The catering department has been able to make profits of more than £5000 for the first time after several years. of deficits. Dedicated food service professional well-versed in food and beverage operations and guest services. Experienced in managing large-scale events or intimate gourmet dining and afternoon tea services. Successful at building relationships with customers to increase loyalty and repeat business.
In les than 6 months as supervisor, the catering department was able to double its weekly sales from £4000 to £7,500. Reduction of general wastage from more than 200kg to les than 20kg per month.
