JACOB E. ABRAHAM

Managed non-clinical operations across front office, patient relations, and housekeeping functions.
Enhanced patient satisfaction through effective service workflows and proactive issue resolution.
Coordinated food services and facilities management to maintain operational excellence.
Ensured compliance with accreditation standards across all hospitality and customer service areas.
Led teams focused on continuous process improvement and cost-effective operations.
Developed vendor relationships to optimize service delivery and quality.
Oversaw escalations to resolve complex patient issues efficiently.
Implemented training programs to elevate staff performance in customer service.

Led multi-unit restaurant operations with full P&L responsibility, driving revenue growth across networks.
Optimized centralized production facility, enhancing operational efficiency and reducing food and labor costs.
Ensured compliance with food safety regulations while maintaining brand consistency at all locations.
Directed cross-functional teams to implement strategies for market expansion and customer experience enhancement.

• Managed complete operational requirements of Restaurants & Catering Division.
• Led a team of 150 employees to achieve a 30% increase in operational efficiency.
• Developed and executed a supply chain strategy that improved on-time delivery rates by 20%.
• Established key performance indicators (KPIs) and implemented a performance management system to drive continuous improvement.

• Implemented cost-saving measures that resulted in a 10% reduction in operational expenses.
• Developed and implemented training programs, resulting in increased employee efficiency and productivity.
• Managed inventory and supply chain logistics, ensuring consistent availability of ingredients and resources.

• Led a team of 60 staff members, ensuring exceptional customer service and smooth operations.
• Oversaw daily financial activities, including budgeting, inventory management, and cost control.
• Successfully coordinated large-scale events, including weddings and corporate functions, with up to 200 guests.
• Also, managed to coordinate the sales of Central bakery for the daily delivery of Bread and Sandwiches to Multiple brands.

• Completed comprehensive management training program, gaining experience in all aspects of food and beverage operations.
• Successfully oversaw and coordinated daily restaurant activities, including staff scheduling, inventory management, and customer service.
• Collaborated with the executive team to develop and execute strategic marketing campaigns, leading to increased customer engagement and revenue growth.