CLUSTER MANAGER - FM SOFT SERVICES & HOSPITALITY
SUPREME COMMITTEE OF DELIVERY & LEGACY - TEMP PROJECT
Total des années d'expérience :21 years, 2 Mois
People Oriented
Passionate for European luxury
Entrepreneurial
Straightforward
Excellent communication and interpersonal skills with superb presentation and grooming
Strong management skills and ability to inspire those in others
Experience in revenue management would be an advantage
Analytical and problem solving skills and execution of work
Responsible for cleanliness, orderliness and appearance of the entire property or hotel
Establish and/or implement operating procedures and standards
Plan and coordinate the activities of housekeeping supervisors and their crew
Coordinate inspection or inspect assigned areas to ensure standards are met
Ensure that rooms are made as per company standard.
Maintain stock of guest supplies, cleaning supplies, linen and uniform.
Pay particular attention while organizing pest eradication activities.
Develop and implement Housekeeping systems and procedures
Ownership and accountability of
Maintain stock of guest supplies, cleaning supplies, linen and uniform.
Pay particular attention while organizing pest eradication activities.
Develop and implement Housekeeping systems and procedures
Prepare reports for management information.
Responsible for cleanliness, orderliness and appearance of the entire property or hotel
Establish and/or implement operating procedures and standards
Plan and coordinate the activities of housekeeping supervisors and their crew
Coordinate inspection or inspect assigned areas to ensure standards are met
Ensure that rooms are made as per company standard.
Assist Purchase department in selecting suppliers for items related to Housekeeping.
Attending and resolving guest complaints.
Verification of supplies consignments.
Organize on-the job training and evaluate its effectiveness
Managing and Leading with ownership and accountability of Business Development and Operations/Project Management.
Responsible for cleanliness, orderliness and appearance of the entire property or hotel
Establish and/or implement operating procedures and standards
Plan and coordinate the activities of housekeeping supervisors and their crew
Coordinate inspection or inspect assigned areas to ensure standards are met
Ensure that rooms are made as per company standard.
Maintain stock of guest supplies, cleaning supplies, linen and uniform.
Pay particular attention while organizing pest eradication activities.
Develop and implement Housekeeping systems and procedures
Prepare reports for management information.
Assist Purchase department in selecting suppliers for items related to Housekeeping.
Attending and resolving guest complaints.
Verification of supplies consignments.
Organize on-the job training and evaluate its effectiveness
4-FULL TIME GOVERNMENT PROJECTS FOR OMAN & QATAR OLYMPIC COMMITTEE
Facility Soft Services & Hospitality (Catering Operations, Cleaning, Waste management, Pest control, Events, MICE, Banqueting)
Primary and Focal Duties and Responsibilities
•Level of Service /Standards - Ownership and responsibility to lead and manage the entire scope of work not limited to catering, housekeeping, logistic, waste management, high access and pest control, with focus and priority on sustainable catering and cleaning operations.
•Operational Protocol - Developing Operational Plan, catering scope of work, SOP’s and catering policies in line with diversified client SLR’s, Expectations, Food Safety, Health and Hygiene regulations and ensure the entire team is fully conversant in this area.
•COVID19 Contingency Planning & Implementation - Following protocol of all precautionary measures as approved and published by MOPH pertaining to social distancing, effective PPE, core deep cleaning/sanitizing schedules with approved methods of misting/fogging, identifying critical touch points, screening of health and safety perimeters of staff, assets and regular inspections, audits and documentation.
•Logistics and Stores - Preparing the Master Delivery Schedule in accordance to confirmed event dates and timings and coordinating with venue team in procuring appropriate storage for supplies (refrigerated containers, dry stores, F&B stores to maintain sufficient stock of supplies to meet operational requirements as well as meet unexpected challenges.
•Contingency Planning - Preparing in readiness an alternative plan of action so as to ensure catering operation flow is in all readiness to face external or internal obstacles pertaining to climatic and political conditions and especially in tackling pandemic/epidemic situations.
•P&L Accountability - Ownership for maintaining and balancing the top, bottom- and middle-line cost expenditure (fixed and variable) and revenue generation with achieving profit margins lined out by the executive management. Follow and enforce the QHSE protocols and guidelines established in collaboration with the QHSE department
•Client satisfaction and HSE compliance and sustainability - Focusing on managing client relations and achieving client satisfaction by meeting all SLA’s and KPI’s pertaining to effective productivity and quality of services, Health, Safety and Environmental compliance and regular training and development of resources.
•Working procedure & Inventories - Preparing methods of statement and ensuring uniform standards maintained on all site’s and supported with sudden inspection and audits and strict reporting of all monthly catering and cleaning inventories.
•Transparent Ethical Business Communication - Noting and communicating minutes of meeting and follow up on all points discussed with action plan and task tracking status with facts and figures.
•Team Development - Building, guiding and motivating a diversified team (approx. 15 direct reportees) to ensure passion for services and expectations are exceeded by going the extra mile and maintain market lead through value for service/performance.
•Commercial Coordination - Helping the commercial FA in providing vital information to be included in creating a client advantageous RFP, pertaining to SLA’s, Scope of services, forecasted catering numbers.
•Master
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