-Successfully manage the day-to-day operations of a thriving sushi-to-go catering business specializing in wedding and engagement events with guest counts exceeding 150.-Oversee all aspects of event planning, from menu selection and ingredient procurement to staffing, logistics, and on-site execution, ensuring seamless and memorable experiences for clients.-Designed and executed a highly efficient festival booth operation, showcasing the business’s offerings to a diverse audience and generating substantial revenue through strategic menu selection and customer engagement techniques. -Implement rigorous quality control measures, guaranteeing the freshness, flavor, and presentation of all sushi products, resulting in consistently high customer satisfaction ratings and positive reviews.

- Co-founded and served as the Director of Operations for a thriving hospitality company, establishing and managing a chain of restaurants, high end catering services, and private events.-Skillfully supervised and led a diverse team of over 60 employees, including chefs, bar staff, waitstaff, and office personnel, fostering a cohesive and efficient work environment.-Demonstrated strategic planning and execution, implementing and coordinating programs for private events catering up to 2000 guests, resulting in significant sales growth.-Achieved exceptional cost control, consistently maintaining a 19% food cost and 11% liquor costs, optimizing profitability while delivering exceptional quality to customers and earning a multitude of awards.-Successfully navigated the licensing process for the hospitality concept and later executed a successful sale, highlighting business acumen and ensuring a rewarding exit for stakeholders.