ALI AL-HARAZI

• Drove strategic improvements to enhance operational and organizational efficiencies.
• Aligned department vision, goals, and objectives with company strategy to achieve consistently high results.
• Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
• Worked closely with organizational leadership and board of directors to guide operational strategy.

• Learned new materials, processes, and programs quickly.
• Attended training courses to build understanding of processes, techniques, and industry.
• Adhered to corporate data confidentiality rules, mitigating breaches.
• Collaborated with employees from various backgrounds.
• Acted with integrity, honesty and knowledge to promote culture of company.

• Demonstrated proper use of safety equipment and seatbelts to inform and educate passengers prior to takeoff.
• Attended workshops and trainings in customer service, conflict resolution tactics, and safety procedures to keep abreast of all new requirements and procedures.
• Facilitated boarding process by greeting passengers upon arrival to aircraft and providing direction to seats.
• Facilitated communication between flight deck and cabin crew prior to and during flights to promote smooth operations.
• Answered passenger questions and provided solutions to issues arising during flights.
• Ensured safety and comfort of customers onboard aircraft.

• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Boosted customer satisfaction and service delivery to strengthen customer loyalty.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
• Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.

- Supplying drinks to the restaurants inside the hotel.

- Keeping the pantry, refrigerator, glasses, machines and service area clean and tidy at all times.

- Make a daily, weekly, monthly and annually inventory and send it to the general manager of stores.

- Making a request for the main stores with missing drinks and receiving them.

- Write daily report in log book.

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Used cash registers and credit card machines to cash out customers.