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
