Anthony Masemo

I specialize in elevating hospitality operations to deliver exceptional guest experiences and drive business growth. With over 20 years in the food and beverage industry, I help restaurants and hotels transform their service standards and profitability. My approach combines operational efficiency with a deep understanding of customer needs.

I focus on: Optimizing Operations: Streamlining processes to enhance service quality and reduce costs.

Innovative Menu Development: Crafting unique offerings that resonate with guests and boost sales.

Team Empowerment: Training and mentoring staff to foster a culture of excellence and collaboration. I have a track record of turning underperforming establishments into thriving ventures, ensuring that every detail contributes to guest satisfaction and loyalty. If you're ready to elevate your hospitality business, let's connect! Reach out to discuss how we can achieve remarkable results together.

Operations Manager at PAIVEPO (2024-01 – Present)

• Cultivated strong supplier partnerships, enhancing product quality and sustainability.
• Engaged elite customers with personalized service, resulting in loyal clientele.
• Established a sustainable supply chain aligned with global wellness trends, appealing to high-net-worth clients.

Operations Consultant at The Kasa - Malindi (2023-01 – 2024-12)

• Delivered operational audits and guest experience redesigns for boutique luxury establishments.
• Developed premium menus that enhanced exclusivity and significantly drove sales growth.
• Trained teams on personalized service delivery, improving client retention and upselling rates.
• Implemented strategic changes that elevated guest satisfaction and operational efficiency.

Operations Manager at CySuites Apartment Hotel (2022-09 – 2023-05)

• Conducted regular team meetings to address operational matters, fostering collaboration.
• Reduced aged receivables and payables by 10% in three months through strategic financial management.
• Designed and implemented QR codes for enhanced guest engagement, aligning with industry trends.
• Led the renovation of an eight-apartment block, achieving 100% operational readiness.
• Developed a comprehensive training program that redefined customer service excellence.
• Minimized equipment loss through effective supervision and staff training.
• Implemented inventory control strategies that maximized cost savings while ensuring high customer satisfaction.
• Fostered strong relationships with guests and employees, enhancing the overall dining experience.

General Manager at The Good Earth Group Limited (2019-10 – 2020-04)

• Designed exclusive client programs, including tastings and private events, enhancing customer loyalty.
• Trained staff on luxury guest engagement, resulting in improved repeat visits and upselling.
• Cultivated a sophisticated dining atmosphere that attracted high-net-worth individuals.

Beverage Manager at Dusit International (2018-03 – 2019-03)

• Established innovative market techniques that increased overall revenue through brand awareness and targeted promotions.
• Resolved customer complaints effectively, enhancing overall satisfaction and loyalty.
• Streamlined inventory control processes, reducing costs by 15% while maintaining high-quality service.
• Implemented strategies to improve bar efficiency and safety, fostering a positive environment for both staff and guests.

Assistant Food and Beverage Manager at Emara Ole Sereni (2017-04 – 2018-02)

• Established new market techniques, through brand awareness, lead generation, promotions and prospect targeting, thus increasing overall revenue.
• Maintained exceptional quality of all food and beverage services accorded to customers.
• Helped to increase Guest Satisfaction Survey score from 55% to 62%.
• Worked with the F&B team to increase net sales by 8% by cutting costs and increasing sales by effectively training staff.
• Forecasted schedules to appropriately meet the demands of business and efficiently monitored and managed effective costing and resource allocation.
• Demonstrated ability to increase banquet sales and build rapport with clientele; recognized for the ability to communicate to colleagues and guests in a professional and timely manner.
• Increased F&B revenue and employee retention through quality service, cross training, suggestive selling and teamwork.
• Managed daily labour hours daily and weekly through Automatic Data Processing and inventory through requisitions and end of month inventory.
• Reduced Overall Beverage Cost from 32% to 24%.
• Reduced Overall Labour Cost from 29% to 21%.
• Assisted in revenue projections, cost containment, staffing plans, menu offerings, employee reviews and capital requests.

Events Manager at Ghaf Kitchen (2016-11 – 2017-11)

• Carried out market research/lead generation using social media and innovative marketing strategies.
• Implemented customer service improvement strategies within the consultants' positions.
• Worked directly with each client to put together floor plans, time-lines and working agendas for each event.
• Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Increased guest satisfaction to the top 5% of the company's intended target.
• Implemented marketing strategies which resulted in 12% growth of customer base.
• Initiated key partnerships which resulted in 54% revenue growth.
• Performed initial client assessment and analysis to begin the research process.

General Manager at Brownbook (2013-12 – 2016-09)

• Established operational objectives and work plans and delegated assignments to subordinate managers.
• Through successful use of KPI's, labor percentage was standardized, while still ensuring a high level of guest satisfaction.
• Utilized Microsoft Office and Google Docs to keep books, track sales goals and schedule employees.
• Reduced employee turnover by 5% through incentives, monthly appraisals and team building events.
• Identified inefficiencies and implemented process improvements in areas such as safety, quality and production.
• Reduced overtime by 10% by setting an annual cap and avoiding double shifts.

Assistant Restaurant Manager at Blue Marlin Ibiza, UAE The Act Dubai (2013-02 – 2013-11)

• Align FOH and BOH relations through daily briefings, facilitating smooth operations throughout the restaurant.
• Recognize and formally acknowledge outstanding staff performance to boost company morale and productivity.
• Cascade clear and prompt communication of pertinent information to staff.
• Interpret PNL results in monthly business review meetings with the management team.
• Identify and develop talent within existing team members to improve retention through "right-fit" cross-training and promotions.
• Increased sales by 5% month-on-month through on-the-job training and coaching of staff.
• Adhered to company standards and KPI's to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Beach Supervisor at Blue Marlin Ibiza UAE (2012-03 – 2013-02)

• Redesigned and customized service procedures for manuals and training.
• Oversaw FOH personnel to maintain adequate staffing and minimize overtime.
• Schedule reservations, monitor waiting list and ensure the needs of the guests are met while they wait.
• Boost and enhance staff morale through incentives, monthly appraisals and team building events.
• Actively participated in ongoing customer service programs to build sales and rapport in the community.

Chef de Rang at The Ivy, Jumeirah Restaurants (2011-03 – 2012-03)

Chef de Rang (West 14th Steakhouse) at Mövenpick Hotels & Resorts (2010-01 – 2011-02)

Chef de Rang (Market by Jean-Georges) at W Hotels (2008-02 – 2010-01)

Pre-Opening

Executive Diploma in Business Administration and Management, General – Institute of Management, Technology and Finance (2024-09)

Certificate in Food Production, Culinary Arts/Chef Training – Career Training Centre Nairobi (2001-01)

High School in Art/Art Studies, General – St. Mary's School (1996-01)