Evans Ndambuki

Hospitality Management graduate with practical front-office experience in Nairobi and coastal Kenya hotels, including Kasarani Sportsview Hotel and Golden Tulip Hotel Westlands. Experienced in Opera PMS, guest check-in and check-out, reservations, billing, guest records, complaint resolution and service recovery. Demonstrated ability to manage high-volume guest interactions while maintaining accuracy, professionalism and brand standards.

Strong cross-departmental coordination with housekeeping and other hotel operations.

Management Trainee, Front Office at KASARANI SPORTSVIEW HOTEL (2025-07 – 2025-10)

• Checked in and checked out 30-50 guests per shift using Opera PMS while maintaining accuracy in reservations and billing.
• Managed guest reservations, billing information and front-office records throughout the guest journey.
• Resolved 15+ guest complaints through professional communication and service recovery.
• Responded to guest inquiries and coordinated with other departments to address guest needs efficiently.
• Conducted daily spot inspections of vacant rooms and public areas to support compliance with hotel cleanliness standards.

Management Trainee, Front Office at GOLDEN TULIP HOTEL WESTLANDS (2022-05 – 2022-08)

• Managed front-desk check-in and check-out for 15-30 guests per shift using Opera PMS.
• Processed reservations and transactions using Opera PMS and Micros POS.
• Responded to guest inquiries and service concerns while maintaining a professional, guest-focused approach.
• Supported service recovery by addressing guest concerns and escalating issues when necessary.
• Maintained inventory control procedures and monitored stock discrepancies.

Chef at SOUTHERN PALMS BEACH RESORT (2021-01 – 2021-04)

• Supported service for 150+ covers per shift while maintaining organization and efficiency during peak periods.
• Accommodated guest dietary restrictions and food allergies while maintaining food quality and presentation.
• Supported menu planning and inventory control, contributing to reduced food waste.

Intern Chef at FAIRMONT THE NORFOLK (2019-11 – 2020-03)

• Supported catering operations for events serving 150-300 guests.
• Worked with front-of-house staff to identify and resolve dining-related guest concerns.
• Maintained hygiene and operational standards during high-volume service.
• Received and recorded incoming deliveries while maintaining organized inventory records.

BSc in Hospitality Management – STRATHMORE UNIVERSITY (2026-08)

Diploma in International Hospitality Management – BOMA INTERNATIONAL HOSPITALITY COLLEGE (2021-11 – 2022-12)

Diploma in Culinary Arts – BOMA INTERNATIONAL HOSPITALITY COLLEGE (2019-01 – 2021-11)

Kenya Certificate of Secondary Education (KCSE) – STAREHE BOYS CENTRE AND SCHOOL (2015-01 – 2018-11)