General Catering and Events Manager

Responsible for the day-to-day operation of a busy COVID TestingSite, carrying out an average of 800 tests daily.Proven leader in a quick changing environment.Lead a team of mixed services...Security, Cleaning & TestingOperatives.Conduct daily strategy briefings with the teams. Ensuring good stockcontrol within the site.Hiring, training, supervising, and motivating the 60+ permanent andtemporary staff.Ensuring that health and safety regulations are observed, recorded,and archived.Monitoring the quality of the service provided by both teams.Understanding & achieving budgets, maintaining financial andadministrative records.Cooperated with team members to develop and implement effectivesolutions.Managed project to meet budgets and timeframe constraints andoversaw project staff schedules.Investigated and troubleshot problems swiftly and improvedfunctionality.Optimised payroll systems and processes to improve accuracy andefficiency.Approached problems with relationship-focussed solutions anddeveloped efficient production techniques.Implemented effective inventory management processes.

Excellent interpersonal skillsAbility to work under my own initiative and prioritise work loadsExcellent team player with ability to delegate where necessaryAdaptable to the needs of the businessSite inductions and trainingMulti-site planning and forecasting On-site event managementSite InspectionAdvanced food hygiene certificateSIA certificateReferencesAvailable on request.Monitoring the quality of the food and service whilst ensuring all the outlets perform to exceed expectations.Conduct daily strategy briefings with the clients FM.Ordering supplies and stock control.Hiring, training, supervising, and motivating permanent and temporary staff.Monitoring the quality of the product and service provided..Ensure that all processes are in place to achieve our annual client audits. Developed positive workplace culture, led, motivated and thoroughly trained staff on catering programmes.Understanding & achieving budgets, maintaining financial and administrative recordsCompleted market and competitor research to refine menu offerings and café design, leading to 35% sales improvement within first 6months.Consulted with clients to develop tailored menus for special events, advising on food trends and nutritional considerations.Trained the team in quality food preparation, presentation and portion control.Oversaw management of facilities including checking event bookings and allocated resources.Adhered to all health and safety protocols including food preparation and service as well as COVID-19 precautions.Managed company payroll of employees and monitored spending levels. Negotiated contracts with customers, assessed their requirements and delivered outstanding service.Built trusting relationships with staff, clients and suppliers, growing customer base and increasing profit.Planned & designed innovative menus to attract diverse customer base consultation with chefs with consideration for dietary and cultural requirements.Coordinating