Yuan-Lung Li

Operational Optimization

• Implemented a "iCHEF" POS system to categorize customer sources, ensure adequate inventory levels, review daily performance, and generate monthly performance reports, optimizing various metrics to boost annual revenue by nearly 200%.
• Implemented an online ordering system, reducing 40% of the workload on-site and increasing potential customer throughput.
• Established strong relationships with Tier 1 and Tier 2 suppliers to secure adequate inventory and cost-effective purchasing decisions.
• Established SOPs for front and back-of-house operations, reducing training time by 50%.

Facilitating Team Collaboration

• Ensured all staff could operate correctly in every sector, resulting in a 90% reduction in customer complaints.
• Segmented work areas in the kitchen, optimized workflow to enhance output capacity (doubling order throughput per hour).

Profit Assurance

• Utilized the POS system to review monthly revenue and expenses, analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Reducing 95% of raw materials waste by monitored inventory measures through the POS system.

Crisis Management

• Managed workload capacity when order volume exceeded staff capability by prioritizing orders, coordinating manpower, and contacting customers to adjust order schedules.
• Monitored customer feedback closely to address concerns promptly while continuously improving overall dining experience for guests.

Recruitment

• Recruited 15 employees, developed training programs, and conducted regular performance evaluations for staff members, identifying areas for improvement or potential promotions.