Sujoy Saha

Led a team of 10–25 staff members to meet business plans and targets, driving speed of service and customer experience while maintaining food safety and quality standards. Optimised labour efficiency to reduce daily shift labour costs by at least 5% through strategic staff scheduling and real-time resource allocation. Managed inventory costs, increasing monthly profitability by 6%, and reduced inventory variance and material waste by 13% to improve monthly bottom-line results. Ran customer satisfaction initiatives, raising monthly customer satisfaction from an average of 70% to 95%. Achieved strong audit outcomes, including a food safety audit score of 96% and a customer experience audit score of 98%, and maintained top compliance status (“Advisory Level”) by setting goals, assigning responsibilities, and driving peak operational metrics.

Mentored and coached staff to work efficiently and correctly, ensuring adherence to company standards and procedures. Completed at least two employee knowledge test verifications per shift. Supported management in improving daily speed of service by 15 seconds on average. Helped lead the kitchen area to reduce daily food waste by 55%. Consistently supported training performance, maintaining a weekly average of 98% in training.

Operated multiple stations flexibly and rotated across roles to meet operational needs. Met order fulfilment targets with processing time under 50 seconds per unit. Ensured cleaning tasks were completed in under 5 minutes and completed weekly stock deliveries in under 2 hours. Maintained stations clean and tidy while sustaining service speed with an urgency mindset. Provided friendly customer service, achieving at least two positive customer surveys per shift, and used upselling/suggestive selling techniques to maximise hourly profitability.