Arthur Roberts

I am a seasoned and dynamic National and Regional Operations Manager with over 20 years of experience in the hospitality industry. I have led diverse teams in areas such as brands, marketing, and turnkey operations. My extensive background in various roles within the hospitality industry has honed my leadership skills and made me a versatile and adaptable leader.

I am known for my hard work passion, loyalty, honesty, and perseverance. I strive to create a positive environment for both my customers and staff. My goals include good customer service, increasing sales, serving quality products, reducing sales costs, and always thinking long-term for the stores.

Set up of new restaurants being built - Store opening, networks, bar & Kitchen equipment - Staff training, kitchen operations, bar operations, FOH operations & marketing.

• Knowledge of stock and accounting software (Point of sales)
• Brand awareness.
• Internal store operation.
• Customer service.
• Quality Control.
• Setting up in-house systems and putting procedures in place to maintain this.
• Menus development, costing, recipes and implementation.
• Employment and training from Store Management to cleaners.
• Turn keys shops.
• New point of sales databases and maintenance.

Employment History

Cubana Latino Social Café, Port Elizabeth June 2017 – Oct 2022

Regional Operations Manager

Responsibilities

• Managed multiple stores around the country and led operations with 200 employees.
• Oversaw daily restaurant operations and controlled all store expenses, budgets, labor, and daily turnover.
• Planned and implemented advertising campaigns to boost sales in restaurants.
• Implemented banqueting bookings and ensured that this was organized and well managed.
• Maintained hardware such as CCTV, alarms, and POS systems.
• Generated budgets for events and collected income from suppliers for budgets.
• Set up expense budget for events.
• Catered for bookings above 250 pax.
• Managed the operations of Ara Vista which is a small seasonal events center with 250 pax.
• It had its own bar and furniture and POS. It ran its own operating costs.
• Managed McArthur Pools which could accommodate up to 3000 patrons during peak season. This included multiple food trailers, lifeguards, and a tuck shop. We would do school bookings of 100 - 500 children. Staff compliment was cashiers, lifeguards, bar staff, maintenance staff, and security guards.
• Conducted daily, weekly, and monthly audits on inventory checks and stock control.

My highest level of education is High School.