The medical office manager is responsible for the financial performance of the revenue cycle. Supervision of patient scheduling, registration, financial counselling, medical records, billing and collection, data and processing and cash posting and the coordination of the day-to-day operations of the practice.

Purser is the officer responsible for financial, immigration and customs transactions, the interior of the vessel and all matter concerning guest relations.

• Lead, mentor, and manage culinary team. • Develop and plan menus and daily specials.• Create prep list • Manage food costing and inventory.• Ensure compliance with applicable health codes and regulations

Must be well-organised and have excellent time-management skills.Be a successful negotiator and influencer.Analyse information quickly with good problem-solving skills.Excellent communicator to all levels.Be good at keeping the peace and manage conflict.

I organized the kitchen and implemented new methods of cooking as well as new dishes, and handled all special requests from doctors regarding patients’ dietary needs when designing recipes and modifying as needed. I wrote menus and ensured a consistent stock of fresh ingredients. I also delegated tasks to kitchen staff and supervising cooks as well as managing plate presentation.

I utilized my experience in multicultural environments to bridge the culture gap which existed in the kitchen and remained calm under the pressure of working in the kitchen of a busy restaurant.

Successful in delegating, mentoring and building teams to aggressively market and promote dishes.Well-versed in conceptualising and implement customer related needs and identifying and capturing new market channels and revenue opportunities. Saving money by negotiating a better deal from suppliers;Implementing a new time-saving process;Launching new products, projects or initiatives;Increasing the company press. Increasing the loyalty or satisfaction of existing customers.Forward thinking leader consistently successful in driving operational profitability in close collaboration with menu planning and food cost development.

I utilized my experience in multicultural environments to bridge the culture gap which existed in the kitchen and remained calm under the pressure of working in the kitchen of a popular restaurant.

Performed cash handling, checked out customers, provided answers to queries about stock and availability. I also helped customers with other problems as needed.