STANLEY MATHEKA MUIA
Senior Hospitality, Food & Beverage & Institutional Operations Leader
Nairobi,KITENGELA
Summary
Accomplished hospitality executive with over 25 years of progressive leadership experience, delivering operational excellence, commercial success, and sustainable business growth across hotel operations, hospitality management, food and beverage services, facilities management, conference and events, and guest experience.
Overview
2
2
Languages
12
12
Certifications
27
27
years of professional experience
Work History
General Manager
Mercsta Hospitality and Events Limited
01.2026 - Current
- Provide overall executive leadership and strategic direction for the company, ensuring alignment with long-term business growth, profitability, and brand positioning.
- Lead budget development, financial forecasting, and cost control, ensuring operational efficiency and profit maximization.
- Spearhead business development and market positioning, establishing partnerships with corporate clients, government institutions, and travel agents.
- Establish standard operating procedures (SOPs) across all departments in alignment with ISO and hospitality best practices.
- Provide leadership in human resource management, including recruitment, training, performance management, and staff discipline to build a high-performance team.
- Oversee guest experience management, ensuring consistent delivery of exceptional service standards and handling high-level VIP and complaint resolutions.
- Manage compliance with statutory and regulatory requirements, including tax obligations, health and safety standards.
- Drive business growth through client acquisition and partnerships.
- Oversee planning and successful execution of all events.
- Ensure exceptional customer service and quality standards.
- Manage budgets, financial performance, and profitability.
- Lead, mentor, and evaluate departmental managers and staff.
- Approve quotations, contracts, and major procurement decisions.
- Ensure compliance with legal, health, safety, and food safety regulations.
- Represent the company in corporate engagements and build strategic relationships.
- Monitor operational performance and drive continuous improvement.
- Protect the company's assets, reputation, and brand while achieving organizational goals.
Food and Beverage Manager
International Peace Support Training Centre (IPSTC)
01.2021 - 01.2026
- Led and managed institutional food and beverage operations delivering daily catering services to international trainees, senior officers, permanent staff, and visiting diplomatic delegations, ensuring service excellence across diverse cultural, dietary, and protocol requirements.
- Planned, coordinated, and executed large-scale catering operations for official functions, conferences, and high-profile events, while ensuring full compliance with national nutrition guidelines, food safety legislation, HACCP principles, and ISO-aligned quality management procedures.
- Developed, reviewed, and implemented comprehensive Standard Operating Procedures (SOPs) governing food production, service delivery, hygiene, sanitation, and workflow controls, resulting in improved operational consistency, enhanced regulatory compliance, and reduced service deviations.
- Managed departmental budgets and financial controls, overseeing procurement planning, supplier sourcing and evaluation, contract negotiations, and inventory management systems, achieving measurable reductions in food waste, cost overruns, and supply inefficiencies.
- Supervised, trained, and mentored multidisciplinary hospitality teams, including chefs, service staff, and support personnel, fostering a culture of discipline, accountability, continuous improvement, and high service standards through structured training and performance management.
- Conducted routine internal inspections, audits, and risk assessments to ensure compliance with HACCP requirements, occupational health and safety standards, environmental health regulations, and institutional governance policies, proactively addressing non-conformities.
- Acted as a key technical and strategic advisor to senior management, providing expert guidance on hospitality operations, service delivery models, institutional catering strategy, and resource optimization to support organizational objectives and stakeholder satisfaction.
General Manager
Divine Homes Resorts
01.2020 - 01.2021
- Held full executive responsibility for end-to-end resort operations, overseeing food and beverage services, accommodation, front office, housekeeping, engineering, and maintenance functions to ensure seamless daily operations, asset protection, and consistent service delivery.
- Directed staff performance management and workforce planning, including duty rosters, shift scheduling, productivity monitoring, and service quality evaluations, ensuring optimal staffing levels, cost control, and adherence to established hospitality standards.
- Stabilized resort operations during a critical management transition, maintaining uninterrupted guest services, enforcing operational controls, and preserving organizational discipline while aligning teams with interim leadership objectives.
- Implemented targeted guest satisfaction and service-recovery strategies, strengthening communication, service consistency, and responsiveness to guest needs, thereby sustaining the resort’s service reputation and guest confidence throughout the period of operational change.
Hotel Manager
Shade Hotel Limited
01.2010 - 01.2020
- Oversaw end-to-end hotel operations, providing strategic and operational leadership across food and beverage, accommodation, housekeeping, maintenance, and administrative functions to ensure efficient workflows, service continuity, and consistent guest experiences.
- Recruited, trained, and supervised hotel staff across all departments, implementing performance management systems, clear accountability structures, and service standards that improved staff productivity, discipline, and consistency in customer service delivery.
- Introduced and enforced operational control measures, including service monitoring, cost tracking, and quality assurance processes, resulting in improved guest satisfaction scores, reduced operational inefficiencies, and stronger financial performance.
- Ensured full compliance with statutory and regulatory requirements, including labor laws, health and safety regulations, fire and environmental standards, and hospitality industry best practices, mitigating operational risk and maintaining audit readiness.
- Managed departmental budgets, procurement activities, and inventory control systems, overseeing supplier coordination, stock management, and cost controls to support sustainable operations, minimize waste, and optimize resource utilization.
Restaurant Manager
Sandalwood Hotels & Resorts
01.2000 - 01.2010
- Managed daily restaurant operations, overseeing staffing levels, shift scheduling, service delivery standards, inventory control systems, and supplier coordination to ensure smooth service flow, product availability, and consistent customer experiences.
- Implemented structured cost-control and food cost management measures, including portion control, recipe costing, stock rotation, and variance analysis, resulting in improved gross margins, reduced waste, and enhanced overall profitability.
- Enhanced customer experience through targeted service training and quality monitoring, introducing service standards, on-the-floor supervision, and feedback mechanisms to improve service consistency, staff professionalism, and guest satisfaction.
Education
Bachelor of Hospitality Management -
UNICAF University
Nairobi 07-2026
Diploma - Facilities Management
Oxford Home Study Centre
01-2025
Diploma - Hotel Management
Oxford Home Study Centre
01-2024
Certificate - Hotel Management
Oxford Home Study Centre
01-2024
Diploma - Human Nutrition and Dietetics
Humanitarian Global Institute
05-2023
Diploma - Hotel Management
Hospitality College
Nairobi01-2000
Kenya Certificate of Secondary Education (KCSE) - undefined
Kyanguli Secondary School
01-1997
Skills
Core Competencies
Hospitality Operations Management
Food & Beverage Management
Facilities Management
Hotel & Restaurant Operations
Membership
Hospitality leadership network Afr
Banquet & Conference Management
Guest Experience Management
Customer Service Excellence
Leadership & Team Management
Staff Training & Performance Management
Strategic Planning & Operational Excellence
Budgeting, Cost Control & Financial Management
Food Cost Analysis & Menu Engineering
Inventory, Procurement & Supply Chain Management
Revenue Management
SOP Development & Implementation
Quality Assurance & Continuous Improvement
ISO 9001:2015 & ISO 22000:2018 Compliance
HACCP & Food Safety Management
Risk Management & Operational Auditing
Vendor & Contract Management
Protocol & VIP Hospitality Management
Housekeeping & Accommodation Management
Kitchen Operations Management
Waste Reduction & Resource Optimization
Problem Solving & Decision Making
Communication, Negotiation & Report Writing
Microsoft Office Suite (Word, Excel, PowerPoint & Outlook)
Membership
Hospitality Leadership Networking Africa
Hotel owners,Directors,General Managers ,Hotel Managers and Heads of departments
Certification
Management Development Programme – IPSTC – 2024-03-25 to 2024-05-07
References
- Elizabeth, Mukatai,
Facilities Manager,
+254 722 802 426,
International Peace Support Training Centre (IPSTC)
- Jackson, Musyimi, Senior Lecturer,
+254 724 968 577,
Multimedia University of Kenya
- Colonel Makau
+254 722 251038
International Peace Support Training Centre
So1 plans and programs
Interests
Culinary Exploration, Travel & Cultural Experiences, Reading & Professional Development, Sports & Fitness, Community Service & Mentorship
AWARDS
- Certificate of Recognition – Justified Accord (2024 & 2025)
Awarded for exceptional performance in recognition of outstanding professionalism, leadership, and commitment to excellence. Presented by John A. Le Blanc, Brigadier General, United States Army, Deputy Commanding General (National Guard).
IAPTC Certificate of Participation (2023), Human Nutrition Badge (Advanced level) – 2023
- Certificate of Participation – International Association of Peacekeeping Training Centres (IAPTC) (2023): Awarded for exemplary service and active participation. Presented by Major General Nasim Pervez, President of IAPTC, and Brigadier Sitienei, Director, International Peace Support Training Centre (IPSTC).
- Humanitarian Global Institute – Nutritional Digital Badge (2023)
Awarded for exemplary academic performance in the Diploma in Nutrition and Dietetics programme in recognition of outstanding academic achievement.
Professional values
- Professional Values
- Integrity and Ethical Leadership
- Excellence in Service Delivery
- Accountability and Ownership
- Customer-Centric Approach
- Teamwork and Collaboration
- Innovation and Continuous Improvement
- Financial Stewardship and Cost Consciousness
- Respect, Professionalism, and Discipline
- Quality, Safety, and Compliance
- Commitment to Sustainable Operational Excellence
Accomplishments
- KEY CAREER ACCOMPLISHMENTS
- International Peace Support Training Centre (IPSTC): Spearheaded the transformation of hospitality operations by introducing comprehensive Standard Operating Procedures (SOPs), strengthening food and beverage cost controls, implementing menu engineering, portion control, inventory management, FIFO, procurement controls, and waste reduction initiatives. These operational improvements contributed to maintaining food costs at approximately 24%, while significantly enhancing financial discipline, operational efficiency, service quality, and the guest experience for senior military officers, international delegations, and conference participants.
- Mercsta Hospitality & Events: Providing executive leadership in building a modern hospitality and events enterprise by establishing corporate governance structures, developing operational policies and quality management systems, driving business development, and delivering exceptional conferences, corporate events, banquets, weddings, and VIP hospitality services with a strong focus on client satisfaction and sustainable business growth.
- Hospitality Operations & Facilities Management: Successfully led integrated operations across Food & Beverage, Accommodation, Housekeeping, Conference & Events, Facilities Management, Procurement, Stores, and Guest Services, consistently improving operational performance, financial stewardship, and customer satisfaction through strategic leadership and disciplined execution.
- Business Transformation: Developed and implemented operational manuals, policies, SOPs, performance management frameworks, and internal control systems that strengthened governance, standardized service delivery, improved accountability, and promoted continuous improvement across hospitality operations.
- Financial & Commercial Leadership: Directed budgeting, forecasting, procurement, contract management, inventory control, revenue optimization, and cost .
Links
- LinkedIn: linkedin.com/in/stanley-muia-397b8b132
- https://x.com/StanleyMuia
Timeline
General Manager
Mercsta Hospitality and Events Limited
01.2026 - Current
Regional Hospitality Leadership summit
03-2025
Food and Beverage Manager
International Peace Support Training Centre (IPSTC)
01.2021 - 01.2026
General Manager
Divine Homes Resorts
01.2020 - 01.2021
Hotel Manager
Shade Hotel Limited
01.2010 - 01.2020
Restaurant Manager
Sandalwood Hotels & Resorts
01.2000 - 01.2010
Kenya Certificate of Secondary Education (KCSE) - undefined
Kyanguli Secondary School
Diploma - Hotel Management
Hospitality College
Diploma - Human Nutrition and Dietetics
Humanitarian Global Institute
Certificate - Hotel Management
Oxford Home Study Centre
Bachelor of Hospitality Management -
UNICAF University
Diploma - Facilities Management
Oxford Home Study Centre
Diploma - Hotel Management
Oxford Home Study Centre