marketing and communication executive
Dusit Thani Abu dhabi
Total des années d'expérience :4 years, 2 Mois
In my role as a Hub Co-ordinator, it is my responsibility to ensure that the day-to-day operations are conducted time efficiently. Supervising my team of 80+ members I am dedicated to advancing each individual team member's performance as well as meeting customer and corporate demands. I help monitor the couriers during their operations as well as regularly meet with all team members to lead them in their personal and professional growth while generating open and respectful working relationships as employee wellbeing is a key motivator to me.
I worked as a courier at Thuisbezorgd, I ensured that the services in food delivery were efficient and timely to maximise customer utility in utilising the services provided by the company. I was able to work effectively in all weather conditions as well as adhere to my delivery quota. Key personal development opportunities were apparent in this role as I enhanced my level of perseverance and discipline.
My role as a Student Relations Manager focused on being the liaison between students and lecturers, ensuring that the needs of both parties were met and their well-being was optimised. I was able to bring innovative and feasible change within the courses that sought to benefit the quality of teaching and maximising the learned capabilities of students.
I worked with Kazerne, a boutique hotel, focusing on improving their day-to-day operations and enhancing their business model. The overall goal of the project was to maximize sales and profits, offering a real impact on their incumbent and future operations, greatly contributing to their overall ambition.
I worked as a marketing consultant for Singulart, I was in charge of their social media platforms. Partially their Instagram and Facebook. During my time working on their platform, through our work the company's online visibility and interaction grew by 40%, enhancing their follower base which has enhanced the publicity of their work in fine art.
I worked in fine dining, responsible for ensuring an exceptional customer experience was provided to all guests. As all clients were high end this meant I had to adapt to become more detail orientated and exercise high degrees of professionalism and hospitality within my interactions.
I worked as a fry cook at a small snack bar at the infamous De Pier in Scheveningen, The Hague. In this position, I was able to have a significant cultural immersion in working with Dutch culinary favourites as well as having to learn the Dutch language in order to effectively interact with the restaurant's primal consumer basis.
8 GCSE qualifications
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