Benjamin Musya

A highly resourceful, service and result oriented Hospitality Management professional with significant knowledge and experience in hotel management, staff supervision, customer service and fine dining. Holding a Diploma in Hospitality Management and endowed with well-developed communication, organization and interpersonal skills. Keen-to-details in handling every assignment to ensure reliability and high quality results to ensure accountability and maximum productivity, seeking a supervisory position with an organization that will allow full utilization of knowledge and skills thus supporting the organization in functioning effectively whilst adhering to correct procedures and customer service guidelines.

BRANCH MANAGER at BIG-SQUARE RESTAURANT (2024-09 – Present)

• Direct all operational aspects including distribution operations, customer service, human resources, administration and sales
• Assess local market conditions and identify current and prospective sales opportunities
• Develop forecasts, financial objectives and business plans
• Meet goals and metrics
• Manage budget and allocate funds appropriately
• Bring out the best of the branch's personnel by providing training, coaching, development and motivation
• Locate areas of improvement and propose corrective actions that meet challenges and leverage growth opportunities
• Share knowledge with other branches and headquarters on effective practices, competitive intelligence, business opportunities and needs

RESTAURANT ASST MANAGER at THE CHOCOLATE ROOM (2023-02 – 2024-08)

• Overseeing stock levels and ordering supplies
• Handling customer enquiries and complaints
• Taking reservations
• Greeting and advising customers
• Problem solving
• Preparing and presenting staffing/sales reports
• Keeping statistical and financial records
• Assessing and improving profitability
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives
• Making improvements to the running of the business and developing the restaurant

HOTEL/RESTAURANT MANAGER at NEW CARNATION HOTEL (2021-04 – 2022-09)

• Recruiting, training and supervising staff
• Promoting and marketing the business, including developing ways to attract new customers
• Managing budgets
• Maintaining statistical and financial records
• Planning maintenance work, events and room bookings
• Liaising with maintenance and other specialist contractors
• Meeting guests and responding to complaints and queries
• Handling customer complaints and queries
• Ensuring compliance with health and safety legislation and licensing laws

RESTAURANT SUPERVISOR at AMAICA RESTAURANT (2019-03 – 2021-03)

• Efficient monitoring of beverage stocks
• Ensure and provide professional, high-class guests service experience
• Initiatives and suggestions to improve our guests' satisfaction and our waste reduction
• Welcoming clients; briefing them and hosting. Greeting and welcoming guests in a polite, courteous and friendly manner
• Staying attentive to guests' needs to ensure they are satisfied with the food and service
• Manage service staff work schedules
• Staff grooming & General hygiene. Ensure all service staff maintain high standards of personal grooming & hygiene

RESTAURANT SUPERVISOR / MANAGER at URBAN COFFEE LTD (2016-03 – 2019-01)

• Keep the guests informed of new developments in case of any delays
• Prepare tables for meals, including setting up items such as condiments, silverware, and Server Stations
• Clears Tables during service and ensures that the Front of House Area is keep in accordance with Good House Keeping Standards
• Check with customers to ensure that they are enjoying their meals and take action to correct any problems
• Informs the Supervisor on any issues that may occur with guests
• Ensure correct change are presented to guests and thanks guests for patronage
• Follows health, safety and grooming standards at all time

WAITER - HEAD WAITER at URBAN COFFEE LIMITED (2015-01 – 2016-02)

• Have a thorough understanding and knowledge of all food and beverage items on the menu and be able to recommend Food and Beverage combinations and up sell alternatives
• Operates as the principal salesperson in the restaurant and ensures that guests are accorded high level of customer care
• Ensures that the cutlery and crockery used by the guests are clean and properly polished
• Sorts and polishes all menus before presenting them to the guests
• Promptly and courteously takes orders for food and beverage from guests, posts the same in the POS and serve accordingly
• Confirm food and beverage orders as per the restaurant service guidelines
• Ensures that the guest orders are served correctly (as per the guests' specifications)
• Makes follow up on all orders posted

INTERN / CASUAL at HOTEL LA MADA (2014-07 – 2014-12)

• Requisitioned for supplies and checked stock on delivery
• Performed housekeeping and laundry services to the guests
• Reported any guest complaints immediately to the supervisors and ensured there was a follow up with the guest
• Responded to customer queries on the services offered by the hotel
• Assisted customers in all their needs such as calling a taxi
• Carried out waiter duties as requested
• Responding to additional requests

Acknowledgement of Training in Diageo Bar Academy Essentials Modules – Diageo Bar Academy (2019-10-30)

Certificate in Food Processing Technology – Level One (Cake Making, Decoration, Bread Making, Puff Pastry and Confectionary Products) – Nairobi College of Bread and Confectionary Technology (2017-01-17 – 2017-03-24)

Diploma in Hospitality Management – Nairobi Institute of Business Studies (2012 – 2014)

Kenya Certificate of Secondary Education – Machakos School (2005 – 2009)