Hospitality Operations & Restaurant Manager

Benson Kimani Njenga Page *

BENSON KIMANI NJENGA

RESTAURANT MANAGER FOOD & BEVERAGE MANAGER HOSPITALITY OPERATIONS MANAGER Nairobi, Kenya 071******* [Email] [LinkedIn] PROFESSIONAL SUMMARY

Results-driven hospitality management professional with 8+ years of experience across restaurant, food & beverage and resort operations. Proven experience leading teams of up to 68 employees, controlling operational costs, managing procurement and inventory, improving service delivery and maintaining food safety standards. Achieved 40% cost savings at Davida Getaway Resort and 28% cost savings at Nana Swahili, while reducing food and beverage wastage by 69% through stronger inventory, procurement and cost-control practices. Experienced in restaurant management, F&B operations, budgeting, supplier management, staff development, guest relations, events and banqueting. CORE COMPETENCIES

Restaurant Operations F&B Management Hospitality Operations Team Leadership Staff Development Staff Scheduling Recruitment & Training Budgeting Cost Control Procurement Supplier Management Inventory Management Stock Control Waste Reduction Revenue & Sales Support Guest Experience Complaint Resolution Events & Banqueting Conference Operations Food Safety & Hygiene Performance Management Operational Planning POS Systems Microsoft Office PROFESSIONAL EXPERIENCE

SENIOR RESTAURANT SUPERVISOR

Nana Swahili Feb 2024 – Apr 2026

• Led daily restaurant operations and coordinated a team of up to 68 employees, ensuring effective staffing, service delivery and guest experience.

• Reduced operational costs by 28% through strengthened cost-control measures, procurement practices, inventory monitoring and operational efficiency.

• Reduced food and beverage wastage by 69% through improved stock control, inventory monitoring and purchasing procedures.

• Managed staff scheduling, training and performance evaluation to maintain productivity and service standards.

• Monitored stock levels and coordinated replenishment to maintain operational continuity while controlling costs.

• Handled guest concerns and complaints professionally, supporting customer satisfaction and service recovery.

• Enforced food safety, hygiene and health requirements across restaurant operations.

• Supported operational planning and team coordination to achieve daily service and business targets. RESTAURANT MANAGER

FrankInn BBQ Jan 2021 – Jan 2024

• Managed overall restaurant operations covering staffing, procurement, budgeting, sales and service delivery.

• Recruited, trained, supervised and supported restaurant employees to maintain performance and service standards.

• Planned and coordinated daily operations to improve workflow, efficiency and customer service.

• Managed supplier relationships, purchasing activities and inventory systems.

• Implemented stock-control and cost-management practices to reduce wastage and improve operational efficiency.

• Monitored operational performance and supported business improvement initiatives.

• Ensured compliance with company policies, hospitality standards, food safety and service requirements. FOOD & BEVERAGE MANAGER

Davida Getaway Resort 2018 – 2020

• Directed food and beverage operations across restaurants, bar, banquet and event services.

• Reduced operational costs by 40% through improved procurement, inventory management, supplier coordination and cost-control practices.

• Supervised F&B and event-service teams and coordinated staffing to maintain quality service delivery.

• Prepared departmental budgets and monitored performance against operational requirements.

• Coordinated conferences, weddings and special events from service planning through execution.

• Managed purchasing, inventory and supplier contracts to support operational continuity and cost control. Benson Kimani Njenga Page 2

• Maintained guest satisfaction and quality standards across food and beverage operations. CAREER ACHIEVEMENTS

40% COST SAVINGS — DAVIDA GETAWAY RESORT — Reduced operational costs by 40% through procurement, supplier, inventory and cost-control improvements.

28% COST SAVINGS — NANA SWAHILI — Reduced operational costs by 28% through stronger operational controls and inventory management.

69% WASTAGE REDUCTION — Reduced food and beverage wastage by 69% through improved stock control, purchasing and inventory-monitoring practices.

68-MEMBER TEAM LEADERSHIP — Led and coordinated a team of up to 68 employees across restaurant operations. EVENT OPERATIONS — Coordinated conferences, weddings and special events from planning through execution. EDUCATION

Diploma in Hospitality Management

CERTIFICATIONS & PROFESSIONAL DEVELOPMENT

• Food Safety & Hygiene Certificate

• Customer Service Training Certificate

• Leadership & Supervisory Skills Training

• Hospitality Management Professional Development

SYSTEMS & TOOLS

POS Systems Microsoft Office Suite Inventory Management Systems Restaurant Reservation Systems LANGUAGES

English — Fluent Kiswahili — Fluent

REFERENCES

Available upon request

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