Leonard Thomas Email and Phone Number

• Supervised 15+ Company’s Catering in monitoring kitchen, galley, staff roster, food service, compliance standards with HACCP, hygiene, safety, assets, pest control, kitchenware, uniforms, PPE, and MRO issues. • Monitor refrigerated storerooms, housekeeping, dining hall, and FIFO issues. Coordinated with the Catering Manager on Supply, PR, PO, cost control, inventory level, menu costing, staff training, and emergency in ERP TALLY.

• Systemized 20+ Teams managing Company’s Canteen fostered healthy food hygiene, focused quality services, staff appraisal, budget solutions, periodical costing, improving efficiency, employee satisfaction.• Ensured housekeeping, linen, laundry, sanitized dishes, and utensils, stored supplies, and explored new processes. Reported to the Catering Manager on Canteen Safety, Food, HR, Losses, Purchases, and Inventory in ERP TALLY.

• Headed 18,000 m² Warehouse by 40+ Teams in Inbound, Outbound TAT abide Shippers INCOTERM.• Improved cost-controlled storage space, created appealing displays, and maintained safe OSHA working. • Fulfilled 99% of client orders for HORECA, 2 Tier retailers with accuracy, cost, speed, and safety metrics. • Achieved 95% inventory efficiency, and high-performing business stability of retaining operational stock.• Inspected store facilities on HACCP food safety, deployed proper sanitation, and work safe environment.• Worked with the Operations Manager on financial findings and operational data in SAP PRIMAVERA WMS.

• Executed 17,000 m² Factory with 10+ Teams receiving Heidelberg Machinery. Audit PO accuracy, BOM storage, issued MOQ, coded Machinery Part Numbers, focused Shippers, and Purchase on ETA/ETD. • Procuring quality goods, sourcing suppliers, reduced lead time, slashed 15% timeline cost, approved JIT Inventory. Reported Operation Manager on Purchase, Importation, and Stock in SAP SAGE ACCPAC.

• Managed 1100+ Crew, 1800+ Guests volume of Onboard Food Stores as per voyage length, checking quantity, quality, loading storeroom, confirmed Shipping Manifests, and Variance reports with Purchase.• Conducted Inventory schedules, and variances, following HACCP for F&B, Bottles, Glassware, and Beverage storage, and safe, clean housekeeping, preventing unnecessary losses or damage during rough weather. • Prepared End-of Cruise Bar Stores, planned 100% stock re-order level, demand, supply, scheduled, assigned F&B operation teams, and submitted regular Stock Data on Liquor and tobacco at Port Authorities.• Aided in Stores Sanitation ensured cold storage temperature readings, Health, Environment, Safety, and Security, attended Ship’s Boat Drills, and STCW measures, and trained Store Assistants in Food handling.• Reported Provision Master, Bar, Food & Beverages Managers on stock level, creating a Guest-oriented service culture ensuring an increasing revenue, and profitability of Costa Cruises in ERP CRUNCH TIME.

• Served ISO 15,000 m² Factory producing Dairy setting 5S, KPI, GMP, QMS, SSOP, HACCP, FIFO norms. • Receiving, storing, and distributing Customer Orders avoiding freezing inventory, and production losses. • Adhered to QHSE at cold storage, and assembly line, removed faulty items, and accurately loaded reefer trucks.• Reported to Factory Manager on Productivity, Wastage, Returns, Replacements, and HR in ERP KERRIDGE.

• Deputed 25,000 m² Stores of 5 Inventory Teams driving high SKU, FIFO, HACCP storage, suppliers, quantifying inventory availability, stock locations, key products, stock re-order, excess, stock-outs.• Liaised with Purchase Teams in tracking shipments, forecast supply, quantity sharing, stock movement, Inventory KPI, stock accuracy, and discrepancies, reduced 20% on slow, obsolete items by 1.5% shrink.• Audited locations cycle counts, reconciled, investigated variances and merged IT Teams on Physical-MIS System Data. Reported Operations Manager on daily COGS, and Inventory Losses in ERP EBIZFRAME.

• Managed 25+ Resort Rooms, and 30+ Teams in negotiating Supply Chain partners ensuring Invoice cost, quantity, quality, downtime, profitability, reported Accounts, and Purchase Teams for any discrepancies.• Trained on Food handling, safety, complying with Hotels’ SOP regulations in material ordering, receiving, storing, issuing by FIFO, HACCP, reduced damages, loss prevention, and generating stock availability.• Replenished inventory par levels, streamlined cycle count, reconciled inventory variances, processed, and delivered approved Store Requisition of Materials under budget cost in building guest satisfaction.• Demonstrated leadership capability, enhancing team performance of F&B, Housekeeping, Laundry, Linen, Uniform, Bar, Restaurant, Banquets, Catering, Security, Property, Landscaping, and Maintenance.• Leveraged business, and team goals, walked around premises identifying suspicious incidents on protection, and safety of hotel, staff, and guest assets. Reported to Hotel Manager on Resort Operations in ERP FIDELIO.

• Managed 800+ Crew, 1200+ Guests, Onboard Hotel/Ship Stores, Engineering, Spares, HK Chemicals, Uniform, Linen, and Upholstery within time confirming order quantity, quality, and value to Purchase Head. • Timely issued internally approved store requisitions by FIFO system, random check on storerooms, inventory cycle, order levels, obsolete, overstocking, stock-outs, improved cost-control overheads.• Prepared voyage stock forecast, guests and crew sign-on, sign-off lists, closing end of cruise hotel stores, issues of a new uniform, return of used crew uniform, cabin linen, and storeroom physical stock. • Trained Storekeepers, Linenkeepers, and tailors for Ship's USPH, hygiene, environment, and safety, scheduled crew workstation duties, enrolled new hires, discharged hires, and approved crew overtime payments.• Attended meetings, training, and Boat drills, and aligned Port Authorities for Ship safety, and hygiene. Reported Hotel Manager on the Ship’s Physical Inventory Stock, Cost Analysis, and Crew in ERP AMOS/KRONOS.

• Operated 10,000 m² Hyperstore with 20+ teams integrating improved optimum sales profitability. • Touring Sales Floor for Point of Sales, displays, shelves, freezers, returns, stock-outs, and fast-slow lines.• Displaying new arrivals, barcoding, pricing trends, authorized periodic seasonal, promotional sales.• Refined Company Standards for motivating employees servicing high-caliber customer appreciation.• Reported to Store Manager on Daily Sales, Returns, Damages, Expiry, and FSN Stocks in ERP EBIZFRAME.

• Mentored 5,000 m² Warehouse for Inbound TAT in receiving PO, checking SKU for quantity, and quality.• Visible Put-away of Frozen Meals, Meat, Fish, Prawns, Vegetables, Fruits, Perishables, Dairy items.• Pick-pack accuracy, quantity, quality, value, safe loading, plan truck capacity, and avoid transit damage.• Driven SOP, and GRN in finding invoice resolutions, mitigated loss, insurance claims, and processing records.

• Supervised 6,000 m² Supermarket of 20+ Teams in logistics, receiving, stocking, and audited PR, PO, FIFO, and HACCP, increased 20% Store Sales, and joined the Category Manager for stock budget, and new brand arrivals. • Reported to Store Manager on Floor advertising, promotion, pricing, transactions of Sales profitability, Inventory, Loss Prevention, Stock Ordering, Safety Modules, Cash Flow, HR, and Admin in ERP ORACLE.