BS-HRIM Major in Culinary Arts
DLSU-College of Saint Benilde
N/a
DLSU-College of Saint Benilde
Oversee all aspects of the culinary and business operations.
Responsible for menu planning, sourcing ingredients, managing finances, and handles
the business social media accounts.
Managing Inventory, Tracking stock levels, ordering new merchandise
Assisting Customers with inquiries, processing transactions and providing product
recommendations
Administrative Tasks such as maintaining records
Responsible for day to day operations including menu planning, food preparation,
ingredient sourcing, staff management, event coordination, recipe costing, budgeting
and cost control.
Developed marketing strategies and campaigns and concepts with the marketing team
to help promote the business.
Regularly updated and uploaded data in the business’ app and website.
Analyzing engagement data, identifying trends in customer interaction and planning digital campaigns to build community.
Search the Internet for information on a wide variety of topics.
Promote companies' products and services by developing copy for websites, social media, marketing materials.