FAITH NYAKIBA

As a Building manager I,

• managed the entire building makin sure the proper check in and out of service members.
• Maintained a strong understanding of local and federal regulations, ensuring the property remained in compliance at all times.
• Conducted regular safety drills to ensure tenant preparedness in emergency situations.
• Coached entire building staff to promote optimal team dynamics while encouraging positive working environment.
• Directed financial operations for building to maintain optimal budget targets.
• Managed daily operations for a smooth-running residential building, ensuring a safe and comfortable living environment.
• Facilitated training for maintenance staff, enhancing their skills and performance.
• Conducted regular property inspections to identify potential issues and address them proactively.
• Managed and scheduled contract workers who completed building maintenance and upgrades.
• Established clear guidelines for tenant responsibilities when it comes to waste disposal practice which led to cleaner premises.
• Developed strong relationships with local businesses, promoting community engagement among residents.
• Improved building aesthetics with regular upkeep and renovations, attracting higher-quality tenants.
• Monitored building expenditures, staying within budget without compromising on quality.
• Enforced safety protocols throughout the building consistently resulting in reduced incidents or accidents.
• Managed operations, maintenance and improvement of properties.
• Planned and scheduled general maintenance, major repairs and remodeling projects.

• Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
• Conducted comprehensive staff training on culinary techniques and customer service, elevating overall team performance.
• Enhanced team morale and reduced turnover by recognizing and rewarding outstanding performance.
• Innovated presentation techniques, significantly enhancing visual appeal of dishes and stimulating customer interest.
• Managed inventory with precision, ensuring optimal stock levels and freshness of ingredients.
• Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
• Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
• Enriched customer loyalty with personalized approach to menu development, taking into account feedback and preferences.
• Prepared and served food to approximately [Number] personnel in upscale urban restaurant.
• Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted with menu development and planning.

As a culinary specialist I,

• Elevated guest satisfaction, creating welcoming and responsive dining atmosphere.
• Streamlined kitchen operations, reducing food waste significantly with meticulous inventory management.
• Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
• Led menu planning sessions, incorporating feedback from team members to foster sense of ownership and creativity.
• Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Disciplined and dedicated to meeting high-quality standards.
• Assisted with menu development and planning.
• Utilized culinary techniques to create visually appealing dishes.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Coordinated with team members to prepare orders on time.
• Implemented food cost and waste reduction initiatives to save money.
• Established food preparation procedures and guidelines to promote meal consistency and quality.
• Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
• Enhanced team morale and reduced turnover by recognizing and rewarding outstanding performance.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Monitored food production to verify quality and consistency.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Maintained a clean and sanitary kitchen environment in compliance with health department regulations.