Responsibilities and Achievements: Improvement of social and living conditions for employees, increasing their satisfaction and engagement. Effective planning, budgeting, and control of departmental budget execution. Supervision of contractors: ensuring compliance with deadlines, quality standards, and contractual obligations. Organization of accommodation and efficient allocation of living spaces for employees, including rotational (shift) personnel. Timely and complete execution of administrative and facility-related tasks within the approved budget. Optimization and standardization of business processes across departments to improve efficiency and reduce operational costs. Implementation and monitoring of compliance with corporate standards and internal regulations. Coordination of auxiliary services such as transportation, catering, cleaning, and related functions. Participation in programs aimed at improving working conditions and enhancing corporate culture.

Key Achievements and Projects: Completely reorganized the structure of the Administrative and Facility Department, redistributed responsibilities, and implemented a more efficient management system. Developed and implemented Accommodation Rules for the rotational camp, Regulations for the Administrative Department, internal procedures, and service quality standards. Oversaw capital renovation of a hotel and eight residential buildings for employee accommodation. Supervised the construction of two new residential buildings (24 beds each) and a modern sports facility within the camp territory. Managed the operations of a large-scale Administrative and Facility Complex, which included: Rotational living quarters Sports center Wellness center Canteen and other food service facilities (incl. bar) Laundry facilities Hotel Outdoor recreational area for staff Directed the activities of the administrative and technical departments, and supervised food service operations within the camp. Initiated and implemented measures to improve operational efficiency, including logistics optimization and better use of facilities. Oversaw proper use and maintenance of buildings, infrastructure, and equipment; prepared reconstruction and maintenance plans. Ensured compliance with occupational health and safety, industrial and fire safety standards, labor discipline, and internal regulations. Conducted quality monitoring of food services, analyzed employee feedback and complaints, identified root causes, and introduced corrective measures. Prepared analytical reports and operational summaries for senior management; represented the company during internal and external audits. Participated in the development and implementation of comprehensive programs to improve living and working conditions for rotational employees.

Key Responsibilities: Full responsibility for overseeing the administrative and facility operations of the company across all remote sites. Management of three rotational camps with a total capacity exceeding 4,000 residents. Supervision of the travel coordination team ensuring timely and efficient personnel logistics. Oversight of the maintenance and repair services, ensuring continuity and functionality of critical infrastructure and utilities. Leadership and coordination of key service providers and contractors, including those responsible for accommodation, catering, transportation, cleaning, laundry, and other essential services. Development and execution of strategic plans (short- and long-term) to support operational excellence and service quality. Monitoring project timelines, service quality, and compliance with approved budgets and regulatory standards. Budget planning and execution, with direct control over CAPEX and OPEX for multiple operational units. Organization and supervision of tender processes, vendor selection, procurement, and contract management. Leadership in infrastructure renovation and asset replacement, including buildings, utility systems, and equipment. Adoption of best practices in administrative and facility management through collaboration with peers across group companies. Development of service quality standards and living condition strategies, aligned with employee expectations, market trends, and operational environments. Enforcement of strict compliance with health, safety, environmental (HSE), and quality assurance standards among internal staff and contractors. Representation of the company during audits, inspections, and external/internal reviews, ensuring full regulatory and contractual compliance. Execution of additional assignments from senior management within the scope of responsibility. Reason for Leaving: Resigned due to a change in senior leadership. A new executive team was brought in, along with their own management structure.

Camp for 1200 stayers. Average POB 900 per day. Catering at camp and outside total for 1500 people per day. Responsibilities Facility Management: The camp boss is responsible for managing the overall operation of the accommodation facility. This includes supervising the housekeeping staff, maintaining cleanliness and hygiene standards, and ensuring that all facilities are properly maintained and in good working order. Staff Management: The camp boss is in charge of overseeing the camp personnel, including housekeeping staff, cooks, janitors, and other support staff. The Camp Boss is responsible for training, and scheduling of the staff members, as well as addressing any disciplinary issues or conflicts that may arise. Catering and Food Services: Ensuring that high-quality meals are prepared and served in a timely manner is another important aspect of the job. The camp boss may work closely with the catering team to plan menus, manage inventory and supplies, and ensure compliance with health and safety regulations. Health and Safety: The camp boss plays a crucial role in maintaining a safe and healthy working environment. This involves conducting regular safety inspections, implementing safety protocols, and ensuring that all personnel are trained in emergency procedures and first aid. Budgeting and Inventory Control: Managing the camp's budget and resources is an important aspect of the job. The camp boss may be responsible for tracking expenses, controlling costs, and managing inventory levels to ensure adequate supplies and equipment are available. Administrative Duties: The camp boss may also handle various administrative tasks such as maintaining records, preparing reports, and coordinating logistics for personnel transfers or rotations.

Oversee all front office operations. Train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with hotel core values. Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction. Assist in monitoring of front office financial operations and ensure front office compliance with accounting controls and procedures. Review correspondence from guests and incident logs; direct staff according to information obtained. Work with the Sales office to ensure group resumes and group rooming lists are inputted and maintained. Monitor occupancy of guest room space to ensure most efficient use and minimize overbooking. Follow sustainability guidelines and practices. Assisting in the preparation of efficient work schedules for front office staff, arranging holidays and vacation, taking into consideration project occupancy and forecasts and any large group movements. Perform other duties as requested by management.

Responsible for front desk, PBX/switchboard, reservations and transportation/luggage operation (including hiring, scheduling, training, counseling and discipline).  Produces financial reports accurately and on a timely basis.  Prepares annual departmental budgets.  Assists front desk agents with daily functions during major check-ins and check-outs Acts as Manager-On-Duty for the hotel ensuring effective interdepartmental operations and resolution of guest complaints Manages Human Resources functions including recruiting, selection, orientation, training, performance planning and evaluations, and pay and reward programs.e.t.c

Camp for 2500 stayers.Average POB per day 2200 people. Outside catering 600 per day. Personnel management, scheduling of shifts, time sheets, prioritization of assigned tasks, delegation and control of their execution. Preparation of the camp for the audit. Meeting with TCO representatives. Eliminate the remark after the audit if there are any. Control and coordination of compliance with the standards of the camp by the service departments (Laundry, Canteen, HK, IT, TS HSE etc.) It was also my responsibility to accept new blocks from contract building companies and further transfer them to TCO. Daily reports for management, provision of comfortable camp life for more than 2000 people, acceptance of works from suppliers, daily holding of the Instrumental (planers), control of the non-decreasing balance in warehouses and timely submission of applications to the procurement and logistics department. Managing of the administrative staff of the reception department. Scheduling shifts, time sheets, working with reports, coordinating the work of administrators, coordinators for internal booking. Reception and delivery of rooms. Prioritization of assigned tasks, delegation and monitoring of their implementation. Meeting with representatives of TCO companies and familiarizing them with the work of the camp was my direct obligation.

Duties: Ensuring the highest standards of food and beverage service. Keeping control of food and labour costs. Ensuring Health & Safety and also hygiene procedures & standards are maintained.Having an in-depth knowledge of all menus. Responsible for recruiting, training & developing restaurant staff.Dealing with and resolving customer complaints. Maximising all business opportunities to drive sales. Communicating with the kitchen staff to ensure efficient food service.Advising customers on wine selection.Liaising with the Head Chef to discuss and develop the menu.Overseeing client bookings & reservations.Organising the daily and weekly rotas for the Restaurant's staff.Purchasing stock, supplies and negotiating best prices with trade suppliers Ability to create a great atmosphere & be a inspirational host.

General Duties: To ensure that all Departments under my supervision are successful and as independent profit center as possible, ensuring maximum guest satisfaction consistent with our hotel standards, through planning, organizing, directing and controlling all aspects related to the revenues and operating expenses Responsible for: Assistant Front Office Manager, Concierge, Reservation Supervisor, Reception Supervisor, Guest service Manager, Telephone Supervisor, Business Center

General Duties: Management by a restaurant. Training of team members. Control is an observance of standards by team members and management staff. Educating of manager's .Preparation of P&L for one month. Preparation of documents to HR. Making interview with candidates. I've certificate of module trainer. This gives to me a right to preparation manager's and supervisors. I had training in UAE on a management by a restaurant (Fast food). I have an experience work in restaurants like fast food .And it would be desirable to use the experience and learn new things.

GENERAL DUTIES: To supervise the front desk, bell staff, concierge team, guest relations, concierge lounge and the PBX to strive towards total guest satisfaction. Ensure that all associates are adhering to all hotel Policies, standards, procedures and regulations. Needs to be able to perform in all front office Functions. Total responsibility for hiring, training and development of all associates working for the Front office and PBX. Assist the resident manager or general manager in all areas to ensure smooth operations.

Responsible for all aspects of the hotel that go on overnight

Duties: Reserve rooms. Completing procedures when guests arrive and leave. Answering questions about what the hotel offers and the surrounding area .dealing with complaints or problems.

Bellstaff supervisor

To meet guest.