
Geoffrey Musera
Catering Officer | Head of Department at Karatina University, Kenya
Master of Business Administration (MBA) at University of the People
Kenya
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Catering Officer | Head of Department at Karatina University, Kenya
As the Catering Officer at Karatina University, my role encompasses leading the catering department, where I harmonize operations management with a keen focus on financial performance and customer satisfaction. My expertise in operation management, honed over the past 20 years, enables me to skillfully coordinate with teams to achieve our business goals while fostering strong relationships with clients and stakeholders. As the Founder & CEO of Green World Hospitality Consultants, I lead a visionary team focused on sustainable hospitality solutions. His expertise lies in transforming hospitality businesses with eco-friendly practices, promoting innovation, and delivering exceptional guest experiences that align with environmental responsibility. Under his leadership, the consultancy helps businesses thrive in a green-driven market. Embracing sustainability, I integrate green digital skills into our operations, aligning with my commitment to environmental responsibility. My strategic approach to budgeting pieces of evidence is the drive to innovate and improve service delivery, needs assessments, and staff performance management. This dedication elevates the quality of service we provide and underscores my aspiration to champion the incorporation of green practices within the hospitality sector.
Experience
Karatina University, Kenya
Catering Officer | Head of Department
May 2022 - Present
Key Responsibilities:
- Lead the Catering Department, reporting directly to the Deputy Vice-Chancellor Planning Finance and Administration (DVC PF&A).
- 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.
- Develop and manage the annual departmental procurement plans in collaboration with the DVC PF&A, ensuring timely and complete resource availability.
- Prepare and manage quarterly and annual departmental budgets, aligning financial resources with departmental needs.
- Formulate and oversee the execution of departmental work plans, ensuring tasks are completed efficiently and on time.
- Conduct regular staff performance appraisals, identifying areas for improvement and implementing necessary training.
- Ensure compliance with university policies and regulations in the kitchen and dining halls, maintaining order and operational efficiency.
- Oversee the preparation and approval of daily menus, ensuring optimal planning and food production.
- Monitor inventory levels, control stock usage, and ensure minimal food wastage through meticulous stock management.
- Train and develop catering staff, enhancing their skills to ensure consistent quality service delivery.
- Coordinate with the estates department to ensure kitchen equipment is regularly maintained and fully operational.
- Ensure the cleanliness and hygiene of the kitchen and service areas, minimizing the risk of food contamination.
Dedan Kimathi University of Technology, Kenya
Senior Caterer & Certified Internal QMS Auditor
July 2012 - April 2022
Key Responsibilities:
- Acted as Deputy Catering Manager, overseeing all catering operations within the university.
- Managed daily catering operations, aligning them with the university’s values and culture.
- Conducted continuous reviews of catering processes and staff performance, identifying opportunities for improvement.
- Provided ongoing coaching and feedback to staff, ensuring consistent service excellence.
- Implemented new menu solutions and creative operational strategies to enhance service delivery.
- Led quality management audits, ensuring compliance with organizational standards and regulatory requirements.
- Developed and implemented audit plans, schedules, and reports, presenting findings to top management.
- Facilitated follow-up audits and contributed to the development of internal auditing parameters.
University of Nairobi Enterprise & Services Limited (UNES), Kenya
Food & Beverage Supervisor
January 2011 - June 2012
Key Responsibilities:
- Assisted in the management of Arziki Restaurants and the Conventional Center at Chiromo Campus.
- Supervised operations within the food and beverage department, ensuring adherence to standard operating procedures.
- Planned and coordinated work schedules, optimizing staff productivity and service quality.
- Implemented cost control measures and up-selling strategies, enhancing profitability.
- Prepared sales analysis reports, managing petty cash, and ensuring financial accuracy.
- Temporarily assumed managerial responsibilities during the manager’s absence.
Vet Lab Sports Club, Nairobi, Kenya
Food & Beverage Supervisor
January 2009 - August 2010
Key Responsibilities:
- Supervised all food and beverage operations, ensuring consistent service delivery and customer satisfaction.
- Implemented and monitored adherence to standard operating procedures.
- Coordinated work schedules and managed staff performance, maintaining high operational standards.
- Conducted financial analysis and sales reporting, supporting strategic decision-making.
- Temporarily relieved the manager during periods of absence, ensuring seamless operations.
Mombasa Continental Resort, Kenya
Food & Beverage Supervisor
December 2007 - October 2008
Key Responsibilities:
- Supervised the operations of the food and beverage department, ensuring high-quality service standards.
- Planned and coordinated daily work activities, optimizing resource allocation and staff performance.
- Implemented cost control measures, reducing operational expenses without compromising service quality.
- Prepared and analyzed sales reports, contributing to financial planning and decision-making.
- Temporarily relieved the manager as needed, maintaining continuity in operations.
Sarova Whitesands Beach Resort, Kenya
Food & Beverage Supervisor
December 2002 - December 2007
Key Responsibilities:
- Managed food and beverage operations, ensuring consistent adherence to service standards.
- Developed and implemented standard operating procedures, enhancing operational efficiency.
- Conducted staff training and appraisals, promoting professional growth and development.
- Prepared financial reports, managed sales analysis, and contributed to budget planning.
- Temporarily assumed managerial responsibilities during the manager’s absence.
Education
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Projects
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Languages
English
Professional
Swahili
Native
Skills
Customer Engagement
Strategic Analysis
Talent Acquisition
Brand Development
Training and Development
Guest Services
Organizational Leadership
Cost Control
Process Improvement
Food and Beverage
Business Management