Patrick Kariuki Email & Phone Number

Nairobi County, Kenya

Hospitality Operations

Nairobi County, Kenya

In charge of all Hospitality OperationsFood and Beverage ManagementBanquet and Events ManagementSales and Marketing OperationsFacility MaintenanceSafety and Security Management

Nairobi, Kenya

• Lease management: Signing and distribution of all leases and deal with tenant queries for all outlets at Wadi Degla Clubs Kenya.• SLA management: conduct monthly Service Level Agreements and KPI’s meetings with all Club Outlets as per Lease Agreements and service standards.• Plan, manage and prepare new project presentations for new potential outlets and Wadi Degla Runda Club• Supervise Construction and Maintenance of all contractors, suppliers and external vendors working on outlets.• Tenancy sourcing for new outlets and handling all potential tenant site visits at Wadi Degla Clubs Africa.• Bench-marking potential tenants and evaluating brand standards and quality.• Assessing monthly financial performance of all outlets and follow up on payment of rent and other utilities.• Point of contact for all tenant requests and communication lead for all Wadi Degla standards and policies.• Monitor member satisfaction and establish acceptable Customer Service Relations and Service Recovery.• Monitor and Audit Health, Safety, Hygiene and Quality Control compliance of all outlets at Wadi Degla Runda.• Plan and execute all Club and Member Events and handle all event enquiries, complaints and compliments.• Draft and execute all Event Contracts for Wadi Degla Clubs Africa.• Cost and charge all events and prepare invoices for payment.• Chief Fire Marshal at Wadi Degla Clubs Africa.

Nairobi, Kenya

• Overall control of the site and all of the functions that the site performs.• Supervises and coordinates site activities, ensuring the project remains on schedule and within budget• Daily control of working practices, including the hours worked and meal times.• Managing client expectations.• Responsible for all stores / assets that are allocated to the project.• Handling all petty cash transactions.• Responsible for all Health and Safety issues on site.• Supervision of the workforce.• Report daily to the Project Manager and Head Office on progress.• Handle all disciplinary matters.• Reporting of broken plant/equipment/stores to the Project Manager.• Work preparation and planning• Oversee and co-ordinate materials ordering and delivery to site.• Problem solving.• First point of contact for sub-contractors and external vendors.• Create detailed reports on daily, weekly, monthly and annual revenues and expenses.

Nairobi, Kenya

•Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.•To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the outlet is adequately equipped.•To conduct monthly inventory checks on all operating equipment and supplies.•To control the requisitioning, storage and careful use of all Operating Equipment and Supplies•Pre-Opening a new Indian Themed Restaurant and Launching Room Service Operations.•Pre-Opening the Roof top bar and maximizing revenue through creating unique offerings and promotions.•Developing 2 New Restaurant Menus, a Room Service Menu and New Wine Menu.•Identify customers’ needs and respond proactively to all of their concerns.•Lead F&B team by attracting, recruiting, training and appraising talented personnel.•Driving and Establish sales targets, KPI’s, schedules, policies and procedures.•Comply with all legal, health and safety regulations.•Developing New Hospitality products and promotions for Food and Beverage with support from distributors, contactors, developers, competitors, media and local community.• Take charge of all hotel Operations on designated days as Manager On Duty.

Arusha, Tanzania

Head of all Food and Beverage Operations including:• Pre-Opening the Bars and Restaurants.• Establishing SOPs and Checklists for all Food and Beverage Service.• Conduct intensive on-job and off job trainings on Standards and Quality.• Selection and Recruiting of the Food and Beverage team and Succession Planning• Setting up a Conference and Convention Operation.• Menu Development and Planning in coordination with the Group chef.• Setting up a running Point Of Sale System (POS) that is operational and cost efficient.• Conduct Audits on flaws and areas of improvement within the Food and Beverage Department.• Operating within departmental budgets and costs.

Kenya

Key Job responsibilities include:• Taking responsibility for the business performance of the outlet.• Analysing and planning outlet sales levels and profitability.• Organising and facilitating marketing activities, such as promotional events and discount schemes.• Preparing reports at the end of the shift/week, including staff control, food control and sales.• Creating and executing plans for department sales, profit and staff development.• Setting budgets and/or agreeing them with senior management.• Planning and coordinating menus.• Holding regular meeting with the outlet supervisory team.• Coordinating the entire operation of the outlet during scheduled shifts.• Managing staff and providing them with feedback.• Responding to customer complaints and compliments• Ensuring that all employees adhere to the company's uniform standards.• Meeting and greeting customers and organizing table reservations.• Advising customers on menu and wine choice.• Recruiting, training and motivating staff.• Organizing and supervising the shifts of all outlet staff.• Maintaining high standards of quality control, hygiene, and health and safety.• Checking stock levels and ordering supplies.• Inspecting cash floats and daily sales remittance.• Ensuring the proper running of all equipments, machines and materials in operation.• Helping in any area of the restaurant when circumstances dictate.

Nairobi

Maitre D Restaurant at The Terrace Restaurant (All Day Dining Restaurant). This is biggest restaurant in the hotel and operates 24 hours a day serving all meal periods.Key duties include People Management and Planning.Fostering Teamwork and Championing change.Giving Feedback and Performance audits.Customer Service and Guest recognition.Developing Budgets and implement constraints.Motivating colleagues attitude and energy level.Resolving Conflict and work life balance.Responsible business.Team Communication and Implementing promotional campaigns and other IHG tools.

Nairobi

• Liaising with clients to ascertain their precise event requirements before the event.• Set up venue to client satisfaction in consultation with the clients’ specifications.• producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets)• Agreeing to and working with the client budget.• Securing and booking a suitable venue or location.• Ensuring legal, health and safety obligations are adhered to.• Conduct security checks on delegates’ access, equipment safety and responsiveness to security in liaison with hotel security.• Coordinating venue management, caterers, stand designers, contractors and equipment hire.• Organizing facilities for car parking, traffic control, security, first aid, hospitality and the media.• Identifying and facilitating speakers or special guests.• Planning room layouts and the entertainment programme, dry runs and demonstrations.• Coordinating staffing requirements and staff briefings.• Up-selling meeting space and auxiliary services.• Facilitating provision and distribution of delegate packs, documentation and stationery.• Create a brand for the event management and organization superior from competitors• Coordinating suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly.• Overseeing tear downs, dismantling and removal of the event and clearing the venue efficiently.• Post-event evaluation and analysis with team and client.• Analyze feedback from client post event to identify possible challenges and solutions and document on a database.

Nairobi.

During my time here I was in charge of Food and Beverage Service Operations at the Carnivore Simba Saloon as Supervisor. The Simba Saloon is a popular Restaurant and Night Club. I also hosted some of the biggest banqueting events in Kenya at the Carnivore Gardens. Privileged to have also worked at the Tamambo Tapas Bar and Grill a property owned by the Tamarind Management Limited and is located at The Village Market where I relieved the Unit Manager regularly.

Nairobi

Joined the carnivore Restaurant as Waiter then later promoted to Captain.

Nairobi

Joined the hotel as a trainee in the Kitchen Section for the first three months then later worked as a Kitchen Support Colleague.

Nairobi

Trained as a Food and Beverage Management Trainee covering all sections within the Food and Beverage Department.

Samburu

Trained as a Management Trainee at the lodge covering all Lodge departments.

Nairobi

Trained in Culinary Arts under the pupillage of Chef Eamon Mullan covering all sections of both kitchens and sharpening my Food Knowledge fourfold.

Bachelor Of Business Administration (B.B.A.), Specialized Sales, Merchandising And Marketing Operations, Second Upper

Business Adminstration, Business, Management, Marketing, And Related Support Services, Second Upper