1. Chenjerai ( Chris ) Musemburi
Hotel Operations Manager/Foodand beverage Manager /Duty
Manager/ Restaurant Manager
Mobile – Tanzania :+255 788 319453 E-mail: musemburic@yahoo.co.uk skype:@chenje23
Mobile -South Africa :+27 8359 68609
Result-driven and experienced professional with years of work exposure
encompassing,food and beverage management,hotel management,recruitmentand
people management,financial management,marketing,training and coaching
restaurantservices,F&B standards training,customer service,guestrelation,
administration and management functions.Possess track record of work with branded
major hotels both local and abroad. Sales growth and success in building client
relations plus reputation with customers bymaintaining professionalism and
demonstrating excellentcommunication,interpersonal,presentation and problem
solving skills. Presentlyseeking a career in any progressive organization to utilize my
diverse skills,and experience.
STRENGTHS
 Proven work experience in hotel management  Qualified in hotels standards of operations
 Excellent skills in problem solving techniques  Performs efficiently under work pressure & deadlines
 Skilled in customer service & F&B standards trainings
 Recruitment and People management
 Financial Management
 Self-motivated and dynamic by personality
 Marketing
 Training and coaching
EMPLOYMENT HISTORY
Current employment
Food and Beverage Manager
Best Western Coral Beach Hotel 01/04/2016 – date
Number of rooms-64
Conference Capacity-350
Reasoning wanting to leave – To be back closer to my kids
Responsibilities
 Supervising the outlet managers offour outlets, bars andrestaurants.
 Overlyin charge of all the foodandbeverage operations , management ,activities andservices
 Recruitment, induction, orientationandtraining ofthe new staffinthe F & B department.
 Controlling cost inall the F & B outlets byimplementingeffective control measures.
 Monitoring the collectionof andreceipts ofall revenues to maximize profit.
 Formulationof the training actionplanandimplementing it inall the outlets for compliance anduniformity, andsubmitting
the training reports to the GeneralManager.
“My ambition is to succeed in a
company where I can advance on all
levels. I readily embrace new
challenges, diverse environments
and cultures, striving to learn
consistently whilst maintaining a
positive attitude towards work”.
- Jameson

2.  Liaise withthe Executive Chef onthe menucompilation and standardizing suchmenus, set menu, buffet menu and ala carte menus.
 Makingsure that all the department equipment is ingood sharp.
 Implementingcorporate sales promotions, developing andimplementing local sales promotions insome products of the bar and
lounge.
 Facilitating highest-qualitystandardof food, beverages andservice related to the operationof the restaurants and bars.
 AttendingeveryMondaymeetings of head ofdepartments.
 Supervising different dinner theme nights for compliance ofprocedures.
 Maintaining a highlevel of professional appearance, demeanor, ethics andimage of selfandsubordinate.
 In cooperationwith the Revenue Manager developing accurate andaggressive long- andshort-range financial objectives relating to
liquor and foodsales.
 Operating within the budget.
 Maintaining the highest standardof hygiene both back andfront of the house.
 Coordinating all foodand beverage operations including the department stocktakes .
 Welcoming of guests in the main restaurant during breakfast, lunchanddinner
 Taking care of the special functions like groups, Weddings, conferences, birthdayparties, andall other types of functions.
Hot Hotel Operations Manager
Livi Livingstone stone Hotel – Tanzania – 01 Aug 2015 – 01 April 2016
Number of rooms-82
C Conference Capacity-40
Re Reason for leaving – Offered a better package and to lead the F & B Team at their flagship hotel
Responsibilities
 My main responsibilitywas to provide overall leadership , guidance ,anddirectionto the hotelas it strives to provide the highest
qualityinstandards andserviceswhile also ensuring that the hotel and client financial obligations are met
 Managingbudgets andfinancialplans as well as controllingexpenditure
 Analyzing salesfigures andrevising marketing andrevenue management strategies
 Recruiting and training of staff
 Supports and work withallheads of departments inallaspects ofrunning the hotel
 Conduct regular operations team meeting withall the HOD dailyto discuss routine operationalmatters , sales targets ,
guest feedback andactiontakenfor the service recovery
 Dealing withcustomer complaints andcomments
 Addressing problems and troubleshooting
 Supervising maintenance , suppliers , renovations andfurnishings
 Carrying out inspections of the propertyandservices
 Ensuring compliance withlicensing laws ,healthandsafetyandother statutoryregulations
 Monitoring the qualityof the products and service provided
 Managinga diverse environment focusingon client andcustomer services , entrepreneurshipandbuilding andgrowinga strong
business
 Monitor the coordinationbetweenall departments for smooth & efficient operations as well monitoring andmaintainingoperation
& overheadcosts to maximize revenue
Foodand Beverage Manager
Best Western Plus Peninsula – Tanzania – 01 Sept 2014 – 01 Aug 2015
Number of rooms-45
Conference Capacity-80
Reason for leaving – Offered a better package and to manage their budget property hotel
Responsibilities :
 Overlyin charge of all the hotel foodandbeverage operations, activities andservices
 Beverage management - stock taking, ordering ,pricing ,control andcost of sales management

3.  Orderingof the departments operational needs anddealingwith suppliers
 Coordinating all foodand beverage operations including banqueting
 Supervising restaurant services
 Coordinating ,hosting andmanagingconference andweddings functions
 Guests public relations ,complaints handling andsolving
 Staff training ,motivation androistering
 Food and beverage financials ,expense control andmanagement
Duty Manager
C Critchley Hackle Lodge – South Africa – 01 Aug 2013 – 31 Aug 2014
Number of rooms-22
Conference Capacity-60
Reason for leaving – seeking a challenge and growth
Responsibilities :
 Overlyin charge of all the front of the house operations, activities andservices
 Beverage management - stock taking, ordering ,pricing ,control andcost of sales management
 Orderingof all the hotel departments operational needs anddealingwith suppliers
 Coordinating all guests activities at the lodge
 Checking andout of guests ,preparingtheir accounts
 Taking reservations & postingbills
 Supervising restaurant services
 Coordinating ,hosting andmanagingconference andweddings functions
 Compiling andupdating dailymanagement revenue report
 Compiling revenue splits and allocations
 Guests public relations ,complaints handling andsolving
 Checking andupdating roomrates
 Staff training ,motivationandroistering
 Food and beverage financials ,expense control andmanagement
March 2012 – July 2013 : Havana Grill Sun coast
 As a restaurant host , making sure foodandbeverage service flows smoothlywithout anycomplains , achieving the maximumcustomer
satisfaction
Duty Manager
G Gordon Institute of Business Science – South Africa – April 2010 – Feb 2012
Number of rooms-42
Conference Capacity-450
Reason for leaving – Fixedcontract elapsed
Responsibilities :
 Provisionof clean,highqualityvenuesaccording to client requests
 To coordinate the servicesof various departments ,andintervening insituations where delegatesneed assistance
 To effectivelydeployand supervise staff
 Counsel ,coachandmentor support staffinproper performance of their duties
 Guest’s interactionand public relations duringmealtimes andfunctions.
 Holding regular meetings withthe outlets managers to recommend or suggest ways to continuouslyimprove service deliveryand
Standards.
 Stock control of the cateringequipment and supplies
 To perform first aid /firefighting duties as required
 Orderingof operational stock ,issuing,control andaccountingfor it
 Monitor the movement of stockto ensure no excess wastage
 Guests andstaff relations ,hosting guests at alltimes andkeepinga high level of guests relations
 Creating a goodmorale andexceptionalteamwork

4.  Supervise all meal times, attend to complaints andqueries andsolve them assertively.
Jan 2010 – April 2010 – Receptionist / night auditor – Illovo lodge (GIBBS)
Apr 2008 – Dec 2009: Restaurant Manager - Westbury Food Concepts
Hotel computer packages used:
 Amadeus ,MS software packages,Fidelio, Aloha ,micros , Gaap,orbit , host wing
P REFERENCES:
S Sandra Robb Andrew Bonham SumanthMaharaj
Robs_1@hotmail.com andrewbonham@gmail.com maharajs@gmail.com
Cell:+27 83 283 6990 Cell:+27 832 750 487 Cell:+27 76 310 5983
Tel:+27 132540148