Winarti Saleh

• Directing Arriving/Departing passengers to respective areas such as Arrival Hall, Transfer Area, Departure Gate, Lounge, etc.
• Checking entry requirements (visas, residence permits) are met before accepting customer to the flight.
• Assisting Transit costumer providing free transit accommodation according to eligibility of the ticket, and create the booking
• Constant liaison with Immigration officer for processing transit visa for specific nationality which can’t get VOA.
• Answer inquiries regarding entitlement of STPC (Stopover for Purpose of Connection) .
• Helped large volume of customers every day with positive attitude and focus on customer satisfaction.

Reservation /Ticketing , Sales Marketing and Airport Operation Assignment :

• Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
• Supervising ground handling staff to make sure doing the right procedure while handling passenger, baggage and cargo.
• Advices of changes in flight plan to cancel passengers reservations. Call up customer or travel agents to advice of changes with travel conveyance or to confirm reservations, as well as alternate available options.
• Record and process reservation made by phone/fax/email and action telex messages and authorities .
• Cultivated customer loyalty, promoted repeat customers and improved sales.
• Answered customer telephone calls promptly to avoid on-hold wait times.
• Achieved 20 % higher sales revenue from previous months by collaborating with Hotel, Private spa and Golf course, with the same goal for attract tourism.
• Do Sales call to companies for Cooperates Passengers Programs at-least tries a month.
• Conducted monthly meeting with all appointments travel agency for any update regarding fare, rules, new destination and promotional programs.

• Delegated tasks to staff members to maximize production under tight deadlines.
• Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
• Coordinated all events throughout seven banquet spaces, including weddings, reunions and corporate meetings.
• Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
• Supervised and mentored kitchen and serving staff.
• Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.

• Built strong relationships with customers through positive attitude and attentive response.
• Mentored and guided employees to foster proper completion of assigned duties.
• Conducted training and mentored team members to promote productivity, accuracy and commitment to friendly service.
• Coached team members in customer service techniques, providing feedback and encouragement toward reaching sales goals.
• Maximized efficiency by removing safety hazards and debris from work areas.
• Completing assigned daily paper work including cash sheet, float, and deposit.

• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each shift
• Set schedules for 25 staff by planning and designating shifts and hours.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Trained employees in time management and proper ways to complete job duties.
• Discussed daily work requirements with crew and assigned skills-based tasks to enable completion of work.
• Instructed crew members in safe work practices and methods to reduce work-related injuries.
• Supervised end-of-day cleanup activities to remove debris and unnecessary supplies from customer premises.
• Monitored operating machinery to assess progress, adjust settings and maintain desired tension and speeds.
• Lead by example to perform all crew station to achieve QSC and V ( Quality , Service , Cleanliness and Value )