Stephen Njenga

An experienced manager with a comprehensive understanding of hotel operations. Equally able to utilize and/or improve existing systems or develop and implement new processes. Excellent management, organizational and administration skills, with experience in dealing with demanding customers and high level workloads within strict deadlines and budgetary guidelines.

Operations Manager - Hill House Hotel (Kentmere) - Tigoni, limuru, kenya

(2023-09)

• Execute business strategies related to operations to achieve short and long-term goals
• Provide strategic advice and insights into team performance, guest experience, maintenance plans, stock keeping, budget and other elements
• Manage operations
• Act as a leader to all departments and team members, maintain strong cooperation and communication with head of departments and their teams
• Control and approve duty rosters
• Support the Finance Team on administration, procurement, stock and inventory and financial reporting
• Monitor expenditures and alignment with approved budgets
• Ensure all guests receive the Hill House Hotel experience and that highest service levels are maintained
• Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals

Operation manager - Mc Catering Services Ltd - juba, south sudan

(2022-03 - 2023-08)

• Handle all guest concerns and feedback to ensure effective follow up and positive guest satisfaction as the end goal
• Assist in the preparation, presentation and subsequent achievement of the hotel's Annual Operating Budget, and Capital Expenditure Budget
• Ensure the smooth operation and co-ordination of the hotel through their respective leaders (Rooms Division, Housekeeping, Food & Beverage, Health Club and Culinary)
• Work closely with section leaders to engage them in manning plans to ensure productivity levels are managed throughout the various business seasons
• Take on a strategic role in the Hotels Business Continuity, Emergency, Safety and Crisis Management Plans
• Function as key member of the Hotel Executive Committee and Leadership Team
• Ensure full compliance of the Hotels operating controls
• Developed and shared best practices across company to align with objectives and quality standards
• Analyzed customer data to identify opportunities and improve relationships
• Oversaw budget, accounting and payroll to meet deadlines

Chef - Executive Residence By Western Nairobi - NAIROBI, KENYA

(2020-12 - 2022-02)

• Developed recipes and menus to align culinary trends with consumer demand
• Planned menus to develop restaurant brand while achieving competitive cost per dish
• Created exceptionally presented dishes, exceeding timeframe goals by 15 minutes
• Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction
• Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests
• Monitored supply inventory, rotating stock to promote freshness and reduce waste
• Adhered to all regulatory standards regarding safe and sanitary food prep
• Cooked for 130-cover restaurant, delivering consistent quality cuisine
• Incorporated customer recommendations and feedback to modify and update menu
• Drove sales through monthly promotions and special events chef de partie - Quick mart - Ruaka, Kiambu, KENYA

(2015-03 - 2019-12)

• Managed team of 5 junior chefs and porters
• Controlled consumption of gas, electricity and water to minimize expenditure on recurring bills
• Worked with sous chef to manage day-to-day rostering of catering team
• Received, recorded and accounted for supplies and deliveries
• Offered right training and optimum guidance to junior chefs and trainees
• Provided supervision of shift staff in line with established policies and guidelines
• Assisted chefs in preparing extravagant dishes for breakfast, lunchtime and dinner sittings
• Assisted head chefs in developing creative menus, developing based on seasons, themes and trends
• Prepared a wide variety of complex dishes, including starters, mains and desserts, finishing to first-class standards
• Ensured teams followed health and safety guidelines by closely monitoring prep, food handling and other kitchen operations
• Managed kitchen waste control, monitoring waste to reevaluate portion sizes and recommend actions to head chef
• Planned dishes to reduce food costs and maximise gross profits
• Assisted in stocktaking, ordering supplies for planned events and service
• Upheld standards by assessing ingredient quality and final products
• Developed menus and created new dishes based on trends and seasons
• Followed strict health and safety guidelines in kitchen

Food And Beverage Cost Controller - QUICK MART SUPERMARKET - Ruaka, Kiambu, Kenya

(2016-02 - 2018-08)

• Establish and maintain local policies as they relate to the receipt issuance and general controls of all hotel inventories, consumables, and various supplies
• Assist in the monthly inventories count and extension
• Establish and maintain a database for all kind of hotel inventory stocks including up-to-date pricing
• Ensure proper storage and issuance of all hotel items, especially food and beverage ones
• Establish and maintain a cost allocation transfer system for various hotel supplies to the various departments
• Summarize these transactions for each financial period close
• Cost all hotel operational consumables and inventory items and where practical, input these costs into the point of sales system and generate monthly potential cost of sales, especially in food and beverage
• Prepare and all operational costs on a monthly basis and recommend alternatives to improve costs
• Price all food and beverage storeroom requisitions and compute the following: Monthly food and beverage actual costs by outlet, Monthly storeroom variances for food and beverage
• Assist management in menu costing in order to establish menu item sale prices
• Establish and monitor the following operational controllers in the banquets and food and beverage outlets: Cash Bars, Menu Items (ensure that they are properly rung up the system), Liquor pouring procedures, Guest check void controls, Cash handling and check settlement, Operation inventories and reconciliations, Point of Sale system user capabilities and controls, Portion controls
• Prepare F&B reports as requested by management
• Maintain accuracy of POS System data and ensure hardware is in good working order
• Monitor and record all house account meals and entertainment expenses and report any non-compliance to the Assistant Controller for follow up with the hotel management
• Maintain menu costing on all food and beverage items and make F & B management aware of any pricing problems
• Constantly monitor all food and beverage controls to ensure compliance with the Company's policies and procedures
• Perform any other spot checks as prescribed in the Housekeeping, laundry and Food and Beverage Manuals
• Coordinate, attend and monitor all food and beverage physical inventories to ensure accuracy
• Verify, extend and tabulate the above inventories and prepare monthly inventory adjustments journal entry
• Maintain a close working relationship with the Director of Rooms, Food and Beverage Director, Executive Chef and Purchasing manager and make them aware of any potential problems or opportunities to improve the controls in their areas
• Closely monitor and support Purchasing Manager, Storekeeper and Receiving in performing their duties by sharing knowledge on each item Hotel may need for the proper operations
• Take active part in implementing and complying with HACCP requirement
• Attend Food and Beverage meetings to review prior Food and Beverage report to highlight actions needed, and focus Food and Beverage management on appropriate opportunities
• Conduct self in a professional manner at all times to reflect the high standards of the Company and to encourage staff to do the same

Commis Chef - Sarova Pan Afric Hotel - Nairobi, kenya

(2013-08 - 2015-03)

• Created exceptionally presented dishes, exceeding timeframe goals by 15 minutes
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests
• Managed ingredient deliveries and stock rotation, maintaining optimum product quality
• Assisted head chefs with menu creation, exercising creativity and forward-planning skills
• Sourced seasonal, local produce to create exceptional dishes
• Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests
• Washed, peeled and chopped food before cooking preparation
• Checked incoming deliveries against paperwork to verify receipt of proper items and quantities
• Adhered to all regulatory standards regarding safe and sanitary food prep
• Suggested potential new menu items with focus on using local and seasonal ingredients
• Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction

Bachelor of Business Management - Banking and Finance - University of Eldoret (2019-11)

Certificate of Secondary Education - KIAMBU INSTITUTE OF HOTELS & CATERING (2013-01)

certificate in food & beverage production - KAGWATHI SECONDARY SCHOOL (2009-01)

kenya certificte of primary eduction