KENNEDY MURIUKI

An outgoing and results driven professional with experience in managing hospitality operations efficiently. Having a track record of maximizing guest satisfaction and profitability while maintaining high standards of food and service. Having progressively grown in my career, I have acquired vast experience and outstanding skill set in all aspects of general restaurant management, hotel management, customer management and food services management. I am now seeking a position where I can oversee the operational functions of a hotel, with special focus on revenue generation.

Pre-Opening Food & Beverage Manager/Food and Beverage Manager

Goma Serena Hotel, Nord Kivu – Democratic Republic of Congo (109 room 5-star property with 4 outlets and conference Centre); November 2019 to October 2022 ( 3 Years)

Duties and Responsibilities

• Coordinating the pre-opening activities and ensuring a smooth transition from pre-opening to full operation, ensuring that all outlet concepts are followed and agreed with Corporate Operations
• Establishing strong partnerships with suppliers and ensuring the highest quality of sourced products
• Implementing, optimizing, and communicating workflows, policies, and procedures tailored on location and available resources according to safety standards, ensuring that all departmental operations manuals were prepared and updated and monitoring the service
• Hiring and managing employees ensuring optimal efficiency, supporting their training and development while managing operational tasks, delegation, and follow-up, with special attention to outlet supervisors and executive chef
• Setting an example for the team by providing professional and courteous service at all times, ensuring that all employees follow, especially with guest complaints
• Being knowledgeable of all services and products offered by the hotel, with a special focus on all food & beverage products and services, and awareness of global trends
• Ensuring clear communication and collaboration with other departments to maximize F&B visibility, optimize revenue by PR and marketing-promoting activities, and safety standards
• Collaborating with other departments while participating in administrative and activities such as development and preparation of marketing plan, preparation of budget and monitoring of revenues, profit and loss responsibility, monthly income statement by outlet and whole department, holding monthly performance meetings with the outlets’ management

Banqueting, Food & Beverage Services Manager

Kigali Serena Hotel, Kigali Rwanda; January to May 2019 ( 5 Months)

Duties and Responsibilities

• Leading a team of 64 employees spread across 5 outlets and also in charge of events and conferencing department.
• Planning for and scheduling manpower, equipment, and supply requirements for the department and maintaining accountability for the cost, utilization, and performance of employees and equipment.
• Maintaining responsibility for the hiring, training and proficiency of employees in the food and beverage department.
• Implementing policies and standard operating procedures for the food and beverage department.
• Maintaining responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards.
• Assuming responsibility for the cleanliness and proper set-up of the dining room, meeting and banquet rooms, and check maintenance of all equipment in these areas.
• Selling meeting and banquet rooms, meeting with potential clients, showing facilities and assisting in planning as needed.
• Ensuring quality levels of food and beverage products and maintaining quality standards in production, services, facilities and patron satisfaction.
• Implementing and monitoring food and beverage payroll policies, procedures, and controls, with an emphasis on minimizing employee costs.
• Maintaining responsibility for sales, expenses, and profit goals as outlined in the food and beverage operating budget.
• Monitoring the HACCP Hygiene System.

Food and Beverage Manager

Dar es Salaam Serena Hotel; February 2017 to December 2018 (1 Year 11 Months)

Duties and Responsibilities

• Led a team of 72 employees spread across 6 outlets and also took charge of events and conferencing department.
• Planned for and scheduled manpower, equipment, and supply requirements for the department and maintained accountability for the cost, utilization, and performance of employees and equipment.
• Maintained the responsibility for the hiring, training and proficiency of employees in the food and beverage department.
• Implemented policies and standard operating procedures for the food and beverage department.
• Responsible for the cleanliness and proper set-up of dining room, meeting and banquet rooms, and maintenance of all equipment in these areas.
• Ensured quality levels of food and beverage products and maintained quality standards in production, services, facilities and patron satisfaction.
• Maintained control of employee uniforms, ensuring that uniforms and name tags were worn, kept in proper condition and were readily available at all times to employees.

Key Achievements

• Prospered in the preopening/takeover of Movenpick Hotel now Dar Es Salaam Serena Hotel and helped formulate and implement operating standards for all outlets.
• Successfully facilitated the administration in upgrading process of hospitality services and contributed massively in raising the revenues at Dar Es Salaam Serena Hotel.
• Garnered a Certification in Food & Beverage Service, Bar Operation and Coffee operations from Lobster Ink (world’s leading hospitality learning online platform)

Assistant Food and Beverage Manager

Dar Es Salaam Serena Hotel; April 2012 to February 2017 (4 Years 11 Month)

Duties and Responsibilities

• Garnered a Certification in Food & Beverage Service, Bar Operation and Coffee operations from Lobster Ink (world’s leading hospitality learning online platform)
• Led a team of 88 employees spread across 6 outlets.
• Assisted the Deputy General Manager in administering and managing the hotel’s operation.
• Participated in total hotel management as a member of the hotel Executive Committee.
• Set up and maintained costs and revenue / profit budgets.
• Maximized customer satisfaction by “Anticipating guest needs” training and maximized revenues / profits by promotions & in-house activities.
• Implemented HACCP Hygiene System and standardized Food & Beverage Menus.
• Held regular departmental trainings.
• Sourced, interviewed and hired all Food& Beverage outlet staffs.
• Ensured the cleanliness of all Food and Beverage facilities.
• Maintained the highest standards of security for hotel patrons and employees. 
• Facilitated the highest standards of quality and service in the Food & Beverage Department.
• Maintained the set food cost & beverage cost targets.

                                               OTHER PAST EXPERIENCES

• Food and Beverage Manager; Zanzibar Serena Hotel, July 2010 to March 2012- oversaw the operation of the Food & Beverage service department as related to staffing, training and enforcement of standards operating procedures.
• Assistant Lodge Manager- In charge of Food and Beverage; Serengeti Serena Safari Lodge; May 2009 to June 2010- established stringent beverage controls which resulted to a lower than budgeted beverage cost and increased sales.
• Management Trainee; Tourism Promotion Services (Serena Hotels), September 2008 to February 2009- oriented candidates on how the various sections of the company operated.

• Diploma in Hotel Management- Kenya Utalii College; 2003 to 2007.