CV Profile No.55355

Experience in the following industries :

• Advice, audit, accounting
• Banking, insurance, finance
• Education, training
• Hotel business, catering
• Tourism, leisure activities

Professional experience

• General Manager
• Careers Building Center
• 04.2014 - 05.2016
•  Oversee daily operations of the business unit or organization.  Ensure the creation and implementation of a strategy designed to grow the business.  Coordinate the development of key performance goals for functions and direct reports.  Provide direct management of key functional managers and executives in the business unit.  Ensure the development of tactical programs to pursue targeted goals and objectives.  Ensure the overall delivery and quality of the unit's offerings to customers.  Engage in key or targeted customer activities.  Oversee key hiring and talent development programs.  Evaluate and decide upon key investments in equipment, infrastructure, and talent.  Communicate strategy and results to the unit's employees.  Report key results to corporate officers.  Engage with corporate officers in broader organizational strategic planning

• Assistant F&B Manager Director
• Radisson Blu Hotel & Kigali Convention Center
• 08.2018 - 04.2021
•  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.  Preserve excellent levels of internal and external customer service.  Design exceptional menus, purchase goods, and continuously make necessary improvements.  Identify customers’ needs and respond proactively to all of their concerns.  Lead F&B team by attracting, recruiting, training, and appraising talented personnel.  Establish targets, policies and procedures.  Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.  Comply with all health and safety regulations.  Report Directly to Food and Beverage Director regarding sales results and productivity.

• F&B Head of Outlets/ Restaurant Manager
• Radisson Blu Hotel & Kigali Convention Center
• 05.2016 - 08.2018
•  Responsible for supervising and coordinating all Food & Beverage areas (Restaurants, Bars, Room Service, Mini Bar, Coffee Shop, M&E Operations)  Responsible for management of the department, including the selection, recruitment, training, and motivation of employees;  Menus; Proposing and also implementing corrective measures to address operational gaps Ensure the good condition of the materials and equipment in all F & B areas, promoting their conservation, repair and replacement; Culinary;  Planning and Administration of Food & Beverage Department.

• Professional Internship in Legal Officer
• Bank National of Rwanda
• 04.2015 - 05.2016
•  To conduct legal analysis and research on various legal matters of the client or the organization.  To provide advice on different legal issues and assist in drafting legal opinions, memorandum and other briefing documents.  To be actively involved in preparing and drafting of different acts and legal submissions and draft the authoritative legal opinions as well.  To conduct legal research by utilizing various resources and selecting the relevant material to analyze the legal information.  To assist in reviewing the legal material and any other relevant documents and to identify the most important issues that need to be sorted out on a priority basis.  To draw up formalities regarding the settlement of disputes and monitor the implementation of the legal clauses.

• Food and Beverage Manager
• Tennis Club Nyarutarama
• 04.2014 - 05.2015
•  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards  Preserve excellent levels of internal and external customer service.  Design exceptional menus, purchase goods, and continuously make necessary improvements.  Identify customers’ needs and respond proactively to all of their concerns.  Lead F&B team by attracting, recruiting, training, and appraising talented personnel.  Establish targets, policies, and procedures.  Provide two-way communication and nurture an ownership environment with emphasis on motivation and teamwork.  Comply with all health and safety regulations.  Report Directly to General Manager regarding sales results and productivity.

• F&B Supervisor
• Lake kivu serena Hotel
• 04.2009 - 11.2013
•  Oversee all front and back of the house restaurant operations.  Ensure customer satisfaction through promoting excellent service.  Respond to customer complaints tactfully and professionally.  Maintain quality control for all food served.  Analyze staff evaluations and feedback to improve the customer’s experience.  Project future needs for goods, kitchen supplies, and cleaning products; order accordingly.  Oversee health code compliance and sanitation standards. Look for ways to cut waste and decrease operational costs.  Generate weekly, monthly, annual reports.  Train new employees and provide ongoing training for all staff.  Attend quarterly P&L meetings.

• Training & Consultant
• Vatel Hotel & Tourism Business School
• Since 05.2021
•  Train, guide and mentor employees and evaluate their performance and productivity in completing their job duties.  Make all requisitions and coordinator the book of ordering supplies.  Provide proper training in Front of the House department and Back of the House Department, appropriate and immediate responses to all requests by Students, ensuring complete all courses as planning.  Develop the ability to work without constant direct supervision and remain at the assigned post for extended periods.  Provide feedback and make recommendations that increase the success of marketing efforts and the effectiveness of current marketing strategies in reaching the target market's policy and procedures.  Report Directly to the Project Manager regarding Training productivity.  Maintaining statistical and financial records.

• Trainer & Consultant
• Rwanda Institute of Cooperative Entrepreneurship and Microfinance
• Since 09.2021
• Collect feedback from trainees and trainers after every session. Estimate the cost and prepare reports for each learning program. Evaluate training impact on every employee's performance. Upgrade training database and records of team members. Prepare instructional materials such as design manuals and order books. Training about Bookkeeping, Financial Statement Management. Collaborate with external partners such as Leasing consultants when outsourcing training will be needed. Plan soft skill development and management training. Choose educational procedures such as on-job coaching, e-learning, workshops, and conferences.

• F&B Manager
• M Hotel
• 06.2021 - 01.2022
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.  Preserve excellent levels of internal and external customer service.  Design exceptional menus, purchase goods, and continuously make necessary improvements.  Identify customers’ needs and respond proactively to all of their concerns.  Lead F&B team by attracting, recruiting, training, and appraising talented personnel.  Establish targets, policies and procedures.  Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.  Comply with all health and safety regulations.  Report Directly to Food and Beverage Director regarding sales results and productivity.

• General Manager
• Legend Hotel
• Since 05.2022
• Oversee daily operations of the business unit or organization.  Ensure the creation and implementation of a strategy designed to grow the business.  Coordinate the development of key performance goals for functions and direct reports.  Provide direct management of key functional managers and executives in the business unit.  Ensure the development of tactical programs to pursue targeted goals and objectives.  Ensure the overall delivery and quality of the unit's offerings to customers.  Engage in key or targeted customer activities.  Oversee key hiring and talent development programs.  Evaluate and decide upon key investments in equipment, infrastructure, and talent.  Communicate strategy and results to the unit's employees.  Report key results to corporate officers.  Engage with corporate officers in broader organizational strategic planning