KEVIN AMBILA ODHIAMBO

Developed comprehensive pre-opening budgets in collaboration with finance and departmental heads, ensuring fiscal readiness and preventing overspending for new hotel launch.

Implemented robust financial controls and policies, ensuring compliance with regulations and hotel standards while optimizing resource allocation.

Designed and improved business processes for enhanced transparency and accuracy in reporting, identifying significant cost-saving opportunities during the hotel's initial phase.

Negotiated favorable terms and discounts with suppliers, contributing to initial cost avoidance and efficient procurement.

Established foundational cost of sales reporting and inventory management systems to track and optimize operational expenditures from day one.

Reduced Food Cost from 48% to 32% and Beverage Cost from 39% to 26% at Gemsuites Ltd., achieving substantial savings and improving profitability.

Streamlined Material Controls system at Gemsuites, enhancing efficiency and accuracy in reporting and inventory management.

Set up comprehensive control measures and Standard Operating Procedures (SOPs) at Gemsuites Ltd. to optimize operations and financial performance.

Assisted in establishing revenue allocation systems, ensuring accurate financial tracking and maximizing income streams.

Developed and implemented improved business processes that provided greater transparency, more accurate reporting, and better identification of cost-saving opportunities.

Reduced Food Cost from 45% to 33% and below at Enashipai Resort and Spa, demonstrating effective cost management and contributing to increased profitability.

Monitored and controlled food and beverage costs, ensuring recipes were accurately costed and departments adhered to approved budgets.

Conducted daily spot-checks and weekly bar reports, along with monthly operating stock takes, to reconcile variances and maintain inventory accuracy.

Prepared detailed Pareto analysis reports and food menu engineering insights, optimizing menu profitability and identifying high-impact cost areas.

Developed improved business processes to provide greater transparency, more accurate reporting, and better identification of cost-saving opportunities.

Managed comprehensive food and beverage costing, including recipe analysis and potential cost of sales reports, to ensure accurate financial tracking.

Conducted monthly operating stock takes and reconciliation, identifying and resolving variances to maintain inventory integrity.

Prepared detailed Pareto analysis reports and performed food menu engineering to optimize profitability and identify cost-saving opportunities.

Controlled invoices, adjustments, returns, and transfers, ensuring accurate financial records and minimizing discrepancies.

Generated weekly cost trackers and credit reports, providing timely insights into food and beverage expenditures and sales performance.

Achieved and maintained a Food Cost of 30% and Beverage Cost of 26% at Woodgreen Ltd., demonstrating effective cost management and contributing to profitability.

Successfully introduced a production kitchen at Mugg n Bean, enhancing operational efficiency and expanding service capabilities.

Managed comprehensive food and beverage costing, including recipe analysis and potential cost of sales reports, to ensure accurate financial tracking.

Conducted monthly operating stock takes and reconciliation, identifying and resolving variances to maintain inventory integrity.

Prepared detailed Pareto analysis reports and performed food menu engineering to optimize profitability and identify cost-saving opportunities.

Maintained a Food Cost of 27% and Beverage Cost of 29% as required by the Tamarind Group, consistently meeting stringent financial targets.

Conducted comprehensive recipe costing and potential cost of sales analysis, providing critical insights for menu pricing and profitability.

Increased efficiency and accuracy of Beverage Control through the implementation of the Digitot measuring machine, reducing waste and improving inventory precision.

Managed monthly operating stock takes, reconciliation, and variance reporting, ensuring precise inventory control and minimizing discrepancies.

Performed periodic market surveys and analysis on raw material prices, quality, and availability, submitting reports to inform procurement strategies.

Assisted in controlling food and beverage costs across all functions, ensuring adherence to budget and operational efficiency.

Conducted monthly operating stock takes and reconciliation, identifying and resolving variances to maintain inventory integrity.

Prepared monthly food to bar & beverage to kitchen reports, providing key insights into inter-departmental transfers and consumption.

Managed sales reading and linked products from Micros to Material Control systems, ensuring accurate data flow for financial analysis.

Supported the preparation of Pareto analysis reports and food menu engineering, contributing to profitability optimization.

Managed and maintained beverage stock, ensuring inventory was up-to-date and minimizing waste.

Prepared all necessary mise-en-place efficiently, ensuring smooth and timely service delivery.

Cross-checked all orders before dispatching to guests, maintaining accuracy and customer satisfaction.

Maintained high standards of cleanliness and tidiness in the bar area, contributing to a professional and hygienic environment.

Actively participated in stock takes, contributing to accurate inventory counts and reconciliation processes.