Bekezela Luphahla

Exceptional Restaurant, Pub, and Hotel Manager with 19 years of management experience in the hospitality industry, spanning fast food outlets and opulent, high-end restaurants. Proven expertise as a Food and Beverage Manager, leveraging a strong background in restaurant management. Demonstrated strengths include strategic planning, team leadership, and financial management, developed at Steyn City and other leading establishments.

Highly adept at operations management, enhancing customer experience, and ensuring compliance.

Assistant General Manager at THE PUNCHBOWL | THE TROUT AT TADPOLE BRIDGE (2023-10 – Present)

• Drove group bookings up 25% during peak months via targeted promotions and proactive client engagement, ensuring clear requirements gathering
• Managed Facebook and Instagram channels, increasing followers from 620 to 760 in 8 months through refined content strategy and streamlined workflows
• Improved online reputation score from 650 to 780 across review platforms through service enhancements and active guest feedback management
• Expanded annual events calendar, diversifying event types to strengthen midweek and off-peak trading through structured delivery planning
• Bolstered post-COVID budget recovery, sales, and EBITDA via cost control, promotional optimization, and leveraging event-driven revenue, focusing on operational efficiency; increased Gross Profit from 72% to 74% by year-end 2025
• Cultivated relationships with local businesses and repeat customers, generating referrals and continuous improvement through stakeholder feedback
• Supported the General Manager in rota planning, staff training, and operational leadership, standardizing processes and ensuring consistent service delivery
• Enhanced operational efficiency; appointed Christmas & Events Coordinator
• Ensured health and safety compliance, maintaining a safe environment
• Delegated tasks to team members, improving productivity
• Supported recruitment efforts to establish a high-performing workforce
• Monitored health and safety protocols to guarantee compliance
• Established clear budgets and cost control strategies to achieve targets
• Oversaw facility maintenance, allocating resources to uphold standards

Food and Beverage Manager at STEYNCITY (2019-10 – Present)

• Performed daily cash-ups and ensured accurate reconciliation of bar takings
• Managed reservations to optimize table and bar occupancy and guest flow
• Took responsibility for overall bar performance, focusing on service quality and efficiency
• Analysed and planned restaurant sales levels and profitability to support business objectives
• Organised marketing activities, including promotional events, to drive customer engagement
• Prepared end-of-shift and weekly reports covering staff control, food control and sales
• Created and executed plans to support departmental sales, profit goals and staff development
• Set budgets and/or agreed them with senior management in line with business targets
• Managed staff, including scheduling, supervision and performance oversight
• Oversaw payroll processes for bar and restaurant personnel
• Managed high profile clientele, ensuring discreet, personalised and professional service
• Organised event structures, coordinating layout, service flow and operational requirements
• Dealt with promoters for all events to align expectations, logistics and promotional activities

Food and Beverage Manager at THE PENCIL CLUB (2022-12 – Present)

• Rota creation, staff management, inventory control, and event coordination
• Implemented R&R programmes to motivate and reward high performing staff
• Set up all wireless payment and POS systems for location events
• Participated in client meetings, offering expertise in F&B pricing, operations and catering options
• Contributed to increased daily covers from Number-Number by driving high service standards

Manager at LICORISH BISTRO (2013-12 – 2016-12)

• Front of house management, Receiving and Controlling Stock, Daily cash ups, Opening and locking up of restaurant, Reservation management, Taking responsibility for the business performance of the restaurant, Analysing and planning restaurant sales levels and profitability, Organising marketing activities such as promotional events, Preparing reports at the end of the shift/week including staff control, food control and sales, Creating and executing plans for departmental sales, profit and staff development, Management of staff, Payroll, Responding to customer complaints, Recruiting and training of overall staff, Banking, Coordinating the entire operation of the restaurant during scheduled shifts, Writing management shifts, Managing supplier accounts and payments, Managing stock levels (front of house and back of house)

General Manager at REMOS RESTAURANT GROUP (2016-01 – 2018-12)

• Daily cash ups, Opening and locking up of bar, Reservation management, Taking responsibility for the business performance of the bar, Analysing and planning restaurant sales levels and profitability, Organising marketing activities such as promotional events, Preparing reports at the end of the shift/week including staff control, food control and sales, Creating and executing plans for departmental sales, profit and staff development, Setting budgets and/or agreeing them with senior management, Management of staff, Payroll, Managing high Profile Cliental, Organising event structures, Dealing with promoters for all events, Marketing

SENIOR CERTIFICATE – Hamilton High School