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
Administer and maintain the Learning Management System (LMS), including curriculum creation, training assignments, compliance tracking, reporting, and system optimization.
Ensure training records, certifications, and learning data are accurately maintained and compliant with company, customer, and regulatory requirements.
Lead Standard Operating Procedure (SOP) governance by coordinating SOP creation, review, approval, revision control, and training deployment.
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