Paul osoo

Food and beverage supervisor at Golden Tulip Westlands Nairobi

• Kenya
• My current job since February 2016

Supervise all food and beverage operations in the Hotel.
 To effectively supervise the day to day running of the Restaurant and Banqueting department and ensure at all times attention are done to details.
 To ensure that the department is maintained in a safe, hygienic and presentable state and to report any damaged furniture, fitting and equipment to the FBM.
 Ensure that the hotel and statutory rules and policies are adhered to at all time.
 Handling guests complains or issues promptly and ensure that all resolved unresolved incidents are reported the FBM.
 Liaise with guests in the outlet, and ensuring at all times that guests receive the discreet and elegant service as per the laid down standards.
 To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCAP standards and procedures.
 To have a good knowledge of all the hotel facilities and be able to answer guest questions in a quick polite and helpful manner.
 Manage and supervise all the Banqueting events whist liaising and working together with Sales and Marketing department.
 Implementing and maintain all F&B policies and procedures for the Restaurant, Room service and Banquet operations.
 Conduct daily briefing and weekly food and beverage meetings.
 Conduct training and development of Food and Beverages colleagues
 Assist the guest in the meeting rooms for all issues regarding events, meetings, F&B, request, comments, and/or suggestions.
 Organize the par stock level of equipment in the banqueting and restaurant.
 Assist in the F&B operational objectives by contributing information and recommendation to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer -service standards.

Assistant Room Dining Manager at Crowne Plaza,

• United Arab Emirates - Abu Dhabi
• My current job since January 2015

 Ensure that Key performance objectives and job responsibilities and achieved and delivered as set to ensure the success of the Hotel and Outlet, such as Guest experience, Problem handling, food and beverage revenue and standards’ etc.
 Manage all activities in the Room Service operation area, aiming for the highest possible guest experience and satisfaction pertaining to Crowne Plaza Brand Standards and service Behaviors.
 Ensure all guest staying in hotel are assisted through room service channels and avenues, Amenities are provided to all 428 room in Crowne Plaza, and both food and beverages are delivered on time.
 Ensure that all guest Mini bars are replenished on daily basis and upon request, refilled, and charged on guest account, disputes resolved and discrepancies are promptly addressed.
 Ensure that revenue is properly monitored, and all financial related aspects are accounted for on daily basis to achieve the Budget. Attending revenue meetings and preparing proposals, reports and action plans to help in driving revenue for each quarter.
 Develop new ideas, coming up with quarterly promotions to maximize sales and capture revenue whilst giving guest a memorable experience, through new dishes, service style and promotions.
 Ensure that all hotel programs and promotions are successfully launched such as the IHG Culinary Ambassador weekly menu in Cp and SBS that significantly increased sales between 2015 and Mini Bar Promotions.
 Hire, train, motivate, supervise, evaluate, schedule and conduct Performance Management to all colleagues, such as coaching and helping them create and develop successful PDP for career growth.
 Ensured that all safety requirements are fully complied with such as QA standards, Haccp are monitored, food safety requirements are strictly adhered to and monitored as mandated by hotel and local Authority.
 Coordinate and monitor all phases of Loss Prevention in the Room Service operation.
 Plan and conduct meetings either on daily briefing, monthly communication meetings to promote and provide team building, address issues relating to outlet, comments and suggestions and ensure that colleagues are motivated.
 Respond to guest complains in a timely manner and ensure that all problems are handled to a satisfactorily level.
 Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the time management system.

Food And Beverage Supervisor at Movenpick Hptel and Residence Nairobi

• Kenya - Nairobi
• January 2018 to October 2020

Manage and supervisor the Room service and Minibar and provide leadership in the outlet.

Food And Beverage Supervisor at Movenpick hotel and residence nairobi

• Kenya - Nairobi
• January 2018 to October 2020

Provide leadership, manage and supervise in the Room service and Minibar and also in the other food and beverage outlets.

Outlet Assistant Manager at Crowne Plaza,

• United Arab Emirates - Abu Dhabi
• January 2013 to December 2014

 Ensure that Key Job Responsibilities are delivered, to ensure the success of the Hotel and Outlet, such as Guest experience, Problem handling, F&B revenue, Standards’ etc.
 Responsible for 25 colleagues including supervisors, captain, Hostess and servers including 3 colleagues in the Lobby Lounge.
 Managed a high volume restaurant of 260 covers with a turn over of 4000 guests per week. Whist ensuring that standards are maintained & improved and all controllable costs maximized for financial results.
 Responsibility for the Outlets performance of the restaurant meeting budget several times. During Ramadan exceeded budget, Formula one and Festive season.
 Perform competition check research the market for new dishes, prices and recipes or latest trends check on what could help improve business, and promote the restaurant.
 Manage all aspects of food service operations on the Lobby Lounge, continuously promotions and ensure guests are attended to at all times.
 Oversee inventory control, ordering, food sanitation and quality control of food products.
 Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.
 Organizing marketing activities, such as promotional events and discount schemes and Preparing and providing quarterly marketing plans in the Revenues meeting for Outlet Performance.
 Maximized all business opportunities to drive sales, during restaurant promotions, events and on daily groups such as tour groups such as during Ramadan Festive.
 Spearheaded, and oversaw client bookings & reservations in the Restaurant.
 Responsible for recruiting, training & developing restaurant staff and motivation, managing staff and proving feed back.
 Organizing the daily and weekly schedule for the colleagues.
 Dealing with and resolving customer complaints
 Planning and coordinating menus with Chef and Guests.
 Preparing various reports at the end of the day/week/month, such as Shortage/Overage report, Hygiene check list, food control and sales.
 Managing and leading the restaurant team to provide excellent service and ensuring the highest standards of food and beverage service.
 Ordering supplies, monitoring and checking stock levels and reducing waste.
 Responsible in providing high standard and friendly service to maintain a good score in Heart beat.
 Brief all the staff about all the information and new promotion in F&B Department and whole Hotel.
 Bridge to all my Colleagues to Management and Management to my Colleagues.
 Maintaining a high standard for HSMS quality management system.

Food & Beverage Supervisor at Crowne Plaza

• United Arab Emirates - Abu Dhabi
• June 2010 to December 2013

 Manage all F&B and day to day operations within budgeted guidelines and to the highest standards.
 Identify customer’s needs and respond proactively to all of their concerns.
 Establish targets, schedules, policies and procedures.
 Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
 Ensure that the restaurant comply with all food safety, health and safety regulations.
 Report and record all daily all sales results and productivity.
 Responsible in ensuring that all colleagues providing high standard and friendly service to all guests and maintain a good score in guest satisfaction.
 Conduct daily briefing and inform all the staff about daily promotion in the restaurant, F&B Department and whole Hotel.
 Ensures all stocks and equipments are enough and ready for daily operations.
 Handling guest complaints & guest inquiries
 Train new staff; delineated their responsibilities and work ethics training and motivating new staff regarding their work and responsibilities.
 Ensure that opening duties are performed according to the required standard and the closing duties are done in preparation for the next shift.
 Prepare duty roaster and allocated all the staff to specific duties during there shifts.
 Assisted the customers in answering their queries regarding food quality and service.
 Perform all other duties as requested by the manager but not limited to the above.

Captain at Crowne Plaza,

• United Arab Emirates
• September 2009 to June 2010

Food & Beverage server at Raffles Dubai

• United Arab Emirates
• September 2007 to July 2009

Food and Beverage Server at Sarove Panafric Hotel

• Kenya
• August 2002 to September 2007

-Service of food and beverage in the main dinning restaurant.
-Setting up the buffet for different meal periods.
- Serves guest’s order promptly and courteously
• Sets tables as needed prior to guest arrival
• Ensure that the working area and station are stocked with “mis-en-place” and kept clean and tidy
all the time
• Maintains a thorough knowledge of food and beverage menu and should be able to advise guests
on selection and promote additional sales accordingly
• Promotes additional sales by taking opportunities to up-sell in a professional manner
• Makes clear orders to kitchen production and bar regarding beverages
• Register orders according to the hotel procedures
• Ensures the smooth operation of the assigned station at all times
• Checks the restaurant reservations list frequently during the shift