In charge of the F&B operation consisting of:Breakfast & Lunch prepared for 220 pax daily (Nordeus employees and their guests)Fully equipped Sports BarSix F&B points on different floors (coffee machines, ice cream, snacks, drinks)Internal event cateringMy responsibilities include:Running Nom Nom Nom company, a Nordeus subsidiary in charge of the catering operationCreating and adhering to budgetsFinding the best suppliers and doing the purchasingPreparing schedules, training and developing the 17 people strong Nom Nom Nom teamKeeping Nordeus employee engagement high through different communication channels and food related eventsPlanning equipment and F&B space maintenance and purchasingSet up the entire hotel style F&B operation in the new Nordeus building (pre opening)

In charge of all aspects of the business, including but not limited to purchasing goods, hiring and training new employees, creating and changing menus, guest relations and marketing.

In charge of leading the service team of a 46 seat a la carte dinner restaurant and 14 seat private dining room. Responsibilities include preparing and editing the staff schedules, leading the dinner shifts, maintaining highest level of service quality, making goods requisitions in iScala, managing Micros POS system and achieving the highest guest satisfaction results possible.

Recieved cross exposure training in all of the hotel departments with the focus on the F&B department in order to gain valuable experience as to how a hotel functions as a whole that will be usefull once in a management position.

Worked as a housekeeping supervisor, preparing schedules and performing quality checks on the maids. Also performed duties of FO/Reservations agent, created mass email campaign using Constant Contact and a Facebook campaign. Served as an advisor to the hotel owner.

Culinary Intern, working in the a la carte and banqueting kitchen.