Operation Analyst supervisor
united airlines
Total years of experience :14 years, 11 Months
Collaborate with internal teams to review feedback and insights, recommend changes for implementation, and action on those that deliver a positive, consistent and seamless employee experience. Identifying Trends, Issues from the reports from Flight Attendant through CRM and analyzing it.
Reviewing, Escalating and responding to the Flight Attendant. Providing guidance and Feedback to the Flight Attendant as per the reports.
Coordinating with other departments to rectify with the solutions for the reports.
Extract data from a variety of sources to aid in report investigation and response
Preparing weekly and monthly reports by analyzing the trends and issues with the solution to the manager.
Following up the escalated issues with the vendors to ensure the issues is solved.
Working with different software tools like Air vison, SSD, Service Now (CRM), Spotfire, Foundry,
Boosted sales volume by overseeing marketing budget, promotions and contents to generate revenue.
Developed strategic and tactical marketing plans for region.
Built brand awareness and generated leads while managing internal and external marketing campaigns and programs.
Coordinated innovative strategies to accomplish objectives and boost long-term profitability.
Created effective sales plans utilizing customer needs forecast to increase market share.
Developing and managing online marketing campaigns to drive relevant traffic.
Responsible for overall safety and operation of the catering site.
• Responsible for researching and conducting root cause analysis of all quality problems and taking corrective actions against them.
• Providing training to the staff about the health and safety.
• Prepare regular reports on food safety standards.
• Responsible for customer complaints and sought timely resolution.
• Performed internal quality audit on the implementation of food safety standards.
• Maintained cleanliness and sanitation throughout the catering site.
• Prepared facility cleaning schedule and providing ongoing training to the staffs.
• Responsible for overall operation of the catering site.
• Maintaining quality control files and procedure manual.
• Developing and implementing HSE policies and food safety program to all employees.
Owned and operated a 100 cover Restaurant for two years by creating a lease agreement with the owners.
• Monitoring food hygiene and safety standards, carrying out risk assessment and maintaining high standards.
• Supervising kitchen and waiting staff and making sure they fully understand the role and duties.
• Monitoring the quality of food, products and service provided.
• Maintaining health and safety records and ensuring the staff has been following safety rules.
• Controlling the cost of food and labor to generate profit.
• Maintaining administrative records for audit requirements
• Ensuring the safety regulations and dealing with it
• Staff management and resolving issues.
• Manage all aspects of the Food and beverage service operations.
• Oversee the inventory control of both Food Production and Service Department.
• Preparing an overall budget for purchase of food and beverages, labor budget, and marketing budgets.
• Preparing profit and loss account and maintain the report accordingly
• Coordinating vendors for execution of the projects.
• Developing scope and objectives of the project output and involving all relevant stakeholders and ensuring technical feasibility.
• Developing detailed project plan and performing risk analysis.
• Recruiting, selection and training activities has been done.
• Arranging proper government records for the business set up.
Hired as Restaurant In charge on 2009 and promoted as Asst Manager with in eight months. Was fully responsible for restaurant operation including business development and been promoted as Restaurant General Manager/Business Development manager on 2012. Responsible for daily restaurant management operation for full service casual dining with a seating capacity of 40 guests and managing all requirements associated with operations and working within framework of the company’s core values as well as promoting its vision and mission statements.
• Responsible for restaurant operation including customer service, kitchen supervision, opening and closing schedule and overall management.
• Coordinating management staff, hiring, training and employee development.
• Monitored food cost budget, menu special and cost control.
• Creating marketing plans and merchandising of restaurant services
• Directing facility maintenance and ensuring clean, fun and hospitable dining facility.
• Managed cost control food and labor expenses, budget and quality control.
• Monitored security measures and loss prevention and coordinated facilities.
• Conducted productivity enhancement and performance evaluation.
• Organizing Marketing activities and promotions to increase revenue.
• Developing and expanding the restaurant through targeting new market or locations.
• Redesigned menus and dining rooms layout, regenerating suppliers, cooperative team committed to premium guest service and optimize profitability.
• Organized Catering events for corporate client’s outdoor catering services.
• Achieved high employee satisfaction covering the areas of unit team work, management trust, professional growth, guest service and work environment.
• Overseeing personnel management, developing and reinforcing employee sales and service skills, conducting employee productivity review, motivation and staff scheduling.
• Overseeing inventory and purchasing of food supplies and coordinating vendor relation.
• Provide high quality customer service satisfaction and work to facilitate a clean, hospitable and friendly dining experience.