Strategic Planning: Develop and implement long-term goals and strategies to drive growth and sustainability.Management of F&B Outlets: Oversee operations of food and beverage outlets, ensuring quality and efficiency.Employee Accommodations: Manage housing and accommodations, ensuring comfort and addressing issues promptly.Financial Oversight: Handle budgeting, forecasting, and financial reporting, implementing cost control measures.Compliance and Safety: Ensure… Show more Strategic Planning: Develop and implement long-term goals and strategies to drive growth and sustainability.Management of F&B Outlets: Oversee operations of food and beverage outlets, ensuring quality and efficiency.Employee Accommodations: Manage housing and accommodations, ensuring comfort and addressing issues promptly.Financial Oversight: Handle budgeting, forecasting, and financial reporting, implementing cost control measures.Compliance and Safety: Ensure compliance with local regulations and industry standards, implementing safety protocols.Client and Stakeholder Relations: Build strong relationships with clients, suppliers, and stakeholders, ensuring satisfaction.Innovation and Development: Stay updated with industry trends, incorporating innovative and sustainable practices.Inflight Catering Operations: Manage high-quality meal provision for airlines, including menu planning and logistics.Event Catering: Plan and execute catering for events, customizing menus and coordinating logistics.Institutional Catering: Oversee catering services for institutions, ensuring dietary requirements and consistent service.Marketing and Sales: Develop marketing strategies, conduct market research, and build a strong brand presence.Sustainability Initiatives: Implement sustainable practices, reduce food waste, and minimize environmental impact.Technology Integration: Utilize technology to streamline operations, improve efficiency, and enhance customer experience.Procurement: Oversee procurement processes, negotiate with suppliers, and manage inventory to ensure cost-effective purchasing.Human Resources Management: Handle recruitment, training, and development of staff, ensuring a motivated and skilled workforce. Show less

Key Accountabilities  Managing and motivating a team of Team Leaders and Team Members whilst leading the people management initiatives with respect to cost, compliance, service and people. Allocate work to assigned staff in order to ensure airline requirements are met with in line with laid down specifications and hygiene standards. Liaise with the airline representative in relation to catering uplift, pax figures and any additional service that may be requested… Show more Key Accountabilities  Managing and motivating a team of Team Leaders and Team Members whilst leading the people management initiatives with respect to cost, compliance, service and people. Allocate work to assigned staff in order to ensure airline requirements are met with in line with laid down specifications and hygiene standards. Liaise with the airline representative in relation to catering uplift, pax figures and any additional service that may be requested on a flight-to-flight basis. Prepare the catering order forms and forward them to all concerned sections. Ensure that the loading / offloading procedures are followed as per the laid down policy of the airlines, company and the airport security. Carry out spot-checks at the operations section and on the ramp in order to ensure that food and equipment are provided as per the airline standards on schedule. Regularly liaise with other departments, Airport Security, DNATA and Airline Representatives to ensure that service provided is as per laid down standards. Check all the checklists and other relevant documents and make sure that they are completed and duly signed by all concerned before forwarding them to the Accounts Department. Comply with the Company Quality and Occupational Health and Safety Policies.Ø Apply the Quality Policy and Quality System established in accordance with ISO 9001:2008 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy. Responsible for overseeing A team focused towards On time Delivery, through dynamic resource and logistical planning. Planning operations continuity during weather disruptions ensuring all SLAs committed to the airlines are adhered to.  Auditing processes to identify areas for improvement through technology and LEAN management. Show less

• Najm Silver Award for implementing a process change (automation) and electronic form, saving 115 minutes of combined time across 3 departments and paper saving of 21 pages a day• Key role in enabling Flydubai fresh food items from manual to part of the flight catering order in ERP.• Effective control and allocation of resources and distribution of tasks during the shift to ensure that targets are met• Optimize utilization and prioritized allocation of available resources in… Show more • Najm Silver Award for implementing a process change (automation) and electronic form, saving 115 minutes of combined time across 3 departments and paper saving of 21 pages a day• Key role in enabling Flydubai fresh food items from manual to part of the flight catering order in ERP.• Effective control and allocation of resources and distribution of tasks during the shift to ensure that targets are met• Optimize utilization and prioritized allocation of available resources in accordance with flight schedules and internal customer specific requests• Recording, interpreting, verifying and distributing all relevant airline customer instructions and documentation within the department.• Verify that all service notes are processed and all changes are updated in ERP.• Supervise the team responsible for the processing of flight documentation through the ERP system, particularly, to ensure the smooth processing of extra items, final loads and the close-out for flight billing. Enter cash flights into ERP and handle associated documents.• Liaise with airline clients, FIN/STORES/ MD & other EKFC functions as required to obtain clarification and resolve all issues particularly with ERP/ billing.• Assist AVP with process improvement projects, providing detailed information of historical data and any other requests.• Full investigation of internal and customer non-conformances, making recommendations for and implementing corrective actions to prevent recurrence.• Conducting employee interviews.• Conducting performance reviews for departmental employees.• Continually reviewing key activities to develop efficiency, cost savings and improvements to existing work practices.• Maintaining final flight catering records on Airline catering portals to ensure accurate billing including all handling charges and specific crew and station requests. Show less

● Overseeing daily operations related to F&B Service in Emirates Business and First Class Lounges, Fly Dubai Lounges, Marhaba Lounges and Mezzanine restaurant● Was part of the initial start up task force● Creation and implementation of SOP’s in coordination with the Managers● Ensuring all customers are provided with the best quality of food and service through cost effective and efficient management, assuring continuous improvement of food items.● Ensuring that cleaning… Show more ● Overseeing daily operations related to F&B Service in Emirates Business and First Class Lounges, Fly Dubai Lounges, Marhaba Lounges and Mezzanine restaurant● Was part of the initial start up task force● Creation and implementation of SOP’s in coordination with the Managers● Ensuring all customers are provided with the best quality of food and service through cost effective and efficient management, assuring continuous improvement of food items.● Ensuring that cleaning schedules are met with in compliance with established Hygiene and Safety Standards.● Ensuring professional supervision of assigned staff by training, motivating and counselling to achieve the objectives agreed upon and provide the necessary guidance whenever required.● Demonstrated ability to identify and implement corrective actions arising from incident investigations.● Ensuring that the required stock levels for all outlets are properly maintained according to current levels of consumption.● Ensuring that the standards of the service, the quality and prices of food items are maintained to a satisfactory level.● Responsible for implementing safe working practices and procedures in accordance with EKFC policies.● Complying with and practice EKFC Occupational Health and Safety Policy and procedures.● Demonstrate ability to identify and implement corrective actions arising from incident investigations.● Apply the Quality Policy and Quality System established in accordance with ISO 9001:2008 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy. Show less

● Part of Pre-opening team for planning and executing operations for 3 outlets.● Menu planning for A la carte and set menus and pricing for all F&B Outlets.● Overseeing all operations on a daily basis.● Training and Implementing SOP’s.● Currently carrying out duties of F&B Manager as his contract expired and his replacement is due in September.● Coordinating with accounts, purchasing and IT for smooth operations.● Monitoring quality of food and beverage… Show more ● Part of Pre-opening team for planning and executing operations for 3 outlets.● Menu planning for A la carte and set menus and pricing for all F&B Outlets.● Overseeing all operations on a daily basis.● Training and Implementing SOP’s.● Currently carrying out duties of F&B Manager as his contract expired and his replacement is due in September.● Coordinating with accounts, purchasing and IT for smooth operations.● Monitoring quality of food and beverage products.● Maintaining guest database and analysing feedback forms for improvement.● Creating and Analysing reports and cross checking with accounts on a weekly/monthly basis.● Several other tasks to improve services provided at all Food and Beverage outlets Show less

● Communicating with various clients the business requirements and dealing with queries.● Liaising with heads of departments all conference requirements.● Dealing with telephone enquiries and providing general information to all guests and members of the College. ● Dealing with fire alarms and general security. ● Dealing with keys and codes.

Was selected to complete a Manager in Development Training Programme in the F&B Department. Started as conference and banqueting staff and worked my way to being a restaurant manager by the end of the 4 month program. Completed various projects within the hotel to increase business and to improve customer service quality. ● Achieved significant savings by restructuring the stock/cellar management process for the bar and reducing pilferage and reducing cost of sales from 32% to 24% achieving… Show more Was selected to complete a Manager in Development Training Programme in the F&B Department. Started as conference and banqueting staff and worked my way to being a restaurant manager by the end of the 4 month program. Completed various projects within the hotel to increase business and to improve customer service quality. ● Achieved significant savings by restructuring the stock/cellar management process for the bar and reducing pilferage and reducing cost of sales from 32% to 24% achieving a 1% surplus over the desired 75% gross profit margin.● Increased the restaurant sales from 8.9% sleeper to diner ratio to 22.3%.● Developed an up selling culture among staff by leading from the front.● Secured conference business for the hotel by developing good customer relationship.● Trained staff to efficiently up sell with thorough knowledge of food and wine.● Won “employee of the month” within 2 months of commencement.● Carried out several shifts as Duty Manager.● Worked as night manager for 3 weeks (Night Audit). Show less

The Bar was a non profit organisation and was a continuous employment after completion of the placement carried out at the same establishment. The student bar in the premises was a very different experience compared to the hospitality business due to the different clientele between the two types of establishments..● To see that all bar operations were carried out smoothly and efficiently.● Purchasing and maintaining stock.● Organise for maintenance of the premises.● Liaise with… Show more The Bar was a non profit organisation and was a continuous employment after completion of the placement carried out at the same establishment. The student bar in the premises was a very different experience compared to the hospitality business due to the different clientele between the two types of establishments..● To see that all bar operations were carried out smoothly and efficiently.● Purchasing and maintaining stock.● Organise for maintenance of the premises.● Liaise with event organisers. Show less

Completed a 4 month placement as part of the MSc. With the knowledge gained by working in different areas of the business, I was entrusted to manage all support operations when the Assistant bursar was on annual leave and was Project Manager for the implementation of the new Property management system.● Served Lord & Lady Krebs as a Personal Butler at functions involving senior politicians, academics and guests with high public profile.● Assisted in the first employee review ever… Show more Completed a 4 month placement as part of the MSc. With the knowledge gained by working in different areas of the business, I was entrusted to manage all support operations when the Assistant bursar was on annual leave and was Project Manager for the implementation of the new Property management system.● Served Lord & Lady Krebs as a Personal Butler at functions involving senior politicians, academics and guests with high public profile.● Assisted in the first employee review ever published by the establishment.● Worked as Reception manager during the Summer school induction and alumni function and open days.● Organised and led four staff outings, for 80 members of staff and their families.● Liaising with the occupational health department during a food poisoning outbreak.● Organised Conferences including a conference for British Petroleum and Summer school visits with 3 schools from USA.● Worked in liaison with other heads of departments to operate smooth functioning of the College● Worked as interim Assistant Bursar during her annual leave of three weeks and liaised with other heads of departments such as the Catering manager, Head butler, Head Chef, Lodge Manager and Head Housekeeper being responsible for the entire support operations.● Project manager during the installation and training phase of the Kinetic Solutions (Accommodation Management Systems) and the implementation of Electronic Locks at the 3 sites. Show less

Completed 20 weeks industrial training at the Goa Marriott Resort, as a part of academic curriculum of 2nd year, BSc in Hospitality and Hotel Administration.