ELIZABETH WANJIKU KABURA
Nairobi,Kenya
Summary
I aim to develop my career in line with the hospitality industry by demonstrating high efficiency and effectiveness, developing entrepreneurial, leadership, and interpersonal skills to improve operations and profitability by embracing globally acceptable norms and professionalism through training. Seeking a challenging position within a reputable organization where I can professionally utilize my skills. I strongly believe in teamwork and possess a positive attitude towards work and my colleagues, and have a keen interest in meeting new challenges.
F&B professional with proven track record in managing high-performing teams and driving operational excellence. Skilled in menu development, cost control, and customer service, ensuring top-tier dining experiences. Known for adaptability, effective communication, and a results-focused approach that boosts team morale and achieves business goals.
Overview
25
25
years of professional experience
Work History
Group F&B Manager
Miracle Experience, Tanzanite Experience, Zanzibar Submarine
05.2024 - Current
- 1. Operational Management:
- Supervise daily food and beverage operations, ensuring the maintenance of high standards of quality and service across all bases and restaurants.
- Collaborate with culinary teams to develop, prepare, and present an innovative menu that complements our ballooning and restaurant experiences.
- Manage inventory, purchasing, and food safety compliance to optimize efficiency and minimize waste.
- 2. Guest Experience:
- Design and implement unique food and beverage offerings that enhance the overall guest experience.
- Monitor guest feedback and service quality, making necessary improvements to enhance satisfaction.
- Engage with guests to ensure their needs and dietary preferences are adequately addressed.
- 3. Team Leadership:
- Recruit, train, and manage a team of food and beverage staff, fostering a positive and productive work environment.
- Establish clear performance expectations and conduct regular evaluations to support staff development.
- Promote teamwork and collaboration among staff members to enhance service efficiency.
- 4. Financial Management:
- Develop and manage budgets, forecasts, and financial targets for the food and beverage department.
- Analyze sales data and trends to inform menu pricing and promotional strategies.
- 5. Marketing and Promotion:
- Collaborate with the marketing team to promote food and beverage offerings through various channels, including social media, events, and special promotions.
- Remain informed about industry trends and competitor offerings to keep our menu appealing and current.
Guest Experience/Assistant Manager
Tawi Lodge
06.2023 - 04.2024
- 1. Guest Relations:
- Welcome guests upon arrival and provide a warm and personalized greeting.
- Assist guests with check-in and check-out procedures, ensuring a smooth and efficient process.
- Address guest inquiries, requests, and concerns promptly and professionally.
- Provide detailed information about lodge facilities, safari activities, and local attractions to enhance guests' experience.
- Anticipate and exceed guest expectations by offering personalized services and anticipating their needs.
- Handle guest complaints or issues with tact and diplomacy, ensuring prompt resolution.
- Ensuring high standards of service, meals and housekeeping that meet the company's expectations.
- 2. Operations Support:
- Collaborate closely with the Lodge Manager to ensure smooth day-to-day operations of the lodge.
- Assist in managing and training lodge staff, providing guidance and support as needed.
- Coordinate with various departments to ensure seamless guest experiences, including housekeeping, kitchen, and maintenance.
- Oversee lodge reservations, ensuring accurate booking information and efficient allocation of rooms.
- Maintain a thorough knowledge of lodge policies, procedures, and safety protocols.
- Conduct regular inspections to ensure high standards of cleanliness, maintenance, and guest satisfaction.
- 3. Safari Experience Enhancement:
- Assist guests in planning their safari activities, including game drives, guided walks, and other experiences.
- Coordinate safari logistics.
- Ensure that guests' safety and comfort are prioritized during all safari experiences.
- 4. Guest Feedback and Reporting:
- Collect and evaluate guest feedback, reviews, and suggestions.
- Prepare regular reports for the Lodge Manager and Assistant Manager, highlighting areas for improvement and opportunities for enhancing guest satisfaction.
- Monitor online review platforms and social media channels, addressing guest feedback and ensuring positive online reputation.
Executive Chef
THE SPRING NOSHERY LIMITED
10.2022 - 03.2023
- Roles & Responsibilities:
- Ensure efficient food dispensing, service and presentation is provided in order to meet guest and staff satisfaction.
- Maintain optimum operating equipment stock levels and provide staff with quality working tools.
- Ensure costs and quality is controlled so as to meet departmental budget.
- Ensure proper usage of friendly products, water, energy and waste management for the purpose of maintaining environmental conservation and hygiene.
- Ensure efficient food procurement paying particular attention to costs and quality so as to meet departmental budget.
- Inspect the quality of the ingredients and measure them for specific recipes.
- Talk to suppliers and choose the ingredients needed for various dishes.
- Organize and conduct tasting sessions for the waiting staff and for potential clients when the situation requires it.
- Oversee the cleaning of the equipment and utensils and maintains the kitchen clean and in good order for proper functioning.
- Perform various cooking activities from time to time and especially for special occasions.
- Frequently review finished products for quality and presentation before the orders are send to guest.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
- Maintain a conducive working environment for the kitchen staff so as to provide food service to guest and staff satisfaction.
- Organize the kitchen staff and supervise them while working.
- Train the kitchen staff to meet the set policies, procedures and standards.
- Maintain effective communications with all team members within the department to maintain a smooth, informed and consistent atmosphere.
- Ensure continuous improvement of the efficiency and effectiveness of the team as well as provide individuals with professional and personal growth with emphasis on opportunities (where possible) of individuals.
- Interact with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Give support to the General Manager by ensuring high level of performance within the team, sound professional advice and support of desired culture.
- Communicate effectively and have management responsibility for all kitchen staff.
- Ensure performance an appraisal of the team is done at no greater than annual intervals.
- Carry out inductions for new staff when appropriate.
- Facilitate meetings, including leading meetings, presentations of information, issuing feedback, contributing to meetings.
- Comply with company policies, rules and procedures at all times.
- Prepare comprehensive annual budgets for approval.
- Ensure compliance with approved budgets including prudent and timely spending.
- Ensure the highest standards of operational efficiency and quality of service.
- Ensure timely reporting of department performance.
Executive Chef/ Lodge Manager/Reservationist
OILEPO LIMITED
01.2022 - 04.2022
- Roles & Responsibilities:
- Preparing the kitchen budget and maintaining payroll.
- Creating and ensuring that all Standard Operating Procedures are strictly adhered to.
- Monitoring the quality of every meal, product and service provided.
- Ensuring equipment and kitchen cleanliness.
- Supervise and approve all culinary schedules.
- Assuring that all culinary departments have all food items prepared to my menu’s proper specifications and in a timely manner.
- Ensure the staff maintains high standards of appearance and grooming, which include wearing the proper uniform and name tag while working.
- Ensuring health and safety regulations are strictly observed.
- Guide the Stock Controller on monitoring stock levels and ordering new supplies as required.
- Planning all a la carte and outside catering menus.
- Training and coaching for improved performance.
- Planning staff shifts and rotas.
- Liaising with suppliers.
- Ensuring compliance with all HACCP standard, fire, licensing, and employment regulations.
- Maximizing sales and meeting profit and financial expectations.
- Negotiating contracts with suppliers, assessing their requirements and ensuring they meet the SLA requirements.
- Taking bookings for all the properties in Naivasha, Karen and Amboseli.
- Operating all social media accounts and doing promotions to generate business.
- Designing promotional business flyers.
- Designing, planning and catering special events at the B&B property located in Karen.
Executive Chef/ Lodge Manager
KIKA LODGE, GILGIL, NAKURU
04.2019 - 03.2020
- Roles & Responsibilities:
- Ensure efficient food dispensing, service and presentation is provided in order to meet guest and staff satisfaction.
- Maintain optimum operating equipment stock levels and provide staff with quality working tools.
- Ensure costs and quality are controlled so as to meet departmental budget.
- Ensure proper usage of friendly products, water, energy and waste management for the purpose of maintaining environmental conservation and hygiene.
- Ensure efficient food procurement paying particular attention to costs and quality so as to meet departmental budget.
- Inspect the quality of the ingredients and measure them for specific recipes.
- Talk to suppliers and choose the ingredients needed for various dishes.
- Organize and conduct tasting sessions for the waiting staff and for potential clients when the situation requires it.
- Oversee the cleaning of the equipment and utensils and maintains the kitchen clean and in good order for proper functioning.
- Perform various cooking activities from time to time and especially for special occasions.
- Frequently review finished products for quality and presentation before the orders are send to guest.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
- Maintain a conducive working environment for the kitchen staff so as to provide food service to guest and staff satisfaction.
- Organize the kitchen staff and supervise them while working.
- Train the kitchen staff to meet the set policies, procedures and standards.
- Maintain effective communications with all team members within the department to maintain a smooth, informed and consistent atmosphere.
- Ensure continuous improvement of the efficiency and effectiveness of the team as well as provide individuals with professional and personal growth with emphasis on opportunities (where possible) of individuals.
- Interact with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Give support to the General Manager by ensuring high level of performance within the team, sound professional advice and support of desired culture.
- Communicate effectively and have management responsibility for all kitchen staff.
- Ensure performance an appraisal of the team is done at no greater than annual intervals.
- Carry out inductions for new staff when appropriate.
- Facilitate meetings, including leading meetings, presentations of information, issuing feedback, contributing to meetings.
- Comply with company policies, rules and procedures at all times.
- Prepare comprehensive annual budgets for approval.
- Ensure compliance with approved budgets including prudent and timely spending.
- Ensure the highest standards of operational efficiency and quality of service.
- Ensure timely reporting of department performance.
Pre Opening/ Executive Chef Trainer
KEMBU E.A. LIMITED (KEMBU COTTAGES)
04.2018 - 05.2018
- Roles & Responsibilities:
- Preparing the kitchen budget and maintaining payroll.
- Creating and ensuring that all Standard Operating Procedures are strictly adhered to.
- Monitoring the quality of every meal, product and service provided.
- Ensuring equipment and kitchen cleanliness.
- Supervise and approve all culinary schedules.
- Assuring that all culinary departments have all food items prepared to proper specifications and promptly.
- Ensure the staff maintains high standards of appearance and grooming, which include wearing the proper uniform and name tag while working.
- Ensuring health and safety regulations are strictly observed.
- Guide the Stock Controller on monitoring stock levels and ordering new supplies as required.
- Planning all a la carte and outside catering menus.
- Training and coaching for improved performance.
- Planning staff shifts and rotas.
- Liaising with suppliers.
- Ensuring compliance with all HACCP standards, fire, licensing, and employment regulations.
- Maximizing sales and meeting profit and financial expectations.
- Negotiating contracts with suppliers, assessing their requirements, and ensuring they meet the SLA requirements.
Executive Chef
JUMUIA HOTEL, KISUMU & JUMUIA COFFEE HOUSE, NAIROBI
07.2017 - 12.2017
- Roles & Responsibilities:
- Preparing the kitchen budget and maintaining payroll.
- Creating and ensuring that all Standard Operating Procedures are strictly adhered to.
- Monitoring the quality of every meal, product and service provided.
- Ensuring equipment and kitchen cleanliness.
- Supervise and approve all culinary schedules.
- Assuring that all culinary departments have all food items prepared to proper specifications and promptly.
- Ensure the staff maintains high standards of appearance and grooming, which include wearing the proper uniform and name tag while working.
- Ensuring health and safety regulations are strictly observed.
- Guide the Stock Controller on monitoring stock levels and ordering new supplies as required.
- Planning all a la carte and outside catering menus.
- Training and coaching for improved performance.
- Planning staff shifts and rotas.
- Liaising with suppliers.
- Ensuring compliance with all HACCP standard, fire, licensing, and employment regulations.
- Maximizing sales and meeting profit and financial expectations.
- Negotiating contracts with suppliers, assessing their requirements, and ensuring they meet the SLA requirements.
Head Chef
SCARLET BAKERY, SANDWICHES & COFFEE SHOP
01.2007 - 06.2017
- Roles & Responsibilities:
- Preparing all types of cakes and pastries as per the orders from clients.
- Supervising and training staff on new methods of pastry baking & decoration/artwork.
- Designing wedding cakes with clients
- Preparing the kitchen budget and maintaining the payroll.
- Monitoring the quality of the product and service provided.
- Ensuring health and safety regulations are strictly observed.
- Monitoring stock levels and ordering new supplies as required.
- Planning menus in consultation with the chefs.
- Training and coaching for improved performance.
- Planning staff shifts and rotas.
- Liaising with suppliers.
- Ensuring compliance with all fire, licensing, and employment regulations.
- Maximizing sales and meeting profit and financial expectations.
- Negotiating contracts with suppliers, assessing their requirements and ensuring they meet the SLA requirements.
- Currently offering my services as and when required as part of meeting profits for the company.
Receptionist
RUBY MEDICAL PRACTICE
01.2000 - 12.2004
- Roles & Responsibilities:
- Telephone operation, registering clients and welcoming patients to the clinic.
- Keeping an updated inventory of the medicine stock.
- Keeping a central and updated filing system both electronically and manually.
- Banking and keeping of financial records of the clinic.
- Perform other clerical duties as may be assigned to me from time to time.
Education
Certificate - Hospitality Operations Management
Boma International Hospitality College
04.2025
BSc. - Hotel and Restaurant Management
United States International University- Africa
08.2024
Certificate - Pastry Production: Baking & Pastry Production
Nairobi Institute of Baking & Confectionery Technology
10.2011
Kenya Certificate of Secondary Education - KCSE
Loreto Convent Msongari
11.2003
Kenya Certificate of Primary Education - KCPE
Kilimani Primary School
11.1999
Skills
- Food inspection
- Budget preparation and analysis
- Workflow optimization
- Conflict and dispute resolution
- Safe food handling
- Check payment processing
- Risk management
- Performance monitoring
- Cost controls
- Menu and specials engineering
- Quality assurance
- Inventory control
- Dinner service planning
- Employee performance evaluations
- Scheduling staff
- Strategic planning
- Labor management
- Quality control
- Kitchen equipment operation and maintenance
- Food safety compliance
- Waste reduction
- Hygiene standards
- Menu pricing
- Food and beverage operations
- Sanitation standards
LANGUAGES
English
Swahili
French (conversational)
References
George, Shaban, Head of Operations, georgeshaban7@gmail.com, +255 758 108 061, Miracle Experience, Plot 45 Engira Road, Arusha, Tanzania
Hobbies and Interests
Networking/Socializing, Learning new culinary methods and decoration techniques, Reading and Journaling, Travelling and local tourism, Swimming
Accomplishments
- Awarded Certificate of Attendance to 20th & 21st Session of the East African Model United Nations.
- Leadership Training at the Dan Eldon Place of Time (DEPOT) 30th June to 2nd July 2006.
- In charge of Catering for the Archbishop of Canterbury Justin Welby and Archbishop of the Anglican Church in November 2017.
Timeline
Group F&B Manager
Miracle Experience, Tanzanite Experience, Zanzibar Submarine
05.2024 - Current
Guest Experience/Assistant Manager
Tawi Lodge
06.2023 - 04.2024
Executive Chef
THE SPRING NOSHERY LIMITED
10.2022 - 03.2023
Executive Chef/ Lodge Manager/Reservationist
OILEPO LIMITED
01.2022 - 04.2022
Executive Chef/ Lodge Manager
KIKA LODGE, GILGIL, NAKURU
04.2019 - 03.2020
Pre Opening/ Executive Chef Trainer
KEMBU E.A. LIMITED (KEMBU COTTAGES)
04.2018 - 05.2018
Executive Chef
JUMUIA HOTEL, KISUMU & JUMUIA COFFEE HOUSE, NAIROBI
07.2017 - 12.2017
Head Chef
SCARLET BAKERY, SANDWICHES & COFFEE SHOP
01.2007 - 06.2017
Receptionist
RUBY MEDICAL PRACTICE
01.2000 - 12.2004
BSc. - Hotel and Restaurant Management
United States International University- Africa
Certificate - Pastry Production: Baking & Pastry Production
Nairobi Institute of Baking & Confectionery Technology
Kenya Certificate of Secondary Education - KCSE
Loreto Convent Msongari
Kenya Certificate of Primary Education - KCPE
Kilimani Primary School
Certificate - Hospitality Operations Management
Boma International Hospitality College
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