David Maluki Email & Phone Number

Panari

Overall restaurant management

Kenya

overall management, control and discipline of all food and- Beverage Sections within the restaurant. : Re-engineering F&B concept ensuring increased revenue- Streams and monitoring market needs/increasing patronage. : Managing performance, engendering support and building - Loyalty, on job training, staff evaluation and scheduling. : Ensuring quality service and products are achieved. : ensure consistent high quality and to minimize food costs, Supply wastages/developing accurate and short-range – Financial objectives consistent with company’s mission - Statement.

- : managing and directing the operations of the restaurant and Ensuring the company meets set performance objectives on an On-going basis, investor’s value maximized and business Operations remain profitable. : identify business partners, workout terms of engagement and Effectively manage the relationships. : provide timely market research that will support sales effort, Pricing and introduction of new services and packages. : running business review meetings with key staffs : lead, develop and motivate staff, enforce cooperate values - and maintain cordial industrial and employee relations. : making sure all statutory deductions are remitted on time : minimizing business overheads and maximizing on profits.

oversee and guide the development of policies as well as the- Operational and financial systems and monitor all business - activities to ensure compliance. : Sales reconciliation. : Food and beverage stock controls. : Monthly stock inventory. : To ensure high levels of publicity are attained in the right- Markets and these convert to revenues. : Submission of monthly reports to the management. : Handling of grievances and protection of company image. : Maintenance of staff welfare/ excellent working environment : In house training to all departments 2005 – 2008: Pampa Grill LimitedDesignation: Head of beverage department for two restaurantsDuties: - - Smooth running of the beverage department. - Customer needs forecast and planning - Monitoring beverage movements and promotion2002 – 2005: Tokyo Restaurants’Designation: Beverage HeadDuties: - - Stock controls. -Inventory and monitoring beverage movement. - Duty allocation and supervision.2001 – 2002: Aloha Beach Resort – MombasaDesignation: Food and Beverage SupervisorDuties: - - Supervision of service staff - Controlling of bar stock levels - Reconciliation of sales - Maintenance of high standard of hygiene2000 – 2001: Southern Palms Beach Resort – MombasaDesignation Head barmanDuties: - - Monitoring the movement of stocks. - Smooth running of the department. - Sales promotion - Preparation of cocktails

Allocation of duties to the barmen. - Monitoring of stock movement. -Smooth running of the department.EDUCATIONAL BACKGROUNDYEAR INSTITUITION

HOBBIES - being a role model to my juniors - Meeting new challenges.