CATHERINE SIGOMA ODHIAMBO
Hospotality Management
NAIROBI,30
Summary
Dedicated and driven professional with a strong work ethic and excellent interpersonal, communication, and leadership abilities. Seeking a challenging position with growth and advancement opportunities to contribute to organizational success. Continuously expanding knowledge and skills while quickly learning new concepts and remaining calm under pressure. I thrive in collaborative environments, work effectively with minimal supervision, and consistently contributes as a valuable team member.
Overview
12
12
years of professional experience
Work History
Restaurant Manager
GOLDEN TULIP HOTEL WESTLANDS
02.2020 - 02.2021
- Oversee the day to day running of the restaurants
- Check and ensure the timely submission of the daily bar inventory and par report, against restaurant or bar sales report at the end of each shift
- Prepare annual operating budget for the restaurant inconjuction with the Director of Food and Beverage
- Maximize profitability of the restaurant by increasing turnover and controlling costs
- Establish guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant to maximize the revenue and profits of the outlet
- Provide recommendation to Director of F&B regarding future plans and changes based on the current data and customer feedback
- Ensure that the restaurant and kitchen are prepared for service
- Promote guest satisfaction in the outlet
- Select, recruits, train and evaluate employees in the outlet
- Prepare effective duty roster to ensure sufficiency of manpower in accordance to volume of business
- Administer personnel action, on leaves, overtime requests, disciplinary actions and commendations
- Coach and counsels restaurant staff effectively
- Conduct on-the-job training for restaurant staff on timely basis
- Conduct daily briefing and de-briefing for a function assigned
- Communicate openly with the service personnel and keep them informed of all improtant information to assist them in their jobs
- Identify and solve problems in service in a professional manner
Restaurant Manager
EAGLES PEAK SPUR
03.2018 - 07.2018
- Oversee and monitor the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet
- Check and ensure the timely submission of the daily bar inventory and par report, against restaurant or bar sales report at the end of each shift
- Prepare annual operating budget for the restaurant in conjunction with the Director of Food and Beverage
- Maximise profitability of the restaurant by increasing turnover and controlling costs
- Establish guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant to maximize the revenue and profits of the outlet
- Provide recommendation to Director of F&B regarding future plans and changes based on the current data and customer feedback
- Ensure that the restaurant and kitchen are prepared for service
- Promote guest satisfaction in the outlet
- Select, recruits, train and evaluate employees in the outlet
- Prepare effective duty roster to ensure sufficiency of manpower in accordance to volume of business
- Administer personnel action, on leaves, overtime requests, disciplinary actions and commendations
- Coach and counsels restaurant staff effectively
- Conduct on-the-job training for restaurant staff on timely basis
- Conduct daily briefing and de-briefing for a function assigned
- Communicate openly with the service personnel and keep them informed of all improtant information to assist them in their jobs
- Identify and solve problems in service in a professional manner
Outlet Manager - SOKO Restaurant
DUSIT D2 NAIROBI HOTEL
01.2017 - 02.2018
- Ensure all operating standards in the restaurant comply with company policies
- Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement in the outlet
- Establish guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and room service to maximize the revenue and profits of the outlet
- Provide recommendation to Director of F&B regarding future plans and changes based on the current data and customer feedback
- Ensure that the restaurant, room service and kitchen are prepared for service
- Monitor and analyz menus and products of competitive restaurants and room service under supervision of Director of F&B/ Executive Chef
- Inventory check of operating equipment
- Handle guest complaints and follow up with corrective action
- Liase with engineering for maintenance problems and Housekeeping for cleaning
- Maintain all necessary log-books as implemented in the restaurant
- Assist the F&B controller in conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment
- Oversee and monitor the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet
- Check and ensure the timely submission of the daily bar inventory and par report, against restaurant or bar sales report at the end of each shift
- Prepare annual operating budget for the restaurant in conjunction with Director of Food and Beverage
- Maximise profitability of the restaurant by increasing turnover and controlling costs
- Review the revenue and expense statements with the outlet staff
- Implement cost saving procedures in electricity, operating supplies and other controllable costs in relation to service operation
- Promote guest satisfaction in the outlet
- Select, recruits, train and evaluate employees in the outlet
- Prepare effective duty roster to ensure sufficiency of manpower in accordance to volume of business
- Administer personnel action, on leaves, overtime requests, disciplinary actions and commendations
- Coach and counsels restaurant staff effectively
- Conduct on-the-job training for restaurant staff on timely basis
- Conduct daily briefing and de-briefing for a function assigned
- Communicate openly with the service personnel and keep them informed of all improtant information to assist them in their jobs
- Identify and solve problems in service in a professional manner
Hospitality trainer and development
PRIME STUFF LIMITED
01.2015 - 12.2016
- Deliver theory and practical training to hospitality students
- Recommend, develop and assist in implementation of programs designed to enable the organization to meet its objectives
- Implement theoretical, demonstration, practical, on the job training, and behavioral training activities
- Draw up training plans that will provide a training atmosphere where students have the opportunity to fulfill their potential for intellectual, emotional, physical, spiritual and psychological growth
- Responsible for identifying, selecting, and modification of the training resources to meet the needs of the students with varying backgrounds, learning styles, and special needs
- Assists the institution in assessing changing curricular needs and offers plans for student improvement
- In charge of course design in the training institution
- Assess and address the varied needs of each student/trainee, including the provision of training which caters for individual differences in prior learning, academic abilities and learning styles (both on and off the job), and provide additional assistance to students with low levels of literacy and numeracy
- Develop best practice models of vocational education and training delivery
- Provide detailed unit/module outlines, assessment guidelines and tools, for students and trainees
Outlet Manager - SNACKBAR
STRATHMORE UNIVERSITY SNACKBAR
09.2013 - 12.2014
- Oversee activities directly related to providing food and beverage products at the Snack Bar to Strathmore community at large and other visitors within the University
- Establish and implement the Snack Bar objectives and procedures as per the School of Hospitality and Tourism (STH) policies
- Manage the Snack Bar employees, prepare the work schedules, assign specific duties and participate in the recruitment and training of the employees
- Carry out staff appraisals in liaison with the Dean of STH and other staff in the department
- Liaise with STH Dean for contract renewals, approval of leave & maintain records and also coordinate all staff health inspection/compliance testing
- Plan and direct activities such as sales promotions, coordinating with department heads within Strathmore University so as to know what is required which entails menu approval, organizing service delivery, approval of invoices from suppliers
- Coordinate work study programs for students, and professional training for Snack Bar staff to ensure continuous improvement
- In charge of communication on matters such as function orders from client and disseminate to the team; liaising with the administration services of the University so as to organize programs like pest control
- Custodian for equipment/machinery and ensure servicing/repair and coordinate how this will be done and ensure minimal breakages
- Costing and pricing for the client orders - receive the orders, liaise with Kitchen Manager for costing and pricing and then follow-up of all invoicing and billing generated and passed to the Accountant
- Manage spending at the Snack Bar especially on petty cash and account on weekly basis to the Finance Officer
- Report on the performance and issues of the Snack Bar to the Management Committee of STH during the departmental fortnight meeting
- Facilitate materials and equipment required for practical units of the undergraduate programs which including the daily operational requirements for housekeeping and laundry
Outlet Supervisor - SNACKBAR
STRATHMORE UNIVERSITY SNACKBAR
11.2012 - 08.2013
- To supervise and assist the snack bar staff on a daily basis
- To assist with processing the daily cash sheets in conjunction with the snackbar manager
- Assist in the planning and co-ordinating food menus with the management team
- Conduct daily briefs prior to each and every service and lease with the chef to be aware of any special dishes
- Have an understanding of the snackbar's budgets and profit and loss account
- Regulary lease with the snackbar manager and other supervisors to ensure the monthly accounts and receipt and administration of all deliveries are up to date
- Responsible for the stock storage areas, ensuring they are secure, neat and clean at all times
- Lease with the manager to ensure tight stock control and budgeted margins are achieved
- Assist with weekly ordering so as to ensure that stock levels are maintained and any other special order for events are placed in a timely manner
Snackbar Attendant/ Waiter
STRATHMORE UNIVERSITY SNACK BAR
09.2011 - 11.2012
- Acting as the core snack bar attendant while on duty
- Serving guest and ensuring their satisfaction
- Making sure the dinning is clean and up to standards
- Preparing snacks, ensuring the buffet is complete and on time
- Making orders to the stores department and receiving the orders
- Assumed supervisory duties for three months when supervisor went on leave
Sales Merchandiser
EAST AFRICAN BREWERIES LIMITED
08.2010 - 10.2010
- Worked as a sales merchandiser for East African Breweries Limited selling two of their brands, Alvaro and Malta
Promoter
EAST AFRICAN BREWERIES LIMITED
03.2010 - 07.2010
- Carried out a promotion for East African Breweries Limited (EABL) for one of their brands, senator keg to increase the sales of the brand
Industrial Attachment
LAICO REGENCY HOTEL
04.2009 - 06.2009
- Food and Beverage Department
- Duties and responsibility: food and beverage service at the conference rooms, room service, at the main restaurant and an ala carte restaurant
- Laundry Department
- Duties and responsibility: Laundering Clothes for the guests, worked at the laundry shop Collecting and issuing clothes from outside the establishment
- Kitchen Department
- Duties and responsibility: Worked at different section of the kitchen which included cold kitchen, pastry and the ala carte kitchen
Education
BACHELORS OF SCIENCE - HOSPITALITY MANAGEMENT
STRATHMORE UNIVERSITY
04.2015
KENYA CERTIFICATE OF SECONDARY EDUCATION -
BISHOP OKOTH GIRLS MBAGA HIGH SCHOOL
01.2006
Skills
- Excellent leadership and Managerial skills
- Excellent interpersonal skills
- Dedicated and meticulous
- High level of accurateness and attention to detail
- Skilled in basic IT computer packages
Telephonenumber
0711 330104
Personal Information
- Date of Birth: 10/10/87
- Nationality: Kenyan
- Marital Status: Married
Summaryofqualificationsandhospitalityskills
- Excellent leadership and managerial skills.
- Excellent interpersonal skills.
- Dedicated and meticulous - high level of accurateness and attention to detail.
- Fluent in English, Swahili and conversational German.
- Skilled in basic IT computer packages.
References
- Irene Wesonga, Head Trainer and Development, Prime Stuff Limited, P.O Box 76164, Nairobi, Nairobi, 00508, 0725 108500, iwesonga@gmail.com
- Esther Wangui Karugu, Lecturer, Strathmore University, P.O Box 56639, Nairobi, Nairobi, 00200, 0721 490594, ekarugu@gmail.com
- Peter Mwarogo, Human Resource Manager, Golden Tulip Hotel Westlands, P.O Box 32735, Nairobi, Nairobi, 00600, 0722 413429, hr@goldentulipwestlandsnairobi.com
Going out and meeting new people. Learning and trying new Menu's.
Cooking is one of the things i love doing during my free time and learning new Menu's.
Getting to know people and associating more gives me leverage in the Hospitality Industry.
Additional Information
Being Optimistic is the everyday cup of tea that keeps me going.
Timeline
Restaurant Manager
GOLDEN TULIP HOTEL WESTLANDS
02.2020 - 02.2021
Restaurant Manager
EAGLES PEAK SPUR
03.2018 - 07.2018
Outlet Manager - SOKO Restaurant
DUSIT D2 NAIROBI HOTEL
01.2017 - 02.2018
Hospitality trainer and development
PRIME STUFF LIMITED
01.2015 - 12.2016
Outlet Manager - SNACKBAR
STRATHMORE UNIVERSITY SNACKBAR
09.2013 - 12.2014
Outlet Supervisor - SNACKBAR
STRATHMORE UNIVERSITY SNACKBAR
11.2012 - 08.2013
Snackbar Attendant/ Waiter
STRATHMORE UNIVERSITY SNACK BAR
09.2011 - 11.2012
Sales Merchandiser
EAST AFRICAN BREWERIES LIMITED
08.2010 - 10.2010
Promoter
EAST AFRICAN BREWERIES LIMITED
03.2010 - 07.2010
Industrial Attachment
LAICO REGENCY HOTEL
04.2009 - 06.2009
KENYA CERTIFICATE OF SECONDARY EDUCATION -
BISHOP OKOTH GIRLS MBAGA HIGH SCHOOL
BACHELORS OF SCIENCE - HOSPITALITY MANAGEMENT
STRATHMORE UNIVERSITY
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