CURRICULUM VITAE

GEORGE OTIENO OPIYO

Nationality: Kenyan

Sex: Male

Date of birth: 26th June 1977

Marital Status: Married

Religion: Christian

Language: English, Swahili, Luo

Personal Contacts: +254-***-***-***/ +256-*********

Home city Nairobi Kenya

P.O.BOX 3368 00200 NAIROBI

EDUCATION BACK GROUND

YEAR

INSTITUTE

COURSE

AWARD

1998-2000

KENYA UTALII COLLEGE

HOTEL MANAGEMENT

DIPLOMA

1993 – 1997:

MWER SECONDARY SCHOOL

KCSE

CERTIFICATE

B-

1985 -1992

CHUNGE PRIMARY SCHOOL

KCPE

CERTIFICATE

WORK EXPERIENCE

DATE

COMPANY

POSITION

CURENT WORK PLACE

IMPERIAL BOTANICAL BEACH HOTEL

DUTIES

Planning, directing and supervising.

Handling guests requests and complaints,

Training staff

Monitoring finance and ensure correct billing.

Working on departmental budgets.

Ensuring the hotel registers profits

Minimizing of costs and maximizing on profits

Working on quarterly hotel budgets

Chairing departmental meetings.

GENERAL MANAGER

MAY 2014-DECEMBER 2018

AKELLO HOTEL SOROTI

DUTIES

Heading marketing

Handling guest complaints and feedbacks

Working on departmental budgets.

Training staff

Approving requisitions

Maximize of profits

Working on business plans

Monitoring stock levels

INNSCORE KENYA LTD

(KENYA)

GENERAL MANAGER

JANUARY 2002-APRIL 2014

DUTIES

Ensuring all revenues banked

Scheduling for maintenance works

Marketing the business

Working on promotions

Setting sales targets for staff

Working on staff and safety compliance

Ensuring maximum controls

Working on staff appraisals

PROFFESSION

Sales & marketing

Hotel management

DUTIES & RESPONSIBILITIES AS A MANAGER

CONTROLS

The manager is in charge of controls and to make sure that the company gets back everything that has been spent on, controls is key in any business and therefore it will be a key responsibility of the manager to make sure that the procedures are followed to enhance this

A good manager will monitor controls from purchases to the last time the good is sold making sure that there is no wastages and other control irregularities within the system

STOCK LEVEL

As a manager given a responsibility I should be able to understand the business both operation wise and financially, monitoring stock levels is very key to me as a manager so that there is no overstocking or stock outs when they are in demand. My role as a manager is to closely monitor and understand the quick moving items, in addition to this you can only achieve the right operational or food costs when you check on the stock level

HYGIENE BOTH ON THE PREMISE AND STAFF

Food and beverage business and service in general in something to do with psychology, a clean environment with good looking clean staff naturally build the business, therefore as a manager I would make it a priority to sensitize the staff and give them training about hygiene. It will be important to have a repeat business due to hygiene factor.

KEEPING BUSINESS STANDARDS

Keeping business standards and consistency is paramount to me as a manager, if the standards are compromised, there will be lack of consistency, my role as a manager will be to ensure the standards are maintained, this will include service, production, product knowledge and personal grooming among the staff. It will also include pricing of the menu and quality products

COMMUNICATION

A team led by the manager needs communication to perform their duties, on the other hand a manager has to communicate to the high management and brief them on day to day run of the business any successful team is as good as how often they communicate, I therefore embark on building a team that is motivated, reliable and has good communication skills. As a manager this is key given the fact that you can only achieve the targets through communication.

SUPPORT AND EMPOWERMENT

A good manager supports his team to make sure the working environment is conducive to all, the support given to the staff should always be consistent, and this will include maintaining of the broken equipment. Working with good equipments improve the work quality less amount of energy will be use and little time. A manger must make sure that all the equipments are in good condition as a way of giving support to the team.

TRAINING

Training is essential, a manager working with well trained staff achieves a lot in terms of quality and efficiency, I therefore give it a priority to train the staff and reduce on the high staff turnover. High staff turnover affects the business and this leads to poor service and lose of business. It would be my duty and responsibility as a manager to have quality staff

POLICY AND PROCEDURE

A manager has to install discipline within the operation, discipline can only be achieved when the policies and procedures are followed, a company with policy always get things right, I take full responsibility to maintain this and other related measures. I always commit to this as manager

REPORTS

As a manager it is my duty and responsibilities to prepare reports weekly, monthly and quarterly, the reports help management improve the operations and have better focus on the business needs. I will take a priority to submit the operations report and finance reports as per the policy of the company

INNOVATION AND CREATIVITY

A creative manager helps the business grow financially, in order to curb competition; you have to be unique and more creative. A manager goes to an extra mile to think business wise to the company and advice on the business matters. This would be a priority to me in order to have business growth.

MARKETING PLANS

A good manager understands the marketing system to use depending on the type of clientele, as a manager, I need to know my clients, their demands and the spending power. This will help me limit the resources for marketing and save in order to cut down the operational cost. If the marketing is not directed to right people it would be a waste of resources and the cost goes high, I would operate within the operation cost control percentage approved

OPERATIONAL COST AND FOOD COST

The recommended operational cost and food cost has to be achieved, this should be part of monthly sales target, as a manager this will be key to me. The hotel can only make money when it operates with the right cost control provided. So it is a full responsibility of the manager to achieve this and even to operate lower

ACHIEVEMENTS & INTEREST

I most organizations I have worked for, I have always built a team that understands the business, I am always interested in good management and always committed to insert the managerial skills I have the people working with me . This has always made me a role model, I have always improved the business standards, create stability with patronage customer base. I always performed to the highest with less supervision; I always take good care of the company properties and own the business from day one. Being loyal is one is one of my greatest desires. Am always honest with high integrity level. I like working with policies and the system in place

OTHERS

Improving marketing standards.

Working under pressure and staff motivation

Providing friendly working environment to staff.

Ensuring maximum comfort of guests and repeat of business

Being a role model and being a leader by example

Maintaining the staff to reduce high staff turnover

HOBBIES

Cooking

Reading

Watching Television

Playing football

Photography

Gym

Training

Swimming.

PERSONAL AMBITIONS

Hotel Director.

CAREER AMBITIONS

General manager

EXPECTATION

Good co-operation

Better management

Team work

Excellency

Good working conditions.

REFEREES:

JOHN MAKABAI

GENERAL MANAGER IMPERIAL BOTANICAL BEACH HOTEL

P.O.BOX

KAMPALA UGANDA.

Cell: +256-***-***-***

ISIAH KOJWANG’

Cell: +256-*********

HOLIDAY EXPRES HOTEL

P.O.BOX

KAMPALA UGANDA

MAURICE OYIER

KENYATTA UNIVERSITY

P.O. BOX 43844

NAIROBI

Cell: +254-***-***-***

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