Janelle Sammy

Support domestic and international operations aboard Gulfstream and Boeing aircraft serving executive and private aviation clients. • Independently manage all aspects of cabin operations including provisioning, service execution, inventory management, and post-flight cabin restoration. • Coordinate domestic and international catering, sourcing specialty items, managing vendor relationships, and ensuring quality control standards. • Maintain detailed awareness of passenger preferences, dietary requirements, allergies, and service expectations to provide highly personalized experiences. • Execute elevated meal service, wine presentation, and customized hospitality experiences utilizing advanced culinary expertise. • Coordinate with FBO personnel, caterers, transportation providers, and vendors to ensure seamless trip execution. • Manage onboard inventory levels, purchasing, stock rotation, and supply accountability to maintain aircraft readiness. • Ensure compliance with safety procedures, emergency preparedness standards, and operational requirements during all phases of flight. • Operate with complete discretion while supporting executives, principals, family offices, and high-profile passengers. • Support flight crews by anticipating operational needs and contributing to efficient, distraction-free flight operations.

• Utilized advanced communication, conflict resolution, and crisis management skills in high-pressure environments. • Demonstrated sound judgment, discretion, emotional intelligence, and professionalism while managing sensitive and confidential situations. • Built trust quickly with diverse individuals while maintaining appropriate boundaries and confidentiality. • Coordinated with multidisciplinary teams while balancing competing priorities and rapidly changing circumstances. • Remained calm and solution-focused during complex situations requiring rapid assessment and decision-making.

• Led hospitality, culinary, and provisioning operations supporting senior leadership, dignitaries, and VIP guests. • Designed customized menus and managed food sourcing, procurement, inventory control, budgeting, and quality assurance. • Planned and executed executive dining events, formal functions, and high-profile hospitality programs. • Managed logistics, purchasing, sanitation compliance, and operational readiness while maintaining strict accountability standards. • Supervised personnel, trained staff, and ensured exceptional service delivery in mission-critical environments. • Developed strong leadership, adaptability, and problem-solving skills while operating in demanding operational settings.