Launching multiple restaurants with diverse concepts within Ecole Polytechnique Fédérale de Lausanne (EPFL) in Lausanne, Switzerland. Recruiting staff, providing comprehensive staff training, and implementing all necessary procedures and Standard Operating Procedures (SOPs).

Menu development with a focus on crafting innovative culinary offerings that cater to the specific requests of a student establishment while adhering to budget constraints.

Managing events for a large company was also part of the scope, requiring meticulous planning and execution. Quality assurance measures, including regular audits and Key Performance Indicator (KPI) management, are implemented to uphold standards.

Furthermore, financial management strategies are devised to optimize revenue streams and control costs efficiently. Refinements in F&B management aim to enhance profitability and customer satisfaction. The goal was to elevate the overall performance of the establishment and position them for sustained success in the competitive market.