Manages and oversees administrative tasks such as managing office supplies, handling correspondence, maintaining records, and ensuring the smooth functioning of the office.
Coordinates events and meetings, including scheduling, preparing agendas, and arranging logistics.
Manages the budget for administrative tasks, including expenses related to office supplies, maintenance, and events.
Handles HR related tasks such as hiring, onboarding, and maintaining personnel records of employees.
Ensures compliance with company policies and procedures, including safety regulations, data protection laws, and HR policies.
Manages the facility and ensures its proper functioning, including the maintenance of equipment, cleanliness, and security.
Prepares and submits reports on administrative tasks and operations to the management.

- Developing and delivering course content related to food safety and hospitality management to undergraduate and graduate students.
- Designing and implementing instructional materials such as lesson plans, assessments, and learning activities that align with program learning outcomes.
- Conducting research and publishing scholarly articles in the field of food safety and hospitality management.
- Providing academic advising and mentoring to students, including assisting with career planning and job placement.
- Participating in program and curriculum development, including serving on committees and attending faculty meetings.
- Collaborating with industry partners to create opportunities for student internships, job placements, and experiential learning opportunities.
- Staying up-to-date with industry trends and advancements in food safety and hospitality management by attending conferences, seminars, and workshops.
- Maintaining office hours to assist students with questions, concerns, and academic support.
- Contributing to the overall success of the department and college by participating in community outreach initiatives and other service activities.

Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules as well as ensure optimal equipment maintenance and sanitation of kitchen facilities. Collaborate with executive chef on inventory control, employee concerns, and operations. Ensure that all documentation concerning food safety and health up to date and monitored.

Delivered team members with the appropriate training to provide outstanding quality, friendliness and cleanliness. Worked with crew to act on guest feedback and resolve guest complaints in a timely, friendly and professional manner. Took initiative to immediately report violations of safety, sanitation or security policies to restaurant management and perform short-term solutions.

Managed incoming calls and customer service inquiries as well as identified and assessed customer’s needs to achieve satisfaction. Built sustainable relationships and trust with customer accounts through open and interactive communication. Kept records of customer interactions, process customer accounts and file documents.

Functioned with management and other heads of departments at all times and assisted in carrying out special requirements and duties necessary in adding to the guests general comfort and well-being. Distributed promptly to all departments about notice of any change in the Banquet event order/ Banquet Function Plan. Answered mail, confirming banquet arrangements, menus, BEO, FP and memos.