Geoffrey Musera

Key Responsibilities:

1. Lead the Catering Department, reporting directly to the Deputy Vice-Chancellor Planning Finance and Administration (DVC PF&A).
2. Oversee all catering services within the university, ensuring the provision of high-quality food and beverages to students, staff, and other stakeholders at competitive prices.
3. Develop and manage the annual departmental procurement plans in collaboration with the DVC PF&A, ensuring timely and complete resource availability.
4. Prepare and manage quarterly and annual departmental budgets, aligning financial resources with departmental needs.
5. Formulate and oversee the execution of departmental work plans, ensuring tasks are completed efficiently and on time.
6. Conduct regular staff performance appraisals, identifying areas for improvement and implementing necessary training.
7. Ensure compliance with university policies and regulations in the kitchen and dining halls, maintaining order and operational efficiency.
8. Oversee the preparation and approval of daily menus, ensuring optimal planning and food production.
9. Monitor inventory levels, control stock usage, and ensure minimal food wastage through meticulous stock management.
10. Train and develop catering staff, enhancing their skills to ensure consistent quality service delivery.
11. Coordinate with the estates department to ensure kitchen equipment is regularly maintained and fully operational.
12. Ensure the cleanliness and hygiene of the kitchen and service areas, minimizing the risk of food contamination.

Key Responsibilities:

1. Acted as Deputy Catering Manager, overseeing all catering operations within the university.
2. Managed daily catering operations, aligning them with the university’s values and culture.
3. Conducted continuous reviews of catering processes and staff performance, identifying opportunities for improvement.
4. Provided ongoing coaching and feedback to staff, ensuring consistent service excellence.
5. Implemented new menu solutions and creative operational strategies to enhance service delivery.
6. Led quality management audits, ensuring compliance with organizational standards and regulatory requirements.
7. Developed and implemented audit plans, schedules, and reports, presenting findings to top management.
8. Facilitated follow-up audits and contributed to the development of internal auditing parameters.

Key Responsibilities:

1. Assisted in the management of Arziki Restaurants and the Conventional Center at Chiromo Campus.
2. Supervised operations within the food and beverage department, ensuring adherence to standard operating procedures.
3. Planned and coordinated work schedules, optimizing staff productivity and service quality.
4. Implemented cost control measures and up-selling strategies, enhancing profitability.
5. Prepared sales analysis reports, managing petty cash, and ensuring financial accuracy.
6. Temporarily assumed managerial responsibilities during the manager’s absence.

Key Responsibilities:

1. Supervised all food and beverage operations, ensuring consistent service delivery and customer satisfaction.
2. Implemented and monitored adherence to standard operating procedures.
3. Coordinated work schedules and managed staff performance, maintaining high operational standards.
4. Conducted financial analysis and sales reporting, supporting strategic decision-making.
5. Temporarily relieved the manager during periods of absence, ensuring seamless operations.

Key Responsibilities:

1. Supervised the operations of the food and beverage department, ensuring high-quality service standards.
2. Planned and coordinated daily work activities, optimizing resource allocation and staff performance.
3. Implemented cost control measures, reducing operational expenses without compromising service quality.
4. Prepared and analyzed sales reports, contributing to financial planning and decision-making.
5. Temporarily relieved the manager as needed, maintaining continuity in operations.

Key Responsibilities:

1. Managed food and beverage operations, ensuring consistent adherence to service standards.
2. Developed and implemented standard operating procedures, enhancing operational efficiency.
3. Conducted staff training and appraisals, promoting professional growth and development.
4. Prepared financial reports, managed sales analysis, and contributed to budget planning.
5. Temporarily assumed managerial responsibilities during the manager’s absence.