A quality management professional with vast experience on quality audit of restaurants, commissaries and suppliers; complaint and feedback management, conducting trainings; creating quality policies; quality tools design and development; and manual development and write-up. Equipped with expansive skills on planning, strategic thinking, problem solving, data analysis and organizing. Has high level of standard, accuracy and strong attention to details. Effective in collaborating with cross-functional groups having worked with R&D, Restaurant System, JFC Foundation and Yonghe King’s support groups. Initiated several process improvements for JFC USA and JFC China. Has extensive knowledge of quality assurance practices, tools and techniques. Also has experience running a restaurant- developing marketing strategies for the store; training managers; preparing and managing store budget. Stores handled were recognized for quality and profitability excellence. Committed leader who flourish in solving complex problems and challenges while building strong relationships and maintaining a positive work attitude. Created write-up of Internal Quality Assessors' Manual and various quality policies and procedures