Eliakim Okuom

I am a highly experienced  Bartender/Sommelier/Mixologist/Team leader with over 17 years of proven success in 5-star hotels, the cruise industry, and high-end restaurants, I possess a deep understanding of exceptional Food and Beverage experience and the ability to lead teams to success. I have a comprehensive knowledge of food and beverage operations, including staff training, inventory management, and customer service. As a skilled communicator and strategist, I am adept at leading teams to achieve target goals while maintaining a positive work environment.

Dynamic and results-driven hospitality professional with over 15 years of progressive experience in food and beverage operations, team leadership, and customer service within luxury hotels, upscale restaurants, and the cruise industry. Currently serving as a Restaurant Manager at Four Points by Sheraton, where I assist in overseeing daily restaurant operations, staff supervision, guest relations, and budget management.

Previously, I held key leadership roles such as Assistant Bar Manager at MSC Cruises, where I enhanced bar revenue, maintained mixology standards, and achieved the highest guest rating score, and Bar Manager at Onyx Lounges, where I led sales initiatives and improved operational efficiency. My background includes significant tenures with renowned brands such as Radisson Blu, Kenya Airways, and News Cafe Brands, where I consistently demonstrated my ability to optimize service standards, manage cross-functional teams, and deliver memorable guest experiences.

I possess a strong foundation in hospitality management backed by a Bachelor of Science in Hospitality Management from Jaramogi Oginga Odinga University and a Certificate in Food and Beverage Production and Service from Kenya Utalii College. My core competencies include team development, inventory and cost control, customer satisfaction, event planning, and adherence to health and safety standards. Passionate about creating welcoming environments, I bring a proactive and hands-on approach to hospitality leadership.