Key Responsibilities • Daily Operations: Ensure seamless execution of all catering events, from initial planning to final invoicing. • Supervision and Staff Development: Supervise and train service staff, promoting a culture of excellence and teamwork. • Culinary Programs: Collaborate with culinary teams to develop innovative menu options and ensure high-quality food presentation. • Customer Service: Provide exceptional customer service, addressing concerns and exceeding expectations. • Financial Management and Analysis: Monitor and manage event budgets, ensuring accurate invoicing and financial reporting.
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