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
Program Governance: Establish governance models and cadences for program execution, including milestone tracking, risk management, change control, and stakeholder updates.
Performance Monitoring: Define KPIs and success metrics for operational programs. Track performance post-implementation to ensure sustainability and continuous improvement.
Executive Reporting: Create and present program updates, strategic reviews, and executive-level presentations to senior leadership, with a focus on actionable insights and clear outcomes.
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