Operation Manager
National Corporation for Tourism and hotel
مجموع سنوات الخبرة :21 years, 11 أشهر
Leading and handling the related daily operation at the,
Main tower, Shining Tower, Y building and Musaffah, pantries, dining Facilities, conferences, meetings, VIP events, special events and Kitchen production and HSE related
Swimming pool and sports center
Reporting to General Manager operations
Leading a team of 330 staff member
Making sure that all the contract terms and conditions are complied
Make sure that all the contract brand list are followed as per contract agreement
Find ways to make the location more productive by providing effective methods
Leading a daily, weekly and Monthly inspection and taking corrective action if needed.
Attending any of the client’s complaints and solving it on the spot as possible then finding the root cause to make sure it is not repeated
Attending communication meeting with the client to find out some new ideas for improving the location.
Holding a weekly and monthly communication meeting with the team to listen and discuss their complaints and making sure it is solved.
Reviewing the menus with the executive chef and making sure the effective of menu rotation and creativity.
Coordinating activities across different organizational functions
Motivating team members and Assigning work
project positions Defining project baselines
Tracking project progress to make sure that the project goals and targets are achieved
drafting reports and making written recommendations to the management
Determining and taking corrective actions
Attending all the client’ inspections and audits to make sure it is going smoothly and following up for the close out report at the target date
Handling all the daily operation (02 residential complexes with full facilities for 3000 occupants (daily man days) including Mess halls, laundry, H.K and maintenance and catering for all occupant’s category (Senior, junior and labor) and coordinating with the QHSE team to make sure that all the facilities at the locations meets with ADNOC (COPs)
Making sure that all the legal requirements for the complex are updated such as (landlord, ADFCA certificates, trade license, drinking water test records …..)
Leading the catering and service team during the preparation for any of the normal or V.I.P events (Lunch, Dinner or coffee breaks) or V.I.P site visits
Attending any of the client’s complaints and solving it onboard as possible
Making sure that the food dispatching is done within the time frame as per locations requirements (Timings & menus)
Leading a daily and weekly inspection to make sure that all the catering and facilities operations are operating as per the company policies and legal requirements.
overseeing and agreeing contracts and providers for services including security, parking, cleaning, catering, technology.
Attending all the client’ inspections and audits to make sure it is going smoothly and following up for the close out report at the target date
Review and monitoring the cost of utilities, maintenance, manpower and catering to make sure that the goals of the project are achieved and taking the necessary action if needed.
supervising multi-disciplinary teams of staff including cleaning, maintenance, grounds and security
ensuring that basic facilities, such as water and heating, are well-maintained
managing budgets and ensuring cost-effectiveness for all utilities
ensuring that facilities meet government regulations and environmental, health and security standards
advising businesses on increasing energy efficiency and cost-effectiveness
overseeing building projects, renovations or refurbishments
drafting reports and making written recommendations to the management
Determining and taking corrective actions
• Handling all the daily operation (03 mess halls dining 2000 pax 03 meals daily)
• 03 laundries for all the camp residents
• Define and clarify project scope
• Handling the daily operation for Al Hosn gas locations (operation camp including the plant, drilling camp and pioneer camp)
• Develop the project plan
• Develop the project schedule
• Develop policies and procedures to support the achievement of the project objectives
• Determine the organizational structure of the project team
• Identify roles and positions
• Identify services to be provided by external companies
• Staff Setting team direction
• Coordinating activities across different organizational functions
• Motivating team members
• Assigning work
• project positions Defining project baselines
• Tracking project progress
• Project status reporting
• Determining and taking corrective actions
• Handling daily operation such as sandwiches, breakfast, coffee breaks, and daily lunch buffet and dinner events.
• Planning and attending VIP events such as Board Meeting, SPE Dinner, and TCM etc.
• Ensuring health and safety regulations are strictly observed.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Monitoring the quality of the product and service provided.
• Planning menus in consultation with chefs for daily lunch buffet and special events.
• Organizing and monitoring supplies as per respective contracts.
• Analyzing and planning restaurant sales levels and profitability.
• Controls cost by reviewing portion control and quantities of preparations; minimizing waste; ensuring high quality preparation.
• Ensuring that all the daily operation documents are recorded and archived
Assists in coordinating all aspects of banquet service and facilities
Maintain restaurant standard of F&B quality and guest service
Supervises food quality and guest service
Assists the supervision of banquet associates
Supervises service delivery of all catering, convention, banquet and meetingrelated business events
Coordinate day by day operation.
Assure proper service that achieve guest satisfaction.
Assure highest quality in preparation, presentation and services.
Attending customers order and serve as quickly as possible.
Supervises and assists set-up, service and clean up of all banquet functions.
Trained staff scheduling set-up of the functions customer satisfaction.
Trained and direct the banquet staff in servicing all banquet activities.
In-charge in internal banqueting such as wedding parties, company meetings. and conferences.
Perform purchasing and cashiering duties.
Attending customers order and quality service.
Maintain cleanliness and proper hygiene.
Present daily reports to the manager.
In-charge in taking orders from customer.
Attend daily meeting and training courses.
Assists the ceremony section when they are in need.
Work at anytime as nature of work requires.
Very good