Overall in-charge of 06 Branches & a Central Kitchen  Responsible for Opening of 03 branches  Looking out for venue for opening new Branches  Liaise with the Owners to make decisions for operational activities and set strategic goals  Plan and monitor the day-to-day running of business to ensure smooth progress  Supervise staff from different departments and provide constructive feedback  Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements  Manage procurement processes and coordinate material and resources allocation  Oversee customer support processes and organize them to enhance customer satisfaction  Review financial information and adjust operational budgets to promote profitability  Revise and/or formulate policies and promote their implementation  Manage relationships/agreements with investors/vendors  Ensure that the company runs with legality and conformity to established regulations  Bridging between the Management & the staff

Handling Multiple units that include a Japanese Restaurant, Turkish, an Institutional canteen & Catering Unit.  Market survey, Analysis & Business plan for Multiple units of a Japanese Restaurant  Successfully opening a New Restaurant  Kitchen layout & finalizing the equipment  Marketing & Promotions  Paperwork & documentation  Finalizing the vendors for the supplies  Setting up the Delivery module, tying up  with the Local online delivery partners.  Setting up Operational Sop's