ANTHONY JOHN

INDIA; - ****-996-***-**** / ****-998-***-****, ac0vhm@r.postjobfree.com; ac0vhm@r.postjobfree.com

ac0vhm@r.postjobfree.com (U. A.E DRIVING LICENSE )

Key skills: Managing 5000 & above man Camps, Catering, Critical Sites, New Projects Housekeeping, Laundry, Hygiene and Facilities management.

Professional

21 years of total experience in Five Star Hotels, Restaurants, Camp Management, Facilities Management, Large Catering Sites, Managing the entire operations including resource planning, procurement and maintenance of inventory levels for smooth functioning of all departments. Hands on experience in developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit. Effectively managed Remote Critical sites and New Projects, handled complex situations through dialogue and counselling successfully handled Multi-lingual staff.

Areas of Expertise

Facilities Management

Planning and implementation of infrastructure/facilities, renovation, development & expansion.

Arranging for necessary infrastructure involving purchase of materials; managing large scale movement of stores & ensuring optimum inventory control.

Developing and negotiating with vendors, managing contracts for obtaining timely procurement at favourable terms.

General Administration

Ensuring optimum and effective utilisation of funds in providing congenial work environment and basic amenities in the work premises.

Interfacing with food & beverage requisitions, re-stocking and inventory according to set standards.

Supervising the transportation of packaged food & foodstuffs such as fruit, vegetables and milk.

Planning inventory for raw materials and spares, based on business requirements and forecasts.

Ensuring maintenance of optimum inventory levels in the stores and maintaining healthy relations with vendors for the procurement of necessary items for the office.

Carrying-out maintenance jobs to repair damages and break-downs and co-coordinating with all sub contactors.

Operations

Developing / implementing procedures, control systems for maintaining customer satisfaction and creating guest relation for better business.

Making banquet reservations and coordinating with guests for resolving their concerns.

Managing the outdoor catering schedules with constant tie-ups with major corporate and implementing sales promotional strategies to increase the sales volume and achieving maximum customer satisfaction.

Coordinating with operating staff for upkeep of kitchen equipments in perfect working order.

People Management/Training

Managing & monitoring the performance of team members to ensure efficiency in operations.

Conducting training programs to ensure maximum customer satisfaction by achieving quality norms.

Academic Credentials

Diploma in Tourism, Catering & Hotel Management from Indian Council for

International Amity (An Affiliate of FIOCESS – UNESCO, PARIS), Jaipur in 1990.

Subjects Covered: Hotel Management, Catering Management, Tourism Management, World Tourism and Hotels.

B.P. Marine Academy; Certified by Director General of Shipping and surface transport, Government of India CBD, Navi-Mumbai in 2005.

Subjects Covered: Elementary First Aid, Fire Prevention and Fire Fighting, Personal Survival Techniques and Personal Safety & Social Responsibilities

H.S.C. Commerce

Organizational Details

TAWOOS INDUSTRIAL SERVICES COMPANY SAOC OMAN Sept.’2016

As RESIDENT MANAGER

Role:

Setup Centralized Kitchen put systems in place and organized the stores, kitchen and responsible for the Operations of Seven (5 Star Hotels) (Staff Catering) and 3 construction camp sites in Muscat Oman.

ALBERT ABELA INDIA PVT. LTD. Mumbai March-’2015-Dec-2015

As Operations Manager

Role:

Arranging for necessary infrastructure involving locating the right location, planning a fully equipped kitchen with safety standards, taking all necessary approvals, sourcing manpower, licensing, planning on business strategies, marketing and implementing a standard operational procedure for the company.

WESTERN CATERING CO.WLL Abu Dhabi March-’2014 to Dec.2014

As OPERATIONS Manager

Role:

For 3 Camps catering, housekeeping, laundry, Maintenance and Over all responsible for the operations of all the Sites. Preparing and implementing a standard operational procedure for the smooth functioning of all Camps, Catering, Accommodation and other Facilities. Developed procedures service standards and operational policies, to reduce running cost of the units.

Samarth Catering Services Navi – Mumbai, India Sept’2012 – Jan’ 2014

As Operations Manager –

Role: (Industrial Catering)

In charge of three locations in industrial canteens and call centers with service outlets.

AMB MEAD SUPPORT SERVICE LLC. Abu Dhabi Dec’2010–Aug’ 2012

As Site Manager – (Operation)

Role:

Prepared and implemented an operational readiness program for 7000 workers Residential City in Abu Dhabi.

Mobilized the facilities in the City in a phased manner in line with the growth in residents

Managed the co-ordination with the owners, the developers, Zones Corp and the other regulatory Authorities to ensure a safe and high quality facility for the residents.

Developed the facilities and services in accordance with the specification and ensured implementation, including setting up of catering, laundry, outsourcing medical clinic, retail, banking, recreation and outsource security services.

Al Naboodah Construction Group LLC. Dubai May’2008 –May’2010

Accommodation Manager

Role:

Spearheading wide gamut of activities pertaining to;

-5000 workers of different division under one roof.

-Selection of supervisors required, motivation of staff, retention of identified talent, staff Development, recognizing and rewarding achievements of people.

-Managing different divisions with a standard SOP by conducting periodical audits thereby maintaining uniformity in common facilities among different divisions for a smooth operation.

-Handling crises situation, grievance handling and other general functions.

Highlights

Instrumental in setting up various amenities like kitchen of different nationality, dining halls, supermarkets, recreation rooms, indoor and outdoor games facility, ATM vending machines, Money exchange, landscaping, parking facility & maintenance workshop.

Washington Group International (WGI), Mar’07-Apr’08

As Camp Boss (Al Jaber Energy Services, Qatar)

Role:

Maintaining and up-keeping the camp premises including fittings and fixtures, transport facilities and all other movable items as instructed from time to time.

Overseeing any brewing discontent among the inmates regarding any aspect of the work environment; identifying groupism among the inmates and watch for any friction in their interactions.

Highlights

Distinction of setting up new camp from construction to mobilization and managing all recreation facilities catering services, housekeeping services etc.

Successfully handled a camp of 5000 people including 250 European Expats.

CIS Catering Company, France Nov’06-Feb’07

As Catering Manager (Yemen)

Role:

Handling various operations including inventory and food cost management; forecasting catering requirements for site and performing on a profitable manner.

Managing activities like menu planning, menu costing, waste reduction and store management.

Implementing contractual obligations to client with focus on cost effectiveness and meeting requirements.

Highlights

Effectively managed new projects, handling complex situations, resolving complex issues through negotiation.

Successfully handled the multi-lingual staff like French Chefs, Algerians and local Yemeni’s.

Instrumental in setting up of new take over project from Sodexho in Yemen for CIS Catering Company

Actively involved in camp management and catering services.

Successfully took over difficult projects from a Prestigious Catering Company and set up a smooth flow of operations.

Trained local Yemeni workers to the required standard.

ESS Group, Iraq Jun’05-Jun’06

As Site Manager

Role:

Catering for multinational forces and US Marines, Special Force and managing the staff, controlling waste, sanitation inspection, service standards and inventory control.

Handling an operation of feeding 5000 to 15000 people & working under immense pressure with frequent inspection.

Highlights

Distinction of setting up various Camp Sites with around 150 staff from different countries like Sri Lanka, India, Nepal, Pakistan, Philippines, Romania, China, Khajikistan and West Africa (Serilione).

Mismanaged and disorganised 4 sites were set in line with the standards and required training was given to the Supervisors for smooth running of the operation and Smooth transition of the changeover of workers and staff.

Appreciation letter received from Kellogg Brown & Root (KBR) and ESS Group.

Fairmacs Catering Company, Mumbai Oct’04-Jun’05

As Catering Manager

Role:

Managing offshore catering on platform feeding for 250 people with staff strength of 20 people; taking care of laundry, housekeeping and maintenance services.

Station View Hotel, Navi Mumbai Aug’98-Sep’04

As Restaurant Manager

Role:

Handling overall operations of the kitchen in coordination with the staff for smooth & efficient operation of the outlet

Controlling ordering pattern and ensuring availability of all products needed thereby avoiding spoilage.

Managing administrative functions, submission of various reports and daily inspection of Food & Beverage department; Restaurant, Kitchen, Store rooms and employee cafeteria.

Highlights

Actively involved in implementation of system and procedures thereby ensuring high service standards and hygiene and maintained always.

Involved in planning of menu, organizing weekly food & beverage department meetings.

Regent Palace Hotel, Dubai Apr’97-Jun’98

As Asst. Manager

Role:

Supervising production, service area and managing 3 outlets at a time; coffee shop, room service and banquets.

Coordinating with the main kitchen to turn around the coffee shop into an Indian Restaurant by evening with live music and keeping a track of linen, fumigating the restaurant weekly.

Handling the requisition from stores and supervising the laying off buffets, name tags & setting up of tables.

Ensuring provisions are made for clearance in banquets and preparing duty roasters.

Highlights

Single handedly managed the staff for the overall operation and involved in allocating duties to the staff such as setting up of site station (dummy waiter) with various sauces, linen juices, etc.

Pizza Hut International, Oman, Muscat Sep’92-May’94

As Cashier

Role:

Handling cash register machine.

Handling petty cash.

Preparing invoices for the outlet.

Receiving cash.

Big Splash, The New City Hotel, Vashi, Apr’87-Jul’92

As Sr. Captain

Role:

Worked as a Captain managing the Restaurant, Bar, Banquets and all the services; ensuring all the orders are delivered quickly and overall operations of the outlet.

Hotel Ambassador& Oberoi Mumbai, March”85 - Apr’87

Service staff

Role:

Worked as service staff in Banquets and all the services; ensuring all the orders and overall operations of the outlet.

Hotel Taj Mumbai, June”84 - Feb’85

As a Trainee in Coffee shop

Role:

Worked as a trainee service staff in the coffee shop.

Personal Dossier

Date of Birth : 25th February 1965

Permanent Address : Thane (W) –400607, Mumbai - India.

Passport .No. : Z2454965

Passport .Issued : 11.01.2013

Passport .Exp. : 20.06.2023

Nationality : Indian

Driving License : U.A.E Driving Licence (valid -UPTO-2019)

Languages : English, Hindi, Marathi & Basic Arabic.

Anthony John

MB; 0091- 996-***-****

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