KARIUKI GITHU

• Making sure all guests receive a high quality of service
• Planning marketing campaigns
• Planning budgets, setting sales targets and managing accounts
• Analyzing sales figures and producing reports
• Recruiting, training and supervising staff
• Meeting and greeting guests
• Dealing with customers' complaints and other problems
• Organizing building maintenance
• Making sure that the hotel meets health, safety and security regulations and licensing law
• Enhanced and redefined organizational structure to maintain competitive edge across territories.
• Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
• ACHIEVEMENTS:
• Restructured operations policies, SOPs, Introduced a POS system with stock management in place that reduced pilferage and increased sales by 40% in the 1st 3 months of operations,
• Pre-opened the Macallan whisky bar brand in Kampala and was trade/ brand represantive in major whisky events in Kampala, Uganda.

• PRE OPENING HOTEL TEAM KAMPALA
• Learned and adapted quickly to new technology and software applications.
• Design attractive menus.
• Develop a relationship with regular customers follow food and safety regulations.
• Order food and Beverage supplies
• Ensure that customers are satisfied with food and service
• Assist with marketing events
• Create restaurant policies
• Hire and train new restaurant staff
• Gained strong leadership skills by managing projects from start to finish.
• Strengthened communication skills through regular interactions with others.

ACHIEVEMENTS :

• Pre –Opening team of Onomo Hotel Kampala as Food and Beverage /Operations/Events Manager, Surpassed Food and beverage target to Euros 1.2 M from given target of Euros 1.M,
• Was part of the interior décor pre-opening team for Onomo Hotel Kampala .
• Solely developed Onomo Hotel Kampala 1st Hotels Anniversary's event concept.

• Maintain standards of food & beverage quality and guest service quality
• Coach, train and manage employees within the hotel's organization structure,
• Achieve budgeted revenues & expenses and maximize profitability related to the food & beverage department
• Contribute to the profitability and guest satisfaction perception of other hotel department
• Implement & maintain local and national sales / marketing programs
• Increase level of guest satisfaction by delivering of an improved product through employee development, job engineering and quality & image
• Implement & maintain local and national sales / marketing programs
• Ensure compliance with business operations and legal regulations
• Market the food & beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to meet / exceed sales and financial goals and objectives
• Implement & manage all company programs to ensure compliance with SOP's.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• ACHIEVEMENTS :
• Mentored, developed the Food and Beverage team with knowledge, training
• Created a trendy and fashionable room be space for a vibrant Food and beverage environment
• Worked with sales and marketing team to develop trendy and fun events.

• Understand the local market and decide where Afex River Camp can best make it niche in the market
• Develop an F&B strategy to meet customer's needs
• Prepare menus to meet the demand of the local high-end market
• Prepare high class wine lists, cocktail and bar drink menus
• Review the existing staff and train them to be able to provide a high level of service
• Market the F&B services throughout Juba in South Sudan
• Market the hotel and accommodation throughout Juba
• Provide ongoing promotions to increase sales and grow the company brand
• Follow up on sales opportunities at Embassies and NGO residencies
• Constantly review pricing and GP margins
• Oversee contractual services
• Target other service contracts
• Set sales targets with the GM
• Set service and food presentation standard
• Set KPI's for F&B employees
• Prepare function quotes
• Oversee all functions and F&B activities
• Provide toolbox talks and departmental training
• Oversee all cash and credit sales 3
• Regularly audit POS
• Report equipment, maintenance issue

AS SOMMELIER :

• Wine tasting & selection
• Food & wine pairing
• Wine procurement
• Wine storage
• Wine list management
• Wine cellar management
• Wine serving
• DUTIES & RESPONSIBILITIES
• Responsible for ordering, receiving, inventory, organizing and selling wine for all departments
• Oversee all wine purchases and cost management
• Oversee the Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries,
• Etc.)
• Assist members and guests during the dinner service with wine recommendations and selection for perfect wine pairings with their dinner.
• Develop a training program for all Team Members to improve their knowledge of wine tasting and wine service
• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.

• Coordinate details of events such as conferences, weddings, birthdays, anniversaries, charity events, surprise parties, trade shows, sales meetings, business meetings, employee appreciation events and virtual events
• Calculate budgets and ensure they are adhered to
• Book talent, including musicians, bands, and disc jockeys
• Select chefs or catering companies to prepare food for event
• Sample food and select dishes for menus
• 6
• Visit venue to plan layout of seating and decorations
• Schedule speakers, vendors, and participants
• Coordinate and monitor event timelines and ensure deadlines are met
• Initiates, coordinates and/or participates in all efforts to publicize event
• Edit and design promotional materials
• Prepare presentations
• Develop and oversee fundraising events
• Negotiate and secure event space
• Secure sponsorship
• Work with printer and designer to develop event invitations
• Create invitee list
• Send out invitations and manage RSVP list
• Hire staff to manage the event, including bouncers and security personnel
• Manage correspondence
• Coordinate event logistics, including registration and attendee tracking, presentation and materials support and pre- and post-event evaluations
• Keep inventory of backdrops, projectors, computers, and other display materials.

• Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team, managed 4-8 Assistants/ Supervisors and Shift Managers
• Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policies are met
• Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train
• Ensure maintenance of equipment, facility, and grounds using a preventative maintenance Plan based on Company standards
• Ensure food quality and 100% uncompromised customer satisfaction and experience
• Ensure complete and timely execution of corporate & local marketing programs
• Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
• House Keeping Inspections and Standards Accordingly.
• DUTIES & RESPONSIBILITIES AS SOMMELIER.
• Responsible for ordering, receiving, inventory, organizing and selling wine for all departments Oversee all wine purchases and cost management
• Oversee the Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries,etc.)
• Assist members and guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service
• Develop a training program for all Team Members to improve their knowledge of wine tasting and wine service

• Boosted customer satisfaction and service delivery to strengthen customer loyalty.
• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Maintained accurate records of sales, labor and other costs.
• Conducted weekly and monthly staff meetings to review performance and discuss upcoming events.
• Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
• Developed and implemented standard operating procedures to maintain smooth operations.
• Coordinated team members with focus on productivity, efficiency and enhancing customer experience.

• Compile design research
• Read script and create costume breakdown
• Purchase/pull fabric, clothing, accessories for the show; assist in local shopping, phone ordering & returns
• Schedule fittings, hair/wig fittings
• Attend fittings, production meetings and necessary rehearsals and previews
• Provide information to other costume personnel and other departments
• Compile paperwork and reports needed for building and running the show
• Track spending and finances
• Supervise or perform construction projects with Head Designer
• Maintain order and neatness of Opening and Closing Ceremony Costumes
• Maintain order in the supply and stock areas
• Sewed and constructed costumes using sewing machine, upholstery equipment and hand tools.
• Pull rehearsal garments
• Assist in pulling costumes from stock
• Return costumes to stock rooms
• Keep accurate record of costumes in readiness for the Ceremonies
• Participate in achieving the artistic goals of the David Atkins Opening and Closing Ceremonies Doha 2006 All Asian Games.

• Established rules for ejecting problem customers from bar to reduce liability and maintain pleasant environment.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Oversaw and monitored cash drawers and reconciled drawers against cash register reports at close of business.
• Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
• Kept bar presentable and well-stocked to meet customer needs.
• Served high customer volumes during special events, nights, and weekends.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Supervised and trained staff on preparing and delivering drinks, handling food, and money and setting up bar at beginning of shift and breaking down at end of shift to facilitate operations.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Crafted special drink and cocktail menu items for seasonal offerings.

• Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.
• Delivered food to customers at bar and tables.
• Restocked ice, condiments, and snacks.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Learned how to make wide variety of mixed drinks.
• Maintained adequate levels of condiments and well-stocked drink stations to keep service flowing smoothly.
• Checked ID cards and verified bar guests were of legal age.
• Replaced empty kegs and soda syrups.
• Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Explained daily specials and beverage promotions to exceed daily sales goals.
• Operated POS system to collect payments from customers.
• Collaborated with other dining room and bar staff to facilitate efficient service.
• Explained daily specials and beverage promotions to exceed daily sales goals.
• Oversaw successful bar service and operations to handle as many guests per day.
• Set up wine tastings to bring in business and promote special offerings.