Assistant Food and Beverage Manager
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Overseeing food preparation and presentation
Managing inventory and ordering supplies
Developing menus and pricing strategies
Ensuring food safety and quality control
Building customer relationships and handling feedback
Assisted in managing daily food and beverage operations, including menu planning, inventory management, and staff supervision.
Coordinated with chefs, bartenders, and servers to ensure seamless service delivery.
Implemented effective inventory management systems, resulting in reduced waste and cost savings.
Developed and implemented menu items, promotions, and events to drive sales and customer engagement.
Built strong relationships with customers, vendors, and team members, enhancing customer satisfaction and loyalty.
Assisted in training and developing team members, improving overall performance and efficiency.
Higher National Diploma: Hospitality Management
Certificate of Higher Education: Grade 12
