Restaurant management
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Experienced, energetic and ambitious professional Restaurant General Manager with a proven track record of success in the fast-paced restaurant and hospitality sector. A natural leader capable of building highly motivated teams focused on achieving revenue goals as well as customer satisfaction objectives. Able to multitask while ensuring that quality control, Culinary Skills, and sanitation are maintained at all times.
Possessing a good team spirit, deadline orientated and having the ability to produce detailed technical specifications from client requirements
Responsible for FOH and BOH related operations, Ordering, stock takes, admin, financial budgets, cost control, guest relations, staff, maintenance issues etc.
Started the restaurant from day 1, designing the kitchen, restaurant lay-out, OE stock, established identity of restaurant and business Responsible for front and back of house. A la Carte Restaurant, Coordinating all Weddings, Functions, Events, Meet Financial objectives, marketing, budgets, variances, purchases and inventory, Implement policies and standard operating procedures. Recruiting, staff training,
First in charge, responsible for all kitchen related operations at hotel, Breakfast, lunch service, buffets, menu compilation, ordering, food & OE stocktakes, admin, financial budgets, cost control, client meetings, guest relations, staff, maintenance issues etc.
Spier Hotel & Banqueting Dept. – Responsible for all kitchen related operations, Breakfast and lunch service, Al a Carte dinner service, menu compilation, ordering, stocktakes, admin, cost control.
Responsible for hot and cold kitchens for 2 a la carte restaurants + roomservice.
Fish section, Roast section, Vegetable section, Sandwich deli, Buffet restaurant.
Vegetable section.
Travelled to England July 2003 to June 2005
Long Distance Truck Driver in South Africa and America 1996 - 2002
H.T.S Louis Botha High School
(1990 – 1994)
Food and Beverage Institute chef school
(2006 – 2007)
