Was part of the pre-opening team. Played a key role in putting together SOPs and departmental structures.interviewed and recomended over 62 members of the F&B department who were involved in the pre-opening reporting to the F&B Director, i oversee the running of 3 restaurants, 2 bars and a Banqueting department with 14 meeting rooms including an exibition hall with a capacity of 1100 pax and a Ball room with a capacity of over 600 pax.

In charge of the Banqueting department with 14 meeting rooms including an exibition hall, ball room , cocktail terrace and other meeting rooms

In charge of running all aspects of the 100acre Ranch with superior tented accommodation, 3 restaurants , 3 bars , an Activity team building arena, Qaud-biking, and kids activity facility.I was involved in the planning , costruction and launching of the team building area which includes a paintball shooting arena, team building arena and a new kitchen. I also recommended , planned and oversaw the expansion of the main restaurant from a 50 seater to a 120 seater.Planned for and Hosted and fed up-to 5000 guests a day in December during the Christmas periodOversaw the construction and launching of the second phase of 8 superior tented accomodation

Catering and Facilities ManagementWas overall in charge of the Marriott drilling camp. which had a capacity of 220 guests including a restaurant , gym, Laundry and accommodation tents and rooms .Was my responsibility to oversee camp maintenance, as well as ensure the camp was sufficiently stocked with enough food, water, stationary and dry goods for at least 21 days at any given time..

Setting of SOPs, Revenue Targets and Outlet themes.Working out marketing and product awareness strategies.Recruiting , and training of the pre-opening Food and Beverage team membersAdvising and Participating in Identification and Purchase of Department operational inventory.Work with other departmental heads to ensure successful launch of the Hotel

Brand development of`´ espretto´´ at´cafe Acacia´was Assistant F&B manager for the famous Hotel cardoso .I was also the Brand champion tasked with the launching of the Lonrho owned esptetto coffee brand outlet in Maputo.

Was responsible for the entire day- to day running of the F&B department ,and was also Assistant to the Lodge Manager.

Responsible for the entire F&b operation within the club, Reporting directly to the General manager.

Was the immediate assistant to the Food & Beverage manager and was fully involved in the day to day runing of the entire F&B operation within the Hotel

Managed both the ibis fine dining restaurant and Hibiscus lounge

-Managed Westlands,Wabera Street,South "C and Muindi Mbingu street,Langata road and Ngong road branches -Opened Langata and Ngong road branches.-Managed the central production unit at industrial area for 5 months