Tan Yean Mei

• Developing, implementing and maintaining business excellence practices within the organisation
• Analyze existing processes across departments including production, supply chain, quality control and customer service to identify inefficiencies and areas for improvement
• Establish key performance indicators and metrics to measure the performance of different business functions
• Lead cross functional teams to develop, implement and improvement initiatives to drive operational excellence
• Identify potential risks and issues that may impact business operations or performance and develop mitigation strategies to address them proactively
• Implement training programs for employees on business excellence principles, methodologies, and tools to enhance their skills and knowledge.

Managing Daily Operations

• Oversee all aspects of operation of 8 outlets
• Analyse, develop, implement, and improve work flow and procedures
• Manage outlets’ inventory and operating costs
• Optimise outlet manpower with proper planning allocations
• Handle development of new and seasonal menu items
• Inspect outlets to ensure all safety and standard operating procedures are consistently met

Logistics Management

• Handle import shipments orders from Taiwan headquarter and overseas suppliers - ensuring enough supply for outlet daily inventory and seasonal/new product launch
• Monitor driver delivery routes and coordinate ad hoc delivery arrangements for bulk orders
• Work with third party warehouse provider to establish efficient inventory storage and inventory picking
• Negotiate rates with import forwarders and contract rates for storage facility/ truck rental company to reduce costs

Inventory Management and Procurement

• Set and monitor inventory forecasts based on sales demand to prevent out-of-stock situations and minimise waste
• Liaise and build relationships with vendors to receive timely information in regards to product availability and negotiated prices
• Responsible for sourcing alternative ingredients, seasonal ingredients or services needed
• Coordinate with different departments to push excess stock (if any) to reduce inventory wastage

Human Resource

• Staff recruitment- developing job descriptions and person specifications, preparing job advertisements, shortlisting, interviewing, and selecting candidates
• Implement policies on issues like working conditions, performance management and disciplinary procedures
• Oversee outlets' crews annual performance reviews, advising on remuneration issues including promotion and benefits

New Outlet Opening

• Handle the opening of new outlets from renovation, equipment procurement, outlet kitchen design, and licensing
• Source for potential store leasing and manage lease renewals

• Assisted outlet crew leaders in ensuring smooth outlets operation
• Conducted outlets checks to ensure the food and hygienic standards are maintained
• Supervised outlet staff scheduling
• Handled all maintenance matters in office, training centre and outlets
• Participated actively in R&D of new menu items
• Handled local inventory ordering including food items and packagings
• Oversaw stock delivery to each outlets
• Prepared monthly consumption and stock reports

• Responsible for smooth administration of the Operations Department and dealing with daily coordination among various departments
• Handled corporate orders (daily and festive orders) and also customised orders
• Handled customers’ feedback and complaint reports
• Managed the Dial – A – Cake hotline (Home Delivery Service) and ensuring accuracy in all customers’ orders
• Handled sponsorship inquiries and processed sponsorship commitments
• Assisted in major festive projects (Chinese New Year, Christmas and Mooncake Festival)

• Fully responsible and accountable for restaurant operations to achieve customer satisfaction, quality service, and compliance with corporate policies while meeting financial targets
• Responsible for setting up the standard operating procedures (SOP) manual and daily workflow, including food preparation and service procedures
• Handled the hiring, training, evaluation, and performance of all restaurant staff
• Prepared reports in accordance with daily outlet visitations and provide information on how improvements can be made in meetings
• Participated actively in the opening of a new outlet in China from scratch by handling both outlet management and kitchen training
• Contributed to increasing sales by introducing new items and participating in promotional activities

• Facilitated and conducted administrative training according to standard operating procedures, including technical training
• Responsible for quality control activities such as sampling, inspection, testing, and preparing reports
• Conducted periodic spot checks at the restaurant level to ensure proper operational function at the restaurant level
• Maintained the standards of food preparation, service, and restaurant hygiene according to the company’s outlines and procedures