Strong expertise in end-to-end restaurant operations, including new business setup, SOPs, menu development, recruitment and training, inventory and purchasing, budgeting, P&L, food safety, quality control, supplier management, and performance improvement. Proven ability to develop businesses from concept and setup through successful daily operations and revenue growth, while maintaining high standards of service, efficiency, and customer satisfaction.
A hands-on operations leader with strong team-management, problem-solving, and business-development skills, capable of managing multiple branches and diverse business operations while working closely with owners and senior management.
