1. CURRICULUM VITAE
PERSONAL DETAILS
NAME : George Otieno Obienge
ADDRESS : P.O. BOX 23291-00100 NAIROBI
CELL : +254 717 721 939
EMAIL ADDRESS : obienge09@yahoo.com / georges.casinointer@gmail.com
DATE OF BIRTH : 30th AUGUST 1975
SEX : MALE
NATIONALITY : KENYAN
MARITAL STATUS : MARRIED
HEALTH : GOOD
HOBBIES : READING AND TRAVELLING
EDUCATION BACKGROUND
1990-1993 Don Bosco Secondary School-Nairobi
Kenya Certificate of Secondary Education
K.C.S.E mean grade C+ (C plus)
1982-1989 Obede Primary School -Kisumu
Kenya Certificate of Primary Education
KCPE marks obtained: 462 points.
PROFESSIONAL COURSE
BARMISCO HOSPITALITY & COMMERCIAL TRAINING INSTITUTE
 Professional Bar tending and Mixology
 Beverage Management, Costing & Pricing
 Beverage Controls
CERTIFICATE OF COMPUTER APPLICATION.
 Introduction to computers
 MS DOS, operating Windows/ 98
 Word processing using Ms Word
 Holder of valid driving license class BCE

2. CERTIFICATE OF SOMMELIER PARTICIPATION 2016
 Viniculture & Viticulture
 Wine tasting & Recommendation
 Food & Wine Pairing
 Wine Cellar Management & Storage
 Costing & Pricing
WORKING EXPERIENCE
NOVEMBER 2016 TO PRESENT: GENERAL MANAGER- SIXTH ELEMENT- SOUTHEND
MALL-LANGATA ROUNDABOUT NAIROBI
-Cordinating the entire operations of the restaurant during scheduled shifts.
-Organizing stocks and equipment, ordering supplies and overseeing building maintaince, cleanliness
and security.
-Plannqing and working to budgets, maximising profits and achieving sales targets.
-Recruiting and training new staff and developing existing staff to achieve targets, coordinating staff
scheduling and rotas.
-Evaluating and verifying all other departmental daily reports and advising Executive Directors on
daily sales and all other aspects of operations, production and customer complaints.
-Responsible for every facet of the operations and ensure safety, quality and excellence in service
delivery on the operational floor.
01 JANUARY 2016 TO 19 NOVEMBER 2016: THE BREW BISTRO & LOUNGE (FOTIS
TOWER- WESTLANDS-NAIROBI)
Position: Restaurant Manager & Sommelier
Duties: Take responsibility for the business performance i.e. ensuring compliance with
Licensing, hygiene, and safety.
: Analyze and plan restaurant sales levels and profitability.
: Organize marketing activities such as promotional events like Jameson Bottle Nights,
Jaggermeister Promotions and offering discount schemes.
: Prepare reports at the end of the shift, week, including staff control, food control, and sales.
: Set budgets or agree them with Senior Management Staff, planning and coordinating menus.
: Recruit, train, manage, and motivate staff and preparing staff rotas.

3. : Responding to customers’ queries and complaints.
: Wine Management, storage and procurement and preparing cash drawers and petty cash.
: Maintaining high standards of quality control, hygiene, health and safety.
NOVEMBER 2015 TO DECEMBER 2015: THE BREW BISTRO & LOUNGE (FOTIS
TOWER-
WESTLANDS-NAIROBI)
Position: Assistant Restaurant Manager
Duties:. : Supervise efficient working of departments and assign shift, administer pre-meal
briefing and rectify all staffs.
: Administer training program to new personnel and prepare schedules.
: Monitor and manage staff, guest complaints, ensure customers satisfaction and administer
efficient follow up and get feedback.
: Maintain and ensure compliance to established food quality and standards.
: Ensure compliance with prescribed standards and local state laws.
: Coordinate with F & B Manager for everyday operation and maintain financial and
administrative records.
: Evaluate performance and recommend salary increase, incentives for all staff.
: Assist employees teams to provide excellent customer service.
: Coordinate with team to meet sales target, ensure customer satisfaction and follow company
procedures to increase productivity.
FEBRUARY 2014 TO NOVEMBER 2015 : THE BREW BISTRO & LOUNGE (NAIROBI)
Position: SOMMELIER
Duties:Advise the patrons according to their personal needs related to their taste , food and wine
pairing, the occasion or their budget.
: Selecting Wines and procurement, creating a wine list fitting the establishment and the
pricing.
: Training on wine management, viticulture and viniculture and sales management to staff.
: Managing wine stock levels and ensuring wines are kept and stored in good condition.
: Liaising with Chef on food pairing for the restaurant.
: Having in depth knowledge of grape varieties, regions, climate , soils, and overall

4. wine making process.
: Enforcing healthy and safety rules.
: Up to date licensing legislation and taking legal responsibility for the premises.
: Implement grievances and disciplinary procedures where necessary and report all serious
breaches of discipline to Operations Manager.
: Direct, control and organize Food & Beverage Manager and staff within my span of control
and ensure that required standards are achieved and maintained.
: Reporting to F& B Manager.
DEC 2012 – JAN 2014: NYALI BEACH INTERNATIONAL HOTEL & CASINO
(MOMBASA)
Position: Food & Beverage Controller/Supervisor
Duties:
: In charge of controls duties.
: Regular daily inspections of quality and state of goods in store rooms.
: Daily physical stock- taking both kitchen and the bar.
: Dealing with variances arising from stock and carrying out recounts.
: Responsible for receiving goods to verify accurate quantities are received.
: Producing weekly, monthly, “Dead and Obsolete” stock list.
: Participate in monthly stock taking.
: Advice the Administration on any cost variances from time to time.
: Produce monthly consumption report.
: Inform and follow up on repairs and maintenance of Food & Beverage equipment.
: Reporting to the Financial Controller.
2012 : GRAND HOTEL & CASINO, KINSHASA (DRC)
Position : Food and Beverage Supervisor and Bar Controls
Duties
 Ensure customer service is consistently high
 Oversee dining and food preparation
 Ensure all operations at the bar and the kitchen including staffing, employees schedule, event
planning, staff functions and responsibilities are as per the establishment requirements.
 Review bar and kitchen inventory, manage cash and staff.

5.  Establishing physical presence at the bar, kitchen and make adjustments to ensure customer
service are consistently high.
 Knowledge of local and state regulation for sale and distribution of food and
beverages(Alcohol)
 Ensure staff discipline and effective communication within the establishment
CONTROLS DUTIES
 Obtain X and Z reports at the close of the business
 Taking bar and kitchen inventories and working out variances and carrying out recounts.
 Calculating Catering levy and VAT for each day as per the ETR generated sales report.
 Report to the General manager
2011 MOORGATE LIMITED CASINOMAX (MOMBASA)
Position Captain
Duties
 Communicate service needs to chefs and stewards throughout functions
 Ensure the restaurant is ready for service
 Set tables according to type of events and service standards
 Communicate additional requirements, allergies, dietary needs and special requests to the chef
 Ensure all wait staff and hostesses are conversant with menu and adhere to quality expectations
and standards
 Follow all company and safety and security policies and procedures, reporting accidents,
injuries and unsafe working conditions
 Develop and maintain positive working relationships with others, support team to reach
common goals and listen and respond appropriately to the concerns of other employees.
2010 MELROSE LTD.-MEDUSA RESTAURANT (NAIROBI)
Position Senior F&B waiter
Duties
 Maintaining high standards of service in the restaurant
 Planning working schedules for wait staffs, napkins folding and mis en place

6.  Maintaining high standards of customer care
 Supervising food and beverage service
 Ensuring stock taking and maintenance of restaurant equipments
 Attending to complaints from clients and getting their feed back
 Supervising and ensuring proper billing is completed.
CAREER OBJECTIVES
To bring to the organization, enthusiasm, dedication, responsibility and good ethics combined with my
skills and experience in food and beverage industry.
REFEREES.
1. The Human Resource Manager,
The Big Five Breweries Ltd,
P.O BOX 39954-00623, NAIROBI-KENYA
TEL.NO. +254771152350/ +254776032331
2. The Finance & Administration Manager,
Fastrack Leisure Entertainment Co. Ltd., (Casino Nyali)
P.O. BOX 34412-80118 NYALI-MOMBASA
TEL: +254 731 717 171/ +254 725 148 487
3. The Human Resource Manager
Fresh Foods (K) Ltd (Wimpy)
P.O. BOX 49656-00100 Nairobi
Tel: 0202213188 / 0722770499