Ileana Olguín

Responsible for overseeing international program, ensuring smooth execution across all stages. Manages project budget, optimizes resource use, and enhances outcomes. Designs processes for efficient global implementations. Creates detailed progress reports based on evaluations. Plans and leads intercultural events, ensuring engagement and success.

- Language teacher of two evening courses

Planning and development of a social media platform for international students Creation of digital marketing strategy concepts Supporting the department in meetings and presentations Analysis of testimonials from international students

Event business establishment Social & corporate event design, planning & management Commercial & marketing strategies Social network design & management PR & sustainable project leadership Strategic, financial & operational planning Brand image creation Admin & operational manual development Financial & accounting tasks Goal achievement via plans & budgets Human talent recruitment Organizational management Key supplier partnerships

Sales reporting for units, confidential doc control. Plan admin tasks for top management. Director's agenda. CSR-focused projects. Supplier management. Lead global videoconfs. Handle travel logistics. Preparation of financial reports Coordinate international events.

Development of the business concept Elaboration of the business plan: operational, strategic and financial plan Negotiation with major suppliers in the industry Administrative, financial and accounting activities Public relations Design, planning, organization and execution of events Strategic sales planning Recruitment, selection and hiring of staff

Company design & creation. Business plan: marketing, operational, HR, strategic, financial. Manual development. Catering kit creation, menu design, cost analysis, recipes. Financial, admin tasks. Cash & bank control: payroll, supplier payment, transfers, client collection. Sales strategies. Personnel recruitment. Strategic plan development. Policy establishment: service, production, marketing for events. Event design, planning, management.

Quality control for production. Hygiene manuals following global standards (POES). Food & Beverage costing. Operational & financial manuals creation. Menu standardization. Culinary process standardization. Control, quality & production manuals for F&B. Cost & shrinkage control. Reduce waste via inventory efficiency & org. standards. Sales points.

Elaboration of financial plan for the food and beverage area Development of operating, control and administrative manuals for the department Design and creation of menus Creation of recipes and costing Administrative control Planning, organization and execution of events Management and organization of professionals Standardization of the culinary area by means of quality standards Financial and administrative reports of the department