Azrul Hysham Anuar

• Project team set-up business operations in Malaysia
• Direct all operational aspects handling leasing mall, handling cosmetics products license at drug control authority (DCA), human resources requirement, finance billing & purchasing
• Exceeded annual sales forecast by RM50k in first year as store manager when pandemic covid 19
• Following by year until 2023 Rm 89k
• Analyzed sales data, including profit and loss statements, to compose a store Budget cut costs by 22%
• Implemented an award system, decreasing annual staff turnover rate from 18% to 11%.

• Set up team to managed new incoming store & organized operation
• Managing branch 2200 sq ft and second branches Flagship Store in Malaysia
• Handling Manpower 45 employees including monitoring product to ensure standard requirements such footwear, equipment accessory & apparel
• Set personalized objective for the year for every team member and follow up along the year to develop behavior, performance and capabilities.

: Supervise franchisee to do business and offers assistance in organizing, training, merchandising, marketing and managing in return for a monetary consideration.

: Responsible to managed 7 franchises outlet for the operations and customers service to sure maintains a high level standard.

: Work closely with the Franchises Management & operation team for conduct new product training as needed within the Area and track any issues that may arise.

: Collect accurate and critical information regarding the Market Area’s planned expenses and operating plans on an ongoing basis in P & L Review

:Evaluate the Area’s combined expense plan to ensure it satisfies the overall operating objectives within plan to achieve the maximum, realistic Gross Operating Profit (GOP) After Reconciling Items.

: Taking responsibility for the business performance of the restaurant.

: Analysis and planning restaurant sales levels and profitability.

: Organizing marketing activities, such as promotional events and discount schemes.

: Preparing reports at the end of the shift/week, including staff control, food control and sales.

Creating and executing plans for department sales, profit and staff development.

Setting budgets and/or agreeing them with senior management.

Planning and coordinating menus.

: Coordinating the entire operation of the restaurant during scheduled shifts.

: Managing staff and providing them with feedback.

: Responding to customer complaints.

: Ensuring that all employees adhere to the company's uniform standards.

: Meeting and greeting customers and organizing table reservations.

: Advising customers on menu and wine choice.

: Recruiting, training and motivating staff.

: Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

• As Senior Restaurant Manager work closely with operation manager to observer new place market and feed back from customer

• Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

• Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.

.Supervise operation of bar to maximize profitability, minimize legal liability, and conform to beverage regulations.

.Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Set up 1 opening store Malaysia and few outlet after 6 month operation. Provide guidance to others to efficiently achieve the required standards as well as co-ordinates the activities of the coffee house to maximize customer service, revenue, productivity and efficiency. To deliver the highest standard quality of service by handling customer complaints, conducting customer service evaluation and achieving the customer service rating target. Co-ordinate and communicate with cost control / purchasing to establish and maintain inventories at minimum level without jeopardizing the availability of menu and beverage items. To monitor the performance of staff and provide necessary training for them with an aim to improve and maintain highest quality of services. Experience in forecasting, budgeting and preferred skills POS System. Manage and supervise the operations of the coffee house ensuring that service and food presentation standards are maintained at all times. Develop and plan creative strategies and merchandising techniques with the objective of increasing revenue through the development of regular food and beverage promotions. To achieve the required sales and profit target for the coffee shop.

Carrier Development from Full staff employee to next position as Assistant Cafe manager.

Ensuring accountable for sales growth with the Outlet Manager and reaching for the sales plans and responsible for loss prevention and innovations.

Assisting Outlet Manager in drawing according to labor guidelines any fluctuations in sales and operation paperwork is accurate, complete and submitted on time.

Initiating coordinating and enforcing standards and procedures.

Processing payroll information including time card, worksheets and other personal.