Managing Operations Through Crisis
As the Restaurant Manager at Pacific Rim Thai Restaurant in Albert Park, I managed daily operations during one of the most challenging periods for the hospitality industry: the COVID-19 pandemic.
Key Responsibilities
- Team Management — Led the recruitment, hiring, and training of restaurant staff, ensuring high standards of service even under immense pressure.
- Operations & Stock — Handled stock control and ordering to maintain a lean inventory and minimize waste during fluctuating lockdown periods.
- Financial & HR Administration — Performed basic accounting, human resources tasks, and complex staff rostering to navigate pandemic regulations.
- Quality Assurance — Maintained stringent food safety, sanitation, and quality standards to guarantee exceptional customer experiences.
What I Learned
Operating a restaurant during the pandemic required rapid adaptation to changing regulations. It honed my ability to build flexible, fail-safe systems where staff clearly understood the rules, hygiene boundaries were absolute, and financial margins were strictly monitored. This crisis-management experience cemented my pragmatic approach to operational risk.