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- 1. CURRICULUM VITAE PERSONAL INFORMATION Full Name: Robert Mungai Mburu Email: gichrob@yahoo.com Contact: +254729580110 Nationality: Kenyan Passport No: A1586220 CAREER OBJECTIVE To develop my career by working in a dynamic institution/organization that offers challenging position and duties that will both effectively challenge and enable me to utilize and incorporate my technical experience and professional skills. This will enable me to contribute positively towards the achievements of the organizational and institutional goals and advancement to my career ___________________ _Personal Attributes____________ Friendly and approachable Trustworthy and honest Confident in social and communication skills Creative and innovative Courteous and considerate to everyone Always tend follow rules and regulations everywhere I go Experience 1 Designation: captain Location: W Doha Period: Feb 2012 to 25th August 2015 Amiri Diwan Airport lounge Briefing before the start of every shift informing the flight schedule of V.I.P/V.V.I.P and special delegation received by the Qatar airways and Amiri private jet representatives. Discuss the challenges/ problems faced and the solutions for smooth operations. Always paying attention to the pre-shift briefing conducted which equips us with the necessary information to run effective service.
- 2. Keep the grooming and hygiene in check. Going through information logbook if follow up needed. Receive the guest and address them using the appropriate identity(H.H/ H.E Sheikh/ Sheikh Sir/ Madam Doing the service sequence as per Qatari tradition i.e. dates, gawa, fresh cold towels etc. Maintain food service according to the meal period. Check the lounges after every shift refill and check the expiry dates of the food and beverage items. Maintain food and beverage/ general/ miscellaneous par stock. Clean as you go policy: make sure everything is clean and tidy. Wahm lounge (Oct 2014 Jan 2015) Server/coach trainee Welcoming the guests in a friendly way Taking the orders as per the guests will Offering the signature cocktails on the menu Upselling the drinks Knowhow on the micros usage Setting up of the tables as per groups Cleanliness of the guest area during their stay Billing and acceptance of the mode of payment Cleaning up of the premises once the guests leave Communicating with my colleagues for easy management of the floor Anticipating the guests needs and executing that tasks perfectly Closing of the cheques for all sections Maintaining cleanliness of the premises. Increased beverage sales and average check through menu engineering and up-selling training Banquet and outside catering
- 3. Major responsibilities. Providing five star service and exceeding the guest experience and expectations. Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name whenever possible. Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards. Anticipating the needs of the guests and responding politely and fast to their requests. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Communicate with guests, other employees, or departments to ensure guest needs are met. Cleaning up after the guest and doing the clearance once the guests are done Maintain cleanliness of work areas throughout the day, practicing clean-as- you-go procedures. Maintained good working relationships with other departments. Ensure proper appearance and grooming while on duty. Be on the lookout whenever the customers needed me. Be properly groomed as I tended to the clients. Perform tasks as per instruction from the immediate supervisor and schedule Successfully delivered events for up to 500 covers Responsible for daily operation: breakfast, lunch and dinner Designation: sever Location: Moulay Yousef Period: Nov 2011 Jan 2012 Major responsibilities Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
- 4. Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible. Support Senior F&B Supervisor or F&B Supervisor in the daily operation and work. Garnish and decorate dishes in preparation for serving. Designation: waiter Location: Innscor Period: 2008 Feb-2010 April Major Responsibilities Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Take orders from patrons for food or beverages. Present menus to patrons and answer questions about menu items, making recommendations upon request. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required. Prepare checks that itemize and total meal costs and sales taxes. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. Inform customers of daily specials. Clean tables and/or counters after patrons have finished dining. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine. Explain how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Collect payments from customers. Stock service areas with supplies such as coffee, food, tableware, and linens. Fill salt, pepper, sugar, cream, condiment, and napkin containers. ACADEMIC SUMMERY
- 5. 2009: institute of advanced technology (ICDL) 2006 - 2008: Diploma in Hospitality Kenya Institute of Management. 2005 - 2006: Certificate in Computer studies Familia Training College 2000-2003: Certificate of Secondary Education Njabini High School 1995-1999: Certificate of Primary School Michinda Boys Primary School Hold a valid driving licence Key Skills and Attributes Results Oriented High integrity Honest and reliable Loyal and trustworthy HOBIES Reading interactive materials Meeting new people Traveling to new destinations Playing basketball. I hereby satisfy that the above data are true and correct to the best of my knowledge and benefits.
- 6. 2009: institute of advanced technology (ICDL) 2006 - 2008: Diploma in Hospitality Kenya Institute of Management. 2005 - 2006: Certificate in Computer studies Familia Training College 2000-2003: Certificate of Secondary Education Njabini High School 1995-1999: Certificate of Primary School Michinda Boys Primary School Hold a valid driving licence Key Skills and Attributes Results Oriented High integrity Honest and reliable Loyal and trustworthy HOBIES Reading interactive materials Meeting new people Traveling to new destinations Playing basketball. I hereby satisfy that the above data are true and correct to the best of my knowledge and benefits.