Summary
Overview
Work History
Education
Skills
LANGUAGES
Hobbies and Interests
Accomplishments
Timeline
Generic

ELIZABETH WANJIKU KABURA

Nairobi

Summary

Experienced professional in developing and executing innovative marketing strategies to increase revenue and optimize operations. Skilled in financial management to improve cost-efficiency and profitability. Enthusiastic about culinary arts, dedicated to delivering exceptional products and services to customers. Detail-oriented with strong communication and project management skills, able to handle multiple tasks effectively in fast-paced environments. Known for proactive problem-solving and focus on optimizing processes to support team objectives.

Overview

25
25
years of professional experience

Work History

Group F&B Manager

Miracle Experience, Tanzanite Experience, Zanzibar Submarine
05.2024 - 05.2025
  • 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.
  • Implement cost-control measures to maximize profitability without compromising quality.
  • 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.

Assistant Lodge Manager/F&B Manager

Savute Elephant Lodge
04.2023 - 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. F&B Experience Management:
  • Control and maintain F&B department operational costs by working on menus, dealing with vendors, and ensuring the arrival of supplies.
  • Ensuring that all equipment necessary for service and food preparation is in optimum working conditions.
  • Marketing of our dining experiences and ensuring that production is of a five-star quality.
  • Hiring of staff to ensure a seamless service.
  • Supervise every meal service.
  • Lowering food costs without compromising the quality of service and food to align with the departmental budget.
  • Ensure that guests' safety and comfort are prioritized during all dining experiences.
  • Payroll for all staff in the department.
  • 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 a positive online reputation.

Group Executive Chef

THE SPRING NOSHERY LIMITED
10.2022 - 03.2023
  • Roles & Responsibilities:
  • Ensure efficient food dispensing, service, and presentation are 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 to meet the 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 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 maintain 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 sent to guests.
  • 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 a high level of performance within the team, sound professional advice and support of culture.
  • Communicate effectively and have management responsibility for all kitchen staff.
  • Ensure performance and 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 highest standards of operational efficiency and quality of service.
  • Ensure timely reporting of department performance.

Executive Chef Consultant

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 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.
  • 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 are 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 to meet the 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 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 maintain 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 sent to guests.
  • Discuss daily food cost reports with key kitchen and F&B team members.
  • Ensures disciplinary procedures and documentation are completed according to the hotel's operational standards and Management Policy.
  • Maintain a conducive working environment for the kitchen staff so as to provide food service to guests 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) for 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 a high level of performance within the team, sound professional advice, and support of the desired culture.
  • Communicate effectively and have management responsibility for all kitchen staff.
  • Ensure performance 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, and 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 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.

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 - 01.2004
  • 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

HACCP Certification -

Boma International Hospitality College
05.2025

Certificate - Hospitality Operations Management

Boma International Hospitality College
04.2025

BSc. - Hotel and Restaurant Management

United States International University- Africa
08.2024

Certificate - 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

  • Profitability optimization
  • Budget preparation and analysis
  • Special dietary requirements
  • Food safety oversight
  • Safe food handling
  • Supply stocking
  • Dining room management
  • Cleaning and sanitation
  • Operational efficiency
  • Inventory management
  • Strategic planning
  • Menu engineering
  • Food preparation
  • Waste reduction
  • Allergy awareness
  • Cost control
  • Quality assurance

LANGUAGES

English
Swahili
French (conversational)

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 - 05.2025

Guest Experience/Assistant Manager

Tawi Lodge
06.2023 - 04.2024

Assistant Lodge Manager/F&B Manager

Savute Elephant Lodge
04.2023 - 04.2024

Group Executive Chef

THE SPRING NOSHERY LIMITED
10.2022 - 03.2023

Executive Chef Consultant

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 - 01.2004

Certificate - Hospitality Operations Management

Boma International Hospitality College

BSc. - Hotel and Restaurant Management

United States International University- Africa

Certificate - 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

HACCP Certification -

Boma International Hospitality College

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ELIZABETH WANJIKU KABURA