Gregory Odhiambo Bwire

Responsibilities

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maximized performance by monitoring daily activities and mentoring team members.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Controlled costs to keep business operating within budget and increase profits.
• Improved marketing to attract new customers and promote business.
• Cross-trained existing employees to maximize team agility and performance.
• Implemented customer feedback mechanisms to gather insights, using this information to guide strategic planning and decision-making.
• Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
• Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.

• Resposibilities
• Supported the F&B Manager by assisting with scheduling, training, and day-to-day operations
• Collaborated with kitchen and bar teams to enhance menu offerings and provide seamless guest experiences
• Oversee daily food and beverage operations, ensuring high standards of quality and customer service
• Address and resolve guest complaints promptly, achieving excellence satisfaction rate based on guest feedback
• Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in the dining area or kitchen facilities.
• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.

Responsibilities

• Conducted regular performance evaluations for staff members, providing constructive feedback designed to enhance job skills and promote professional growth opportunities.
• Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
• Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
• Managed large-scale events and catering orders, ensuring timely preparation, delivery, and setup to exceed client expectations.
• Demonstrated adaptability by effectively adjusting to sudden changes in customer volume or staffing levels while maintaining exceptional service quality.
• Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Planned and executed promotions and special events in close collaboration with management.
• Controlled food costs and managed inventory.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.

Promoted ti Restaurant Supervisor on July 2017

Responsibilities

• Greeted new customers, discussed specials, and took drink orders.
• Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
• Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
• Trained staff members on use of POS system.
• Managed food resources, memorized orders, and coordinated customer service.
• Supervised server staff and simultaneously served personal section of tables.
• Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.
• Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.

Responsibilities

• Greeted new customers, discussed specials, and took drink orders.
• Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
• Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
• Trained staff members on use of POS system.
• Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.
• Managed food resources, memorized orders, and coordinated customer service.
• Collaborated with kitchen staff to ensure timely and accurate order delivery for guest satisfaction.
• Supervised server staff and simultaneously served personal section of tables.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Supported needs of 10 person wait staff who attended to specific needs of countless customers daily for Casual Dining restaurant with social relevancy and intentionality.

Front Office Food and Beverage Event Management

Training Undertaken

• Guest Check-In/Check-Out: Assisting guests with check-in/check-out process, handling reservations, and managing room keys.
• Customer Service: Addressing guest inquiries, providing local recommendations, and ensuring guest satisfaction.
• Assisting with Service: Helping servers and bartenders, setting up tables, and providing prompt service.
• Food Preparation: Assisting in basic food preparation and plating under supervision of chefs.
• Event Setup and Coordination: Helping set up for events and ensuring smooth event execution.
• Guest Assistance: Directing guests and providing information related to events.