Manage 7 outlets (P&L, sales, events, function – 200pax functions) in terms of food cost analysisPerson-in-charge for new menu planning & pricingCoordinated business development works via kitchen design, and planning of constructions for new outletsOversee maintenance and repairs (M&R), liaison and fixed throughout the outletsDirected staff labor among all 7 outlets and served as a HR liaisonSignificantly contributed to the opening of 2 outlets from kitchen planning to execution – fit-out completion of an outlet Setapak Central (Nov 2016), Sunway Velocity (Dec 2016)

Planned and scheduled training to all outlets’ staff and managers according to SOP.Conducted workshops within outletsObservation and certification via Fish & Co. SOPIT personnel – POS works, IT liaison

120 seating capacity with annual sales exceeding RM2.5 millionManaged P&L of the outlet to be in line with budget Coordinated events indoor to generate higher revenue

Sole manager in an outlet of a 210 seating capacity with annual sales exceeding RM4 millionCooperated with regional managers to execute new directions for the branch by securing P&LDirected daily operations by ensuring that the revenues and profits are on par with the budget allocated by the board of directorsSecured functions and events indoor and/or outdoor while maintaining the Friday’s Service StyleRollout new recipes from costing to promotion implementation to all Kitchen Managers

Managed kitchen operations and the entire branch of a 280 seating capacity with annual sales exceeding RM6 million Aided in the successful opening of 2 branches; Gurney Paragon, Penang and Paradigm Mall, SelangorWorked with regional manager to develop costs for new menu items and food rollouts for directors and kitchen managersCoordinated with technicians from internal and external sources for R&M in the storeAssisted in HAACP documentations of food safety and food sanitation as outlined by TGI Friday worldwideSupervised over 50 staffs and managers in the storeMaintained weekly inventory monitoring system with invoices upkeep

Operates TGI Friday for daily lunch and dinner, with extra emphasis of the bar

Provided supervision to all staff in the cafeteria, and in operations involving catering, retail, and concessions. Worked with the staff team to ensure best service level requirements were being provided to clientsEnsured that expenditures were within designated fiscal year budget and achieved catering revenue as targeted by the regional board of directorsCoordinated catering and retail activities exceeding USD 1 million in profit to ensure the highest standard of customer satisfactionSafety and cleanliness of front of house staff, customer areas and kitchen

Provided extended customer services to clients and studentsResponsible for the supervision of all the student workers in the cafeteria and catering departmentResponsible for the hiring, assignment, training, motivation and evaluation of student workersImproved customer service based on clients’ feedback through the development of new policies and standardsPlanned, organized, led, and controlled catering eventsOrganized inventory operation resources using PRIMA