Experience

RoyalJet

• United Arab Emirates
• Airlines and Aviation
• 300 - 400 Employee

• Senior Catering Officer

  • Sep 2021 - Present

  Responsible in providing 24/7 catering and logistics support to the RoyalJet Cabin Crew team to ensure smooth operation of all flights and ensure seamless service to our Guests, in order to ensure 24-hour support, the SCSO (Senior Catering Support Officer) is to operate on shift duty pattern to ensure required coverage.Responsible for preparing catering orders and forwarding the finalized orders to the catering agents at base and at outstations in coordination with the pursers, cabin crew as per the VIP customer profile and RoyalJet catering standards.Follow-up on daily flight movement (i.e. AIMS, NCFs and NCMs) and coordinate with handlers/ caterers / hotels / restaurants at base and down-route.Liaise with appointed stakeholders / vendors at base and down route (i.e. flower vendor, dry stores, commissary services, catering companies, hotels, restaurants, etc.) ensuring the required uplifts are planned, communicated and onboard.Liaise with Pursers and provide a copy of the flowers / dry stores / catering order planned for the flight. Make recommended changes according to the framework provided.Coordinate with Sales, Crew Scheduling, Flight Operations & Ground Operations Logistics during the planning stages of a flight, ensuring the required ground logistics are organized to ensure on-time performance of departing/ arriving RoyalJet Flights i.e. caterers and high-loaders / cleaners / etc.Support the FBO operations team with the catering requirements or queries from the visiting aircraft operators.Update data base with flights information, details of the catering providers and status of the required services.Handle short notice flights, monitor flight progress, and ensure on time performance For RoyalJet and the aircrafts managed by RoyalJet.Arrange logistics, transportation and payment method of catering from hotel to military base gate and liaise with local handler for collection or for entry facilitation.



Etihad Airways

• Switzerland
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Jun 2008 - Present

  •Responsible for the Diamond first class and Pearl business class service by exceeding guest expectations.•Adhere to all company policies and GCAA regulations and ensure a safe cabin environment is maintained. •Operate mechanical and emergency safety equipment. •Provide assistance and timely communication to guests during emergencies and unusual incidents (delayed flight, severe weather condition, turbulent flight, etc.) •Ability to resolve guest issues in a satisfactory manner at all times.• Accountable for ensuring all safety procedures are followed according to GCAA Regulations and Company issued manuals.• Provide input to menu designs, wine selection, galley loading, dry stores items in conjunction with the Catering team. •Attend and manage quality checks with AUH catering as operationally required.•Oversee galley management performance in Diamond First, Pearl Business. •Ensure food and beverages are served at the correct temperatures and in a timely manner to meet the needs of the guest.•Ensure that all beverages and food items are delivered and presented according to inspired service standards.•Link to lounges by meeting guests pre departure, collecting valuable info regarding beverage preference, meal choices, pre order of meals on late night flights to speed up meal service.•Oversee and have accountability for the catering loading of all cabins, refusing items that are not of an acceptable standard and laise with Ground Staff and Catering regarding upgrades.•Sign off catering delivery note after consultation with all galley operators in Diamond First and Pearl Business, and Cabin Senior in Coral Economy class.



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Assistant Food & Beverage Manager

  • Nov 2007 - Jun 2008

  • Ensure that the department complies with and exceeds standard operating procedures.• Overall responsible for financial performance of departments including revenue profit operating budget and accounting control procedures.• Establish written guidelines and controls; attain objectives(Budget and Marketing Plan) written yearly and reviewed quarterly.• Train and develop Outlet Manager(s), Assistant manager(s)in technical, administrative and managerial abilities.• Maintain company sanitation standards in the Food & Beverage areas.• Establish and regularly upgrade and review standards of service, quality and hospitality in all outlets.• Coordinate monitor and develop positive ongoing interdepartmental daily working relationships especially with Executive Chef, Restaurant /Room service/Lounge Managers vendors. • Review and carry out performance appraisals of relevant departmental associates on time as scheduled (delegated in some areas).• Maintain facilities and equipment in perfect condition and implement procedures to keep breakages and losses to an absolute minimum.• Report to the Director of Food and Beverage, keeping him advised on the performance and conditions of the department.• Work with the Executive Chef in maintaining food quality, presentation and food cost as it relates to the outlets.• Directly supervise the Restaurant /Room Service/ Lounge Managers.• Work with and assist all departments in attaining and exceeding customer satisfaction.• Attend taste panels on a daily basis and review food quality.• Responsible for hiring and initial training of all associates in conjunction with the Restaurant/Room Service/Lounge Managers • Co-chair daily Food & Beverage briefings with Director - Food & Beverage.



JW Marriott

• Hospitality
• 700 & Above Employee

• Beverage Manager

  • Apr 2007 - Nov 2007

  • Manages the day to day operations of Reflections, Enigma, Club Marriott areas and oversees all beverage areas in attaining, their established sales, profits and quality of product goals; whilst maintaining company standards of operation, sanitation, accident prevention and, associate attitude and team work.• Ensures that all team members have the training and the resources to carry out their responsibilities.• Shares responsibility for food, beverage and payroll cost in the beverage outlets and the overall beverage cost of the hotel. • Ensures that the department complies with and exceeds standard operating procedures.• Overall responsible for financial performance of department including revenue, profit, operating budget and accounting control procedures. (Reflections/Enigma/Club Marriott)• Establish written guidelines and controls; attain objectives (Budget and Marketing Plan) written yearly and reviewed quarterly. (Reflections)• Train and develop Bar Managers, Bartenders, Executives and Supervisors in technical, administrative and managerial abilities.• Review and carry out performance appraisals of relevant departmental associates on time as scheduled.• Maintain facilities and equipment in perfect condition and implement procedures to keep breakages and losses to an absolute minimum.

• Restaurant Manager

  • Oct 2005 - Apr 2007

  • Restaurant Manager of a 98 seater Indian restaurant –“Saffron” from October 2006.• Worked as Restaurant Manager of a 140 seater Asian restaurant –“Spices” from October 2005 to October 2006.• Ensures that the department complies with and exceeds standard operating procedures.• Overall responsible for financial performance of department including revenue, profit operating budget and accounting control procedures. • Establish written guidelines and controls; attain objectives (Budget and Marketing Plan) written yearly and reviewed quarterly.• Train and develop Assistant manager(s), Executives and supervisors in technical administrative and managerial abilities.• Maintain company sanitation standards in the department.• Maintain guest satisfaction and ensure repeat business through personalized, efficient service. Is responsible that all customers leave satisfied.• Maintain accident prevention program – appoint members of department to accident prevention committee- review monthly at department meetings.• Review and carry out performance appraisals of relevant departmental associates on time as scheduled.• Maintain facilities and equipment in perfect condition and implement procedures to keep breakages and losses to and absolute minimum.• Work with outlet chef in maintaining food quality, presentation and food cost as it relates to the outlets.• Work with and assist all departments in attaining and exceeding customer satisfaction.

• Assistant Restaurant Manager

  • Jan 2005 - Oct 2005

  • Assistant Restaurant Manager of a 130 seater Italian specialty restaurant -“Mezzo Mezzo” • Responsible for day to day operations of the restaurant and in attaining, its established sales, profits and quality of product.• Responsible along with the restaurant manager for financial performance of department including revenue, profit, operating budget and accounting control process.• Training and development of supervisors and associates in technical, administrative and managerial abilities.• Maintain guest satisfaction and ensuring repeat business through personalized, efficient service.• Maintaining facilities and equipment in perfect condition and implementing procedures to keep losses to an absolute minimum.• Responsible for on going training in the department which is necessary to maintain and improve standards of service, profit margins, as part of process improvement and TQM principles.• Conducting daily pre-shift briefings and discussing relevant issues with associates.• Involved in the hiring of associates and formulating their growth plan in the company.• Ensuring compliance of brand standards of the company in matters of hygiene, product quality and service delivery.

• F&B Executive

  • May 2003 - Dec 2004

  • Worked as Food & Beverage Executive of a 130 seater Italian specialty restaurant -“Mezzo Mezzo” since May 2004.• Worked as Food & Beverage Executive of a 140 seater Asian restaurant - “Spices” from November 2003 to April 2004.• Worked as Food & Beverage Executive of a 92 seater Indian restaurant - “Saffron” from May 2003 to October 2003.



Oberoi Hotels & Resorts

• India
• Hospitality
• 700 & Above Employee

• F&B Supervisor

  • Jun 2002 - Apr 2003

  • Part of the pre-opening team.• Supervising a team of 25 multi skilled assistants and processes such as induction objective setting, appraisals and development plans.• Responsible for daily operations in restaurants, bar, in room dining and banquets.• Responsible for guest services management –guest relations, complaint handling and resolution and managing guest experiences.• Maintaining efficient interdepartmental coordination with other departments for the month.• Spearheaded the setting up of the cost control and management system for the team.• Coordination with sales for conference movement in the hotel.• Responsible for the technical skills for the technical skills for the new recruits and on going refresher training for experienced assistants.• Received platinum rating during performance appraisal.