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NOLAN ALISTER LOPEZ

My Career Objectives

I believe that Saudi Arabia as a leading GCC Nation has a unifying force which unites people together, Saudi Arabia’s booming facilities and hospitality job market sector has great scope for growth and opportunity in future. To realize my ambition. I am seeking to take on a challenging and responsible position in a professional vibrant and growth- oriented organization, where I will utilize my skills effectively in contributing towards the growth and profitability of the organization and further enhances my career curve. Responsibility Level Summary

As a reliable and dedicated FM Soft Services & Hospitality professional, I plan, organize, manage and lead an extensive facility soft services and hospitality projects for the organization. My foremost responsibility is to ensure that service commitment and standards are maintained consistently and accurately according to the department s procedures and the SLA’S of the client's expectations and standards as outlined in the contracts. I additionally focus on developing, guiding and mentoring the team in enhancing the brand image and core values of the company in achieving its mission, vision, core values, and financial goals and maximize profit and sustainability. Employment Chronology

***FACILITY SOFT SERVICES & HOSPITALITY – Currently a Cluster Manager for the FIFA Q2022 and Supreme Committee of Delivery Project in Sustainable Cleaning /Waste Management, VVIP/VIP Hospitality Management, MEP coordination, Catering, Transport & Logistics, Commercial Task’s – RFP, TECH BID’S, SLA’s & KPI’s, Health & Safety, Budgeting and Cost Control, Client Relations and Business Development. 1-FMM QATAR FOR HAMAD INTERNATIONAL AIRPORT

Custodial Manager – Facility Soft Services & Hospitality Feb 2019 till March 21st 2020

2-BBCC HOSPITALITY & FACILITY SERVICES

Director Operations – Facility Soft Services & Hospitality (Catering Operations, Cleaning, Waste management, Pest control, Events, MICE, Banqueting)

Feb 2012 to Feb 2014 and rejoined

again from June 2015 until Feb 2019

3-GOVERNMENT PROJECT’S FOR QATAR OLYMPIC COMMITTEE Venue Manager – Catering & Facility Soft Service Operations Multi Sites for Qatar Olympic Committee (Ministry of Sport & Culture) Doha, Qatar

Feb 2014 till March 2015

4-FULL TIME GOVERNMENT PROJECTS FOR OMAN & QATAR OLYMPIC COMMITTEE Venue Manager – Catering & Facility Soft Service Operations MUSCAT /Doha-Qatar

Oct. 2010- March 2012

adw5we@r.postjobfree.com

+974-********

La Martin Building,3rd Floor, Flat No – 47, New Salata, Next To Doha Sports Stadium, Doha - Qatar Curriculum Vitae

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5-CARNIVAL CRUISE CORPORATION (5 STAR LUXURY CRUISE LINES –OFFSHORE OPS)

ASSISTANT OPERATIONS MANAGER – CATERING & HOUSEKEEPING OPERATIONS Miami, Fort Lauderdale, USA

March. 2007- Oct 2010

6-INTERCONTINENTAL MARINE DRIVE HOTEL

Assistant Manager – F&B Operations, Housekeeping, Laundry Operations Mumbai, India

June 2005- March 2007

7-LEADING AMERICAN LUXURY CRUISE LINES (RCCL/COSTA – OFFSHORE OPS) SUPERVISOR - Food & Beverage and Housekeeping Operations Los Angeles & Miami, USA

May. 2001-June 2005

8-The Oberoi Mumbai Hotel

Floor Butler– Food n Beverage and Housekeeping Service Mumbai, India

November 1997 – May 2001

Primary and Focal Duties and Responsibilities

Level of Service /Standards – Ownership and responsibility to lead and manage the entire scope of work not limited to catering, housekeeping, logistic, waste management, high access and pest control, with focus and priority on sustainable catering and cleaning operations.

Operational Protocol - Developing Operational Plan, catering scope of work, SOP’s and catering policies in line with diversified client SLR’s, Expectations, Food Safety, Health and Hygiene regulations and ensure the entire team is fully conversant in this area.

COVID19 Contingency Planning & Implementation – Following protocol of all precautionary measures as approved and published by MOPH pertaining to social distancing, effective PPE, core deep cleaning/sanitizing schedules with approved methods of misting/fogging, identifying critical touch points, screening of health and safety perimeters of staff, assets and regular inspections, audits and documentation.

Logistics and Stores – Preparing the Master Delivery Schedule in accordance to confirmed event dates and timings and coordinating with venue team in procuring appropriate storage for supplies (refrigerated containers, dry stores, F&B stores to maintain sufficient stock of supplies to meet operational requirements as well as meet unexpected challenges.

Contingency Planning – Preparing in readiness an alternative plan of action so as to ensure catering operation flow is in all readiness to face external or internal obstacles pertaining to climatic and political conditions and especially in tackling pandemic/epidemic situations.

P&L Accountability – Ownership for maintaining and balancing the top, bottom- and middle-line cost expenditure

(fixed and variable) and revenue generation with achieving profit margins lined out by the executive management. Follow and enforce the QHSE protocols and guidelines established in collaboration with the QHSE department

Client satisfaction and HSE compliance and sustainability – Focusing on managing client relations and achieving client satisfaction by meeting all SLA’s and KPI’s pertaining to effective productivity and quality of services, Health, Safety and Environmental compliance and regular training and development of resources.

Working procedure & Inventories – Preparing methods of statement and ensuring uniform standards maintained on all site’s and supported with sudden inspection and audits and strict reporting of all monthly catering and cleaning inventories.

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Transparent Ethical Business Communication – Noting and communicating minutes of meeting and follow up on all points discussed with action plan and task tracking status with facts and figures.

Team Development - Building, guiding and motivating a diversified team (approx. 17 direct reportees) to ensure passion for services and expectations are exceeded by going the extra mile and maintain market lead through value for service/performance.

Commercial Coordination – Helping the commercial FA in providing vital information to be included in creating a client advantageous RFP, pertaining to SLA’s, Scope of services, forecasted catering numbers.

Master Caterer/Cleaning Selection - Evaluating Commercial Bids and offering valuable feedback to Board of Directors concerning the right and best service provider, based on matching budgeted framework, service expectations, vale for money and commitment.

Menu Planning – Developing a periodical menu cycle to maximize satisfaction of all multinational stake holder’s/end users dietary and regional cuisine requirements, creating menu sustainability that is cost effective.

Talent Acquisition and Recruitment - Responsible for the acquiring records and data of suitable resources to fulfill manpower requirements during pre-operational and operational phases as per credentials & Job description on organizational structure.

Employee Performance - Ensure staffs are efficiently management and supervised to ensure all HSE rules and Operational procedures are followed, any HSE or client grievances are timely properly reported with immediate notification and investigation.

Client Relations - Maintain and developing excellent relationships with internal and external clients through regular B2B, C2B meetings and follow up through transparent communication so as to ensure business goals and client satisfaction is acquired.

Health and Hygiene - Responsible for prioritizing and implementing stringent measures pertaining to health and safety standards as per international guidelines of USPH/UKPH/HACCP/HSEQ – Auditing/monitoring parameters such as Area color coding, FIFO, food temperatures, storage area temp recordings, food tasting, food sample records, cross contaminations measures, PPE, grooming and hygiene etc.

Site Inspections – Pre-Operational/Operational and Post Operational site visits to check upon the smooth and effective delivery of catering operations being executed, proactive approach to risk management leading to any unforeseen operational breakdown (Logistic Route, identifying all catering locations, supply of power-2and 3 phase connection/water/storage space). Developing healthy relations to promote positivity with venue management and venue security personnel.

Report generations – Timely preparation, submission and documentation of necessary catering reports such as Daily Operational/MOC Report, Catering Stats, Wastage report, Catering Delivery Notes, Meal Voucher Distribution and Catering Meal Voucher reports, Billing/BOQ etc for finance perusal and approval of payments.

Performance management – Monitoring and managing the service contractor consistently delivers all catering services as per agreed upon norms of the RFP within budget, at the highest possible standard at the lowest cost, quality inspection of all catering materials and inventory records pertaining to F&B stores, Cutlery and Crockery, Glassware, Equipment and Machinery working condition. Page 4

Catering Meal Numbers – Regular and timely communication with all internal stake holders concerning the confirmation of their catering numbers to ensure no shortage, meal voucher distribution and policies are communicated and understood by all dependable FA’s, coordination with marketing and confirming the Meal Voucher sample has all necessary details.

Business Communications – Additional ownership of being the focal contact personnel to address all catering issues and queries such as additional catering request, catering policies, grievances with all stakeholders and leading investigations into non- compliance found by external parties as well as procuring Catering requirements for Accreditation, VAP’s and submission of all relevant details.

Multi-Site Management - Regularly evaluate the catering objectives, plans, procedures and practices to execute necessary modifications if needed should there be revised operational schedules, client requirements during the bump in and bump out phase at Operational and Training Site’s and Non Training Site’s.

Assertive Team Management - Inspect, review and resolve team/ work problems, format action plans for future damage control, motivate workers to achieve work targets through empowerment, Assertive and proactive management of supplies and stocks, strict monitoring protocol and regular controls to minimize possible losses and thefts

Recruiting / L&D - Recruit, train and develop the staff necessary for the smooth running of operations and in accordance with the budget established with the Management. Education and Training

Bachelor of Arts, majored in History – 1993- 1997 from the University of Mumbai (Attested by Qatar Embassy)

Completed Management Training Program) at The Taj President from 1995- 1997

Awarded “Employee of the Month Award” for outstanding and dedicated service at The Oberoi in1998/2000.

Received on the job training in USPH/UKPH/HACCP/HSEQ pertaining to health, safety and hygiene.

Successfully completed Train the Trainer program at ICMD & was selected as departmental trainer.2006

Received appreciation letters for service excellence from Guest’s at ICMD & the Oberoi 2005/2006 & 1997-2001.

Completed the crucial STCW 95 courses for Fire Fighting, Elementary First Aid, Crowd Management for off shore 2001.

Areas of Expertise/ Core Competency & Skills

Having over 5 years off shore as well as 15+ years on shore catering and cleaning experience.

Multi-Client and Business relationship managed, Good analytical skills, business performance goal oriented

catering operations (Project Manager, Operation Director, Managing of several sites

Project Management and Leadership Management

General Administration, executing the QHSE protocols and guidelines established in collaboration with the QHSE department

Hospitality & Soft Service (Catering and Cleaning operations management).

Managerial skills – Problem Solving, Multi-Tasking, Innovation, Under Pressure Performance, Result Oriented,

Ability to work in multicultural environment and manage 24/7 large diversified team’s.

Excellent communication and computer skills

Languages – English, Hindi, Marathi, Arabic (very basic). Page 5

Additional Information

Passport Number – R1651432 – Expiry Date – 26/07/2027

Qatar Resident Permit No- 275******** – Expiry Date – 20/02/2023 (Valid QID)

Marital Status – Single

NOC Status – YES

Notice Period – One Month

License – Four Wheeler & Two Wheeler (Indian)

Life Style – Non Smoker & Non Alcoholic

Interests – Music, Reading & Weight Training, Cleaning & Cooking, Travelling & Social Media Networking

Focused About – Exceeding Expectations, Being Assertive &Proactive, Planned & Organized, Building Strong Client Relationships & Business Networking, Quick &Thoughtful Decision Making, Zero Tolerance On Pilferage, Health and Safety practices, Consistency and Promptness in delivery of services. Reference

1-Mr. Joaquim Barretto (Line Maintenance Manager – Qatar Airways) Email: adw5we@r.postjobfree.com

Mob No: +974 -55831736

2-Mr. Henning Joubert (Head of Security – Hamad International Airport) Email: adw5we@r.postjobfree.com

Mob No: +974-*******

Thank you and have a nice day!

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