• Accountable for ensuring all safety procedures are followed according to GCAA Regulations and Company issued manuals. • Provide input to menus design, wine selection, galley loading, dry stores items in conjunction with the Catering team. • Attend and manage quality checks with AUH catering as operationally required. Oversee galley management performance in Diamond First, Pearl Business. • Ensure food and beverages are served at the correct temperatures and in a timely manner to meet the needs of the guest. • Experienced and knowledgeable of all beverages offered onboard and cocktails that can be made in Diamond First and Pearl Business class. Ensure that all beverages and food items are delivered and presented according to inspired service standards. • Link to lounges by meeting guests pre departure, collecting valuable info re beverage preference, meal choices, pre order of meals on late night flights to speed up meal service. • Oversee and have accountability for the catering loading of all cabins, refusing items that are not of an acceptable standard and liaise with Ground Staff and Catering regarding upgrades. Sign off catering delivery note after consultation with all galley operators in Diamond First and Pearl Business, and Cabin Senior in Coral Economy class. • Conduct in-flight audits on service delivery standards and product knowledge.Guest engagement Focus on F and J. • Seek opportunities for appropriate engagement with guests, e.g. as guests board, during services and at all other times throughout the flight. • Support crew when guests need specific information about food/beverages. • Monitor guest satisfaction with beverages and meals and obtain feedback on guest satisfaction with regards to catering overall.
Assist F & B Manager with the continued development of company’s implemented strategies for ensuring the highest levels of customer service are achieved on a consistent basis. Assist F & B Manager with daily tasks, ensuring that the correct and agreed standards and methods of food service are adhered to and maintained at all times. Daily Schedule for all Assistant waiters. . Take meetings with Assistant Waiters for briefing about United States Public Health, Safety Standards, and Grooming & Service procedures. Assist with special Scheduling projects as required. Preparing voyage related reports for Restaurant operations, update crew lists, berthing lists and par levels, submits boat drill excuse list. Maintain system files, complete monthly safety meeting and monthly Key Muster Station, as required by United States Coast Guard. Monitor ratings and comparison versus plan, and prepare reports of rating breakdown. Provide training for all new shipboard employees as well as refresh and update returning employee knowledge in regards to new implemented rules, regulations and procedures. Ensuring new shipboard employees have all the required tools for work, distributing appropriate business materials, reviewing emergency procedures, issuing name tags, etc. Complete all Hotel verification forms for all new F&B Management team personnel. Records data and passenger count information on a daily basis. Prepares daily Restaurant Manager reports.
Incharge of a section in Dining room for overall guest experience ,Service standards are followed up by all waiting staff as per company standards. Training and motivating all Waiters and Asst.Waiters regarding service procedures,Public health,grooming.
Incharge of the Executive lounge in the airport. Responsible for service delivery for V.I.Ps in the lounge,inventory of the lounge.
Gained experience as a Management Trainee in all different departments of the Hotel and expertized in Speciality Restaurant.