Joseph Orango has over 6 years of experience in hospitality leadership roles including managing lodges, food and beverage, and events planning. He currently works as the Assistant Lodge Manager at Serena Sweetwaters in Nanyuki. Prior to this, he held roles such as Food and Beverage Manager and Acting Deputy General Manager at Serena Beach Spa & Resort in Mombasa. He has a demonstrated track record of improving operations, reducing costs, and enhancing revenue growth. His areas of expertise include hotel management, customer service, relationship management, administration, and people management.

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Joseph O. Orango
Phone: +254 727428889
E-mail: joseph@orango.co.ke or jorango9@gmail.com
LinkedIn: Joseh Orango
Career Profile
6+ years of extensive experience applying diverse hospitality leadership skills in different
departments ranging from managing lodges, food and beverage, events planning alongside
ensuring highest quality and hygiene standards. I am accustomed recruiting and training staff,
budgeting, developing marketing strategies, taking corrective actions, evaluating guest
satisfaction, and maintaining inventories coupled with cultivating strong relationships with hotel
staff, vendors, suppliers and guests.
I also have demonstrated business acumen capabilities including developing and implementing
strategies for accelerated growth, striving to enhance hospitality operations, reduce costs and improve
service quality while enhancing high revenue growth.
Areas of Impact
 Hotel Management: Conference and Event Planning & Management, Team Building,
Empowerment, Corporate Hospitality, Housekeeping Management, Sales and Marketing,
Front Office Management, Networking.
 Customer Service: Ability to deal professionally but firmly with guests, unparalleled client
relations skills especially resolving client requests and concerns
 Relationship Management: Experienced at creating long lasting relationships with clients,
suppliers, government agencies as well as other stakeholders.
 Administration: Ability to oversee both smaller and larger administrative teams alongside
ensuring efficient departmental operations and lead teams to complete tasks.
 People Management: Hands on experience on people management processes including
determining and implementing training needs of other staff as well as recruitment, appraisals,
team building, disciplinary actions, performance management and appraisals
 Ability to use MS Office suite among other relevant applications
Education & Professional Qualification
 Management Development Program , Serena Hotels, 2012-2013
 Food and Beverage, sales and Services, Kenya Utalii College, 2003
 Food and Beverage, sales and Services, Mombasa Serena Beach Hotel, 2003

Professional Experience
Assistant Lodge Manager – Serena Sweetwaters, Nanyuki, 2016 – to date
Duties & Responsibilities
 Identifying training needs and conducting the same for front office, Housekeeping and
laundry, Food and Beverage and Stores.
 Supervision of all the Front Office, Housekeeping, Restaurant and Bar Operations.
 Maintaining F&B costs as per budget and organizing stock takes.
 Beverage Maximization through Cocktails, Wine merchandising and incentive schemes
 Participating in Staff Appraisals and giving directions/objectives as necessary.
 Analyzing Guest Comments and following up on critical issues.
 Following up on all outdoor activities.-bush dinners, bush lunches sun downers.

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 Chairing the HACCP Group
 Conference coordination –Group Organizers/leaders comments/complaints Log Book
 Ensuring that Maintenance is operating within budget parameters and monitoring
performance on a daily/weekly basis
 Overseeing scheduling and operations of the desk in conjunction with the Front Office
Manager
 Handling customer issues and solving any situations as they arise
 working within company policies and procedures on a regular basis
Food and Beverage Manager (Acting Deputy General Manager) – Serena Beach Spa & Resort,
Mombasa, 2015 – 2016
Duties & Responsibilities
 Ensuring adequate food and beverage stocks
 Reviewing menus with liaison with the chef and keeping abreast with the changing trends
tastes and preferences.
 Maintaining high standards of food and beverage quality through quality purchases, strict
temperature controls, proper storage quality staff, proper equipment.
 Conference supervision and coordination
 Coordinating of annual audits and planning for recommendation implementation.
 Ensuring all the costs are within the budget.
 Reviewing of SOPs to ensure responsibility and accountability
 Supervision of all operating equipment stocks and organizing monthly stock take.
 Overseeing all the restaurant and bar operation
 Overseeing trainings in all the departments
 Doing SOPs for both F&B Service/Bar and Food Production
Assistant Manager – Serena Mountain Lodge, Nyeri, 2013
Duties & Responsibilities
 Direction of employees on their daily routines and interaction with customers to ensure they
have a satisfactory experience
 Act as quality control, ensuring customer satisfaction through training employees properly
and adhering to hotel policy
 Analyzing and planning restaurant sales levels and profitability
 Organizing marketing activities, such as promotional events and discount schemes
 Preparing reports at the end of the shift/week, including staff control, food control and sales
 Creating and executing plans for department sales, profit and staff development
 Setting budgets and/or agreeing them with senior management
 Planning and coordinating menus
Management Trainee – Serena Hotels, KENYA▪ 2011 - 2013
Work alongside managers taking on delegated responsibilities and duties with the ultimate goal of
growing into a manager.
Duties & Responsibilities
 Worked with other managers to plan and direct the work of the organization.
 Helped in setting policies
 Evaluated work output
 Organized lectures, watched guest speakers, and created projects, oral presentations, and take
tests

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 Worked in different departments to gain perspective, including marketing, sales, customer
services, purchasing, and personnel departments
 Handled established accounts to gain familiarity
 Adhered to guidelines of formal written training program
 Attended periodic evaluations
 Achieved a passing score in all areas of the management training program in order to
continue in the program
 Participated with store management in interviewing, hiring, and training employees
 Used company reports to analyze sales, gross profit and inventory activity
 Identified trends and recommends proactive or remedial action to manage business situations
 Reported market activity to management by monitoring and analyzing competitive price lists
and products
 Worked with and through management to develop and implement actions that protect
company assets and profitability
Supervisor, Beach Lawn/Pool Area – Mombasa Serena Hotel, KENYA▪ 2011
 Ensured timely delivery of food and beverages
 Ensured tea and coffee are brewed on time

Ensured proper billing timelines are followed
Barrister – Nairobi Serena, KENYA▪ 2006
Duties & Responsibilities
 Prepare and serve Cappuccino and other special coffees
 Brewing Coffee
Banqueting / Cocktail Waiter – Nairobi Serena, KENYA▪ 2004
Duties & Responsibilities
 Set and serve for cocktail and weddings
 Preparing and giving out bills
 Setting for general board for press conference meeting
Trainee, Food & Beverage department – Mombasa Serena Beach Hotel, 2002
Duties & Responsibilities
 Implementing restaurant lock up and ensuring tables are properly set for breakfast
 Taking orders correctly and serving
 Preparing and serving cocktails in the bar
 Preparing and serving tea and coffee at the beach lawn pool side
 Delivering meals ordered to various rooms
 Ensuring guests are satisfied with service and food
 Preparing and giving bills to guests
Events & Other Significant Experiences
COMESA 2004 Summit, ADB Summit – Kampala, UGANDA▪ 2004
Duties & Responsibilities
 Prepared and served for 1700 pax
 Prepare and serve for the Gala Dinner
 Serving tea and coffee for the summit
Chaîne des Rôtisseurs ▪ 2007 – 2011

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 Participant to the annual fete of the Chaîne des Rôtisseurs with nearly 25,000 members. The
Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over
80 countries bringing together enthusiasts who share the same values of quality, fine dining,
the encouragement of the culinary arts and the pleasures of the table. The distinctive
character is to bring together amateurs and professionals, from all over the world, whether
they are hoteliers, restaurateurs, executive chefs or sommeliers, in the appreciation of fine
cuisine and to showcase provision of outstanding cuisine & service
Accounting Clerk – Gertrude’s Children Hospital, Nairobi, KENYA▪ 2002
Duties & Responsibilities
 Daily collection and Keying in of in and outpatient drug receipts
 Preparation of drugs and codes of prices
 Taking stocks of drugs and preparing monthly records
 Assisting in distribution of incoming faxes and invoices to senior accountants
Accomplishments
 2007Barrister Competition, was sixth overall in the world championships
 2008 Barrister Competition –2nd Runners up nationally in the world championships
 2009-2011, promoted to room service supervisor
Catering
 2003 -Did the catering for the following occasions
 2003 -De La Rue end year party at Windsor Hotel
 2003 - Presidential Launch of KES40 coin at Central Bank of Kenya
 2003 - Jamhuri Day Celebrations at State House Nairobi
 2003 - Central Bank of Kenya School of Monetary Studies
 2003 - British High Commission Christmas Party at the High Commissioner’s residence
 2004 - Launch of Kampala Serena setting up new standards
 2010 - Transferred to conference banqueting coordinator & beach front supervisor
 2009 - Held the inaugural force symposium between the Kenyan / US Army and 80 other
states
Referees
Available upon request