FRANCIS MWANZIA NZILIA

Duties & Responsibilities

• Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
• Established a loyal customer base by delivering exceptional service and consistently exceeding guest expectations.
• Evaluated customer feedback data to identify areas for improvement in product offerings or service delivery methods.
• Exceeded revenue targets consistently by implementing cost-control measures without compromising quality or guest experience levels.
• Championed sustainability efforts within the F&B department by sourcing eco-friendly products where possible.
• Contributed to long-term business growth strategies through meticulous competitor analysis, market research initiatives, and regular reviews of operational effectiveness.
• Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
• Streamlined operations by optimizing inventory management and reducing food waste.
• Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
• Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Maintained highest standards for beverage quality and service.
• Resolved customer complaints involving food or beverage quality and service.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
• Increased revenue with targeted promotions, special events, and upselling techniques.
• Boosted customer satisfaction by implementing new menu items and service improvements.
• Ensured a safe working environment by enforcing strict adherence to health, safety, and sanitation regulations.

Duties & Responsibilities

• Deducing and implementing of F&B control measure to minimize waste, spillages and curb chances of theft
• Ensuring that menus and beverage list are costed at regular intervals
• Stock taking to maintain par levels of beverages and hotel supplies
• Physical/actual stock comparison with system stock to resolve discrepancies if any
• Updated system records with incoming deliveries.
• Streamlined processes for monitoring and restocking beverages to prevent shortages.
• Performing back-office duties such as generating sales/cost reports, revenue reports, periodic payouts, stock valuation reports
• Warehouse/Store stocktaking of actual stock, comparing with system figures and establishing variances and any irregularities
• Identifying business gaps and coming up with tour packages
• Overseeing and evaluating the daily operations of the company
• Facilitate online payments of Virtual credit cards and ensuring security on access of the card details from unauthorized staff
• Reporting to the manager on all operations
• Seeking partnerships for the company from major stakeholders ranging from hospitality operators to travel & tourism agencies
• Handling all complaints, reviews and feedbacks emanating from both guests and staff and preserving the reputation of the company
• Taking disciplinary actions to staff found with gross misconducts

Duties & Responsibilities

• Responded to corporate emails within established timeframes.
• Generated invoices and digitally dispatched them to debtors.
• Facilitated foundational technical assistance to staff members.
• Cultivated business partnerships with relevant stakeholders.
• Surveyed emerging markets to uncover new business opportunities.
• Developed partnership proposals to foster collaborative opportunities.
• Managed bookings with proactive follow-ups through emails and calls.
• Planned general operations for front office.
• Handled and resolved complaints, reviews, and feedback from guests and staff.
• Participated in departmental meetings to outline organizational strategies.
• Offering administrative duties to overall department
• Offering consultative support to the director as far as hospitality management is concerned
• Exhibited unwavering loyalty and deference to senior management.
• Supervising staff on work, motivating them and leading the team towards achieving daily set targets
• Scheduled staff rotations according to workload.
• Facilitated foundational technical assistance to staff members.
• Monitored inventory to maintain adequate supplies.
• Generated invoices and digitally dispatched them to debtors.