JUNIOR Nuwenshaba

• Supervised activities of workers and enforce safety regulations.
• Oversaw day-to-day activities of the team, ensuring tasks were completed to a high standard and deployment.
• Trained new hires and set up mentoring relationships to drive team performance.
• Dealt with customer complaints and rectified product and service issues.
• Manage daily planning of workplace operations, clearly communicating targets to staff for smooth, efficient task delivery.
• Maintained clean, organized working areas to create positive, productive environments with minimal risk.

• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Maintained safe working and guest environments, reducing injury and incident risks.

Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.

-Supervising a team of 12 staffs in three outlets with no complain.

-Handling mass out door catering events with over 10000 pack capacity in absence of my manager in coordination with culinary team and F&B staffs.

-Attending internal auditing with Hotel’s food and safety manager as well as HACCP team and timely submitting all corrective action to ensure findings have been closed.

-Responsible for implementing the HCCP, health and safety policies and procedures with in stewarding department.

-Ensuring that working area and equipment are neat and

• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Created team building initiatives to encourage upselling and meet revenue targets.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.

• Deep-cleaned bathrooms and kitchens to maintain excellent hygiene standards.
• Cleaned kitchens, bathrooms and bedrooms thoroughly to service level agreements.
• Serviced bathrooms with fresh supplies and regular cleaning.
• Swept, mopped and vacuumed floors with spotless results.
• Replaced sheets, duvets and pillowcases daily, maintaining spotless presentation standards.
• Stripped beds and remade with fresh linens.
• Disinfected toilets and surfaces for reduced infection risk.