Ensured Quality Control Standards were met, or exceeded, in addition to overseeing and organizing workflow to meet manufacturing quotasMonitored manufacturing lines to resolve issues, including but not limited to technical fixes and workflow mattersCompleted and submitted ad hoc reports for Management, such as Quality Control ReportsServed existing accounts, obtained orders, and established new accounts by planning and organizing a daily work schedule to call on existing or potential sales outletsEnsured compliance with Standard Operating Procedures and Health & Safety Standards

Scheduled consultation and consulted with potential clients regarding booking events; discuss various venue options available, menus, pricing, availability, décor – successful in booking 95%Trained and implemented new work methods and instruct staff in the operation of kitchen and banquet equipment; establish and delegate work assignments and priorities to staffPrepared and maintained accounts payable and receivable and applicable reportsActed as a liaison between banquet service personnel and kitchen staff during private functions or formal diningAssisted in the recruitment, selection, and supervision of staff who will be providing services to members and guests.Executed regular inspections on all service areas and equipment to ensure a clean, safe, and above standard environment for members, guests and staff