Operations Project Manager | SOPs | Process Improvement | Restaurant & F&B Opera

I identify operational gaps before they become expensive problems. In hospitality, I've reduced manpower costs without sacrificing output by restructuring how work gets done, and lowered food costs through strategic menu planning that balances margin and quality. I don't wait for issues to surface. I read the operation, spot the early signals, and move before it compounds.

I run day-to-day operations end to end. Before every shift, I ensure proper endorsements are in place so the team starts aligned and nothing falls through. I monitor operations in real time, do active follow-ups, and close gaps before they affect output. My focus is always on keeping the operation tight, consistent, and running without the owner having to chase details.

I constantly decide what needs attention now, what can wait, and what will cause problems if ignored. I’m used to juggling priorities without losing sight of the bigger picture.

I communicate clearly, directly, and with accountability. Whether it’s suppliers, customers, or partners, my goal is always to resolve issues and keep things moving.

I handled procurement by sourcing suppliers, placing orders, negotiating pricing and quality, and following up on deliveries. I managed suppliers directly because delays, stock issues, or pricing mistakes affected daily operations and profitability.

I track numbers because they affect real outcome costs, margins, and decisions. I use Google Sheets to keep data simple, accurate, and useful, not overcomplicated.

I track numbers because they affect real outcome costs, margins, and decisions. I use Google Sheets to keep data simple, accurate, and useful, not overcomplicated.

I do the admin work that keeps things organized documents, trackers, records, and updates. I don’t do this as busywork; I do it because the business needs clear information to function properly.

I created SOPs and checklists because I couldn’t afford mistakes or inconsistency. I document processes so work can continue even when I’m not physically present, and standards don’t depend on memory.

I plan schedules with the understanding that time affects everything else. I adjust quickly when things change and aim to reduce last-minute issues. This is very important in business.