Manage inventory, control costs, and develop budgets to optimize profitability while maintaining high service standards and supplier relations.
Collaborate with the sales and events team to plan and execute successful catering events, ensuring client satisfaction and adherence to operational plans.
Monitor operational performance, analyze key metrics, and implement strategies for continuous improvement in efficiency and service excellence.
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Food and Beverage Management
Operations Management
Team Leadership
Quality Control
Staff Training
Budgeting
Inventory Management
Event Planning
Customer Service
Supplier Relations
Menu Planning
Cost Control
Outfit the customer by suggesting key looks and incorporating latest trends and current promotions based on the customer’s individual style
Remain knowledgeable on products so as to enhance customer engagement and maximize sales
Execute efficient and effective handling of all merchandise from shipment processing, floor sets, markdown optimization and replenishment systems while maintaining backroom standards
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