Chene van Rensburg

Dedicated hospitality professional with 17 years of experience in hotel management and tourism, specializing in delivering exceptional guest service and building strong client relationships. Highly motivated, results-driven, and capable of working independently to exceed sales targets and support team success. Eager to contribute my skills and passion to a dynamic team committed to excellence.

Maitre D Hotel - Pre Opening at THE RITZ CARLTON YACHT COLLECTION (2024-06 – Present)

• Greet guests warmly and manage reservation bookings efficiently.
• Oversee the seating arrangement to optimize guest flow and comfort.
• Coordinate with kitchen and service staff for timely order delivery.
• Handle guest inquiries and resolve complaints professionally and promptly.
• Supervise front-of-house team to ensure high service standards.
• Monitor guest satisfaction and gather feedback for continuous improvement.
• 1st Contract - Manage Michael Mina's Beach House restaurant
• 2nd Contract - Manage SEA restaurant by Chef Sven Elverfeldt 3* Michelin
• 3rd Contract - Manage SETA by Fabio Trabocchi 1* Michelin

Head Waitress - Pre Opening at DINNER BY HESTON BLUMENTHAL (1* MICHELIN) (2022-03 – 2024-05)

• For the Pre-Opening I was responsible to get all the training material ready.
• As Head Waitress I was responsible for 14 tables and 3 waiters in a station making sure standards and SOP's was followed.
• I was responsible for all opening and closing responsibilities and making sure they were done.
• Every month we had different assigned admin duties to be completed.
• The restaurant and team received 1 Michilin after 3 months of being opened.

Food & Beverage Coordinator - Pre Opening at THE ARTS CLUB (2020-08 – 2021-09)

• Secretarial duties and support.
• Maintain and coordinate management calendars.
• Manage the Department time and attendance system for the Club.
• Review of all CV's and scheduling interviews with potential candidates.
• Any other duties or projects assigned by the F&B management.

Restaurant Supervisor at THE ABU DHABI EDITION (2019-01 – 2020-03)

• Provided quick resolutions to guest complaints to maintain their satisfaction and referred complicated issues to management.
• Responsible for the smooth operations of the restaurant and performed opening and closing duties accurately.
• Ensured orders were correct and food quality was maintained before serving to guest.
• Received commendations for exceptional service provided in Alba Terrace.
• Employee of the Month rewarded.
• Promoted to Supervisor

Waitress at CARAMEL RESTAURANT (2017-12 – 2018-12)

• Take accurate food and drink orders from guests.
• Serve food and beverages efficiently and professionally.
• Ensure tables are clean and well-presented before and after service.
• Check in with guests to ensure satisfaction.
• Process payments accurately and provide correct change.
• Maintain cleanliness of dining area and workstations.

Head Cocktail Waiteress at SPAGO BY WOLFGANG PUCK, MARINA BAY SANDS (2015-09 – 2017-09)

• Prepare and serve high-quality dishes according to Spago standards
• Collaborate effectively with team members during service
• Ensure timely delivery of dishes to guests
• Adapt quickly to menu changes and special requests
• Contribute to a positive and efficient work environment
• High level of cocktail knowledge
• Adapting to a high level and busy work enviroment

Guest Service Executive at JUMEIRAH VITTAVELI (2014-06 – 2015-06)

• Performed customer payment duties including providing receipts and change.
• Responded to telephone inquiries and transferred calls to correct staff members and departments.
• Responded to guest request for special accommodations and made restaurant and tour reservations for them.
• Used Opera System.
• LQA Ambassador.

Wedding and Events Coordinator at CANDLEWOODS BOUTIQUE WEDDING VENUE (2011-02 – 2014-05)

• Manage client consultations to understand their vision and preferences
• Oversee setup, decoration, and breakdown of event venues
• Provide exceptional customer service and address client concerns promptly
• Stay updated on industry trends and innovative event planning techniques
• Create detailed event timelines and schedules for smooth execution
• Monitor event progress and troubleshoot issues in real-time

HIGH SCHOOL DIPLOMA – D.F MALHERBE HIGH SCHOOL (2009)

SOME COLLEGE (NO DEGREE) in Hospitality Management – CENTURION ACADEMY