Senior Operations Manager
Total years of experience :44 years, 4 Months
Catering
With 22 years of Industrial Catering and Oil & Gas drilling field Catering Facilities Management experience in Gulf & African countries. Manage all services including Catering food production, cleaning, and laundry.
2 years of successful experience at site management level in offshore locations.
Menu planning, procurement, stock control, supervision, and train kitchen staff on HSE, Hygiene and HACCP to avoid imminent food poisoning and safe catering services to the customers.
Ensure client satisfaction and retention by developing an efficient and proactive relationship with the client.
Dedicated manager with a strong work ethic and the ability to build lasting clients’ relationships.
Develop, manage and motivate effectively a team of specific people.
Promote and respect compliance with Group policies and legislative requirements including for HR and HSE.
Improve the profitability and manage effectively all aspects of the operations.
Contribute to identifying new opportunities for growth and developing new services to complement our offer.
Experienced in Catering Facilities operations management, budget development, problem-solving and cost control.
Highly focused and results-oriented in supporting complex, deadline-driven operations; able to identify goals and priorities and resolve issues in initial stages.
A motivated individual, multi-lingual, management skill, expert knowledge in pre-and- post openings.
Enjoys challenging roles especially where team development and training is required. Works well as a team environment and continually shows initiative and creativity.
Proven ability to relate and communicate with people of all nationalities and backgrounds.
Adaptable and flexible approach to work yet still maintaining the ability to perform consistently in a varied environment and under pressure.
Accustomed to devising evacuation procedures for camps in remote/hostile environments.
Adept at ensuring the day-to-day efficient running of large multinational contracts.
Excellent organizational skills, personnel, transportation, maintenance, equipment, supplies, etc. the ability to effectively prioritize tasks and manage multi-skilled teams.
Accustomed to using experience and common sense when problem-solving and decision-making.
Tuan Hassan Parker
RESPONSIBILITIES:
•Responsible for managing and controlling the catering services for the client to the agreed specification and to the agreed performance, qualitative and financial targets.
•To produce all food services to the agreed client (PDO) standard through the catering team to ensure financial documentation and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels.
•Ensure the provision of an efficient and effective catering service within each Area unit, according to the needs of the customers, in order to help maintain budgetary control and provide quality catering services.
•Recruit and maintain sufficient skilled staff in each kitchen unit to meet the needs of the services required and ensure customer satisfaction. Carry out induction, on-job and internal training ensuring all staff receive required training and skills to achieve high standards of service.
•Monitor and implement catering programmers, Health and Safety, Food Safety and National Food and Nutrition based standards under the PDO legislation in each unit, to promote customer and staff safety and satisfaction and carrying out regular kitchen inspections.
•‘Walk the floor’ during service periods to ensure that excellent levels of service are being delivered to the customers.
•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 PDO.
•To take adequate steps to ensure the security of Company and Client property and monies under my control.
•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.
Central Asia Development Group (CADG) Somaliland
Mobilized 2 Catering units.
Tuan Hassan Parker
RESPONSIBILITIES:
•Responsibilities of developing the Catering operation within the budget and to ensure the levels of service and quality of food meet the high standard expected by the clients.
•To be responsible for staff - ensuring sufficient numbers of staff are available for particular operations, responsible for their training, discipline, and conduct.
•Responsible for liaising with the Catering Supervisor and Chief for ordering sufficient stock, the delivery, storage, and movement of any stock and monthly stock takes.
•Responsible for ensuring all relevant paperwork is filled in correctly. This includes preparation of accounts for invoicing to clients. All relevant Health and Safety monitoring and recording and weekly staff rates.
•Liaise with the Catering Supervisor to ensure all relevant Health and Safety at Work Legislation be adhered to and all hygiene regulations are followed.
•Assist the Catering Supervisor in Risk Assessments and Hazard Analysis and ensure all recording and monitoring paperwork is filled in correctly.
•As a senior member of the staff of the catering department will be responsible to assisting the Catering Supervisor in the smooth day to day running of the operation.
•Responsible for make Menu and pricing
Mobilized 3 Catering project units.
RESPONSIBILITIES:
•Accountable for Camps Catering Operations Management for 09 projects & 2 Central Kitchen with 117 staff.
•Responsible for 03 Universities restaurant with 36 staff.
•Responsibilities of developing the Catering operations within the budget and to ensure the levels of service and quality of food meet the high standard expected by the clients.
•To be responsible for staff - ensuring sufficient numbers of staff are available for particular operations. Responsible for their training, discipline, and conduct.
•Responsible for liaising with the Catering Manager for ordering sufficient stock, the delivery, storage, and movement of any stock and monthly stock take.
•Responsible for ensuring all relevant paperwork is filled in correctly. This includes preparation of accounts for invoicing to clients. All relevant Health and Safety monitoring and recording and weekly staff rotas.
•Responsible for the handling of cash. Ensuring all till procedures, cash reconciliation, and banking procedures are followed correctly and entered in the appropriate cash sheets.
Tuan Hassan Parker
•Liaise with the Catering Manager to ensure all relevant Health and Safety at Work.
•Legislation is adhered to and all hygiene regulations are followed. Assist the Catering Manager in Risk Assessments and Hazard Analysis and ensure all recording and monitoring paperwork is filled in correctly.
•As a senior member of the staff of the catering department will be responsible for assisting the Catering Managers in the smooth day to day running of the operation.
•To undertake any other duties that is reasonable and may be required to fulfil the responsibilities of the job as requested by management.
•Responsible for planning, pricing menu and financial model for the new catering business.
Mobilized 6 Camps and 6 Catering Units (5 Remote Locations, 1 Main Camps & 1 Central Kitchen).
RESPONSIBILITIES:
•Overall planning, organizing, directing and coordinating with, company President, Directors, HR and all respective projects Managers.
•Responsible and accountable for Catering, Camps Operations, and Facilities Management for 11, 800 multinational work force in 18 project Camps & 3 Central Kitchen with 585 staff and producing 35, 000 meals per day.
•Responsible for Mobilize & Demobilize Camps facilities in all over Company projects.
•Responsible for planning, organizing, mobilization, implementing the Company procedures, managing and overseeing the activities of the whole Camps & Catering sector.
•Responsible for providing Catering/Accommodation services for more than 11, 800 different multinational personnel’s like, British, Canadian, South African, Indian, Pakistani, Nepalese, Bangladesh Egyptians and Sri Lankans and responsible for indoor & outdoor catering and sanitation services.
•Supervising the staff to ensure acceptable performance of assigned job duties
•Manage and supervise the successful operation of the company, overall responsible for the day-to-day operation of the Camp / Catering and to identifying suitable candidates for projects and to monitor and evaluate performance of the staff and advise the HR department on appropriate actions to be taken in regards to staff requirements etc…
•Facilitate the timely and effective provision of services by identifying and instituting communication/information pasterns and requirements. This applies to subordinates and contractor interfaces. Develop and implement Camp standards of accountability and reporting for all services provided at Camp Operations.
•Supervising and training local and expatriate staff in all aspects of the Camp / Catering services. Also responsible for costing, procurement, crew change, logistics and all other associated duties relating to a Camp Boss/Catering Supervisors.
Tuan Hassan Parker
•Overall responsible for ensuring the Catering and Camps budgets are within agreed
targets and for effectively managing all staff employed within the area of responsibility.
•Impart training for staff & monitored very closely the operations, like food preparation, hygiene and camp sanitation and controlled the entire operation.
•Responsible for ensuring health and safety regulations are strictly flowed.
•Solve problems at the Camp administration level through proper planning and periodic coordination meetings with Project Managers.
•Oversee all living camp management to ensure staff a safe, clean, secure living environment.
•Assist and troubleshooting on operations and in others areas of this large and diverse contract.
•Participate regularly on scheduled conference calls with field operations and catering account consultants as the subject matter expert. Make recommendations to improve catering results.
•Recruit, and hire qualified candidates.
•Ensure competent resources are available to support all aspects of camp operations (i.e., catering, housekeeping, pest control, waste disposal, laundry services, etc.
•Reporting to Company President
Mobilized 6 Camps and 10 Catering Units (2 Industrial Camp, Run successfully & cost effectively).
RESPONSIBILITIES:
•Overall operational in charge of catering contracts and maintenance services in the US airbase in Qatar with 285 staff and producing 20000 meals per day.
•Responsible for providing Catering and Maintenance services for more than 6000 different Military personnel’s like, American, British, Canadian, Japanese, Singaporeans & Malaysians and responsible for indoor & outdoor catering and sanitation services.
•Responsible for processing gate passes to Catering and Maintenance staff.
•Directing all staff working for diner in two shifts forecasting food items and cleaning materials required weekly & preparing the monthly invoices, also preparing and checking monthly income and expenditure report.
•Responsible for liaise with the Client, Contractor Operations, Finance, Marketing and Human Resources functions throughout contract operation process.
•Directing and planning essential central services such as food preparation, supply chain, maintenance, cleaning, catering, waste disposal and recycling, internal reporting to a Line Manager and will investigate availability and suitability of options for new purchases.
•Overall in charge for staff accommodation, Transportations, Food and employees welfare.
Tuan Hassan Parker
•Overall responsible for the multi-site management of kitchens, employee accommodation and support services, ensuring all aspects of the Catering Camp Operations of the units meet Company specification and within the standard operating procedures.
•Responsible for all aspects of Health and Safety and Fire Safety in my particular areas.
•Apart this, overall operational in charge of Catering, Maintenance, Laundry and Housekeeping services for Descon and Dodsal project camp with 110 staff and producing 6600 meals per day.
•Planning menus & recipes, impart training in Kitchen Sanitization, and Public Relation.
•Ensuring that all training required for Supervisors, Admin staff and skilled & unskilled employees in accordance with Military, contractor & safety rules.
•Interaction with clients to ensure smooth execution of the contract.
Qatar Petroleum Project Camp in Ras Laffan Industrial City
Mobilized 6 Camps 4 Catering Units and run successfully & cost effectively.
RESPONSIBILITIES:
•Worked as
RESPONSIBILITIES:
•Overall in charge of Catering/Camp service for Al-Rashid Camp Rastanura, Juymah Camp Rastanura and Saudi Aramco Marine Vessel at 4 locations in offshore.
•Oil & Gas Drilling Facilities Management. Manage all services in the platform including Catering food production, cleaning and laundry services.
•In control of camp with approx. 3000 men + 180 staff.
•Arranged for the mobilization of staff for all projects, start-up of projects, central foodstuff purchasing, logistics housekeeping, welfare, pay roll processing and the budget control.
•Effectively manage and coordinate with the Camp / Catering operations team for the preparation of menus, requisitions, meal count, and food cost stock card, duty Schedule, food hygiene & safety, budget & cost control.
•Responsibility included planning and operations of full support services of the Camp to provide catering, housekeeping facilities, laundry, pest control and recreation services.
•Catering staff control & cost control to achieve the best productivity and maintaining high standards services for clients’ satisfaction.
•Establish processes and procedures to ensure the successful execution of Catering services.
•Creativity in food presentation and maintained a system of stock taking.
•Responsible to achieve and maintain high standards of Cleaning hygiene & operational performance.
•Provide regular updates on performance of contract as well as generate forecasts on equipment, budget and other operational necessities on a regular basis.
•Negotiating contracts with Clients (in contract catering).
Tuan Hassan Parker
RESPONSIBILITIES:
•Planning menus & recipes, impart training in Kitchen Sanitization, and Public relation. Supervise, purchase and storage of food to ensure compliance with company standards and legal requirements.
•Oversee catering & facility operations supervisors in assigned markets ensuring positive Catering experiences for Clients.
•Responsibilities include preparation of flash reports, Budget report, and costing report etc.
•Imparted training for staff & monitored very closely the operations, like food preparation, hygiene and sanitation and controlled the entire operation to meet Saudi ARAMCO standards.
•Overall in charge of Catering/Camp operations, Housekeeping, Laundry and staff welfare.
•Catering/Camps staff control & cost control to achieve the best productivity and maintaining high standards services for clients’ satisfaction.
•Responsible to achieve and maintain high standards of Cleaning hygiene & operational performance.
•Develop new hires. Identify problem areas with existing Catering Operations supervisors
and develop accordingly.
•Arrange weekly review meetings with clients to ensure smooth execution of the contract
RESPONSIBILITIES:
•Overall responsible for Catering and Camp operations.
•Catering and support services for 500 senior expat. Also responsible for the mobilization of the project, staff planning, pay roll, menu planning, cost control and undertaking VIP Parties for health Ministry.
•Coordinating with unit camp boss & supervisors for smooth & effective functioning of Catering units & Camp Facilities.
•Responsible for ensuring health and safety regulations are strictly flowed.
•Overall responsible for ensuring the food budgets are within agreed targets and for effectively managing all staff employed within the area of responsibility.
•Responsible for planning, organizing, mobilization, implementing the Company procedures, managing and overseeing the activities of the whole Camps Catering sector.
•Attend weekly meetings with our clients to make sure smooth execution of the contract.
Tuan Hassan Parker
•Responsible to achieve and maintain high standards of Cleaning hygiene & operational performance.
•Catering staff control & cost control to achieve the best productivity and maintaining high standards services for client’s satisfaction.
•Develop new hires. Identify problem areas with existing Catering Operations supervisors and develop accordingly
•Supervising the staff to ensure acceptable performance of assigned job duties
including the total Catering Services for more than 2200 residents from different multinational companies.
•Responsible for Catering staff control & cost control to achieve the best productivity and maintaining high standards services for our client’s satisfaction.
•Organizing, leading and motivating the catering team.
•Develop new hires. Identify problem areas with existing Catering Operations supervisors and develop accordingly.
•Responsible to achieve and maintain high standards of Cleaning hygiene & operational performance.
•Also responsible for staff planning and control, purchasing, cost control, payroll, menu planning and budgeting.
•Responsible for Housekeeping, Laundry security and camp administration.
•Interaction with Client’s to ensure smooth execution of the contract.
•Negotiating contracts with Clients (in contract catering)
responsible for overall supervision of the Dining Facility for about 900 camp residents.
•Also responsible for planning & preparation of 28 days cycle Menus and making requisition for food stuff & operating supplies, and supervise strict maintenance of hygienic & sanitation standards.
•Co-coordinating with company employees in all units/operations and maintaining good working relation with every employee, attending to their needs & grievances.
•Assisting Camp Managers to mobilization of Camps, Catering units, Food outlets & Restaurants.
•Conduct monthly inventory, and assist in the preparation of Flash reports.
•Attend weekly Client meetings with our Company managers to review past performance and implement corrective measures to improve the operation
Civil Workers Company camp and was responsible for Catering services for more than 1600 residents.
•Organizing, leading and motivating the catering team.
•Plan and make effective use of time effectively. (Daily, weekly and monthly planner).
•Catering staff control & cost control to achieve the best productivity and maintaining high standards services for client’s satisfaction.
•Establish processes and procedures to ensure the successful execution of Catering.
•Responsibility includes preparation and control of monthly food cost, Flash report,
and Man-Days:
Tuan Hassan Parker
•Menu planning, instructions to kitchen staff and central foodstuff purchasing.
•Overall in charge for staff accommodation and welfare
Tuan Hassan Parker
Highlights:
Operations Manager, Projects Manager, Facilities Manager, Catering Contract, Operations Coordinator, Camp Manager, Purchasing Officer, Logistics, Administrator.
Accomplishments:
I have performed with successful achievements in major scale level organizations projects like Saudi Aramco, US Air Force Qatar, and Qatar petroleum. Descon, and Dodsal projects Qatar and Constructions Company in Saudi Arabia, Golden Jeed Trading Co. Oman, CADG Pte.Ltd. Somaliland, and AA Group of Catering & Supply Co. LLC. Oman and Hands Kitchen Catering Company in Qatar. My current role as a
This course provides an overview of the lodging management industry. The student will have the opportunity to explore hospitality careers, food service, restaurant organization, hotels and hotel organization, meeting industry, management and leadership, human resources, marketing and selling, marketing communications, management companies, and ethics in hospitality management.
This course provides an overview of the lodging management industry