Corporate Hospitality Manager
Pick Albatros Hotels and Resorts
Total years of experience :12 years, 2 Months
•Evaluated employee performance and conveyed constructive feedback to improve skills.
•Improved safety procedures to create safe working conditions for workers.
•Championed diversity and inclusion efforts within the workplace, resulting in an inclusive environment that fostered creativity and innovation among employees from various backgrounds.
•Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
•Develop and implement comprehensive hygiene and sanitation protocols in compliance with local health regulations and company standards.
•Conduct regular inspections of the restaurant premises, including kitchen areas, dining areas, and restrooms, cloud kitchens, to identify areas for improvement and ensure adherence to cleanliness standards.
•Train and educate staff on proper hygiene practices, including handwashing techniques, food handling procedures, and cleaning protocols.
•Monitor inventory of cleaning supplies and equipment and ensure they are adequately stocked at all times.
•Collaborate with kitchen staff to develop and implement food safety procedures, including proper storage, handling, and cooking temperatures.
•Respond promptly and effectively to any sanitation issues or health concerns raised by guests or staff.
•Maintain records of hygiene inspections, training sessions, and sanitation as per FSSAI guidelines.
•Stay updated on current industry trends and best practices in food safety and hygiene.
•Hygiene and sanitation regulations and best practices.
•Strong leadership and communication skills.
•Ensure HACCP system is in place and well maintained.
•Ensure the HACCP manual is updated.
•Develop and provide trainings for food safety and quality requirements.
•Conduct regular on job trainings when required.
•Conduct and organize monthly HACCP meetings.
•Create SOP’s, maintain manuals and updates policies and procedures related to any food safety concerns and compliance. •Ensure they are properly shared with the relevant concerned departments and staff are trained appropriately.
•Conduct food safety audits as well as managing external third-party audits.
•Follow up on external audit reports and ensure concerned departments are taking corrective actions and following up on their areas.
•Conduct and organize with L&D department the food safety & hygiene internal and external trainings for all concerned colleagues.
•Monitor and verify activities to ensure all products meet food safety standards.
•Work closely with DoF&B/Executive chef on any food safety or quality assurance issues.
•Verify the hotel operation’s compliance with Food Safety, Hygiene and LWC corporate standards and local legislation.
•Monitor the implementation of the hygiene related P&P on daily and weekly basis using verification tools (Hygiene ATP machine, testing strips, etc.) and report findings while providing corrective action plan and Follow up on and ensure that the required actions are taken by the responsible team members.
•Follow up on the due diligence documents with the concerned departments.
•Identify key areas of Food Safety & Hygiene risks in all concerned departments and take pre-emptive remedial actions.
•Assist the supplier audit team in the supplier audit visits and ensure all suppliers are approved.
•Organize the monthly and quarterly Water, Food and Ice sampling and swabbing.
•Ensure the sampling plan is followed and actions are taken after receiving the results if needed.
•Monitor the pest control performance and coordinate with the engineering department in case of any deviation or issue related to pest’s infestation.
•Work close with the concerned departments to ensure good waste management.
•Assist the DOF&B and Executive Chef in handling the foodborne illness and allergy complaints and ensure the proper procedures are followed for the internal investigation.
•Oversee and present the repetitive issues and actions required during the HACCP meeting.
•Learned and adapted quickly to new technology and software applications.
•Skilled at working independently and collaboratively in a team environment.
•Gained extensive knowledge in data entry, analysis and reporting.
•Acted as a team leader in group projects, delegating tasks and providing feedback.
•Extensive knowledge of the principles and practices of dietetics and nutrition.
•Extensive knowledge of nutrition and dietetics as applied to health and disease.
•Extensive knowledge of nutritional reference sources.
•General knowledge of human anatomy and physiology as related to nutrition.
•General knowledge of the effects of medications and other treatment modalities on diet, ability to eat, and nutritional status.
•General knowledge of JCAHO and institution standards of patient care.
•General knowledge of basic food science, preparation, and service systems and management.
•General knowledge of sanitation and food handling principles.
•General knowledge of safety and accident prevention principles.
•General knowledge of medical terminology.
•Basic knowledge of program accreditation requirements.
•Observing and interviewing patients to obtain needed information.
•Educating and counseling patients and their families regarding proper nutrition, food selection, and preparation.
•Locating and using nutritional information sources.
•Reading and interpreting physician's orders and verifying appropriate diet.
•Charting nutritional consults and/or nutritional care of patient.
•Applying the knowledge of dietetics and nutrition to the development of therapeutic diets.
•Interpreting laboratory data to develop nutritional assessments.
•Functioning on a treatment team as consultant on nutritional care of patient.
•Interpreting and applying research information to existing dietetic programs.
•Developing nutritional care manuals and educational or informational materials.
Skill in communicating with medical and nursing staff, patients, and families about nutrition and dietetic issues.
•Ability to supervise (e.g., hire, train, assign and review work, motivate, prepare performance evaluations, and handle disciplinary actions).
•Ability to conduct staff meeting and communicate agency policies and procedures.
•Ability to plan, organize, and evaluate the work of subordinate staff.
•Ability to use and utilize information and data from automated systems.
•Ability to write monthly reports about section's activities, accomplishments.
•The principles and practices of renal dietetics, pediatric dietetics, or nutritional support.
•Facilitated knowledge sharing among peers through participation in industry conferences and workshops focused on food safety advancements.
•Performed regular inspections of production lines to guarantee sanitary environment.
•Designed customized HACCP plans for various clients, ensuring specific needs were met while adhering to industry standards.
•Conducted risk assessments for potential hazards, enabling proactive measures to be taken in maintaining high standards of food safety.
•Conduct regular inspections of the food service areas to ensure compliance with established standards and identify areas for improvement.
•Collaborate with other departments to develop and implement emergency preparedness plans related to food safety and hygiene.
•Stay up-to-date with the latest developments in food safety regulations and best practices and recommend necessary updates to policies and procedures.
•Maintain accurate records and documentation related to food safety inspections, training, incidents, and corrective actions.
•Investigate and respond to food safety incidents, complaints, and concerns, and implement corrective actions as necessary.
Provide training and education to food service staff on proper food handling, storage, preparation, and sanitation practices.
•Coming up with a core meal plan for general patients, for special requests or for critical needs.
•Acting in the role of counselor and thus sustaining patient morale.
•Maintaining documentation from aides and management as a daily routine.
•Keeping track of what has or hasn’t worked for a patient, which is crucial to providing proper meals later on Ensuring the cleanliness of a workspace and proper use of utensils during food preparation.
•Coordinated with management to establish effective food safety policies and procedures, streamlining operations and reducing risk.
•Managed cross-functional teams to develop strategies for mitigating risks in supply chain processes related to food safety concerns.
•Spearheaded initiatives aimed at reducing waste while also enhancing food safety procedures across all departments within the organization.
•Led development, training and maintenance of plant quality and food safety programs.
•Collaborate with senior executives, management, and the events team to understand the upcoming events and their requirements for catering.
•Actively take notes and details about these events, ready for the delegation to the catering team.
•Delegate and organize the team to ensure efficient and productive work is completed to execute the catering seamlessly.
•Order supplies, food and ingredients, and any other required materials for the catered events.
Liaise with the clients to take into account any changes to the events such as guest numbers, allergies, dietary requirements, or catering changes.
•Ensure proper stock rotation is completed and that all ingredients and food are fresh, along with ensuring the kitchen area is clean and hygienic at all times.
•Ensure that the catering team is performing to their best ability by completing regular performance reviews and addressing any issues that arise.
•Liaise with and utilize external vendors where required, for example, food and beverage suppliers.
•Oversee and manage the catering diary to prevent overlapping or double booking.
•Manage the catering department budget and complete forecasts and reports where required.
•Collaborate with the HR department to hire and train new catering staff as needed.
•Developed customized treatment plans tailored to each client''s specific needs, prioritizing long-term results over quick fixes.
•Eliminated pest infestations by accurately identifying pests and applying appropriate treatment methods.
•Upheld high standards of professionalism, maintaining a clean appearance and courteous demeanor while interacting with clients.
•Educated and advised customers on preventive measures to reduce pest infestations.
•Performed routine maintenance on pest control equipment to manage wear and tear.
•Located and evaluated pest damage to buildings and grounds to determine extent and optimal corrective actions.
•Responded to customer phone calls and emails quickly to maximize service and improve retention rates.
•Fostered excellent service leading to positive online reviews.
•Determined most efficient method to get rid of pests depending upon type of bug and degree of infestation.
•Coordinated with other departments and personnel to determine compliance of pest control standards and protocols.
•Expanded knowledge of industry trends and innovations by attending annual conferences and completing continuing education courses regularly.
•Conducted process and system audits to identify areas of improvement and enforce compliance with industry standards.
•Optimized test methods to increase efficiency while maintaining strict adherence to established quality standards in final product output.
•Collaborated with cross-functional teams to develop and implement process and system improvements.
•Enhanced customer satisfaction by promptly addressing and resolving product complaints and issues.
Investigated customer complaints and performed corrective actions to resolve quality issues.
•Maintained ISO certification through diligent adherence to guidelines and periodic internal audits.
•Assured consistent quality of production by implementing and enforcing automated practice systems.
•Scheduled and chaired quality review meetings to review effectiveness of performance mitigating risk, improving throughput and achieving customer satisfaction.
•Streamlined production lines for optimal efficiency by identifying and eliminating bottlenecks.
•Created and maintained quality management systems to align with industry standards.
•Monitored staff organization and suggested improvements to daily functionality.
•Led efforts in reducing waste within manufacturing operations through targeted process improvements that directly impacted overall product quality levels achieved consistently over time frames given per project requirements set forth internally/externally
•Recorded, analyzed, and distributed statistical information.
•Conducted risk assessments to identify and mitigate potential quality issues.
•Performed root cause analysis to identify and resolve quality issues and defects.
•Boosted productivity by training personnel on best practices for QA/QC procedures.
Inspected products and worker progress throughout production.
•Assessed product quality by monitoring quality assurance metrics, reports and dashboards.
•Improved product quality by implementing rigorous QA and QC processes and procedures.
•Developed quality planning for multiple new product launches by verifying customer requirements and implementing in design and production.