Experience

The Fife Arms

• United Kingdom
• Hospitality
• 1 - 100 Employee

• General Manager

  • Nov 2022 - Present

• Hotel Manager

  • Dec 2020 - Nov 2022



Grantley Hall

• United Kingdom
• Hospitality
• 100 - 200 Employee

• F&B Manager

  • Jun 2019 - Dec 2020



The Idle Rocks

• United Kingdom
• Hospitality

• F&B Manager

  • Sep 2016 - May 2019

  • Responsible for the daily Food and Beverage Operation.• Ensure an efficient restaurant operation, as well as maintaining high quality and customer service standards. Implement Standard Operating Procedures (SOPs) that will maintain future restaurant operations.• Recruit, manage, discipline and motivate staff. Create and execute plans for staff development and training.• Manage a team in total of 18 staff who report directly to me.• Respond efficiently and accurately to customer queries and complaints.• Review and develop the monthly forecasts and annual budget with senior management. • Responsible for developing and maintaining the restaurants revenue, profitability and quality goals.• Menu development and costing.• Management of staff rotas and wage costs.• Hotel Duty Manager in absence of the Hotel Manager.



Radisson Blu Kigali Convention Centre

• Assistant Venue Manager for pre-opening

  • Mar 2016 - Jul 2016

  • Actively participated in the pre-opening of the complex performing tasks such as but not limited to hiring and managing full time and casual supervisors and staff (over 200 staff), sourcing suppliers, developing the beverage menu and establishing the KPI beverage cost and implementing KCC meeting & event amenities.• Planning and organizing the build up to the 27th African Union Summit.• Under the general guidance of the Director of Convention Centre, maximize revenue and guest satisfaction by negotiating Meetings& Events/BGR business Development of cocktail menu, food offer, entertainment and staff recruitment.• Responsible for Meeting & Events Department as Revenue and Cost Centre and directly manage the operations of an assigned venue, including but not limited to banquets conference, caterings, logistic, and beverage services.• Supervise Meeting & Events Department team members work processes and procedures including the assignment of tasks or apportionment of work to be done, including supervision of food and beverage service, cleanliness of venue and work areas.• Primary contact point to client for event floor management, coordination of actual event and function days, attending pre-and post-event meetings.• Compile information, complete and submit reports to authorized management or Accounting as required, accurate and timely submission reports such as Monthly Department Report, Stock Inventory, Staff Attendance and others.• Promote policies, procedures and processes to increase revenue and effectively manage expenses and monitor financial issues of the department with profit/loss responsibilities to help deliver Business Unit’s KPI



Hotel des Mille Collines by Kempinski

• Outlet Manager

  • Jul 2015 - Feb 2016

  • Re-positioning, re-branding and developing the outlet. • Development of cocktail menu, food offer, entertainment and staff recruitment.• Ensuring and maintaining a profitable outlet; cost control, stock taking and budgeting responsibilities. Since re-launch, the outlet has not failed to exceed the forecast and last year’s MTD revenue.• Daily management of the outlet.• Manage compliance of brand standards at all times to Kempinski and local laws standards.• Ensure departmental training of staff to Kempinski standards.• Member of F&B strategic management meetings.• Represent the hotel at local food festivals, including the design of the stall and the presentation of the food. • Development, organization and running of the Summer Kempinski Kids Club.

• F&B Managment Trainee

  • Jul 2014 - Jun 2015

  • Assisting the F&B Manager to ensure consistent high standard and level of service. • Assisting the F&B Manager in the day-to-day operational and administrative work.• Assisting the Outlet Managers in the daily running of all F&B outlets and banqueting.• Actively participate in departmental training of staff. And ensure compliance of brand standards at all times.• Personal Butlering services.• Developing, organising and delivering the company staff party.



InterContinental Tahiti Resort & Spa

• Hospitality

• Internship Assistant Banqueting Manager

  • Sep 2013 - Jan 2014

  • Working with the banqueting manager and alongside relevant hotel departments to ensure the efficiency of operations.• Supervise from day to day the banqueting operations including the standard of food, service quality, guest satisfaction and the precision of the restaurant layout.• Team supervision including maintaining good inter-personal relations, communication and a high level of service. • Working with the banqueting manager and alongside relevant hotel departments to ensure the efficiency of operations.• Supervise from day to day the banqueting operations including the standard of food, service quality, guest satisfaction and the precision of the restaurant layout.• Team supervision including maintaining good inter-personal relations, communication and a high level of service.



Spirit Group

• Professional Training and Coaching
• 1 - 100 Employee

• Restaurant Team Leader

  • Dec 2012 - Feb 2013



Manoir de la Roseraie, Chateaux & Hotels Collection (France)

• F&B Department

  • May 2012 - Aug 2012