Faison Murunga

Am well trained and qualified Food and beverage Manager in both Food and Service Department. With over 17 years in the field of Hospitality it has become a passion and have necessary experience and skills to manage big programs independently and still complete work assigned within deadlines. Been involved in various pre-opening properties of High end mostly locally. With the experience acquired therefore do aspire to get opportunity both locally and internationally to widen the scope and challenge myself on much higher level. Am confident individual who can express himself both in local and Fluent English hence able to market a hotel to both existing and prospective guests without hesitation. Also have hands on experience in the use of Microsoft office application such as Excel, opera word Data entry software and PowerPoint. Ambitious d, with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.

• Reduce the number of guests who were ordering food from outside and rather order from room service by revamping the menu hence more revenue.
• Improved medallia rankings from position 36 Middle East and Africa to position 7 with breakfast being in position 1(one)
• Improve revenue in FnB from 4m to 10m by introducing promotions on partnership with alcohol companies.
• Group lunches increased from zero to at least 10 per week.
• Introduced FnB guest's data for repeat business follow-up.
• Reduced number of guests Food complaints delays by ensuring there's a runner at the pass during dinner.
• Assisted the hotel TripAdvisor position from 59 to 17 position within my first 4 months in operation.
• Successfully put up a committee that ensures food safety is stickily observed in the hotel.
• Maintained 24%beverage and 28% food throughout my period.
• Reduced wastage by tracking expired date items for quick consumption and over productions during events.
• Drafted FnB Resolutions that were adopted in the Oman convention in 2019 by Four Points Hotels Middle East and Africa (IMEA)
• I successfully reduced complaints by drafting express menu items that were being suggested to guests.
• Implemented cost control measures that were not in place which saw an increase of revenue in the department.
• Revamping the drinks menu and introducing in-house crafted cocktails hence saw beverage revenue go up by 80%.
• Achieved 90% of guests' satisfaction rating through training and quality control measures.
• Identified and resolved inventory discrepancies resulting in 15 cost savings.
• Maintained 26% beverage cost by reducing wastage of both food and beverages.
• Build key partnerships with companies such as Pernod Ricard, Viva, and Daegu for special events promotions.
• Nominated OSHA leader and put in place a committee that organized training as per requirements.
• Under my stewardship in meetings and events Radisson Hotel was the first to have collected more revenue than any other affiliated hotels in Africa in Events.
• Reduce the cost of electricity by 15% by ensuring that all lights and AC and any machines that are not in use are switched off.
• Voted the best meeting and events manager, chosen to lead a team from Kenya to Rwanda to assist set standards in meetings and events at Radisson Convention Centre Kigali.
• Implement cost-saving strategies that department that reduce cost.

• Godliver awori omondi, F&B Manager, Radissonblu Hotel and Resort, +254 721992981, godliver.omondi@radissonblu.com
• Blanks lutenya, Executive chef, Safari Beach Hotel and Resort, +254 724592428, blutenyo@gmail.com
• Andrew Makau, General Manager, Prideinn Plaza, +254725526929, gm@prideinnplaza.com