CURRICULUM VITAE.NAME : John Mulwa Musyoka.DATE OF BIRTH : 18th June 1986.MARITAL STATUS : Married. VISA TYPE : Employment visaNATIONALITY : Kenyan. CONTACTS : +973 36910352.EMAIL ADDRESS :

jmmusyoka0@gmail.comCAREER OBJECTIVE

To secure a stimulating and rewarding position within your company which will take full advantage of my aptitudes, as I relish the opportunity to work within a successful and organization.

PROFILE

I am disciplined and approachable person. I believe that reliability and having the initiative and maturity to “think fast on your feet” are the impeccable qualities one needs have to work in successful company. I possess excellent customer delivery service skills, and focus totally on attention to detail providing the perfect experience for every person I meet. Flexible and open to new ideas and opportunities, extrovert and open minded, highly performing independently as well as in teamwork with excellent communication skills.

WORK EXPERIENCE

May 2016 to present : Four Seasons Hotels and Resorts. : CUT By Wolfgang Puck Bahrain Bay. : American Modern Fine Dinning Steak House. : Kingdom of Bahrain, : Assistant restaurant manager.

Feb 2015 to April 2016 : Restaurant supervisor.

1st Dec 2014 to Feb 2015 : The Address Hotel and Resorts : Downtown Dubai, UAE. : CUT By Wolfgang Puck. : Restaurant Supervisor

April 2014 to Nov 2015 : Head waiter/ Server.

MAJOR RESPONSIBILITY

Having the opportunity to start my career in hospitality industry from low ranks, has deeply developed my learning abilities to plan, organize and support a team operationally , solve problems professionally , quickly without fuss. Providing me with building blocks to success within different roles. As of now am managing a team of 32 staff under me, am more

responsible for day to day running of the restaurant, in delivering the highest level of guest experience to meets the brand standard and measures. Ensure daily opening and closing checklists/processes are completed and maintained. Identifying team training needs and ensuring all team members receive relevant information which enables them to successfully perform their duties and provide exceptional service. Contribute to the ongoing F&B research and keep up to date with market trends. Maintain guest relations and handling any queries

and complains. Monitor and ensure all furniture, equipments, utensils, silverware used during service are accounted for, properly handled and maintained to prevent excessive ware and tear. Monitoring workflows and service sequences and provide hands on support when required. Ensuring restaurant safety and hygiene standards meet local and government requirements and regulations. Preparing operational reports and making sure all SOP are adhered to and maintained.

16 Dec 2012 to March 2014 : Emaar Hospitality group, : The Address Hotels and Resorts. : Downtown Dubai, U.A.E : Waiter (Banqueting and events).

MAJOR RESPONSIBILITY

To ensure guest satisfaction is met throughout the meal experience by providing efficient and courteous service of food and beverage within the station, handling all transactions related to billing accurately and efficiently, enhancing the hotel’s reputation for excellence.

June, 2012 to 4th Dec 2012. : Intercat Hospitality.Allocation : Arjaan Burjuman Rotana hotel.Position : Junior service supervisor.

22nd June 2011 June 2012 : Inter cat hospitality L.L.C.Allocation : Atlantis The palm Dubai.Position : Junior service supervisor.

DUTIES AND RESPONSIBILITIES

Manages and supervises my area in hand on manner, engaging with team members to get feedback on food service, going the extra mile and ensuring the highest level of guest satisfaction and team spirit. Ensures assigned area is set up and well equipped to provide for all of our guest needs. Ensuring we are acknowledged by creating a vibrant, energetic, meeting point with an authentic feel and special service. Working on the floor and supervising the stewards according to standard and best practice, ensuring that the environment is clean and safe. Always report to the manager on duty.

OTHER FUNCTIONAL SKILLS.

Setting up team member’s cafeteria. Ensuring the buffet is set on time with proper food items. Maintain high quality food standard and proper sanitation. Ensuring proper food packaging and transportation. Checking food temperature. Maintain stock of cutleries and glassware.

Holding taste panels. Requesting obtaining food supplies from food storage room Staff training on basic food handling hygiene and chemical handling.

SKILLS ACQUIRED

Supervisory skills. Guest engagement and service recovery skills. Basic first aid and fire training.

Can handle extreme temperatures. Communication and interpersonal skills. Ability to work, stand and walk for long hours without day off.

30th Oct 2005- 31st Sept 2009 : Trix collection clothing boutique. Kenya.Position : salesman/cashier

DUTIES AND RESPONSIBILITIES

Attending to all customers’ needs and handling sales. Receiving and handling clients’ queries on one to one basis and over the phone and giving my assistance where possible. Maintaining, computing and filling sales receipts and records. Informing clients on the latest products in stock.

EDUCATION BACKGROUND

2001 Feb- 2004 Nov. : Kitwii Secondary school, Kenya Kenya certificate of secondary Education ‘O ‘Level

1991 Jan- 2000 Nov. : Dr. Aggrey primary school, KenyaKenya certificate of primary Education

ADDITIONAL TRAINING

Certificate on successfully completing Cross-training on Conference and catering service as a coordinator from 4th August to 24th December 2013, under the Address Downtown Hotel Dubai.

Certification on fire fighting and loss prevention under (The Ministry of The Interior General Directorate of Civil Defense Civil Defense School Kingdom of Bahrain.) on 7th feb 2016 and 8th feb 2016.Certification on Designated departmental trainer under four season hotel and resorts (Bahrain Bay), playing key roles on:

Training new employees, on core and culture standards, technical skills, product knowledge, guest interactions, systems trainings, prepare update and printed copies of STMs and ensuring training checklist is completed before end of probationary period.

Manage ongoing department training activities such as standard refresher, product knowledge training sessions, guest interactions role plays, and keeping STMs updated.

Attending refresher course and other departmental trainers meetings.

Proficiency in Micro soft office skills Certificate in Basic hygiene and food handling Person in Charge Certificate Level 3.

INTEREST’S

Most of the time i enjoy spending time with my family, reading, soccer, basketball, socializing, drama and poetry, trying different foods cultures, and travelling when I have the means and time.

REFEREES: David Evers. Restaurant Director –CUT and Re-Asia Cuisine by Wolfgang Puck. Four Seasons Hotel Bahrain Bay. E-Mail: davidevers@fourseasons.com Mob: +97332300170. TELL: +97317115000.

Johann Burgos.Assistant Restaurant Director-Cut by Wolfgang Puck.Four Seasons Hotel Bahrain Bay.E-Mail: johann.burgos@fourseasons.comMob: +97335642714.