Not exact matches
Experiences, he notes, encompass everything in the food and
beverage program, ranging from food
quality to service to creativity in the menu.
By remaining focused on delivering best - in - class service,
quality menus and experiences, Hood is confident of the food and
beverage program's continued role in Atlific's success.
Atlific is one of Canada's fastest - growing hotel management companies, and Hood and his team understand how much a
quality, efficient and cost - effective food and
beverage program is part of that ongoing growth.
The trade fair and its accompanying
program (including a high -
quality exhibitor forum) is the third successful offset of Messe München's drinktec, the world's leading trade fair in the
beverage and liquid food industry.
The formal setting is ideal for the introduction of delegates to the integrated regulatory,
quality and safety
programs of the
beverage industry in Australia, New Zealand and beyond.
The BRC Global Standard — used by over 23,000 certified suppliers in 123 countries — is a leading safety and
quality certification
program for the food and
beverage sector with certification issued through a worldwide network of accredited certifying bodies, including Cert ID.
Crescent is also focusing on recipe development with its national
beverage partners to develop cocktails and robust
beverage programs that provide increased
quality and consistency across the company's portfolio.
Effective food policy actions are part of a comprehensive approach to improving nutrition environments, defined as those factors that influence food access.1 Improvements in the nutritional
quality of all foods and
beverages served and sold in schools have been recommended to protect the nutritional health of children, especially children who live in low - resource communities.2 As legislated by the US Congress, the 2010 Healthy Hunger - Free Kids Act (HHFKA) updated the meal patterns and nutrition standards for the National School Lunch
Program and the School Breakfast
Program to align with the 2010 Dietary Guidelines for Americans.3 The revised standards, which took effect at the beginning of the 2012 - 2013 school year, increased the availability of whole grains, vegetables, and fruits and specified weekly requirements for beans / peas as well as dark green, red / orange, starchy, and other vegetables.
KEY ACHIEVEMENTS • Set up a system that worked on determining priorities and timetables, resulting in clear event
program objectives • Simultaneously handled the details of two absolutely diverse events, both resulting in achieving their goals by a 100 % • Stayed within budget for 100 % of the assigned events, with 12 events being completed with substantial money left over • Incorporated the services of a new caterer, thereby decreasing catering costs by 50 %, while maintaining
quality of food and
beverages
• Estimated orders for foods, liquors, wines & other
beverages • Ensured
quality customer service & satisfaction • Utilized leadership skills motivating employees to ensure labor management • Monitored sales teams • Planned and arranged promotional
programs and advertisements • Ensured paperwork accuracy such as daily sales summary reports • Actively participated in the preparation of the monthly report of operations • Inspected workers to ensure compliance with safety standards
Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple establishments Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing
quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and
beverage quality standards Create employee development
programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a
quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Perform administrative duties such as data entry, filing, faxing, and phones as needed Fluent in Albanian, English, and Spanish.
Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple locations Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales by 5 % each year through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing
quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and
beverage quality standards Create employee development
programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a
quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Completed management training
program through Fatburger corporate university Certified in ServeSafe food handling procedures Perform administrative duties such as data entry, filing, faxing, and phones as needed Represent brand with positivity, dedication, and professionalism
Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing
quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development
programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a
quality product Ensured staff compliance with corporate food and
beverage standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed