JUSTIN JOY

Jumeirah Mina Al Salam and Jumeirah Al Qasr

• Managed day to day operations of Chinese fine dining restaurant, Zheng He's.
• Enhanced team performance with regular evaluations and constructive feedback.
• Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
• Ordering stock in line with budget and business requirements.
• Managed inventory control, reducing waste and optimizing resources allocation.
• Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.
• Supervised daily operations of All-day dining restaurant, Arboretum.
• Managed a team of 40 members along with 5 supervisors.
• Scheduled staff shifts efficiently.
• Handled breakfast operation which caters to more than 800 guests and dinner that serves approximately 300 guests.
• Improved customer satisfaction by ensuring consistent quality of food and service.
• Training team members on standard operating procedures, Forbes and LQA standards.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, and top service standards.
• Maintained par stock and monthly inventory.
• Coordinated with engineering and housekeeping department for restaurant maintenance.
• Assisted manager on maintaining various records for the outlet.
• Coordinated with vendors to guarantee timely delivery of food and beverage supplies.

• Managed Lobby lounge and All-day dining restaurant.
• Ensured guest satisfaction while operating within the budget.
• Managed inventory and stock requirements.
• Completed work orders for maintenance or repairs.
• Organized departmental communication cascade.

• Managed multi cuisine all day dining restaurant.
• Worked in close liaison with online food business.
• Ensured standard operating procedures and hygiene standards are followed.
• Implemented plans to minimize the cost of operating the outlet.

• Supervised Italian restaurant and Indian fine dining restaurant.
• Responsible for cashiering, monthly inventory and hygiene audit.
• Controlled breakage and linen misuse in the outlet.
• Carried out MICROS key creations and routine updates.
• Maintained guest glitch report and capture ratio report.

• Supervised in room dining and multi-cuisine fine dining restaurant.
• Ensured LQA standards (Leading Quality Assurance) and BOSS (Brand Oberoi Service Standards) are followed.
• In charge of training team members and new recruits.
• Maintained hygiene report for food and beverage outlets.
• Handled special dinners and room amenities.