John Mutahi Email & Phone Number

Nairobi County, Kenya

1. Operations Management: Overseeing the day-to-day operations of the restaurant to ensure smooth functioning. This includes managing kitchen and dining room activities, ensuring compliance with health and safety regulations, and maintaining high standards of cleanliness and organization.2. Customer Service Excellence: Ensuring that all guests receive high-quality service. This involves greeting and interacting with customers, handling inquiries and complaints, and maintaining a welcoming atmosphere.3. Staff Management and Training: Hiring, training, and managing restaurant staff. This includes scheduling shifts, conducting performance evaluations, and providing ongoing training to improve skills and service levels.4. Menu Oversight: Working closely with the kitchen staff to develop and update menus. This includes ensuring the availability of ingredients, overseeing the presentation of dishes, and ensuring food quality and safety standards are met.5. Inventory Management: Managing inventory levels, ordering supplies, negotiating with vendors, and maintaining relationships with suppliers. The Restaurant Manager is responsible for stock control and minimizing waste.6. Financial Management: Overseeing the restaurant’s financial health, including budgeting, forecasting, and managing expenses. This involves analyzing financial reports, controlling labor costs, and maximizing profitability.7. Marketing and Promotion: Collaborating with the marketing team to promote the restaurant. This could involve local marketing initiatives, event management, and engaging with customers through social media platforms.8. Compliance and Legal Requirements: Ensuring that the restaurant complies with all local, state, and federal regulations regarding food safety, labor laws, and workplace safety.9. Quality Control: Regularly evaluating the dining experience to ensure customer satisfaction. This includes monitoring food quality, service speed, and the overall dining environment.

Nairobi County, Kenya

1. Operational Management: Ensuring efficient store operations. This involves overseeing food preparation, ensuring compliance with health and safety standards, managing store cleanliness, and ensuring that all operational procedures are followed.2. Team Leadership and Staff Management: Hiring, training, and supervising staff, including creating work schedules, conducting performance evaluations, and leading team meetings. The Store Manager must motivate the team to meet service standards and create a positive work environment.3. Customer Service Excellence: Ensuring high levels of customer satisfaction. This includes addressing customer queries and complaints, maintaining a customer-friendly atmosphere, and ensuring that staff provide prompt and courteous service.4. Sales and Profitability: Driving store sales and profitability. Responsibilities include implementing strategies to increase sales, controlling costs, and managing store budget and resources effectively.5. Inventory and Supply Chain Management: Overseeing inventory management, including ordering supplies, managing stock levels, and minimizing waste. The Store Manager is responsible for maintaining optimal inventory levels to meet customer demand without overstocking.6. Quality Control and Compliance: Monitoring and upholding food quality standards, ensuring that all products meet KFC’s specifications. The Store Manager must also ensure compliance with all food safety and handling regulations.7. Marketing and Promotion: Collaborating with the marketing team to implement promotional activities and local store marketing initiatives to attract customers.8. Facility Maintenance: Overseeing the maintenance of the store facilities and equipment, ensuring that everything is in good working order and addressing any repair needs.9. Crisis Management: Being prepared to handle emergencies or unexpected situations.

Nairobi County, Kenya

1. Delivery Coordination and Management: Overseeing the scheduling, routing, and dispatching of orders. This includes ensuring timely and efficient delivery of catering services to various locations, coordinating with kitchen staff for order readiness, and managing the dispatch of delivery vehicles.2. Team Leadership and Staff Management: Supervising and managing the dispatch team, which may include drivers and other logistics personnel. Responsibilities involve scheduling, training, performance monitoring, and motivating staff to ensure a high level of efficiency and professionalism in delivery services.3. Customer Service and Communication: Acting as a key point of contact for customers, managing inquiries and special requests, and ensuring a high level of customer satisfaction with the delivery service. Effective communication skills are crucial for addressing customer concerns and maintaining positive relationships.4. Logistics and Route Planning: Managing logistical aspects of the catering operation, including vehicle maintenance and route planning. The Dispatch Manager must ensure that deliveries are carried out efficiently and in compliance with food safety regulations and traffic laws.5. Inventory and Equipment Management: Overseeing the availability and readiness of delivery supplies and equipment. This involves coordinating with kitchen staff, managing inventory, and ensuring that vehicles are equipped with necessary items for safe and presentable food delivery.6. Quality Assurance and Compliance: Monitoring the quality of delivery services and ensuring that food is transported in a safe and hygienic manner. The Dispatch Manager is responsible for compliance with health and safety standards and implementing corrective actions as needed.7. Record Keeping and Reporting: Maintaining accurate records of deliveries, vehicle maintenance, and customer feedback.

Hospitality Management, Hotel/Motel Administration/Management

Diploma, Food And Beverage Management