Experienced F&B Leader | Country Operations, Learning & Development, Maintenance, Admin | 48+ Outlets | 350-500 headcount | Experienced leader with expertise in outlet operations, learning & development, maintenance, and administration within the F&B industry. Proven track record of success in driving strategic initiatives and fostering a culture of excellence.Achieving rapid expansion: Taking Boost Juice Indonesia from Outlet 2 to Outlet 48 in under 3 years through strategic planning, efficient execution, and customer-focused growth strategies.Outlet Operations:- Managed all outlets in Indonesia, overseeing Area Managers and staffs.- Ensured smooth operations, exceptional customer experiences, and adherence to quality standards.- Implemented processes and systems for efficiency and profitability.Learning & Development:- Headed Learning & Development department, designing and implementing training programs.- Nurtured talent, enhanced employee skills, and promoted a high-performing culture.- Developed training , built talent pools, and encouraged continuous learning.Maintenance:- Successfully managed Maintenance department, overseeing repairs and facility upkeep.- Optimized resources, controlled costs, and maintained quality and safety standards.Administration:- Provided strong administrative leadership, optimizing resource planning.- Managed hiring, staff welfare, and benefits, fostering a positive work environment.Additional Expertise:- Aligned departmental goals with company KPIs, achieving given targets.- Led business expansion planning, identifying growth opportunities.- Managed sales operations, maximizing revenue and profitability.- Implemented continuous improvement initiatives and project management.- Fostered people management and engagement, building high-performing teams.A bold driven leader who thrives on challenges. Committed to achieving business goals, developing talent, and delivering exceptional customer experiences.

Currently oversees current F&B Franchise business operations within the company that includes Bubba Gump Shrimp Co from U.S.A, Gyukaku BBQ from Japan, Morelli’s Gelato from U.K . Works to develop areas such as sales management, product development, menu development, distribution channel management, marketing communications, including advertising and promotions, pricing, market research, Human Resource and guest interaction.My strengths are new store openings and management development. I have developed many of our management teams over the years, most of which were staff I provided the vision and direction to be successful. I am passionate about developing strong relationships and nurturing an ongoing conversation among leadership, franchisers, and all support departments (Operations, Marketing, Communications, Quality Assurance, Legal, and Finance). In my communications with our higher management, I remain accessible, review any updates in the parameters of their roles, and share strategies for implementing best practices.In terms of P&L, I oversee restaurant financial objectives by forecasting requirements, prepared annual budget, scheduled expenditures, analyzed variances and initiated corrective actions.

• International General Manager’s Conference attendee at Las Vegas in 2010,2011,2012.• In charge of the opening of the new outlet at Citta Mall in June 2012.• Directly in charge of all management employees of the N.Z Diners as at December 15th 2012.• Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders. • Oversee employee relations encompassing staff recruitment, training and performance evaluation • Prepare payroll for up to 120 employees. • Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares. • Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. • Prepare and track sales budgets, consistently meeting a weekly sales volume of RM 120,000. • Hold P&L accountability; manage sales analysis, forecasting, and reporting activities. • Ensure the integrity of restaurant operations through excellence in customer relations. • Participate in Menu Planning meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes. • Attract, retain, and promote new business through proactive community service efforts

• International training at Long Beach and Aneheim U.S.A for 6 weeks in 2009.• Experience in opening 2 outlets in Curve and Sunway Pyramid.• Manage front house/back house restaurant operations for this high volume restaurant.• Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders. • Oversee employee relations encompassing staff recruitment, training and performance evaluation • Prepare payroll for up to 40 employees. • Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares. • Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. • Prepare and track sales budgets, consistently meeting a weekly sales volume of RM 120,000. • Hold P&L accountability; manage sales analysis, forecasting, and reporting activities. • Ensure the integrity of restaurant operations through excellence in customer relations. • Participate in Menu Planning meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.

• 12 years experience in the Food & Beverage industry with extensive experience in quality assurance, systems management and personnel.• Experience in new store opening of 6 Chili’s across Malaysia.• Responsibilities included checking on guests. Handled a wide variety of customer needs and concerns. Cited by guest for problem-solving skills. • Responsible for opening and closing of store and daily bank deposits. • Manage front house/back house restaurant operations for a high & low volume restaurant. • Direct efficient guest flow through participative shift management, scheduling a full working staff of up to seventy crew members including servers, hosts/hostesses and bartenders. • Oversee employee relations encompassing staff recruitment, training and performance evaluation. • Handle monthly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquors, beers and small wares. • Effectively lead and motivate employees through implementation of in-house training and rewarding plans, resulting in increased productivity levels and employee satisfaction. • Prepare and track sales budgets, consistently managing to meet monthly sales budget. • Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares. • Oversee the quality of recipes, service standards, and sanitation practices. Working towards HACCP standards. • Supervised the preventative maintenance and upkeep of equipment, facility, and grounds. • Ensured a safe workplace and pleasant customer service experience.