Xin Lin

工作职责

• 自主创办小型餐厅并全面负责日常运营管理，涵盖菜品研发、食材采购、服务标准制定、成本管控及客户关系维护等核心环节，独立统筹餐厅整体经营事务。

• 运营期间持续优化经营策略以提升门店效益，因经营一年半后整体生意未达预期，为寻求更广阔发展空间，决定结束门店运营并规划新职业方向。

Job Responsibilities

• Founded and owned a small restaurant, taking full charge of its daily operation and management. This included core aspects such as menu development, ingredient procurement, service standard formulation, cost control, and customer relationship management, with overall responsibility for the restaurant’s entire operation independently.

• During the operation period, continuously optimized business strategies to improve the store’s efficiency. After one and a half years of operation, as the overall business performance did not meet expectations, I decided to close the store and plan for a new career direction in pursuit of broader development opportunities.

Job Responsibilities (2019-2024)

• Took full charge of the company's daily operation management, overseeing the preparation of financial budgets, cost control, the establishment of logistics support systems (e.g., material procurement, office operation and maintenance), and the connection of core businesses (including response to customer needs and promotion of cooperative projects) to ensure efficient collaboration and orderly operation of all business links.

• Established an operation supervision mechanism, regularly reviewed business data, and promptly coordinated cross-departmental resources to solve operational pain points (such as process delays and service connection issues), ensuring the stable achievement of the company's overall operational goals.

Work Achievements

• During the epidemic period, took the lead in formulating emergency operation plans (such as adjusting business models and optimizing cost structures), and worked with the team to ensure the uninterrupted operation of the company's core businesses, helping the company smoothly navigate the special period.

• Led the connection and implementation of multiple important cooperative projects, completed business cooperation, and effectively increased the company's market share and industry influence.

Job Responsibilities

• Overall in charge of the daily operation and management of the catering company, covering core modules such as operational process optimization, financial cost control, government affairs coordination (e.g., qualification handling, policy response), brand marketing and promotion (including event planning and promotion execution), supply chain procurement management, and team recruitment and talent echelon development, ensuring efficient collaboration across all links.

• Established a standardized operation system, supervised service quality and food safety, coordinated cross-departmental resources to solve unexpected problems in operation, and guaranteed the achievement of the company's overall operation goals.

Work Achievements

• During the tenure, by optimizing operation strategies and strengthening brand reputation building, I led the company to rank among the top 3 in Beijing in terms of market reputation competition among brands in the same category, significantly enhancing the brand's market recognition and customer repurchase rate.

• Maintained the company's stable profitability continuously. Later, the company was forced to close due to the impact of epidemic prevention and control policies, which was not caused by operation and management issues.