•Organising, leading and motivating the catering team•Monitoring the quality of the product and service provided•Interacting with customers when involved with 'front of house' work•Looking after a restaurant of up to 600 guests and manage 5 supervisors and 80 staffs •Working alongside the sales team to provide the exact service required by the client

•Maintaining the highest standard of services and food to the guests, •Running hospitality corporate boxes on match days •Monitoring supervisor and staff member•Responsible for the running of all event, conferences and exhibition for up to 800 guests •Retaining high level of customer services

•Running corporate boxes on match day, delivering high standard of service•Ensure the food is served on time with regard to the expectation of the client •Briefing the staff about the expectation of the event and the client•Working alongside the chef to ensure the quality of food is provided•Keep a high standard of customer service throughout the day •Train and motivate the catering team