The London clinic is a fully equipped private acute general hospital that offers medical expertise, services and treatments.Managing, Negotiating and administering purchasing of new Product and Services Contracts, Food BeverageDevelop the company’s inventory management strategy with the aim of controlling costs within budgetary limits, generating savings, rationalising inventory and maximizing available working capital Ensure that goods inward / stock control department… Show more The London clinic is a fully equipped private acute general hospital that offers medical expertise, services and treatments.Managing, Negotiating and administering purchasing of new Product and Services Contracts, Food BeverageDevelop the company’s inventory management strategy with the aim of controlling costs within budgetary limits, generating savings, rationalising inventory and maximizing available working capital Ensure that goods inward / stock control department is well organised and controlled to sufficiently support production and the goals of the businessManaging profit and Loss monthly accounts payments and expenseDeliver cost savings to the London Clinic by Review and renewing annual contracts for goods and services competitively.Cost control– assist departments keeping inline with budgets and corporate objectives whilst not compromising quality. Provide routine management information on inventory performanceIntroduce new systems and best practice that comply and meet industry and company standardsImplement and monitor control of QA and safety systemsReview, write and implement policies and procedures on control, buying practices.Manage and controling ordering systemsManaging Delivery and supply chain when buying fresh produceManaging supplier compliance audits Show less

• Was responsible for the sourcing, buying and negotiating both with new and current suppliers, on Non-consumables and perishable products purchased by the group and implementing best practices and initiatives.• Member of the senior F&B control team that developed and implemented the group’s key performance indicators and best practice for the entire F & B operations. This was done by partnering with senior discipline leaders to achieve cost efficiencies and compliance with control… Show more • Was responsible for the sourcing, buying and negotiating both with new and current suppliers, on Non-consumables and perishable products purchased by the group and implementing best practices and initiatives.• Member of the senior F&B control team that developed and implemented the group’s key performance indicators and best practice for the entire F & B operations. This was done by partnering with senior discipline leaders to achieve cost efficiencies and compliance with control procedures for the food and beverage area.• Assist with hotel construction and development refurbishment buying Show less

• Purchasing of food and beverage • Monitoring food and beverage expenses and revenue controlling • Produce Financial and operational information required by company• Implement best practices that meet purchasing and control Objectives• Managing Operating systems and managing

• Selected as a Food and Beverage Graduate Trainee , worked in Event Management• Manage the day to day running of all operational aspects of the Conference and Banqueting department and contributing to the effective working of the Food & Beverage team to its fullest capacity and maximum efficiency. • Active role in general hotel ‘duty management ‘and act as F & B ‘senior person on duty’

Worked as a part-time chef and progressed to full-time. Worked in different sections of the kitchen, producing quality meals to meet customer expectations and organisation standards

Food & Beverage Management Trainee, part of my Higher National Diploma. Departments worked to develop key management skills: Kitchen, Restaurant & House Keeping. Working according to set standards and guide lines by the organisation to achieve their objectives and enhance my food and beverage, customer service and communication skills