Binu Thomas

• Responsible for managing & overseeing all activities of the different Camps and ADNOC site operations .
• Customer Service, Maintain customer interface, meet client's demands wherever possible, endeavors to ensure that the quality of service to the customer maintained at the highest levels.
• Ensure standards relating to labor costs, food quality, consistency, cleanliness, and safe work practices are maintained and upheld on a daily basis.
• Determine staffing requirement based on occupancy level and organize staff change and rotation for the Camp and site operations.
• Assisting Operations Manager's in mobilization of Camp, Catering units & offshore barge.
• Ensure employees comply with safe work procedures and support the HSE program.
• Identify areas of improvement on the overall operation as necessary.
• Supervise all camp staff and assign additional duties as needed.
• Oversight of menu planning, food materials and kitchen supplies; maintaining costs within prescribed budget.
• Responsible for coordinating with company employees in all units/operations and maintained good working relation with every employee, attending to their needs & grievances.
• Responsible for effective and efficient management of all delivery of all Food and Beverages with the aim that provide the highest level of Customer Services, Food Quality and Quantity, Hygiene as per HSE regulation.
• Oversee the food service and dining area of the camp.
• Ensuring sufficient accommodations availability to accommodate the new arrivals.
• Ensure all government regulations regarding health and safety protocols around food preparation, handling and storage are being enforced.
• Coordinating with respective Operations Manager for ensuring proper facilities are made available for the clients.
• Responsible for managing all issues and resolve all problems relating to the offices, accommodation, and catering at the camp/site.
• Checking camp premises and facilities to ensure all properties are well maintained and reporting to the management in case of any deficiency.
• Be an active member in implementing forms and procedures as per ISO, FSMS & HACCP Standards.
• Responsible for conducting regular inspections on catering facilities and ensure quality of prepared menus meets the specified standards.
• Responsible for mobilizing & Demobilizing Camp/site facilities.

• To ensure that clients residing in the rig are satisfied with the provided services.
• To ensure that staff attendance is prompt and performance is diligent.
• Accountable for Weekly Provision Distribution.
• Accountable for monitoring stock levels to all materials, provisions.
• Accountable for Monitoring, Controlling Staff Attendance, Performance and Allocation.
• Cost Control.
• Supervision for all department.
• Accountable for Holding weekly toolbox talks with staff on performance & safety issues.
• Preparing of monthly Reports.

Restaurant Responsibilities

• Greeting and welcoming guests when they enter.
• Thanking guests and conveying gratitude while they are exiting.
• Explaining different menu items and offering recommendations.
• Answering any questions about the ingredients of a dish on the menu.
• Serving food and beverages to guests, if required.
• Presenting the final bill to guests for payment.
• Addressing any guests complaints or requests.

Banquet Responsibilities

• Welcoming guests and assisting with seating arrangements.
• Coordinating food and beverage orders by working closely with kitchen and floor staff.
• Managing inventory, including food, equipment, and operation materials.
• Maintaining documentation and developing an accurate bill of service.
• Assisting management and personnel in setting up the logistics of an event.
• Assigning team members appropriate responsibilities.
• Addressing on-site customer complaints and concerns appropriately.
• Enforcing hygiene regulations.
• Observing guests and fulfilling additional requests.
• Training new staff members.

Restaurant Responsibilities

• Greeting and welcoming guests when they enter.
• Thanking guests and conveying gratitude while they are exiting.
• Explaining different menu items and offering recommendations.
• Answering any questions about the ingredients of a dish on the menu.
• Serving food and beverages to guests, if required.
• Presenting the final bill to guests for payment.
• Addressing any guests complaints or requests.

Banquet Responsibilities

• Welcoming guests and assisting with seating arrangements.
• Coordinating food and beverage orders by working closely with kitchen and floor staff.
• Managing inventory, including food, equipment, and operation materials.
• Assigning team members appropriate responsibilities.
• Addressing on-site customer complaints and concerns appropriately.
• Enforcing hygiene regulations.
• Observing guests and fulfilling additional requests.
• Training new staff members.

Worked as a Trainee Steward responsible for restaurant, banquet, room services and front office Assistance.

Worked as a Trainee in general.