Manage chef, kitchen staff, housekeeping, laundry, and service team of over 170 staff.
providing outstanding banquet & catering experiences to high-profile patrons.
Oversee administra ve tasks, including bookkeeping, training, equipment and food ordering, maintenance, and other needs as they arise.
Maintaining communica on with management staff, directors & CEO Prepare annual and monthly budgets, cost analysis, employee performance reviews, and addi onal weekly reports. Mee ng clients with the sales & event director especially in the corporate sector to prepare for upcoming projects and royal events
Planning and implemen ng new menu’s every quarter to maintain the new trends in the market
Coordina ng with the marke ng & sales department in
iden fying market needs for the banquet & catering opera on