F&B Manager
2018 Ops /
Total years of experience :0 years, 9 Months
5 star & 172 Rooms
Duties & Responsibilities:
• Acted as General Manager for certain periods
• Lead a team of 60 staff in the daily F & B Operations through two Assistant F & B Managers and two
• Restaurant Managers whom I had given specific areas of operations with their specific targets.
• Conducted daily briefings and debriefings with F & B teams in all outlets before meals and after meals.
• Monitored daily service sequences in the F &B Outlets which included 3 restaurants; \{350 pax capacity
main restaurant, one a l a carte snacks restaurant, one small mawimbi restaurant and a small
romantic dinner restaurant, 2 bars, one conference hall and a garden of 270pax capacity for
banquets.
• Initiated trainings with the help of training manageress based on the training needs. Revised and
corrected S.O.P s of the f and b department.
• Kept purchase activities and food and beverage costs within the agreed management budgetary
limits by controlling requisitions and sealing all loopholes that lead to unnecessary pilferage and
shortages in the kitchen and bars.
• Worked direct with the marketing team and thus devised ways of tapping conference business,
initiated different promotions of events, banquets, weddings so as to increase revenue collection.
• Highly interacted and talked to guests in all service outlets before service time, during service and
after service in all F & B Outlets to ensure prompt service is being provided and also get first hand
feedback from guests.
Achievements / Projects:
• spearheaded in imparting trainings on superior customer care & friendly services that put Diani Sea
Resort in the world map recognition by winning trip advisor award - Certificate of Excellence for years
2013/2014.
• successfully introduced guests versus barmen, live happy hour cash cocktails shows which resulted in
increase of sales for cash cocktails from an all-inclusive resort setup!
• introduce cash cocktails menus, fresh juice menus and a weekly schedules for ice tea of different
flavours to add value to the beverage quality and variety
• increase weekly sales of wine during barbeque night at the beach which was resulted by a good
enticing program to the f & b sales teams
• instill discipline in the Kitchen and F and B Outlets
• spearhead the kitchen team in liaison with the Ex-Chef to review and re cost the outlets menus so as
to reduce the food & beverage costs without compromising quality of products offered at the resort.
• bettered the Swahili & romantic theme nights and also the flow of service for 300 guests whereby style
of service was plate service on a weekly basis.
TEMPLATE POWERED BY
• planted culture and environment at F & B Department that is HACCP compliant thus reduced
diarrhoea cases to 0.00.
4 star 102 RMS
Duties & Responsibilities:
• Led a team of 50 staff through in the daily operations of 102 rooms, nine conference halls, two big
restaurants, two big bars and a 450pax banqueting/wedding garden and a big health club.
• Established weekly work schedules, managed performance, provided staff evaluations, enhanced
guests ‘satisfaction levels and exceeded expectations
TEMPLATE POWERED BY
Achievements / Projects:
• To come up with the first in the history of the hotel -departments financial year budget with the
contributions from the team of management and the General Managers guidance.
• To introduce and chaired quality assurance team which did not only monitor weekly purchase
activities with their respective budgets based on the weekly business forecast but also slashed
inventories, reduced kitchen pilferage and cut costs through meaningful reductions after evaluation
of resource needs.
• To reduce overall costs from 37% to 31% by monitoring procurement activities, food and beverage
pilferages, rigorous financial controls and ongoing maintenance works
• To conceive conference, wedding and cocktail packages with their respective menus and different
prices that attracted parastatal, N.G.Os and a class of the public who booked the hotel for special
events.
• To conceptualize and develop Fine Dining Restaurant and Healthy Bar Concept
• Spearheaded the management team on daily & weekly hygiene and cleanliness audits.
• To hatch the idea of installing micros or touch screen as systems of controls
Lead a team of 60 staff in the daily kitchen operations and food and beverage outlets monitoring
daily procurement procedures including the supervision of services levels in all hotel outlets which has
400 pax restaurant capacity, a specialty restaurant of up to 70 pax, a la carte pizzeria restaurant of up
to 50pax, 3bars and a 400pax setter conference hall
• Did not only initiate Food & Drinks menus review process for the purpose of establishing consistency in
the quality of products offered at our hotel but also engaged KEBS to do kitchen SWABS and water
portability tests after every 6months so as to attain KEBS CERTIFICATION which can intern be used as
an international and domestic marketing tool.
• Led DIANI BUSINESS CONNECT EXPO that took place at Kaskazi Beach Hotel as Operations Manager in
charge of all the event activities and thus tripled food and beverage revenue collection
• Increased business levels by hatching ideas of engaging different Artists like Eric Omondi and the
Churchill
• Team who are known to be crowd pullers thus maximize on sales and revenue collection of both
Rooms and
• Food & Beverage.
• Duty Manager
• Monitored and audits hygiene levels in all F & B Outlets on daily & weekly basis and see if are in
compliance with HACCP /Health and Safety Regulations
TEMPLATE POWERED BY
• Hatched In house trainings on customer care and other different training needs of different sections of
no refund will be due to the Client, unless otherwise negotiated and
agreed to in writing within fair considerations. Credits on replacements may be
considered if negotiated within fair considerations and agreed to in writing.
6. General
6.1. Where an introduced candidate is initially rejected by the Client and
then subsequently employed in any capacity by the Client or one of its
subsidiaries or associate company’s, within an 12 (twelve) month period after
the initial introduction date, the Client will be liable for the full recruitment
commission fees.
6.2. The Client will be responsible for payment and obtaining any Visa’s
and work permits as required.
7. Acceptance of Terms and Conditions
7.1. The receipt of a candidates resume application from Zeebra
Junction is considered to be an introduction and will be deemed to be an
acceptance of the Terms and Conditions as set out herein.
7.2. These terms and conditions shall be governed by the laws of The
Republic of South Africa and the Client consents to and submits to the
jurisdiction of Zeebra Junction for any legal action pursuant to any breach of
these terms and conditions.
courses: Food & Beverage Service and Sales Trainings Institute: Kenya Utalii College OTHER COURSES & TRAINING: • Kenya Utalii College MDP Certificate Marketing and Change Management in Food and Beverage Operations -3rd2015. • Kenya Utalii College Certificate in Supervisory Management Skills (Advanced level 2012) • Kenya Utalii College Certificate in Banqueting and Events Management /Supervision (2011) • Kenya Utalii College Certificate in Supervisory Skills (Basic level 2010). • Certificate of training of trainers in Hotel Standard Operating Procedures (2012 with Q-Sourcing). • Certificate in Sales and Marketing of Hospitality Services /Products 2012 (with Q –Sourcing). • Certificate in Finance for non-finance managers (2010).
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