Kheira Bouadda

• Managed a team of 40 staff members, ensuring consistent delivery of high-quality service.
• Supervise F&B attendants and assistants, by performing grooming checks, roster, daily briefings, workforce planning and leave approvals.
• Oversaw daily lounge operations for an average of 1500+ guests, maintaining service rate and minimizing guest complaints.
• Assist all passengers in a polite, friendly and helpful manner.
• Managed different areas of lounge operations such as customer relations, vendors' relations and inventory control.

• Ensure that lounges are stocked with food, drink, and that they are running to the highest standards possible.

• Assisted the General Manager in daily duties, contributing to the efficient management of the lounge and the timely resolution of operational challenges
• Complied with all company and legal procedures related to food safety, hygiene, health, and safety, resulting in zero incidents of non-compliance during audits
• Report and act on any incident of theft, loss, damage, unfit food, fire, accident or any other irregularity.

• Ensured strict adherence to health department rules and regulations, achieving a 100% compliance rate in inspections
• Monitored portion control to ensure consistent food quality and reduce waste.
• Handled client interactions and feedback with professionalism, resolving issues promptly and maintaining customer satisfaction rating.
• Ensured food was attractively packaged and accurately labeled, reducing errors in meal delivery and enhancing the overall Customer experience
• Monitored and addressed feedback from Guests, staff, and visitors to continuously enhance food quality, resulting in increase in positive feedback.
• Collaborated with registered dietitians to develop and prepare menu items, maintaining dietary accuracy and contributing to improvement in patient nutrition scores.
• Managed all aspects of staff recruitment, training, and performance, including hiring, development, and termination processes, leading to increase in team performance and reduction in staff turnover.
• Managed procurement of food and non-food supplies, including ordering, delivery checks, and inventory management.

• Maintained performance standards as outlined in the Departmental Operations Manual, ensuring efficient department operation and achieving a 95% compliance rate with hotel policies
• Implemented and updated a systematic filing system for food and beverage records, improving data retrieval efficiency by 30% and ensuring accuracy in record-keeping
• Coordinated with colleagues on operational matters, enhancing interdepartmental collaboration and streamlining communication processes, resulting in a 20% improvement in operational efficiency
• Reviewed the status of work and follow-up actions with the Director/Assistant of Food & Beverage daily, contributing to a 15% increase in departmental productivity and timely task completion
• Handled confidential and classified material with discretion, maintaining a strict code of confidentiality and professional office etiquette
• Established and maintained professional communication channels within the Food & Beverage Department and with other departments, leading to a 10% improvement in interdepartmental communication

• De Liaised with the head office to coordinate strategic initiatives, contributing to a 15% increase in regional sales performance
• Managed a sales budget of DZD 500,0000, achieving a 12% cost savings while meeting financial targets
• Recruited, trained, and appraised a team of 15 sales representatives, leading to a 22% increase in sales productivity
• Oversaw pricing and stock control, reducing excess stock by 25% and improving sales margins by 12%
• Utilized sales management software to enhance reporting accuracy and operational efficiency by 20%