Assistant Branch Manager

- Determining customer requirements and proposing catering options.
- Negotiating prices and preparing meticulous catering order forms.
- Planning menus and overseeing venue, equipment, food, and service preparations.
supervising catering staff, as well as scheduling employee shifts.
- Liaising with customers, sales staff, chefs, and specialized catering equipment providers.
- Overseeing seating arrangements, the serving of meals and beverages, and the clearing of tables.
- Monitoring the availability of catering stock and supplies and ordering replenishments.
- Tracking catering expenses and maintaining accurate records.
- Adhering to food and health industry regulations and standards.
- Researching catering trends and promoting competitive catering services
- Regulate plans and implement various task related to Business operation.