Kimithispencer

Deliver operational excellence by managing full lifecycle operations, implementing cost controls, and training high-performing teams, resulting in increased efficiency and guest satisfaction. Supervise daily service for 700+ staff, combining front-of-house service leadership and back-of-house logistical management. Drive team efficiency and guest satisfaction through expert operational management. Proven track record of leadership in high-volume food and beverage operations.

Research Assistant at National Syndemic Disease Control Council (2024-01 – 2024-03)

• Contributed to identifying significant gaps in gender knowledge, enhancing support/resolution for vulnerable populations, with more than 20 counties benefiting from the research
• Designed and implemented qualitative data gathering mechanisms, including Key Informant Interviews and Focus Group Discussions, to drive adoption/engagement and support/resolution
• Managed and cleaned dataset to ensure accuracy and efficiency, improving report throughput and adoption
• Addressed social desirability bias by rigorously maintaining participant confidentiality over a compressed data collection timeline, improving data quality/defects

Line Cook at BURN Manufacturing (2023-07 – 2023-12)

• Implemented new controls to improve reliability and uptime of food service, ensuring timely delivery to guests
• Improved production capacity by training and integrating new kitchen staff, resulting in increased throughput and reliability
• Streamlined meal portion control by introducing monitoring protocols, resulting in enhanced cost control and reduced waste over a short period

Kitchen Assistant at BURN Manufacturing (2022-11 – 2023-07)

• Supported senior chefs in high-volume meal prep to ensure 100% on-time service delivery for 700+ workers
• Ensured timely replenishment by proactively monitoring stock levels and notifying supervisors of low inventory to maintain production efficiency
• Optimized kitchen supply chain operations, resulting in improved cost efficiency and support for food storage and transport

Waiter/Cashier at Gravity Amusement Park (2021-02 – 2021-12)

• Coordinated front-of-house service operations for a high-traffic dining section to ensure exceptional guest satisfaction and team efficiency through effective service flow management
• Protected the guest experience by resolving customer conflicts, resulting in improved customer support and resolution efficiency
• Achieved high accuracy in managing transactions over a short period while driving revenue growth through targeted sales strategies

Master's Program in Hospitality Management – Kenyatta University (2024-01)

Bachelor's Program in Tourism and Hospitality Management – Zetech University