Maria Tasic

• Overseeing daily operations with meticulous attention to detail, responsible for the success of a four hundred seat restaurant with more than two hundred staff, generating $10 million in annual sales
• Strategically managing business activities during a global pandemic and economic crisis, involved in operations restructuring including new head counts per each store, closing non-profitable stores, relocating founds in high performing brands, developed new sales formats and canals
• Supervising, coaching, training, monitoring and mentoring personnel and management, setting clear goals and expectations, providing relevant feedback and discipline as required
• Establishing, implementing and overseeing effective business plans, systems, processes, controls, policies and standard operating procedures to increase production and maximise profits
• Delivering a high standard of sales, administrative, marketing and financial support
• Identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates
• Preparing strategic and annual forecasts and budgets; analysing variances and initiating corrective actions
• Customer service and liaison, building strong working relationships and effective communication channels with key stakeholders, resolving complaints and enquiries
• Developing and implementing marketing, advertising, public and community relations programmes
• Maintaining professional and technical knowledge by tracking emerging competitor trends
• Attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices and participating in professional societies
• Liaising with account manager to control purchases and inventory
• Inventory stock management, forging exceptional relationships with local vendors, securing timely delivery of top-quality inventory
• Identifying and eliminating inventory issues including excess ordering, rising shrinkage and poor storage, while reducing food costs by 8%.
• Negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports
• Producing various reports, presentations, analyses, correspondence and other documentation
• Performing as a strong leader of a cohesive team with strict enforcement of health, safety and statutory regulations, quality standards, governance processes and compliance requirements
• Maintaining security systems

• Planning, organising, directing and controlling staff performance, ensuring the achievement of KPI and sales targets
• Coordinating supply chain functions including procurement and transportation monitoring
• Overseeing warehouse operations
• Customer service and liaison, establishing client base with long-term contracts
• Building strong working relationships and effective communication channels with suppliers and other key stakeholders
• Developing and analysing reports on purchasing and selling activities for top management
• Organising documentation required for customs clearance
• Producing various reports, analyses, correspondence and other supply chain documentation
• Performing as a strong leader of a cohesive team with strict enforcement of health, safety and statutory regulations, quality standards, governance processes and compliance requirements

March 2011 - April 2012
Food & Beverage Assistant Manager: Responsible for monitoring and assisting all sales activities by providing
administrative support at all times; thereby, resulting in achievement of sales targets

- Participated in formation of the new department within the company through analyzing local market, targeting
customers, defining marketing tactics, sales strategies, preparing budgets, pricing and full work flow
- Improved the enterprise resource planning (ERP) software system
• Worked close with IT development team to implement and refine the user requirements
• Improved the existing software by reflecting the new department's requirements, which resulted in avoiding the costs of buying new software
- Manage daily inventory
• Modified the inventory control system, minimizing the errors by 95% and reducing personnel requirements from 3
employees to 1
• Improved over-stocking and out-of-stock incidents by 90%
- Organized, planned, coordinated and executed over 20 events and exhibitions
• Assembled teams for each event and assigned responsibilities based on each employee's core competencies
• Saved 70% of the marketing budget for year 2012/2013 through effective assignments and avoiding non-value added
services
• Designed and created flyers/posters/company profile and other marketing material for distribution
- E-marketing assistance
• Decreased e-marketing expenses by deploying successful e-marketing strategies using social networks and blogs