Venue Operations Management • Major Event Management • Service Delivery • Client

Created a year ago in Business / Other

Responsible for Daily operation of lounges First class and Business class
• Responsible for overseeing Food & Beverage services, drafting strategies to enhance the In-Flight Experience, maintaining quality standards, and managing vendor relationships & contracts for catering
• Creation of EMC (estimated monthly consumption) of direct delivery orders to assist store department.
• Overall F&B costs monitored and always under the 26% budgeted.
• Average covers of 1600 per day in First class lounges based on aggregator promotion and deals announcement.
• Continuous training programs and workshops with the F&B team to increase staff expertise and ensure the highest consistency on food quality standards and presentation.
• Future developments of Culinary Standards and New menus items removing slow moving items.
• Scheduling of staff - roster and vacation plans for 150 team members
• Future development of Kitchen equipment’s and set up.
• Overseeing all functions and sales operational activities to achieve financial plans, profit margins, and business growth while building the first-class lounge brand.
• Managing all staffing requirements for the culinary department including recruitment, training, and performance appraisals for staff; adjusting staffing requirements based on last minute changes to bookings and reservations.
• Maximizing revenue through accurate costing and quoting of function and event packages.
• Assisting in driving the corporate annual yearly calendar and identifying potential revenue opportunities.