Food and beverage manager with over 10+ years experience

BRUNO O. OYOO

(Availability: Immediate)

**, ******, ******, ***** *****: +254-***-****** Email & Skype: *.*****@****.*** LinkedIn: Professional Summary

Dynamic Restaurant Manager with over 10 years of international experience in hospitality management, leading high-performing teams to exceed operational, financial, and customer service goals. Proven ability to increase guest satisfaction by 30%, reduce operational costs by 12%, and lead successful pre-opening and expansion initiatives. Expertise in staff training and development, cost control, regulatory compliance, and optimizing inventory systems. Expert at creating personalized guest experiences and driving revenue growth through strategic upselling and process improvement. Fluent in English and Swahili, with conversational proficiency in Arabic.

Core Competencies

• Strategic Leadership & Financial Oversight

• Team Development & Performance Management

• Cost Control & Process Improvement

• Exceptional Guest Experience & Retention

• Regulatory Compliance & Safety Standards

• Vendor Relations & Supply Chain Optimization

• Event Planning & Execution

• Proficient in MICROS, OASYS, Oracle ERP

Professional Experience

Restaurant Manager Feb 2023 – Aug 2024

Parisol Beach Club & Restaurant – Sandals Resorts International – St. Vincent and the Grenadines

• Enhanced Guest Experience: Boosted customer satisfaction by 30% through process optimization and creating personalized guest interactions, fostering long-term loyalty and repeat business.

• Elevated Team Performance: Designed and implemented targeted staff training programs that boosted productivity by 25%, with a focus on elevating service standards and improving customer-facing interactions.

• Cost Reduction: Optimized operational processes to reduce labor and inventory costs by 10% and 12%, respectively, without compromising service quality.

• Health & Safety Management: Maintained a 100% compliance rate with health regulations by implementing rigorous safety protocols, reducing guest complaints by 15%. Floor Manager Mar 2021 – Feb 2023

Planet Hollywood – Doha, Qatar

• Pre-Opening Leadership: Directed pre-opening operations for a new restaurant, managing a 45-member team and establishing efficient workflows that guaranteed seamless opening day operations and high customer satisfaction.

• Optimized Inventory Systems: Introduced a cutting-edge inventory system, reducing procurement time by 15% and operational costs by 10%.

• Guest Satisfaction Improvement: Developed training initiatives that led to a 12% improvement in guest satisfaction, creating a customer-focused culture.

• Team Productivity: Fostered a culture of collaboration and accountability through structured feedback sessions and regular team huddles, boosting staff performance by 20%.

• Cost Management: Implemented financial control measures, cutting expenses by 5%, while also reducing food and beverage costs by 7%.

Assistant Restaurant General Manager Apr 2015 – Jul 2020 PF Chang's Qatar – Alshaya Group, Qatar

• Successful Expansion: Oversaw the opening of four new locations, successfully driving a 15% increase in sales in the first year through strategic location planning and operational efficiency.

• Sales Leadership: Guided a team of 50 to top monthly sales in December 2019, contributing to a 10% revenue growth.

• Cost Optimization: Reduced prime costs by 8% through effective scheduling and strategic cost-saving initiatives.

• Training Excellence: Designed high-impact training programs that led to a 98% certification rate, empowering staff to take on leadership roles and contribute to overall operational success.

• Operational Excellence: Consistently ensured 95% compliance during operational audits by implementing clear standards and ongoing monitoring.

Team Leader May 2011 – Apr 2015

Alta Badia Restaurant – Jumeirah Emirates Towers Hotel, Dubai, UAE

• Boosted Customer Satisfaction: Achieved a 98% guest satisfaction rate by implementing personalized service enhancements that strengthened guest loyalty and repeat visitation.

• Operational Efficiency: Streamlined order processing and resource allocation, cutting procurement time by 20% and reducing costs.

• Regulatory Compliance: Ensured 98% adherence to Standard Operating Procedures, maintaining high service consistency and operational standards.

Team Leader Dec 2009 – Mar 2011

Raffles Salon (Lobby Lounge Restaurant) – Raffles Dubai Hotel, Dubai, UAE

• Service Excellence: Achieved over 93% in mystery shopper ratings by maintaining rigorous service standards and coaching the team to deliver superior customer experiences.

• Revenue Growth: Created and executed targeted upselling strategies, increasing average customer spend by 10%, contributing significantly to revenue growth.

• Training & Development: Led 12 training sessions, resulting in a 25% improvement in team product knowledge and customer satisfaction.

Education

• Maseno University, Kenya – Bachelor of Business Administration with IT – In Progress

• Regional Center for Tourism and Foreign Studies – Diploma in Catering and Hotel Management – 2008 Certifications

• Person In Charge (P.I.C) Level 3

• Manager In Training (M.I.T) Certified

• WSET Level 2

• HACCP Certified

• Basic Food Safety – DHA

• Certified Task Trainer

• Effective Selling & Bartending Skills

Professional Development

• Strategic Management Course, Alison Online Learning Platform – In Progress

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