senior hospitality event manager
Peri Bodrum
Total years of experience :3 years, 10 Months
Led the catering department, including menu planning, food production, staffing, and inventory
management.
Directed the sales and marketing efforts to promote catering services and generate new business
opportunities.
Collaborated with culinary team to design innovative menus and recipes, incorporating seasonal
ingredients and dietary preferences.
Managed relationships with suppliers and negotiated contracts to secure favorable terms and
pricing.
Implemented cost control measures and revenue enhancement strategies to improve profitability.
Provided leadership, training, and development opportunities for catering staff to ensure high
standards of service and performance.
Resolved customer complaints and addressed service issues promptly and professionally.
Oversaw the development and launch of a board game-themed restaurant, including menu development, interior design, kitchen setup, and supply arrangements.
Managed day-to-day operations, including staff supervision, budgeting, and quality control to ensure customer satisfaction.
Led major renovation, market analysis, and negotiations for new restaurant acquisitions. Designed and implemented operational strategies to improve efficiency and profitability. Cultivated strong vendor relationships and ensured the supply chain met restaurant demands.
Mentored and trained new employees on company policies and procedures.
Managed over 3 hotel F&B establishments.
Provided support for customers by addressing complaints quickly and efficiently, displaying exceptional customer service skills.
Managed daily operations including inventory management, scheduling and budgeting
Supervised and coordinated activities of staff to ensure compliance with established policies, procedures, and standards.
Oversaw staff training and qualification as well as mentoring for quality standards.
Raised the revenue by 1.1% biweekly by introducing new low-marketing tactics.
Worked closely with upper management to develop strategies for improving operational efficiency within the department.
Involved with seasonal recipe development.
Utilized cost-cutting strategies to reduce food costs and waste while maintaining quality standards. Scheduled staff shifts and oversaw payroll for 30+ kitchen and restaurant staff.
Managed inventory and ordering of kitchen supplies, ensuring all necessary items were available for daily operations.
Leveraged opportunities to train alongside renowned chefs from around the world,
acquiring invaluable insights, skills, and techniques that enriched culinary proficiency
and contributed to personal and professional development.
Played a pivotal role in coordinating sourcing activities, ensuring the availability of
premium-quality ingredients and supplies necessary to support hands-on culinary
training programs, thereby enhancing the overall educational experience for
students.
Established and maintained strong, mutually beneficial relationships with suppliers
and trainees, fostering an atmosphere of collaboration, trust, and excellence within
the culinary institute.
Demonstrated exceptional organizational and logistical acumen in managing
shipment logistics, facilitating the seamless delivery of culinary sup