• Managed the daily labour at 15% through implementation of dynamic weekly schedules • Performed all financial transactions and reporting to corporate office in a cordial, efficient and professional manner

• Ensured food quality and service standards were consistently met with continually monitoring restaurant operation • Minimized loss and misuse of equipment through proper restaurant supervision and staff training• Controlled labor costs on a daily basis at 16% for optimized profits • Increased revenues by 15% by collaborating with other personnel and corporative office to plan and develop sales strategies

• Managed product receiving and distribution process with 100% accuracy• Stayed consistently under monthly controllable expense budget • Achieved production quality and on time delivery by making dynamic production schedules and monitoring of production• Eliminated waste and production constraints by 15% by improving production quality • Achieved results in actual expenditures not differing from yearly forecast by estimating amounts and costs of required supplies in quarterly basis

• Directed operation and organisation of more than 5 venues, maximizing value of asset base while maintaining tight control on operational costs• Ensured standard working time was followed with no ILO violation by coordination and dynamic scheduling of over 200 staff in multiple venues with capacity of over 2000 • Achieved 100% compliance in cooperative internal audits by organizing and maintaining more than 10 venues’ office records and data with extensive filing system • Hired and trained more than 200 new staff and supervisors and directly responsible for their integration in company• Achieved top score ratings in customer satisfaction surveys by training staff in company’s procedures and regulations • Nominated for employee of the month numerous times for consistently accomplishing the highest customer service ratings and sales targets• Drove costs down by 15% by effectively improving inventory procedures