1. Plan and manage food and beverage services for various events, ensuring quality control according to company standards
2. Oversee the catering team, including training, skill development, and performance management of staff
3. Coordinate with clients to plan menus, event layouts, and ensure customer satisfaction throughout the service process
4. Control budgets, operational costs, and manage resources for maximum efficiency
5. Continuously develop and improve menus, service styles, and business strategies to meet market demands and enhance competitiveness
6. Ensure operations comply with food safety regulations, hygiene standards, and company service benchmarks
7. Plan and execute marketing activities to promote the company's catering services through online and offline channels, including participation in trade shows and business networking events
8. Build and maintain relationships with current and potential clients, while developing sales strategies to expand the customer base and increase revenue
9. Analyze market trends, customer behaviors, and operational performance to improve services and business strategies