- Procurement and Supply Management- Menu Planning, Recipes and Costings- Hiring and Training of Food Service Personnel- Event Coordination- Food Quality and Standard Control- BOH and FOH Operations Management

- Responsible for staff management, training and compliance in Greenfield’s contracts providing catering and hospitality services for various multinationals and indigenous companies from directors dining rooms to staff cafeterias and a wide range of functions for Nigerians and Expatriates.- Point of contact for customers and stakeholders- Introducing new and fresh ideas to match catering trends at home and abroad.- Planning banquets, conferences, meetings e.t.c.- Facility Management- Liaising with suppliers and purchasers to ensure quality produce and products are sourced and supplied - Managing cost to ensure profitability by ensuring proper cost control across all departments which in effect led to a significant increase in the bottom line

- Budget planning and purchasing - Planning Menu’s and introducing unique concepts based on clients needs as well as training cooks and cooking with them where necessary.- Maintaining food safety standards and high food quality standards- Training of all kitchen, restaurant and purchasing staff as well as store keepers- Liaising with guests to ensure their satisfaction and that guest feedback is excellent, ensuring first class service- Dealing with any issues that may arise from Guests/customers or otherwise