Projects Manager Catering & Camp Management Division
Al Karam Al Arabi
Total years of experience :12 years, 4 Months
Drive all catering-related activities, such as client meetings, customer service tasks, and financial obligations— must be planned and coordinated.
•Ensure cost-efective pricing and produce positive event revenue by working with management and staf.
•To guarantee that high standards for service and presentations are met during every aspect of catered events, supervise staf.
•Organize a meeting with clients to discuss event-specific details, accommodate any special requests, and create a plan to meet or exceed their expectations.
•Coordination of food and beverage services for scheduled events should be done using the information on the function sheets.
•keeping enough supply in sync with the purchase and procurement department for PO and GRN.
•Uphold strict safety and sanitation standards in all catering storage areas and other catering areas and manage all labor schedules in accordance with cost budgets.
•Assist in the hiring, training, evaluating, and supervision of all catering staf. This includes filling out staf schedules and informing staf about catering events.
managed every day; led the daily, weekly, and monthly tasks as outlined by the company and described below.
•In accordance with HSE, food hygiene and safety, HACCP, and other regulations, I oversaw and participated in the training of the staf.
•Instrumental in handling requests to the warehouse, stocking and checking the inventory, as well as cost control reporting in accordance with the Company's rules, and always ensuring a minimum stock quantity for each item.
•Managed the area's dry and cold storage as the only person with the right to keep the keys is him, and he is also in charge of paying for any potential shortages.
•Prepared the relevant paperwork and planned the monthly inventory, reporting the expiration dates of all products and keeping track of sales at the mini-market or bonded store (if applicable).
•Made certain the P. O. B. was properly signed by the Client or his Representative; upgraded the extra services and sales provided to Clients, duly signed by the Client, reporting the number of budgeted Projects or refer to an object or person, to be invoiced.
•Compiled the information from the weekly menu agreed upon with the client, duly executed by the client and Camp Boss, and sent it along with all the supporting documentation to the main ofice.
Supervised the staf's training on all food-related topics, including receiving food products, and made sure the supply was of a high standard.
•Made sure there was enough food in stock, regularly reviewed the client menus to make sure they adhered to their prescribed diets, and maintained daily food costing, hygienic standards, and product portioning.
•Oversaw 80 employees, including the weekly client meetings, supply chain management from shore, and recreation management.
Assured that quality food and service were provided, administrative work was completed correctly and timely, staf records were kept up to date, safety and hygiene standards were followed, efective security measures were followed, on-the-job training was carried out, fire drills were conducted regularly, evacuation procedures were followed, personnel was appropriately dressed, good industrial relations was practiced, and as necessary, was deputized as Site Manager or Executive Chef Manager. _____________ PREVIOUS EXPERIENCE _____________