At 21, Julius Juma was clearing glasses and observing conversations from the edges of Nairobi’s hospitality scene. He was a glass hand then, quiet, attentive, learning the rhythms of service from the ground up. Today, he leads those same conversations as Restaurant Manager at Sarova New Stanley, one of Kenya’s most iconic hotels. His journey through hospitality is not a story of overnight success, but of discipline, patience, and being prepared when opportunity finally arrives.

Julius’s career began at the very bottom of the service ladder, but it never stalled there. Through consistency and an unwavering willingness to learn, he progressed steadily, from service waiter to bartender, Food & Beverage Supervisor, Outlet Manager, Assistant Food & Beverage Manager, and ultimately Restaurant Manager in a five-star environment. Each role sharpened his understanding of service, leadership, and the quiet demands of excellence.

“Starting at entry level teaches you humility,” Julius reflects. “You learn very quickly that no role is small in hospitality. Every position shapes the guest experience, and that understanding has stayed with me throughout my career.”

Alongside his professional growth, Julius pursued a Bachelor of Science in Hospitality Management at Strathmore University, a decision he credits with accelerating his development and reframing his understanding of leadership. As a student, he found himself challenged not only to perform, but to think critically about service, ethics, and long-term impact.

“Strathmore pushed me to look beyond daily operations,” he says. “It trained me to analyse situations, make informed decisions, and lead with integrity. That foundation gave me confidence when I stepped into management roles.”

The university’s emphasis on practical learning, professionalism, and industry relevance prepared Julius to navigate an evolving hospitality landscape, one shaped by digital transformation, sustainability, personalised guest experiences, and continuous skills development. These competencies have become central to his leadership style at Sarova New Stanley.

Among his most notable milestones is earning the prestigious Certified Sommelier qualification, as well as leading the Thai Chi restaurant team to receive recognition from the Embassy of Thailand for delivering authentic Thai cuisine in Nairobi’s CBD. For Julius, these achievements are not just accolades, but affirmations of preparation meeting opportunity.

“Success in hospitality is never individual,” he notes. “It’s about building teams, nurturing talent, and setting standards that people can believe in.”

Beyond his own career, Julius is committed to giving back to the industry. He actively mentors young professionals, sharing practical insights and encouraging them to take ownership of their growth, just as he once did.

As the hospitality industry navigates changing guest expectations and evolving service models, Julius sees an opportunity to lead differently. He is focused on blending tradition with innovation, nurturing talent, and redefining excellence in service. His story continues to unfold, shaped by the belief that great hospitality is deliberately built.

At Strathmore School of Tourism and Hospitality, we are proud to have played a part in shaping his success story.

Article written by Terry Asena, Marketing Associate, Strathmore University – School of Tourism & Hospitality