Eric Oloo Onyango

 Improve operational management systems, processes, and best practices to enhance efficiency and effectiveness.  Monitor and supervise the production or manufacturing process to ensure smooth operations and optimal outcomes  Manage the organization’s operational budgets, ensuring efficient utilization of resources.  Manage and supervise the workforce, including task allocation, setting deadlines, and monitoring performance  Purchase materials, plan inventory, and also oversee warehouse efficiency to maintain optimal supply chain operations.  Manage strategic partnerships with suppliers and vendors, ensuring their compliance with the company’s needs and demands.  Conduct risk assessments and implement preventive measures to mitigate potential risks.  Formulate strategic and operational objectives aligned with organizational goals  Analysze financial data to identify opportunities for improving profitability.  Perform quality controls and monitor production Key Performance Indicators (KPIs) to ensure consistent, high-quality output.

Enforcing HAACP standards to ensure compliance  Implementing health and safety policies in line with OSHA act.  Conducting internal audits to maintain food preparation and storage standards as the SOPS  Track operating and statutory licences to ensure compliance  Supervise food handlers to ensure compliance with food safety standards  Implement health and safety standards policies aligned with OSHA act.  Ensure compliance of food safety certification by complying to timely renewal  Forecasting budgets, expenditure and revenue and ensuring they are achieved  Building partnerships, planning new market strategies and shuffling teams to achieve set targets.  Implementing customized coaching and development plans to close employee knowledge and skill gap  Coordinating branch operations using staffing and monitoring tools.  Establishing tracking systems and accountability standards to minimize staff errors.  Networking and building relationships to generate new business and establish active presence  Training and guiding staff on new products upselling and cross selling techniques  Preparing detailed sales plan and setting competitive team goals to meet business targets.  Setting customer service standards  Ensuring production processes comply with food safety standards  Directing objectives to maximize profitability.  Supervisory role  Controlling operations costs and identify measures to cut on wastages  Guest concerns review and successful closure  Conducting food safety training and audits to ensure compliance.  Specifying quality requirements of raw materials with suppliers  Managing inventory and stock management

• Setting customer service standards. • Specifying quality requirements of raw materials with suppliers. • Investigating and setting standards for quality/health and safety. • Ensuring that manufacturing/Production processes comply with safety standards. • Working with operating staff to establish procedures, standards, systems and procedures • Determining training needs • Acting as a catalyst for change and improvement in performance/quality/sales • Directing objectives to maximize profitability • Handling disciplinary issues. • Ensuring cleanliness of the Restaurant. • Banking functions and stock management. • Ensuring food safety standards in production chain • Implementing and controlling the Hazard Analysis and Critical Control Points (HACCP). • Supervising technical staff. • Control operations costs and identify measures to cut wastages • Create detailed reports on weekly, monthly and annual revenue and expenses. • Conduct food safety audit and trainings