Reymund Mesiona

• Oversee operations of two high-volume brands: Mendokoro Ramenba and Ramen
Yushoken
• Lead end-to-end restaurant operations across Front-of-House (FOH) and Back-of-House
(BOH)
• Develop and manage annual sales budgets and expense forecasts
• Prepare and analyze Monthly Business Reports to guide strategic decisions
• Drive profitability through effective labor management and cost control measures
• Lead recruitment, onboarding, and continuous staff development programs
• Maintain high standards of operational excellence and customer satisfaction

• Managed full restaurant operations, including financial performance and team
leadership
• Prepared and reviewed monthly sales reports and financial statements
• Oversaw inventory management, reducing waste and improving cost efficiency
• Coached and developed Assistant Managers, strengthening leadership pipeline
• Ensured consistent delivery of high-quality service standards

• Managed full restaurant operations, including financial performance and team leadership
• Prepared and reviewed monthly sales reports and financial statements
• Oversaw inventory management, reducing waste and improving cost efficiency
• Coached and developed Assistant Managers, strengthening leadership pipeline
• Ensured consistent delivery of high-quality service standards

• Managed daily inventory control and sales projections
• Controlled labor costs through efficient scheduling and workforce planning
• Supervised daily operations, ensuring smooth service and guest satisfaction
• Supported management in achieving sales and operational targets