• Improve operational management systems, processes, and best practices to enhance efficiency and effectiveness.• Recruitment, training and development of an effective direct sales team to achieve the sales targets given.• Develop and implement strategic sales plans to achieve company objectives• Identify and pursue new business opportunities including lead generation prospecting and networking.• Manage the organization's operational budgets, ensuring efficient utilization of resources• Manage and supervise the workforce, including task allocation, setting deadlines, and monitoring performance• Build and maintain strong relationships with clients understanding their needs and providing tailored solutions.• Establish, develop and maintain strong positive business community partnerships in the market to grow the business and customer relationships.• Liaising with existing & new partners to assist in product promotion and selling.• Coordinating and cooperating within front office, food and beverage, maintenance, guest relations departments supporting departments to ensure that expected sales targets are met. • Conduct risk assessments and implement preventive measures to mitigate potential risks.• Formulate strategic and operational objectives aligned with organizational goals• Analyze financial data to identify opportunities for improving profitability.• Developing long term strategic goals for prosperity.• Performance Indicators (KPIs) to ensure consistent, high-quality output.• Foster teamwork and positive relations among colleagues and management, promoting a collaborative and supportive work environment.• Conduct staff training and development initiatives, ensuring team members are equipped with the necessary skills and knowledge to excel in their roles.• Administer performance appraisals and Personal Learning and Development Plans, providing constructive feedback and support for employee growth and development.

·Forecasting budgets, expenditures and revenue and ensuring theyare achieved·Building partnerships, planning new market strategies and shufflingteams to achieve set targets.·Implementing customized coaching and development plans to closeemployee knowledge and skill gap·Coordinating branch operations using staffing and monitoring tools.·Establishing tracking systems and accountability standards tominimize staff errors.·Networking and building relationships to generate new business andestablish an active presence·Training and guiding staff on new product upselling and crossselling techniques·Preparing detailed sales plans and setting competitive team goals tomeet business targets.·Setting customer service standards·Ensuring production processes comply with food safety standards·Directing objectives to maximize profitability.·Supervisory role·Controlling operations costs and identifying measures to cut waste·Guest concerns review and successful closure·Conducting food safety training and audits to ensure compliance.·Specifying quality requirements of raw materials with suppliers·Managing inventory and stock management.

Assessing customer requirements and ensuring that these are met.• Setting customer service standards.• Specifying quality requirements of raw materials with suppliers.• Investigating and setting standards for quality/health and safety.• Ensuring that manufacturing/Production processes comply with safety standards.• Working with operating staff to establish procedures, standards, systems and procedures• Determining training needs• Acting as a catalyst for change and improvement in performance/quality/sales• Directing objectives to maximize profitability• Handling disciplinary issues.• Ensuring cleanliness of the Restaurant.• Banking functions and stock management.• Implementing and controlling the Hazard Analysis and Critical Control Points (HACCP).• Supervising technical staff. • Control operations costs and identify measures to cut wastages• Create detailed reports on weekly, monthly and annual revenue and expenses.• Food safety audit and trainings

Setting customer service standards.• Specifying quality requirements of raw materials with suppliers.• Investigating and setting standards for quality/health and safety.• Ensuring that manufacturing/Production processes comply withsafety standards.• Working with operating staff to establish procedures, standards,systems and procedures• Determining training needs• Acting as a catalyst for change and improvement inperformance/quality/sales• Directing objectives to maximize profitability• Handling disciplinary issues.• Ensuring cleanliness of the Restaurant.• Banking functions and stock management.• Ensuring food safety standards in production chain• Implementing and controlling the Hazard Analysis and CriticalControl Points (HACCP).• Supervising technical staff. • Control operations costs and identify measures to cut wastage• Create detailed reports on weekly, monthly and annual revenueand expenses.• Conduct food safety auditswastage and trainings

Perfomed Influenza surveillance and learnt concepts in:• Real Time PCR.• Conventional PCR.• Cell culture.• DNA/RNA extraction.• Gel Electrophoresis.• Immunofluorescence assays• Haemagglutination Test (HA).• ELISA• Haemagglutination Inhibition Test (HAI).• Laboratory Safety.• Quality control/ Quality Assessment and Safety regulations.• Data Management.• Gene Sequencing.• Samples handling.• Culture media preparation.• Preparation of Laboratory reagents.• Maintenance of Laboratory equipment.• Data organisation, archiving, analysis and presentation.

•Biosafety training where fire safety; evacuation; chemical safety; blood borne pathogens and infection control; laboratory safety; hazardous communication and material safety data sheets (MSDS).•Isolation and identification of respiratory viruses using various cell lines.•Extraction of viral RNA and DNA from samples.•Gene amplification using both conventional and real time PCR for the detection of respiratory viruses and gel preparations to examine amplified products.

I. Concepts of application of Science and Technology for biomedical research, surveillance of viral diseases and use of molecular epidemiology to monitor disease transmission pathways.II. Performed Virological procedures under the following laboratories:• KEMRI/WHO Measles Laboratory.• Viral Hepatitis Laboratory.• Rotavirus/Electron microscopy Laboratory.• Viral Haemorrhagic Fever Laboratory.• Acute Respiratory Infections (ARI) andInfluenza Surveillance Laboratory.• HIV/P3 Maximum Containment Laboratory.• Polio Surveillance Laboratory.• Human Papilloma Virus (HPV).• Tissue Culture Laboratory.

Microbiology section of National Agricultural Research Laboratories (NARL)Performed concepts in:• Soil Microbiology• Microbial activity in the soils• Analytical techniques• Greenhouse technology.• Seed Technology.• Irrigation