With over 8 years of experience in the F&B and FMCG industries, I have built a solid foundation in revenue management, labor cost control (COL), and cost of goods sold (COGS), along with extensive operational expertise across diverse restaurant models including:  Fine Dining, Asian–European–Mediterranean Cuisine, Chinese Cuisine, and Buffet concepts. My career objective is to take on a mid-to-senior management role where I can optimize cost structures, enhance team performance, and drive sustainable profit growth through systematic management thinking and disciplined operational execution. I am guided by three core values:                                Efficiency – Integrity – Professionalism.