All members : UoG Alumni

addis abeba

Elias Gero Sahile was born in 2001 in the small, green, and historic town of Shishinda, in Kaffa — the world-renowned birthplace of coffee, in southwestern Ethiopia. He was raised in Shishinda by his mother, Ayelech Mamo Maleto, a deeply respected woman in the community for her wisdom and kindness, and his father Gero Sahile Gebremskel. From an early age, Elias was known for his calm nature, hard work, and genuine personality

At age six, he started his education at Abara Yuda Primary School, where he completed grades 1 through 8. He then advanced to Shishinda Secondary and Preparatory School, where he studied for another four years. Throughout his school years, he was an eager learner and showed a strong interest in serving people and improving himself.

After high school, Elias moved to Gondar, one of Ethiopia’s historic cities, and joined the University of Gondar, enrolling in the Tourism and Hospitality Management program. Over the next five years, he dedicated himself to his studies while also gaining hands-on experience in the field. He successfully graduated with a Bachelor of Arts degree in Tourism and Hospitality Management in October 2023.

During his university years, Elias completed several internships to build his skills:

At Fassil Ghibi in Castile, he worked as a tour guide, introducing visitors to Ethiopia’s natural and cultural treasures.

At Rosio Hotel, he held roles as Food & Beverage Manager, Front Office Manager, and Receptionist — showing his versatility and leadership in the hospitality industry.

After graduation, Elias worked at Mama’s Kitchen as a Store & Purchasing Manager and later as Food & Beverage Manager. His commitment to excellence led him to his current position as Manager and Supervisor at IN-JOY Burger, Bisrat Gebriel branch, Addis Ababa.

Elias Gero Sahile Food & Beverage Manager – Ella Hotel & Resort, Hossaina, Ethiopia 📞 +251992516333 | ✉️ eliasgero315@gmail.com

Professional Summary Dedicated and results-driven Food & Beverage Manager with extensive experience in hotel and resort operations. Skilled in managing multi-outlet F&B services, optimizing operational efficiency, controlling costs, and ensuring world-class guest experiences. Strong expertise in menu planning, staff supervision, event management, and revenue growth. Known for blending operational excellence with a passion for hospitality and Ethiopian culinary culture.

Key Responsibilities at Ella Hotel & Resort

Operational Oversight

Supervise all food and beverage outlets, including restaurants, bars, banquet halls, poolside bars, and room service.
Ensure smooth daily operations, maintaining high standards of service and guest satisfaction.
Monitor cleanliness, hygiene, and compliance with local health and safety regulations.

Staff Management & Training

Recruit, train, and schedule F&B staff, including waiters, bartenders, stewards, and supervisors.
Conduct daily briefings and performance evaluations.
Foster teamwork between front-of-house and kitchen staff to ensure seamless service.

Cost Control & Budgeting

Monitor departmental budgets and operational costs, including food, beverage, and labor.
Implement portion control, minimize wastage, and ensure maximum profitability.
Coordinate with finance and cost control for daily, weekly, and monthly reports.

Menu Planning & Quality Assurance

Collaborate with chefs to design seasonal menus and special promotions.
Ensure quality, presentation, and consistency of all dishes and beverages.
Approve recipes, portion sizes, and plating standards.

Guest Experience Management

Oversee service quality to exceed guest expectations.
Handle guest complaints professionally, ensuring swift resolution.
Monitor feedback from reviews, surveys, and direct interactions to improve services.

Sales, Marketing & Events

Work with the sales and marketing team to develop promotions, themed nights, and banquet events.
Plan and execute weddings, conferences, and corporate events.
Drive revenue through upselling, beverage promotions, and innovative service concepts.

Compliance & Safety

Maintain hygiene, safety, and operational compliance with Ethiopian health standards.
Conduct regular staff training on HACCP and SOPs.
Ensure equipment and facilities meet safety standards.

Reporting & Administration

Prepare daily sales and operational reports for management review.
Maintain inventory, stock levels, and procurement records.
Track departmental KPIs, including revenue per cover, food cost %, and customer satisfaction metrics.

Key Achievements

Successfully improved F&B revenue through targeted promotions and menu optimization.
Streamlined inventory and cost control processes, reducing waste and improving profitability.
Introduced themed events and seasonal menu items, enhancing guest engagement and satisfaction.
Built and trained a highly efficient and guest-focused F&B team.

Skills & Competencies

Staff Management & Training
Budgeting & Cost Control
Menu Planning & Recipe Standardization
Guest Service & Satisfaction
Event Planning & Banquet Management
Revenue Generation & Upselling
Food Safety & Hygiene Compliance
Leadership & Teamwork