Food and Beverage Operations Manager / General Manager - Private entity (Grand Pavilion and Harry's) - Seapoint
(2020-08 - 2025)
Managing a team of 34 staff. Waiters, hostesses, runners. Managing 3 restaurants and 1 hotel.
- Interacting with guests on a personal level
- Rostering of staff
- Working breakfast, lunch and dinner shifts and seeing to each guests personal needs
- Ordering of stock
- Maintaining par levels of all OE equipment and minimize breakages
- Handling guest complaints
- Training of all staff
- Attending a monthly profit and loss meeting monthly with exec management
- Making sure that the staff are properly trained according to leading hotels of the world standards (LQA)
- Time keeping of all staff to submit to HR at month end
- Disciplining staff in a fair manner and hold disciplinary enquiries when necessary
- Attend daily F&B meetings
- Attend weekly meetings with our banqueting co-ordinators to ensure the forecasting of staff are correct for the following week
- Conduct a 1on1 with each staff member every 3 months to discuss their strengths and areas that they need to improve on and then every 3 months do a follow up on how they are progressing
- Train our hostesses on how to do cash ups at the end of every work shift
Growing Business Assistant - ENSafrica
(2019-07 - 2020-03)
Responsible for a large part of communications while communications team leader was on maternity leave.
- Responsible for ENSights, Newsflashes, inbriefs, loading articles onto website
- Proof read and updated the company's PDF's so on the website
- Compiling contact lists for client events
- Up dating firm information on interaction
Events and Restaurant Manager - ENSafrica
(2018-09 - 2019-06)
- Managing the front of house staff
- Event planning
- Ensure that outside guests were taken care of and given an excellent experience at ENSafrica
- Send out quotes for clients
- Follow up on bank statements
- Dealing with complaints
- Meeting with clients before and on the day of the event
- Ensure all menus were up to date on a daily basis
- Updating the point of sales system
- Compiling detailed handovers
- Prepare budgets for the team
- Responding to emails within a 15 minute time frame
- Worked with outsourced companies if we could not supply what was needed
Events and Restaurant Manager - ENSafrica
(2018-09 - 2020)
Azure Fine Dining Restaurant Manager / Acting Assistant F&B Manager - The 12 Apostles Hotel and Spa
(2013-02 - 2018-04)
Managing a team of 26 staff. Waiters, hostesses, runners.
- Interacting with guests on a personal level
- Rostering of staff
- Working breakfast, lunch and dinner shifts and seeing to each guests personal needs
- Ordering of stock
- Maintaining par levels of all OE equipment and minimize breakages
- Handling guest complaints
- Training of all staff
- Attending a monthly profit and loss meeting monthly with exec management
- Making sure that the staff are properly trained according to leading hotels of the world standards (LQA)
- Time keeping of all staff to submit to HR at month end
- Disciplining staff in a fair manner and hold disciplinary enquiries when necessary
- Attend daily F&B meetings
- Attend weekly meetings with our banqueting co-ordinators to ensure the forecasting of staff are correct for the following week
- Conduct a 1on1 with each staff member every 3 months to discuss their strengths and areas that they need to improve on and then every 3 months do a follow up on how they are progressing
- Train our hostesses on how to do cash ups at the end of every work shift
- Arrange wine and dine dinners once a month with prestigious wine farms
Acting Assistant Food and Beverage Manager - The 12 Apostles Hotel and Spa
(2013-02 - 2018-04)
Overseeing the efficient running of the Azure restaurant while the supervisors were running the shift
- Ordering of stock
- Maintaining par levels of all OE equipment and minimize breakages
- Handling guest complaints
- Training of all staff
- Attending a monthly profit and loss meeting monthly with exec management
- Making sure that the staff are properly trained according to leading hotels of the world standards (LQA)
- Time keeping of all staff to submit to HR at month end
- Disciplining staff in a fair manner and hold disciplinary enquiries when necessary
- Attend daily F&B meetings
- Attend weekly meetings with our banqueting co-ordinators to ensure the forecasting of staff are correct for the following week
- Conduct a 1on1 with each staff member every 3 months to discuss their strengths and areas that they need to improve on and then every 3 months do a follow up on how they are progressing
- Train our hostesses on how to do cash ups at the end of every work shift
- Arrange wine and dine dinners once a month with prestigious wine farms
Room Service Manager - The 12 Apostles Hotel and Spa
(2013-02 - 2018-04)
Manage a staff team of 1 HOD, 2 supervisors, 4 waiters in room service
- Over see that orders were being done correctly and that they were maintaining OE equipment
- Do regular floor checks to ensure no dirty trays were left outside rooms
- To ensure that all breakfast trays in the morning were going out on time
- Sitting in on their daily briefings to ensure everyone knew what to do during the course of the day and follow up
- To ensure that all gifting was going to the correct rooms
- To do walk arounds around the pool and terrace and interact with guests to find out what their plans were for the day
Leopard Bar Manager - The 12 Apostles Hotel and Spa
(2013-02 - 2018-04)
We had a very strong HOD in the bar with 3 supervisors, 5 barmen, 6 waiters and 3 mini bar attendants. I would oversee that to make sure that everything ran smoothly during the day.
- Issue all stock needed with the storeman and make sure that par levels were correctly checked
- Would do room checks with the mini bar attendants to ensure that mini bar items were being charged to the correct rooms
Banqueting Manager - The 12 Apostles Hotel and Spa
(2013-02 - 2018-04)
- Welcoming guests when they arrived
- Ensuring that all food was out on time for coffee breaks and lunch
- Would have a meeting with our very experienced Banqueting Manager every morning just to ensure he has all the correct information for the day
Floor Services Manager HOD - Mount Nelson Hotel
(2009-12 - 2013-02)
See to the efficient running of The Terrace Restaurant as well as room service and The Lounge
- Manage a guest seating of 120pax for lunch and dinner
- Manage the staff team of 12 waiters and 2 supervisors for the efficient running of service during lunch and dinner
- Ordering of stock
- Stock take and stock control of department
- Rostering and forecasting
- Attend profit and loss meetings
- All training of staff on LQA standards
- General staff training
- One on one interaction with guests
- Handling guest complaints and queries
- Cash up system and banking
- Ordering of Beverages and OE
- The efficient running of the Afternoon tea
- Clearing and replenishing the buffet
- Socializing with guests
Floor Services Manager - Room Service - Mount Nelson Hotel
(2009-12 - 2013-02)
Manage a staff team of 3 supervisors, 5 waiters and 3 mini bar attendants.
- Ordering of stock for minibars and stock control
- Regular stocktakes
- Gifting in rooms before guest arrived
- Controlling all F&B requirements in the rooms
- Training staff on LQA standards
- Cash up and banking
- Rostering and forecasting
- Attend budget meetings for forth coming year
- Handle all guest queries and complaints
- Manage the checkin of group bookings
Assistant Banqueting Manager - Mount Nelson Hotel
(2009-12 - 2010-12)
Seeing to the effective running of all functions and events at the Hotel.
- Managing a staff team of 30 employees
- Managing events such as weddings, corporate events and conferences
- Control of staffing costs to maximize and forecast profits
- Purchasing of stock
- Managing stock control
- Training of new employees
- Manage the cash up system
- Handle all customer complaints and queries
- Setting up of events
- Meeting with clients to plan their events
- Setting up of marquee tents, bars, dancefloors, tables and chairs and flowers
- Attend profit and loss meetings of the hotel
- Manage and run the famous High Tea at the hotel
- Stocking up bars
- Arranging all staff for functions
