John Kithinji

Managed operations at Kitonga Garden Resort, overseeing daily activities and staff. Implemented cost control measures and managed inventory to optimize profitability. Ensured smooth functioning of departments including food and beverage.

Oversaw all aspects of operations as General Manager, ensuring high standards of service and efficiency. Managed staff across various departments and implemented operational improvements. Focused on achieving business objectives and enhancing guest experience.

Managed the Food and Beverage department, overseeing daily operations and staff performance. Implemented cost control measures, including menu costing and inventory management, to improve profitability. Ensured quality standards for food and beverage service and guest satisfaction.

Served as F&B Manager at Gravity Lounge Bar & Grill, overseeing food and beverage operations. Successfully reduced food cost by 7% through strategic purchasing and portion control initiatives. Managed inventory, conducted stock takes, and implemented billing audits to ensure financial accuracy.

Worked as Banqueting Food and Beverage Captain at ParkInn/Parkview Hotel, overseeing F&B service for events and banquets. Monitored stock movement and sales, leading to the discovery and resolution of significant sales fraud. Ensured proper charging for functions and maintained control over inventory.

Began as a Bartender in the Customer Service Department, providing beverage service to guests. Was promoted to a Supervisory role, overseeing daily operations and staff. Responsibilities included monitoring sales, managing cash, and ensuring service standards.

Completed an internship at Sarova Stanley, gaining foundational experience in the hospitality industry. Assisted with daily operations in relevant departments, likely including food and beverage. Supported staff and learned key aspects of hotel functions.

Completed a Diploma in Hospitality Management. The program focused on Food and Beverage Management and Service, including both theory and practice. It also included a project in Trade, Entrepreneurship, and Project Management.

Activities and societies: Licentiate member of the institute

Completed a comprehensive 3-year ICM Diploma program. The curriculum covered diverse areas including Hospitality Management, Marketing, Human Resources, Front Office Operations, and Financial Control. Became a Licentiate member of the institute.

Completed a refresher course focused on Food and Beverage Control. The curriculum covered pre-production operations, effective controls, cost/sales/profit concepts, and production/sales control.