Karthikeyan P.

• Provide enterprise level QHSE leadership for large scale catering operations in the Kingdom of Saudi Arabia, aligning risk, compliance, and assurance frameworks with business strategy and client governance expectations. • Lead the evolution of QHSE governance from system maintenance to performance driven, risk based decision making, strengthening organizational accountability across multi site operations. • Act as the strategic interface between operations, senior management, and clients, ensuring QHSE considerations are embedded into commercial commitments and operational planning. • Strengthen regulatory compliance and inspection readiness through proactive engagement with Saudi authorities, resulting in sustained high ratings and zero critical non conformities. • Establish a data driven assurance model, translating audit observations, risk indicators, incident trends, and service quality analytics into executive level insights and corrective strategies. • Introduce technology enabled controls for critical operational parameters, reducing manual dependency and improving reliability, traceability, and management oversight. • Influence capital and process improvement initiatives to enhance product integrity and contamination risk management at critical control points. • Build a mature safety leadership culture, shifting focus from corrective action to prevention through behavioral safety engagement and near miss intelligence. • Develop high competency emergency preparedness and response capability, ensuring workforce readiness and compliance with Saudi Civil Defense and local authority requirements. • Oversee the development and governance of standardized operating frameworks across industrial, institutional, and retail catering models, improving consistency and scalability. • Provide strategic oversight of service quality performance, identifying critical risk areas, driving corrective action, and supporting client retention and brand reputation.

• Developed, implemented, and maintained an integrated Food Safety and QHSE Management System across central production units and service locations, ensuring alignment with ISO 22000:2018, HACCP, and UAE regulatory requirements. • Led and supervised the QHSE team, ensuring effective implementation, monitoring, and compliance with company policies, procedures, and statutory obligations. • Successfully supported certification and surveillance audits, strengthening system effectiveness through internal audits, process verification, corrective actions, and continual improvement initiatives. • Acted as the primary liaison with regulatory authorities, clients, auditors, and technical stakeholders, protecting organizational interests and maintaining compliance credibility. • Achieved and sustained high municipality food safety inspection ratings, reinforcing operational hygiene and food safety discipline at the central production unit. • Conducted enterprise wide risk assessments, incident investigations, and trend analysis, reporting insights to management to drive proactive safety culture and performance improvement. • Designed and delivered QHSE induction, hygiene, and refresher training programs for food handlers, supervisors, and operational staff, including authority approved external training. • Standardized and implemented operational SOPs across production, procurement, stores, and service operations for industrial, institutional, and retail catering models. • Implemented automation enabled monitoring systems for temperature and humidity control, improving compliance, traceability, and reporting efficiency. • Strengthened product integrity controls by supporting the installation of advanced inspection measures at dispatch to mitigate physical contamination risks. • Established and trained First Aid, Fire Safety, and Fire Warden teams, and conducted regular emergency response and evacuation drills.

• Designed and delivered a structured one day corporate induction program for all new hires, ensuring alignment with company policies, service standards, and workplace safety requirements. • Conducted training needs analysis (TNA) and developed targeted training programs focused on guest service excellence and operational effectiveness. • Planned and executed the annual training calendar in coordination with operations managers and department heads, ensuring effective coverage without business disruption. • Delivered classroom and on the job training for service staff, covering customer service, hygiene awareness, and health & safety at the workplace. • Developed and facilitated soft skills training modules (telephone and email etiquette), delivered across group companies including Royal Catering, MICCO Logistics, and MICCO Travel. • Traveled across business locations to re induct existing employees, reinforcing company values, policies, and service expectations. • Supported HR and senior management with training documentation, compliance records, and inputs for new business proposals. • Maintained and updated master training records and statutory training certificates, ensuring audit readiness and compliance accuracy. • Coordinated cross training initiatives to strengthen workforce flexibility and operational continuity. • Assisted HR in executing employee engagement and reward programs, supporting morale and retention. • Prepared and submitted monthly training activity and performance reports to the HR Director. • Successfully coordinated and delivered large scale staff accreditation for over 1,000 employees in support of Royal Catering’s role as the official food partner for the 2015 Abu Dhabi Formula One Grand Prix.

• Conducted comprehensive training needs analysis (TNA) across sites, units, and operational locations to identify skill gaps and performance improvement opportunities. • Designed and implemented training modules aligned with organizational work culture, aimed at improving service standards and operational consistency. • Developed and executed training calendars in consultation with unit heads and operations leadership, ensuring optimal trainee identification and training coverage. • Delivered induction, orientation, and on‑the‑job training programs for new hires across operational roles. • Created and deployed training materials, including presentations, posters, signboards, and in‑house learning aids to support continuous learning. • Monitored and reviewed staff performance and skill progression through regular engagement with supervisors, unit managers, and operations managers. • Trained location in‑charges on standard operating procedures, focusing on reducing wastage, spoilage, and process leakage to support cost control targets. • Coordinated with the Chief Operating Officer and Operations Manager during mobilization of new business operations and project startups. • Prepared and submitted weekly training activity reports to senior management, tracking delivery, participation, and impact. • Developed and managed the training budget and implemented the annual training plan for the training department.

• Facilitated and embedded organizational values, service culture, and behavioral standards across operational departments. • Built a sustainable learning culture by developing and mentoring departmental trainers to deliver consistent in house training. • Conducted organization wide training needs analysis and designed structured training interventions aligned with service quality and business objectives. • Planned and implemented annual and monthly training calendars, maintaining a strategic balance of technical skills (≈85%) and soft skills (≈15%). • Designed and delivered training modules for associates, supervisors, executives, and assistant managers across departments. • Delivered mandatory induction, fire safety, departmental procedure, and on the job training programs for new and existing employees. • Evaluated training effectiveness through pre and post training assessments, feedback tools, and operational performance indicators. • Translated guest satisfaction index trends into focused training initiatives to improve service delivery and guest responsiveness. • Supported employee engagement and talent development programs, including HOT (Hotel Operational Trainee) and MT (Management Trainee) initiatives. • Organized team building and morale boosting activities, fostering a cooperative and performance oriented work environment. • Coordinated with Human Resources on reward, recognition, and employee engagement programs, including facilitation of quarterly and annual award functions. • Oversaw staff grooming, discipline, service etiquette, and hospitality standards, ensuring alignment with brand expectations. • Encouraged upselling and cross selling practices across points of sale to support revenue enhancement. • Conducted process audits and organizational climate surveys, reporting findings to unit leadership for corrective action. • Maintained training MIS, budgets, and expense monitoring, ensuring governance, efficiency, and audit readiness.

• Planned and delivered comprehensive orientation and induction programs for new hires, covering corporate values, policies, procedures, and job specific training requirements. • Implemented Fortune Group standardized training initiatives, including Platinum Standards, Moment of Truth, Fortunate to Serve You, and Fortune Foundation Modules, ensuring brand consistent service delivery. • Conducted department wise Training Needs Analysis (TNA) and facilitated the development of structured training plans aligned with operational and guest experience objectives. • Designed and delivered technical and behavioral training programs, including customized training modules, facilitator guides, and manuals. • Coordinated and executed training delivery and learning interventions, ensuring effective implementation of training plans across departments. • Measured training effectiveness through assessments, feedback mechanisms, and evaluation of departmental trainers. • Maintained training documentation, MIS, and budget control, ensuring timely and accurate reporting to corporate training leadership. • Ensured consistent and effective implementation of corporate training programs across the property through continuous follow up and coaching. • Interviewed, shortlisted, and managed hotel management students and industrial trainees, supporting on the job training requirements during banquets, events, and food festivals. • Co founded the MHREIA (Madurai Hotels, Restaurants and Educational Institutes Association) to strengthen collaboration between hotels and institutes, addressing skilled workforce supply and industry readiness. Additional Responsibility – Housekeeping Operations. • Coordinated housekeeping MIS and reporting with corporate leadership and ensured timely submission of operational data. • Implemented all corporate housekeeping initiatives at the unit and led the revamp of housekeeping operations in line with Fortune Group brand standards.