MUCHIRI WANYEKI

Menu Planning & Development:

Collaborate with chefs to design and update menus that reflect seasonal availability, member preferences, and current trends.

• Health & Safety Compliance:

Ensure full compliance with food hygiene regulations, health and safety standards, and licensing laws.

• Event Coordination:

Plan and manage catering for club events, tournaments, and private functions, ensuring all requirements are met to a high standard.

• Supplier & Inventory Management:

Liaise with suppliers, manage orders, and maintain optimal stock levels to support operations without overstocking.

• Quality Control:

Monitor food preparation, presentation, and service standards to ensure consistency and excellence.

• Ensuring customers are provided with outstanding service.
• Addressed customer enquiries and complaints to enhance service quality and customer satisfaction.
• Led team training initiatives to foster collaboration and uphold professionalism standards.
• Streamlining operations and helping staff perform optimally.
• Developed work schedules for staff based on operational needs.
• Reordering supplies and negotiating rates and contracts with vendors
• Presenting innovative ideas to restaurant owner.

• Supervised junior and senior staff to ensure smooth operations
• Covered for manager during absences to maintain service continuity
• Taking bookings and organizing customer service
• Assisting in monitoring customer feedback
• Placed bar stock orders to ensure adequate supply for customer service

• Delivered food service and provided both alcoholic and non-alcoholic drinks at the bar to enhance customer experience
• Assisted with restaurant opening and closing procedures
• Managed budget for inventory control

• Managed stock levels of drinks fridges to ensure availability for customers
• Managed inventory levels to ensure stock availability
• Setting tables and maintaining a clean, organized dining area
• Collected and analysed customer feedback to enhance service quality
• Provided food and beverage service to guests in a timely manner

• Enforce quality control to reduce waste.
• Supervise production schedules and coordinate service to maximize productivity.
• Evaluate employees' tasks and responsibilities, identifying procedures or tools to improve productivity.
• Supervise the efficiency of each production process.