Zahoor Arif Muhammed Arif

Planning and directing the operations of the company for 3 projects in the western region, (Catering, Housekeeping, and Maintenance). The 3 projects are camp facilities providing services for labor, junior and senior levels with reputable clients such as ADNOC, ADCO and CPECC. Responsible overall services, hiring, training, purchasing, financial, P&L, health, and safety regulation.

Heading the mobilization and pre-opening
team, designing industrial kitchens, ordering the equipment for the kitchen and the service areas as per the operational requirements. Managing the daily operations of catering and banqueting locations, supplying and operating bakery, hot and cold food section for 5 branches of Grandiose Stores in Abu Dhabi and Dubai. Conducting process improvements audits. Conducting requirements drives along with the HR. Assisting in setting up of operational policies and processes, reviewing the complaints framework and recommend modifications as per the operational and business requirements.

Managing and controlling the catering services for the client to the agreed specification and to the agreed performance, qualitative and financial targets.

Producing all food services to the agreed client standard through the catering team

Ensuring financial documentation and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels

Managing the quality and hygiene of the food cycle from preparation through to delivery

‘Walk the floor’ during service periods to ensure that excellent levels of service are being delivered to the customers

Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe.

Ensure that all equipment, monies and the overall establishment, is safe and secure at all times

Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract

Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI’s

To assist in taking adequate steps to ensure the security of Company and Client property and monies under your control

Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract

Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate

Maintain excellent client relationships and communicate with the day to day client at every opportunity - holding at least a weekly review meeting

Ensure that all written communication represents a professional image to customers, clients and staff

Actively seek and identify opportunities for business growth both within the contract and the external market

Maximize profitable sales by the introduction and maintenance of food service brands to the standard required by the Company

Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary

Ensure that all costs and expenditure are within the budgeted levels agreed

Ensure tariff prices are correct, that all catering services are costed and charged according to the terms of the contract

Maintain levels of stock, cash, local credit and debt outstanding to the agreed establishment targets

Maintain training records for all staff, ensuring that individual needs are recognized and met either through on or off job training

Ensure that all employees project a positive, approachable, friendly and professional image Hold monthly team briefing meetings using the Company Team Brief format.

Attend Company Training Courses and District Meetings as requested

Plan and control holidays within the operation to ‘self-cover’ where practicable

Banqueting & Wedding events:

Conducts site visits to all functions ensuring the proper standards and procedures are being carried out.

Management of all aspects of facilities set up, food and beverage service

Supervises banquet servers, attendants, bartenders and other staff

Communicate with the kitchen staff regarding the catering.
Carry out disciplinary action and supervise the performance as required.

Maintaining the company standards of service through constant research and practice.

Hiring qualified staff to maintain company standards of service.
Receives feedback from satisfied clients for consistent and thorough attention to detail and delivery of complex functions.
Adapted and implemented guest-focused programs to elicit useful policy input from line staff, resulting in improved performance and productivity.

Managing the food and beverage provision as per contracted menu.
• Supervising catering staff.
• Training and practicing service for catering staff as per RC and HACCP standard as well as the regeneration system.
• Organizing, leading and motivating the catering team.
• Planning staff shifts and rotas.
• Ensuring health and safety regulations are strictly observed.
• Monitoring the quality of the product and service provided.
• Make sure Food & service are provided as per contract and on time.
• Keeping financial and administrative records.
• Maintaining stock levels and ordering new supplies as required.
• Interacting with customers if involved.
• liaising with production team and clients for feedback.
• Negotiating with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering).
• Meeting profit and financial expectations as per cost controller report and guidance.
• Dealing with staffing and client issues.
• Reporting clients feedback to my direct manager.
• Give an account for any incident happened or client complaint to concerned departments.
• Making sure the company rules, management instructions are implemented and strictly followed.
• Emergency plan and corrective actions for any emergencies.
• Follow up on the necessaries reports daily, weekly and monthly.

Managing and controlling the catering services for the client to the agreed specification and to the agreed performance, qualitative and financial targets.

Producing all food services to the agreed client standard through the catering team

Ensuring financial documentation and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels

Managing the quality and hygiene of the food cycle from preparation through to delivery

‘Walk the floor’ during service periods to ensure that excellent levels of service are being delivered to the customers

Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe.

Ensure that all equipment, monies and the overall establishment, is safe and secure at all times

Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract

Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI’s

To assist in taking adequate steps to ensure the security of Company and Client property and monies under your control

Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract

Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate

Maintain excellent client relationships and communicate with the day to day client at every opportunity - holding at least a weekly review meeting

Ensure that all written communication represents a professional image to customers, clients and staff

Actively seek and identify opportunities for business growth both within the contract and the external market

Maximize profitable sales by the introduction and maintenance of food service brands to the standard required by the Company

Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary

Ensure that all costs and expenditure are within the budgeted levels agreed

Ensure tariff prices are correct, that all catering services are costed and charged according to the terms of the contract

Maintain levels of stock, cash, local credit and debt outstanding to the agreed establishment targets

Maintain training records for all staff, ensuring that individual needs are recognized and met either through on or off job training

Ensure that all employees project a positive, approachable, friendly and professional image Hold monthly team briefing meetings using the Company Team Brief format.

Attend Company Training Courses and District Meetings as requested

Plan and control holidays within the operation to ‘self-cover’ where practicable

Banqueting & Wedding events:

Conducts site visits to all functions ensuring the proper standards and procedures are being carried out.

Management of all aspects of facilities set up, food and beverage service

Supervises banquet servers, attendants, bartenders and other staff

Communicate with the kitchen staff regarding the catering.
Carry out disciplinary action and supervise the performance as required.

Maintaining the company standards of service through constant research and practice.

Hiring qualified staff to maintain company standards of service.
Receives feedback from satisfied clients for consistent and thorough attention to detail and delivery of complex functions.
Adapted and implemented guest-focused programs to elicit useful policy input from line staff, resulting in improved performance and productivity.

Routine inspections in all housekeeping areas.

Spot checks on rooms throughout the operation on a regular basis reporting any inappropriate behavior or poor hygiene standards to the Project Manager.

Responsible for maintaining service standards in accordance with established policies and procedures. Responsible for continually checking that the required service standards are set, implemented and monitored

Responsible for ensuring guests receives the highest possible level of service to maintain overall satisfaction on a consistent basis. 80% satisfaction based on customer surveys which should be done twice a year.

Responsible for evaluating, responding to, and taking necessary action regarding guest comments relating to the provided services and to build up and maintain good guest relationships with residents.

Contribute to the profitability of the different departments by controlling all costs.

Prepare a monthly action plan with targets for all departments to control costs and expenses Adherence to stock control of Food, chemicals and equipment (controlling costs) Management and control of equipment assets.

To operate an effective daily check and to ensure recording of daily check lists and reports, with following-up with the appropriate person or department concerned.

Control all store requisitions to keep close monitor on the cluster expenses.

Complete control of the payroll through checking all duty rosters and monthly time sheets.

Coordinate with other departments to make sure all hygiene trainings & necessary legal certification is in place within your cluster.

Manage the cluster Budget within the laid down frame work.

Complete the daily cluster report including all the information required Monitor the food service counters maintaining a high level of food service.

Check that all meals that come to the cluster are correct and of a very high standard. Monitor and report on all waste to the “Quality & cost controller”

Check that all the receiving and managing of the food is done in accordance with the laid down standards. Check that all food samples are taken and stored correctly.

Check that all the due diligence checks are being done and recorded correctly. Control and monitor all requisitions the stores.

Record all requisitions with their associated costs to be put into your monthly report.

Ensuring that the responsibility and authority of all staff who manage, perform and verify work affecting quality, safety and the environment is defined.

Identifying and providing adequate resources for managing, performing and verifying work affecting the quality of the services and the safety of those employees performing these services.

Ensuring all appropriate actions are taken to implement the HSEQ polices associated procedures and legislative requirements.

Monitoring HSEQ performance within their area of responsibility.

Demonstrating commitment to HSEQ through participation in formal and informal discussions, workplace visits and hazard inspections.

Participating where required in the resolution of safety issues. Reviewing all incidents and preparing reports if appropriate. Participating in the HSEQ steering team meetings where required.

Ensuring consultation with employees on matters pertaining to HSEQ, particularly on any workplace changes which have an impact on these components.

Initiating actions to improve HSEQ performance.

Comply with ADNH Compass IMS standards that include ISO 22000 & 2005; OHSAS 18001:2007; ISO 14001:2004 & ISO 9001:2008 as appropriate.