KARIUKI GITHU

HOTELIER

CONTACT

KAMPALA ******

Mobile: +256*********

adxkuq@r.postjobfree.com

LinkedIn: https://ke.linkedin.com/i

n/kariuki-githu-b1318a78

WWW: https://bold.pro/my/3b2d-2

303********/540

EDUCATION

09/2000 - 20020

DIPLOMA: CATERING & HOTEL

MANAGEMENT STUDIES

KENYA UTALII COLLEGE OF

HOSPITALITY, NAIROBI,KENYA

03/1999 - 08/2000

ADVANCED CERTIFICATION : FOOD

& BEVERAGE SALES AND SERVICE

MANAGEMENT

KENYA UTALII COLLEGE OF

HOSPITALITY, NAIROBI;KENYA

CERTIFICATIONS

FIRST AID

WINES AND SPIRIT EDUCATION

TRUST

DIGITAL MARKETING COURSE

,INTERNATIONAL HOSPITALITY

INSTITUTE.

PROFESSIONAL SUMMARY

Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.

SKILLS

Daily operations oversight

Event operations

Operations budgets

Service department operations

Cellar Management

Inventory management

Wine Tasting Events

Menu Production

Wine List Management

Point of sale operation

Menu memorization

Performance improvement

Recipes and menu planning

Marketing and advertising

Inventory control and record

keeping

Staff Management

Marketing strategies

Marketing programs

WORK HISTORY

August 2022 - Current

FOOD &BEVERAGE GENERAL MANAGER (OPERATIONS ),

BOX OFFICE TRADING LIMITED & MACALLAN WHISKY TRADE REPRESANTATIVE., KAMPALA, UG

May 2021 - July 2022

CLUSTER FOOD & BEVERAGE OPERATIONS/ EVENTS

MANAGER, ONOMO HOTELS KAMPALA & KIGALI ( UGANDA &

RWANDA), KAMPALA, UG

Making sure all guests receive high quality of service Planning marketing campaigns

Planning budgets, setting sales targets and managing accounts Analyzing sales figures and producing reports

Recruiting, training and supervising staff

Meeting and greeting guests

Dealing with customers' complaints and other problems Organizing building maintenance

Making sure that hotel meets health, safety and security regulations and licensing law

Enhanced and redefined organizational structure to maintain competitive edge across territories.

Negotiated contracts with vendors and suppliers to obtain best pricing and terms.

ACHIEVEMENTS:

Restructured operations policies, SOPs, Introduced POS system with stock management in place that reduced pilferage and increased sales by 40% in 1st 3 months of operations,

Pre-opened Macallan whisky bar brand in Kampala and was trade/ brand represantive in major whisky events in Kampala, Uganda. PRE OPENING HOTEL TEAM KAMPALA

Learned and adapted quickly to new technology and software applications.

Design attractive menus.

Develop relationship with regular customers follow food and safety regulations.

Order food and Beverage supplies

Ensure that customers are satisfied with food and service Assist with marketing events

ACHIEVEMENTS :

October 2019 - December 2020

FOOD & BEVERAGE DIRECTOR, IBIS STYLES NAIROBI,

ACCOR HOTELS WORLDWIDE, NAIROBI, KENYA

January 2018 - August 2019

FOOD & BEVERAGE/ OPERATIONS MANAGER, AFEX

LONRHO GROUP, JUBA, SOUTH SUDAN

Create restaurant policies

Hire and train new restaurant staff

Gained strong leadership skills by managing projects from start to finish.

Strengthened communication skills through regular interactions with others.

Pre –Opening team of Onomo Hotel Kampala as Food and Beverage

/Operations/Events Manager, Surpassed Food and beverage target to Euros 1.2 M from given target of Euros 1.M,

Was part of interior décor pre-opening team for Onomo Hotel Kampala

.

Solely developed Onomo Hotel Kampala 1st Hotels Anniversary's event concept.

Maintain standards of food & beverage quality and guest service quality

Coach, train and manage employees within the hotel's organization structure,

Achieve budgeted revenues & expenses and maximize profitability related to the food & beverage department

Contribute to profitability and guest satisfaction perception of other hotel department

Implement & maintain local and national sales / marketing programs Increase level of guest satisfaction by delivering of an improved product through employee development, job engineering and quality

& image

Implement & maintain local and national sales / marketing programs Ensure compliance with business operations and legal regulations Market the food & beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to meet / exceed sales and financial goals and objectives

Implement & manage all company programs to ensure compliance with SOP's.

Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.

ACHIEVEMENTS :

Mentored, developed Food and Beverage team with knowledge, training

Created trendy and fashionable room be space for vibrant Food and beverage environment

Worked with sales and marketing team to develop trendy and fun events.

April 2016 - December 2017

SOMMELIER/FOOD &BEVERAGE OPERATIONS MANAGER,

CAPITAL CLUB EAST AFRICA, PRIVATE BUSINESS MEMBER'S CLUB., NAIROBI, KENYA

AS SOMMELIER :

Understand the local market and decide where Afex River Camp can best make it niche in the market

Develop an F&B strategy to meet customer's needs

Prepare menus to meet the demand of the local high-end market Prepare high class wine lists, cocktail and bar drink menus Review the existing staff and train them to be able to provide a high level of service

Market the F&B services throughout Juba in South Sudan Market the hotel and accommodation throughout Juba Provide ongoing promotions to increase sales and grow the company brand

Follow up on sales opportunities at Embassies and NGO residencies Constantly review pricing and GP margins

Oversee contractual services

Target other service contracts

Set sales targets with the GM

Set service and food presentation standard

Set KPI's for F&B employees

Prepare function quotes

Oversee all functions and F&B activities

Provide toolbox talks and departmental training

Oversee all cash and credit sales 3

Regularly audit POS

Report equipment, maintenance issue

Wine tasting & selection

Food & wine pairing

Wine procurement

Wine storage

Wine list management

Wine cellar management

Wine serving

DUTIES & RESPONSIBILITIES

Responsible for ordering, receiving, inventory, organizing and selling wine for all departments

Oversee all wine purchases and cost management

Oversee Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries,

Etc.)

Assist members and guests during the dinner service with wine recommendations and selection for perfect wine pairings with their dinner.

Develop a training program for all Team Members to improve their October 2014 - March 2016

LEAD EVENTS CORDINATOR, SEVEN RESTAURANTS LIMITED, NAIROBI, KENYA

October 2010 - March 2016

RESTAURANT GENERAL MANAGER/SOMMELIER, SEVEN

RESTAURANTS LIMITED, NAIROBI, KENYA

knowledge of wine tasting and wine service

Managed cellar and beverage storage maintenance to prevent inventory spoilage.

Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service. Coordinate details of events such as conferences, weddings, birthdays, anniversaries, charity events, surprise parties, trade shows, sales meetings, business meetings, employee appreciation events and virtual events

Calculate budgets and ensure they are adhered to

Book talent, including musicians, bands, and disc jockeys Select chefs or catering companies to prepare food for event Sample food and select dishes for menus

6

Visit venue to plan layout of seating and decorations Schedule speakers, vendors, and participants

Coordinate and monitor event timelines and ensure deadlines are met Initiates, coordinates and/or participates in all efforts to publicize event

Edit and design promotional materials

Prepare presentations

Develop and oversee fundraising events

Negotiate and secure event space

Secure sponsorship

Work with printer and designer to develop event invitations Create invitee list

Send out invitations and manage RSVP list

Hire staff to manage the event, including bouncers and security personnel

Manage correspondence

Coordinate event logistics, including registration and attendee tracking, presentation and materials support and pre- and post-event evaluations

Keep inventory of backdrops, projectors, computers, and other display materials.

Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team, managed 4-8 Assistants/ Supervisors and Shift Managers

Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policies are met Control Profit & Loss (i.e., plan attainment) by following cash March 2008 - June 2010

RESTAURANT SUPERVISOR, ARTCAFFE COFFEE & BAKERY,

NAIROBI, KENYA

October 2006 - December 2007

EVENTS DESIGN AND COSTUME ASSISTANT, DAVID ATKINS

ENTERPRISES QATAR /AUSTRALIA, DOHA/SYDNEY, QATAR/

AUSTRALIA

control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train Ensure maintenance of equipment, facility, and grounds using a preventative maintenance Plan based on Company standards Ensure food quality and 100% uncompromised customer satisfaction and experience

Ensure complete and timely execution of corporate & local marketing programs

Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team

House Keeping Inspections and Standards Accordingly. DUTIES & RESPONSIBILITIES AS SOMMELIER.

Responsible for ordering, receiving, inventory, organizing and selling wine for all departments Oversee all wine purchases and cost management

Oversee the Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries,etc.) Assist members and guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service

Develop a training program for all Team Members to improve their knowledge of wine tasting and wine service

Boosted customer satisfaction and service delivery to strengthen customer loyalty.

Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.

Identified and addressed customer complaints to promote satisfaction and loyalty.

Maintained accurate records of sales, labor and other costs. Conducted weekly and monthly staff meetings to review performance and discuss upcoming events.

Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.

Developed and implemented standard operating procedures to maintain smooth operations.

Coordinated team members with focus on productivity, efficiency and enhancing customer experience.

Compile design research

August 2004 - September 2006

BARTENDER /F&B SUPERVISOR, FOUR POINTS BY

SHERATON, DUBAI, U.A.E

July 2003 - August 2004

Read script and create costume breakdown

Purchase/pull fabric, clothing, accessories for the show; assist in local shopping, phone ordering & returns

Schedule fittings, hair/wig fittings

Attend fittings, production meetings and necessary rehearsals and previews

Provide information to other costume personnel and other departments

Compile paperwork and reports needed for building and running the show

Track spending and finances

Supervise or perform construction projects with Head Designer Maintain order and neatness of Opening and Closing Ceremony Costumes

Maintain order in the supply and stock areas

Sewed and constructed costumes using sewing machine, upholstery equipment and hand tools.

Pull rehearsal garments

Assist in pulling costumes from stock

Return costumes to stock rooms

Keep accurate record of costumes in readiness for the Ceremonies Participate in achieving the artistic goals of the David Atkins Opening and Closing Ceremonies Doha 2006 All Asian Games.

Established rules for ejecting problem customers from bar to reduce liability and maintain pleasant environment.

Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

Oversaw and monitored cash drawers and reconciled drawers against cash register reports at close of business.

Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.

Kept bar presentable and well-stocked to meet customer needs. Served high customer volumes during special events, nights, and weekends.

Adhered to state laws regarding alcoholic beverage services and customer regulations.

Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory. Supervised and trained staff on preparing and delivering drinks, handling food, and money and setting up bar at beginning of shift and breaking down at end of shift to facilitate operations. Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

Crafted special drink and cocktail menu items for seasonal offerings. RESTAURANT AND BAR ASSOCIATE/Commis Sommelier,

FOUR POINTS BY SHERATON, DUBAI, U.A.E

Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.

Delivered food to customers at bar and tables.

Restocked ice, condiments, and snacks.

Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.

Learned how to make wide variety of mixed drinks.

Maintained adequate levels of condiments and well-stocked drink stations to keep service flowing smoothly.

Checked ID cards and verified bar guests were of legal age. Replaced empty kegs and soda syrups.

Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.

Explained daily specials and beverage promotions to exceed daily sales goals.

Operated POS system to collect payments from customers. Collaborated with other dining room and bar staff to facilitate efficient service.

Explained daily specials and beverage promotions to exceed daily sales goals.

Oversaw successful bar service and operations to handle as many guests per day.

Set up wine tastings to bring in business and promote special offerings.

LANGUAGES

English

Swahili

French

Kikuyu

RFEREES

UPON REQUEST.

Contact this candidate