Benard Simiyu Sosio

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 E-mail:[email protected]/ [email protected]
Mobile +254795861016/+971561127078

Profile
• Organized, result oriented, self-motivated, and capable of handling multi-task and able to work diligently within a dynamic team.
• Outstanding communication skills; continuously project a highly polished professional image.

Personal Information

Date of Birth : Sep 25th, 1984
Nationality : Kenyan
Marital Status : Single
Religion : Christian
Languages : English, Kiswahili and basic French

Academic Qualifications

Kenya Certificate of Secondary School Education at Queen of Aposteles Seminary School in Nairobi.

Certificate in computer – Course in computer Systems and Applications
• Basic concepts of Information Technology
• Managing files-Windows 2010
• Word processing-Ms word 2010
• Spreadsheets-Ms Excel 2010
• Database-Ms access 2010
• Micros
• Infinity

Diploma
Studied Cabin Crew, Restaurant Management, Guest Relation at Nairobi Aviation College, Travel Knowledge.

Certificate
• Harper’s Customer Service Training Program.
• Havana Club Master Class Training Program Raffles Hotel Dubai.
• Employee of the month at The Meat Co. Restaurant Abu Dhabi

Expérience

Part Time Bartender /Mixologist Dubai November 2018 to date

• Creating innovative cocktails,often using unique house made or historical ingredients to creat unsual drink.
• Designing cocktails that are seasonal and aligned with the style of the establishment.
• Managing day to day operations of the bar along with assistant manger.
• Controling stock of all equipments in the bar.
• Preparing any house made syrups,tinctures,bitters and other ingredients for the bar.
• WOW the guest with bar tricks and professional bartending skills.
• Maintaining a smart and professional appearance at all times.
• To ensure all mis en place is completed prior to service, food service area are clean and tidy.
• Acknowledge all customers with a smile and appropriate greetings using names whenever possible.
• Maximize outlet revenue through upselling,suggestive selling and detailed menu and beverage knowledge.

Bartender Roayal Caribbean Cruise line November 2015– July 2018

• Fantastic personal presentation and hygiene while on duty
• Customer friendly.
• Geting ivolved in preparation of the department budget and goals.
• Consantly seeking out creative ways to improve service and overall Food and Beverage revenues and profitability such as promotional programs and merchandising.
• Supervise colleagues and bartender in new cocktails and bar operation.
• Ensure service standards are in place according to the hotel standard manual.
• Control stocks for daily use in the bar to ensure service level are met.
• Participate in all fields of administrative work required, opening /closing duties, cleaning and maintenance checklist.
• Coordinate and assist in staff training to creat a service culture lead by my example as a warm and professional host.
• Taking ownership for guest reservations, special request and work closely with the concierge.
Maintaining a safe working enviroment

Mixologist Capital Club Nairobi March 2013- July 2014

• Welcoming, acknowledging and greeting who come in and farewell on they are done
• Coming up with unique and creative craftt cocktails to add to the menu
• Taking inventory and ordering products from suppliers as par the power level
• Preparing alcoholic and non alcoholic beverages for bar and table patrons
• Ensure service standards are in place according to the hotel standard manual.
• Utilizing fresh ingredients to prepare menu cocktails
• Making multiple drinks at the same time
• Simple bar tricks to keep the customers entertained

Mixologist Fairmont The Norfolk June 2012- Feb 2013

• Offering a genuine sense of hospitality at each point of guest contact
• Preparing drinks at the highest quality following proper measurements and recipe
• Creating specialty cocktails for unique events, promotions or selected dates
• Consistently offering a professional friendly customer service standards
• Maintaining a safe work environment to reduce accidents

The Meat Co.Restaurant (Abu Dhabi) February 2010 to April 2012.
Bar Supervisor.

• To maintain and implement new efficient and effective work methods and systems.
• To carry out ordering of supplies as and when necessary.
• To carry out accurate cash-up procedures at end of night
• To be aware of all relevant legislation regarding service of liquor, the sale of tobacco, opening hours, etc.
• To advise staff of unavailability, information relation to drinks, wines, etc., and any other relevant information in order to ensure the efficient operation of the Bar.
• To train new staff in methods and procedures.

Atlantis the Palm Jumeirah (Dubai) October 2008 to January 2010.

Team Leader Bar Operations at Nobu Restaurant
• Manage and co-ordinate financial services.
• Supervise, monitor and provide assurance to the management on financial aspects.
• Ensures suggestive selling to clients.
• Supervise table management, side station management as per standard, direct waiters and waitresses as per requirement.
• Make sure there is enough bar stock before the bar is opened.
• Knowing how to mix and make classic cocktails.
• Maintaining bar hygiene, cleaning tasks and services.
• Ability to maintain bar stock and inventory.

Raffles Hotel Dubai (Crossroad cocktail bar) September 2007 to October 2008
Bar Tender
• Attending to guest requests and orders.
• Maintain clean and impeccable work station.
• Serve and explain the cocktails on the menu.
• Maintaining bar hygiene.
• Suggesting new cocktail and ideas found.

Panari Hotel Kenya January 2007 to September 2007 Bartender
Zebra Lodge Grill Capital Centre Uchumi2006 to 2007 – Bartender/Cashier

Skills

• Good administrative and numerical skills
• Good communication skills in English and Kiswahili both written and spoken
• Motivated, dynamic, wiling able to make a substantial proactive contribution to the organization I work for.
• Industrious and able to complete given assignments with minimum supervision and a person of high moral character, integrity and transparency.
• Culturally sensitive and ability to work in a multi-cultured environment.
• Diplomacy tact and representational skill.
• Commitment to humanitarian principles and action

Abilities

• High ability to adapt to any new environment, negotiation skills, motivated, self-confident.
• I provide international customer service
• Very good communication skills.
• Client service skills.
• Honest, organized and dedicated to my Job.
• Have strong belief in the code of conduct and ethics of my profession.
• Leadership and innovative skills.

Personal Qualities

• Time flexibility
• Integrity
• Team player
• Performance orientation
• Innovative
• Customer focus
• Initiative and drive
• Enthusiastic
• Confident
• Self driven

Referees

Mr. Christian Westbeld –
Director Food and Beverage
Raffles Hotel Singapore
[email protected]

RanaMukerhji –
Director Food & Beverage
Fairmount Zimbali South Africa
[email protected]

Mr. BuseraBlasioOdima –
Embassy of Indonesia
P.O. Box 48868-00100Nairobi
Mobile: +254723 711 966
Office: 020-2714196/7/8
[email protected]

Mrs. Clare Mwaro –
Ministry of Agriculture & Livestock Development
P.O. Box 261Nairobi
Mobile: +254725 029 878Office: 055-221140