Manage and coordinate food service operations for seamless execution of events.
Develop and implement effective inventory management systems to minimize waste and optimize costs.
Collaborate with cross-functional teams to ensure high-quality service delivery.
Analyze sales data and market trends to identify opportunities for growth and improvement.
Ensure compliance with health and safety regulations and company policies.
Train and mentor staff members to enhance their skills and performance.
Job Requirements
Proven experience in managing large-scale events and catering services.
Robust knowledge of inventory management principles and practices.
Excellent communication and interpersonal skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Familiarity with point-of-sale systems and sales data analysis tools.
Robust problem-solving and analytical skills.
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