
7 Ac
hiev
emen
t Cl
osed
tran
sact
ions
val
ued
at $
19.5
mill
ion
since
201
4 Bu
sine
ss D
evel
opm
ent
•In
itiat
e bu
sines
ses t
hrou
gh a
ppro
achi
ng p
rope
rty
deve
lope
rs, o
wne
rs, n
atio
nal r
etai
lers
, and
chai
n-re
stau
rant
s
•M
anag
e ov
er 2
0 lo
cal a
nd in
tern
atio
nal c
lient
rela
tions
hips
, pre
serv
ing
futu
re re
venu
es fo
r the
firm
Mor
gan
Stan
ley
Smith
Bar
ney
New
Yor
k, N
Y An
alys
t (Fu
ll-Ti
me
Inte
rn)
Nov
201
1-O
ct 2
012
•Ex
perie
nced
with
equ
ities
, fixe
d in
com
es, E
TF's,
and
opt
ions
•
Assis
ted
man
ager
s with
trad
e se
ttle
men
t and
acc
ount
reco
ncili
atio
n
•W
rote
ad-
hoc s
tock
inve
stm
ent r
ecom
men
datio
ns, d
evel
oped
eve
nt-d
riven
trad
ing
tact
ics w
ith V
P, h
elpe
d th
e VP
gen
erat
e al
pha
for $
200
mill
ion
port
folio
s
ED
UCA
TIO
N
New
Yor
k U
nive
rsity
, Leo
nard
N.
Ster
n Sc
hool
of B
usin
ess
New
Yor
k, N
Y Ba
chel
or o
f Sci
ence
G
radu
ated
, May
201
2
WSJ
03/
08/2
016
Issu
e Pa
per V
ersi
on,
Phot
ogra
phy
by A
ndre
w L
ambe
rson
, Edi
ted
by S
ophi
a H
olla
nder
Med
ia R
epor
ts
Eate
r 05/
04/2
017
http
s://n
y.ea
ter.c
om/2
017/
5/4/
1554
6404
/yua
n-no
odle
-eas
t-vi
llage
-nyc
Edite
d by
Ste
fani
e Tu
der