ANNIE WENSON TAN

• Overseeing the daily operation of facility equipment and systems.
• Managing inventory of supplies and equipment, ensuring adherence to FIFO procedures during stock takes.
• Conducting regular T2B2 reviews with the team to identify areas for improvement and maintain high standards.
• Reviewing weekly sales reports submitted by the team.
• Performing quarterly kitchen audits.
• Leading and managing two facilities with a total of 50 kitchens.
• Addressing licensee feedback and developing effective solutions.
• Maintaining overall facility upkeep and ensuring all maintenance meets required standards.
• Coordinating with contractors to resolve any on-site issues.

•Ensured operational efficiency by maintaining smooth day-to-day operations at Smart City Kitchens in Singapore.
• Trained and retrained runners to meet SCK’s standards, facilitating seamless communication between runners and facility managers.
• Managed all feedback from licensees and OFOs, overseeing space allocation and asset management within the facility.
• Submitted invoices for FMs’ approval on time to ensure prompt payment.
• Being a bridge between the runners and FMs, communicating information both upwards and downwards.
• Oversaw space allocation and asset management within the facility.
• Ensured the facility remained tidy and assisted in informing licensees at Smart City Kitchens not to block common areas for safety and compliance with rules.
• Assisted with any complaints and feedback, whether from licensees, riders, or customers.

• Ensured operational efficiency by maintaining smooth day-to-day operations at Smart City Kitchens in Singapore.
  • Trained and retrained runners to meet SCK’s standards, facilitating seamless communication between runners and facility managers.
  • Managed all feedback from licensees and OFOs, overseeing space allocation and asset management within the facility.
  • Submitted invoices for FMs’ approval on time to ensure prompt payment.
  • Being a bridge between the runners and FMs, communicating information both upwards and downwards.
  • Oversaw space allocation and asset management within the facility.

• Preparing alcoholic or non-alcoholic and coffee beverages.
• Interacting with customers, taking orders and serving foods and drinks.
• Make suggestions based on customer tastes and preferences.

• Training new staff with the overall tasks to ensure the success of daily operations.
• Train new crew members of McDonalds and show them the correct way to do their assign position.
• Serving customers, keeping the restaurant clean and organized and making sure that food safety rules are followed.

• Take inventory and order office supplies as need and update logs and order forms.
• Analyze all operations and forward suggestions for improvement to the Manager.
• Improve operational management systems, processes and best practices

• Maintain the table setting by clearing courses as completed, replacing utensils.
• Deliver and serve food at tables.
• Setting up the tables/chairs before and after events.