Opened and operated a full service restaurant in the Stanford Shopping Center. Created the layout of kitchen and front of house operations to ensure maximum efficiency. Developed close relations with clients, team members and vendors to improve satisfaction, efficiency and costs. Hired, trained and developed all employees to handle maximum volume.Turnover rate was at 2% for the year of 2019​Created a catering business for Taro San, creating new revenue outside dine in/take out sales.Work closely with Social Media team to build the brand and image. Consistently developing strategies and systems to improve quality and efficiencyCoordinate and communicate with business owners and executives on a daily basis.Creating and meeting all business monthly goals

Assisted in opening up five more locations across the Bay Area in a span of three years.Created an entire team developed new leaders and managers for each location.Developed close relations with clients, team members and vendors to improve satisfaction, efficiency and costs. Direct involvement with hiring process and created an HR team. Created a catering business for Go Fish, creating new revenue outside dine in/take out sales.Work closely with Social Media team to build the brand and image. Ensuring each restaurant are operating at high efficiency and quality are up to standards.

Opened and operated the second highest volume bakery chain of California.Created and coached teams from leadership to team associatesHandled internal communication within the store Minimized labor budgets and operating budgets by creating inventory management systems and high efficiency operating methods.