At AMREF INTERNATIONAL UNIVERSITY, I monitor food, beverage, and operational expenditure against budgets, investigate variances, and support corrective action. I also prepare menu and recipe costing to support pricing and protect margins.
I manage inventory controls and weekly stock audits, coordinate with suppliers, and support cafeteria budgeting and forecasting. My work includes reporting on financial performance and enforcing food safety and internal control procedures.
At Nokras Hotel, Murang'a, I managed cost-control and inventory workflows and led stock counts and reconciliations, maintaining 98% inventory record accuracy. I also evaluated suppliers and supported negotiations.
At Verona Hotel, I led budgeting and cost-control activities using ERP Fusion, contributing to a 10% reduction in procurement expenditure. Across my experience, I’ve worked on portion control, waste reduction, inventory accuracy, and cost tracking using hospitality and finance systems.
