 Responsible to coordinate with in-house maintenance team for any break down of the kitchen equipment’s  Responsible to raise CAFM (MARAFIQ) maintenance work request for breakdown of equipment’s Maintained tracker to monitor maintenance work for easy follow up and set deadlines  Site visits with vendors/technician to discuss on new projects and contract closure  In coordination with concerned Engineer on work permits and isolations  Responsible to prepare month end report on maintenance work and share it with head of the department for escalations  In coordination with Custodial services for cleanliness of the areas  Responsible to send out event proposals, menu’s, set-up details to focal points to confirm the events  Identify, negotiate terms and contract of events service provider  Lead site visits and pre-event meetings with the end-user to discuss the flow and overview of the event and identify the areas of concern  Coordinate meetings between caterer (Hotels/ Service provider) & end-user/ Organizer  Responsible to monitor event set-ups are ready a day prior to the event (Seating, AV’S, stage, buffet counters & other) To check and review raw materials received are from the approved supplier for food production are safe  To ensure finished food products are safely stored and displayed in the buffet for consumption  To ensure meals are prepared as per the Ministry of public health (MOPH) guidelines  Conducting food tasting with School/University top managements before finalizing the menu for the academic year  Conducting monthly meetings with School/University focal points to obtain feedback and menu changes] To check if food safety documents and formats are duly filled and followed on daily basis by the catering team for audits  To be available during the Ministry of Public Health (MOPH) audits and ensure compliance to MOPH guidelines and corrective actions are to be taken with in the stipulated time frame

 Responsible to send out proposals, menu’s, set-up details to focal points to confirm the event  Identify, negotiate terms and contract of events service provider  Lead site visits and pre-event meetings with the clients to discuss the flow and overview of the event and identify the areas of concern  Work collaboratively with the service provider/ Vendor to assure events run smoothly and deliver on time within the agreed budget Work closely with each client to put together floor plans, timelines and working agendas for each event  Coordinate meetings between caterer (Hotels/ Service provider) & end-user Responsible to monitor event set-ups are ready a day prior to the event (Seating, AV’S, stage, buffet & other food counters) End of the event responsible to send out feedback form to end-user for satisfactory  Coordinate with procurement and finance department to track payment of all events and payment deadlines  Ensuring the key performance indicators (KPI) are achieved and maintained in the line with the events  Responsible to coordinate with building maintenance team for any break down of the kitchen equipment’s  Responsible to raise CAFM (MARAFIQ) maintenance work request for kitchen equipment’s

 Going out on sales calls to meet clients for better business  Taking guests for show around & FAM Trips of the property Responsible to generate maximum revenue through hotel rooms & banquet halls  Responsible to make corporate rate letters and annual contract agreements with top companies for confirmed room & MICE business  In coordination with Front office for advance room booking and smooth check-in  Major clients handled – Corporate companies, Banks, Consulates, Medical tourism & Travel agents

 Going out on sales calls to meet clients for MICE Business (Meeting, Incentive, Conference & Exhibitions) Responsible to do site visit to finalize event venue with guest along with banquet manager  Sending out event Proposals, contractors, Menu’s etc. clients to confirm business Responsible for coordinating meeting between client & catering team for smooth flow of events. In coordination with Executive Chef on Menu planning  Ensuring daily MICE leads were tracked and discussed in sales meetings. Lead site visits and pre-event meetings with clients to discuss the flow and overview of the event and identify any areas of concern.

 Responsible to provide quality Food & Beverage service to the customers  Handling side station for 40 covers  Maintaining standard restaurant set-up Updating day to day reports on sales & Revenue