John Chebukosi Wanjala

• Responsible for overseeing entire hotel operation of 45 rooms ,garden, restaurants,bar and commercial interests
• Promoting positive environment through participative management techniques and maintain productivity levels
• Preparing rolling strategic plan in line with overall Hotel strategic plan
• Overall financial management of entire business operations
• Drive revenue management of hotel, ensuring daily, weekly, and monthly revenue meetings are taking place
• Have full control over all revenue management decision including group, corporate and inbound rates
• Achieve continued revenue growth through innovation in services, product offerings and sales and marketing initiatives
• Maintaining good relationships with all stakeholders, including suppliers
• Resolving customer concerns and addressing all feedback in timely and professional manner
• Completing thorough yearly competitor analysis to ascertain position in market place.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Formulated policies and procedures to streamline operations.
• Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
• Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.

• Kericho/Bomet, Kericho &Bomet branches, Managed day-to-day hotel operations, while managing 50+ employees, direct and indirect reports in areas of food and beverage, procurement, inventory, sales and compliance
• Set, enforced, and optimized internal policies to maintain efficiency and responsiveness to demands
• Devised, deployed, and monitored processes to boost long-term business success and increase profit levels
• Established and administered annual budget with effective controls to prevent overages, minimize burn rate, and support sustainability objectives
• Collaborated with IT and business teams to develop and enhance architecture in order to better track business perfomance
• Developed project management road map to define project objective, timeline, and milestone
• Introduced employee-recognition programs, labor/management communication forums, and career-patching opportunities that boosted staff retention, morale, and satisfaction to new best.

• Tasked with over Site management job to re-design Kericho, operations by; Training of club's staff on basic best practices in industry for purposes of service consistency and efficient working styles
• Management audits to advise members on profitability Yearly subscription verification and audits of over 3000 active members
• Redesigning marketing strategy for club to increase more member subscriptions and revenue flow for club
• Re-designed Hr policies in effort to create professional culture that subscribes to hospitality and member club laws
• Events cordinator at Eastern produce Kenya ltd

Contracted to organize tree plant activity in Mau Forest hosting 3500 Delegates:

• Creation of catering budget, that was to ensure: Transportation of delegates &Provision of food and beverage Branding and sponsor management involved in the rehabilitation of South East Mau reserve
• Managed administrative logistics of events planning, event booking, and event promotions
• Conducted post-event evaluations to identify areas for improvement and implement necessary changes in future planning efforts
• Developed and executed risk management plans to anticipate and mitigate potential issues, ensuring seamless event progression

• Hired to turnaround of struggling resort, overseeing cross-functional operations with team of 30+ employees, comprising, human resources, service front office, accounts, and procurement, while: Establishing internal databases and record management systems to enhance accuracy and integrity of all documentation and data( creditors and debtors)
• Overhauling existing technical system through execution of system upgrade from manual to digital
• Increasing customer service ratings through personable service and feedback
• Exceeded goals through effective task prioritization and great work ethics Identified and maximized sales opportunities, and increased customer retention rates
• Worked to achieve high customer satisfaction rates by providing optimal customer service and creative tattoo work
• Established sales goals by forecasting annual sales quotas and projecting expected sales volume for existing and new products.
• Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them
• Supervised operations staff and kept employees compliant with company policies and procedures
• Facilitated smooth collaboration between departments through clear communication channels
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines
• Led hiring, onboarding and training of new hires to fulfill business requirements.

• Managed final stages of opening new restaurant, including vendor selection for food purchasing, hiring, and menu development trained and managed staff to be enthusiastic and to always satisfy customer
• Participated in monthly catering services with 2000 guests, while receiving 93% in positive feedback from guests regarding food quality
• Reorganized and streamlined station’s food process, expediting cooking and food delivery to customers by 23% Worked to ensure positive and hassle-free customer experience
• Identified and maximized sales opportunities, and increased customer retention rates
• Settled any customer disputes in professional and pleasant manner
• Brought forth excellent customer service skills and commitment to customer satisfaction
• Helped to increase customer return rates by providing excellent customer service at all times
• Worked to achieve high customer satisfaction rates by providing optimal customer service and creative tattoo work.

In-depth training in hospitality best practices in all areas of hotel including:

• Kitchen, restaurant, housekeeping, front office, and public areas
• Used company reports to analyze sales, gross profit and inventory activities.
• Improved management skills by participating in rigorous training programs and workshops.
• Built lasting relationships with clients through exceptional service delivery, fostering loyalty and repeat business opportunities.
• Improved operational efficiency with implementation of new inventory management system.
• Developed and executed marketing campaigns to increase brand awareness and capture market share.

• Worked in collaboration with other team members to achieve success in following department; Kitchen, restaurant, housekeeping, front office, and public areas.
• Gained knowledge of company policies, protocols and processes
• Developed problem-solving abilities through hands-on experience with real-life business scenarios
• Improved product quality by overseeing implementation of stricter quality control measures
• Facilitated professional development workshops for staff, contributing to skill enhancement and career progression
• Led cross-functional teams in execution of key projects, ensuring deliverables met quality standards and deadlines