Work collaboratively and partner with different departments to ensure that efforts to maintain customer satisfaction are consistent.Design and create plans of action for the various stages of the customer service process.Oversee recruitment, hiring, and training of new employees on all customer support teams.Monitor team productivity and address issues as they arise to ensure maximum efficiency and consistent service experiences.Day-to-day management of all customer-facing teams to ensure all teams work towards the same goals.Continuously monitor metrics and leverage customer feedback to drive continuous improvement of service practices.

Understand requirements and details of each eventUnderstand clients' needs and wantsPlan and organize events with attention to financial and time constraintsBook venues and schedule speakersMeet with clients and coordinate with them regularlyLook for and compare different vendors (catering, decorators, musicians etc.)Negotiate with vendors to achieve the most favorable termsHire, train and oversee personnelEvaluate personnel and provide reportsManage all event operations (preparing venue, invitations, food, drinks etc.)Track the overall even expenses regularlyDo event budget planningStay within the budgetCarefully oversee event happeningsOffer solutions to resolve problems in a timely mannerEvaluate event’s success and submit reports

Plan, forecast and execute food and beverage ordersProcess customer complaints patiently Plan alternative recipes for customers with special dietary needsCheck food and beverage supplies and place orders when neededTrack and order shipmentsCommunicate and build strong relationships with vendorsAdhere to food, health and safety standardsPlan, hire, train, oversee and manage the members of staffOversee and supervise the welcoming of customers Always strive towards an exceptional customer experience

Manages and oversees all culinary operations for a dining facility to ensure quality standards are met, including proper production methods and amounts, sanitation and food presentation. Assists in the development and execution of a quality culinary program throughout board and retail operations.Ensures strict compliance with all health, safety and sanitation requirements and regulations. Plans and provides appropriate services during emergency or special situations.Sets a model for high quality standards for culinary professionalism. Remains current with food trends, cuisines and progressive cooking and serving methods.Utilizes the menu management system to create menus and recipes. Analyzes historical data to forecast and order needed products, manage receiving processes, control inventory and establish production schedules within strict time constraints to ensure quality services within budgetary guidelines.