Eric Phillips

• ISS / IOL / Backlog / Process Guide/Production line
• Identified and resolved process issues to drive optimal workflow and business growth.
• Identified and recommended changes to existing processes to improve accuracy, efficiency, and quality service.

• Patrol industrial and commercial premises to prevent and detect signs of intrusion
• Monitor and authorize entrance and departure of employees and visitors
• Reports of daily activities and irregularities on the property
• Answer alarms and investigate disturbances

• Perform regular inspection of quality and state of items in food, store rooms and bars
• Ensure all storerooms and refrigerated store rooms are kept at the right temperature and the temp log need to be maintained
• Deal and investigate on any variances occurring from inventories
• Liaise with Executive Chef, F&B Manager and Bar Manager of all food and beverages orders to be placed according to hotel policy
• Liaise with the Accountant and Financial Controller on costing and purchases

Club Med Cruise 1 & 2, Club Med Punta Cana, Club Med Turquoise, Club Med Columbus Isle, Club Med Phuket, Club Med Marrakech, Club Med Djerba la Douce, Club Med Kemer, Club Med Bali, Club Med Faru, Club Med Kabira Beach, Club Med Cherating and Club Med La Pointe aux Canonniers.

• Analyzed daily workload requirements and adjusted staffing levels accordingly leading to maximized efficiency.
• Enhanced customer satisfaction by consistently delivering clean and well-folded linens on time.
• Conducted regular inspections of laundry facilities, ensuring cleanliness and compliance with safety regulations.
• Managed laundry sorting, washing, drying, and ironing.