Elmien Pretorius

To whom it may concern

I am with strong experience in catering operations, team leadership, and delivering high-quality customer service, I am confident I can make a valuable contribution to your organization.

I have a proven ability to manage catering teams, oversee events, maintain high food safety standards, and ensure excellent client satisfaction. I am passionate about delivering outstanding service and achieving operational excellence.

Thank you for considering my application. I look forward to the opportunity to discuss how my skills and experience align with your needs.

Assistant Manager – Room Service at Selsdon Park Hotel (1995-10 – 1997-07)

Four stars Hotel

• House Keeping
• Restaurant and Bar Service
• Conference/Room Service (Training Staff, Manage Schedule)
• Banqueting Co-ordination

Assistant Hospitality Manager at Harbor view cottage (1997-10 – 1998-02)

• Reservations (50 room)
• Reception, booking guest and also take care of payments
• Guest Laundry, Arranging pickups and deliveries
• Manage House Keeping organizing staff roster and duties

Ward hostess and Assistant Catering Manager at KKS Catering company (2000-09 – 2003-01)

Reference: Lorraine Botha Contact - 0827766506

• Bookkeeping
• Stock Controls
• Managing Staff (20)
• Q-PRO Filing & HACCAP

Catering Manager at Equality Food Services (2003-01 – 2003-09)

Reference: Gideon Contact - 0836071464

• Managing the Kitchen (20 staff)
• Stock take
• Stock Order
• Bookkeeping
• Q-PRO Filing with admin & HACCAP
• In charge of Cleaning Department

Team head waitress at Carnival Cruise Lines (2003-09 – 2006)

Capacity of Cruise liner 3500 guests

• Serving guests on 5 star Level

Catering Manager at Mutual & Federal; Function Manager at Standard Bank CBD; Senior Catering Manager Vodacom Midrand; Senior Catering Manager Alexander Forbes/Aspen Pharmacare at Fedics (2007-11 – 2012-04)

Reference: Simon Pellatt Contact - 0836592366; Reference: Wayne Groove Contact - 0823395473

• Manage the unit & Manage staff 12 - 50
• Stock controls & Tie back on all selling items
• Training Staff (On all specs of company policies)
• Health and Safety / HACCAP & Q-PRO Filing
• Stock ordering & cost-effective planning
• Meeting standards of Budget
• Arranging Function from 50 – 1500 guest at standard bank Main
• Part of team hosting the contractors function aat world cup. Soccer City stadium with 2500 guest, Main duty was the VIP Media reception
• Basic Admin (Menutec, Mymarket &Plankomat)

Key Accounts Manager (Food & Beverage Manager) at Destiny Cuisine (2012-03 – 2013-01)

Overseeing Ellerines, M&F, M&F William Nicole, Reckitt & Reference: Shawn Contact - 0832773748

• Manage the 6 unit
• Manage staff, Supervisor and Catering Managers
• Stock controls & Food Cost
• Health and Safety & HACCAP & Q-PRO Filing
• Stock ordering
• Meeting standards of Budget
• Arranging Functions 50 – 300 guest & Menu planning
• Cost effective planning & Tie back on all selling items
• Basic Admin & Basic Computer skills (POS GAAP Reports)

Senior Catering Manager at Feedem Pitseng (2013-02 – 2015-03)

Reference: Shereen Ockler Contact - 0813826293

• Manage the unit
• Stock controls & Food Cost
• Health and Safety & HACCAP & Q-PRO Filing
• Stock ordering & Tie back on all selling items
• Meeting standards of Budget
• Arranging Functions
• Worked on Steam Train project from Germiston to Megaliesberg, A la Cart dining experience
• VP's Personal gift arrangement ordered by PA
• Menu planning & cost-effective planning

Site Manager at Eat Fresh (2015-03 – 2015-10)

Reference: Tanya Smit Contact – 0795394073

• Manage the unit
• Manage staff of 50 & Training Staff
• Stock controls & Food Cost
• Life food station daily for clients and fresh juice bar
• Health and Safety & HACCAP & Q-PRO Filing
• Stock ordering & Tie back on all selling items
• Meeting standards of Budget
• Arranging Functions from 50 - 500
• Menu planning & Stock Takes
• Arranging sales control
• Cost effective planning
• Basic Admin & Basic Computer skills (POS GAAP Reports)

Senior Catering Manager at TSAfrika (2015-12 – 2018-10)

Reference: Yolandi Broodryk (District Manager) 076 822 4042

• Manage the unit
• Manage staff
• Stock controls & Food Cost
• Health and Safety & HACCAP & FCS Filing
• Stock ordering & Tie back on all selling items
• HR procedures followed with staff
• Implementation of disciplinary code of conduct when needed
• Stock Takes
• PRP biometric clock system (roster, leave and payroll capture)
• Meeting standards of Budget
• Arranging Functions
• Arranging sales control
• Cost effective planning
• Basic Admin & Basic Computer skills (POS Plankomat Reports)

Senior Catering Manager at Life Flora Hospital (333 beds) and Netcare Garden City Hospital (383 beds) at Compass Group changed to Empact Group (2018-10 – 2023-10)

Reference: Adri Schutte (District Manager) 072 033 3176

• Manage the unit
• Manage staff team of 76 - 98
• Stock controls & Food Cost
• Training Staff (Ward hostess Training for other sites)
• Health and Safety & HDO & HSE Filing
• Stock ordering & Tie back on all selling items
• Meeting standards of Budgets
• PXM score to be management per ward
• Handling patient complaints and making sure to achieve monthly target
• Special diets requirement followed
• HR procedures followed with staff
• Implementation of disciplinary code of conduct when needed
• Stock Takes
• PRP biometric clock system (roster, leave and payroll capture)
• Arranging sales control
• Cost effective planning

Senior Catering Manager at Cavalier, Cullinan; Project Catering Manager at Absa Towers West at Feedem Group (2023-10 – 2025-10)

Reference: Elizma Hatlen (Key Account Manager) 072 033 3176

• Manage the unit
• Manage staff - Supervisor, vending assistant, barista, Function team, Front of house team including Executive Chef and team back of house
• Team leadership and staff supervision
• Recruitment, training, and performance management
• Workforce scheduling and labour optimization
• Conflict resolution and employee development
• Cross-functional team coordination
• End-to-end catering operations management
• Event planning and execution
• Multi-site catering coordination
• Quality assurance and food safety compliance
• Inventory and stock control
• Budget preparation and cost control Profit and loss management
• Revenue growth strategies
• Menu costing and pricing analysis
• Client relationship management. Customer satisfaction improvement
• VIP and corporate event management
• Complaint resolution
• Personalized service delivery
• HACCP compliance
• Health and safety regulations
• Food hygiene management
• Risk assessment and mitigation
• Audit preparation and compliance monitoring
• P&L GP reached weekly
• TGO biometric clock system (roster, leave and payroll capture)
• HR procedures followed with staff
• Implementation of disciplinary code of conduct when needed
• Stock Takes
• PRP biometric clock system (roster, leave and payroll capture)
• Arranging sales control
• Cost effective planning

Catering Manager at Empact Group (2025-11 – Present)

Reference: Alex Landman (District Manager) 0827264933; Reference: Adri Schutte (District Manager) 072 033 3176

• Manage the unit
• Manage staff team 104
• Stock controls & Food Cost
• Training Staff (Ward hostess Training for other sites)
• Health and Safety & HDO & HSE Filing
• Stock ordering & Tie back on all selling items
• Meeting standards of Budgets
• PXM score to be management per ward
• Handling patient complaints and making sure to achieve monthly target
• Special diets requirement followed
• HR procedures followed with staff
• Implementation of disciplinary code of conduct when needed
• Stock Takes
• PRP biometric clock system (roster, leave and payroll capture)
• Arranging sales control
• Cost effective planning
• HACCP compliance
• Health and safety regulations
• Food hygiene management
• Risk assessment and mitigation
• Audit preparation and compliance monitoring
• P&L GP reached weekly
• TGO biometric clock system (roster, leave and payroll capture)

Grade 12 – Hoerskool Wesvalia (1994 – 1994)

NVQ – Level 1- 2 in Restaurant and Staff Management – Croydon College (1996 – 1997)

Customer Service course in Customer Service and Basic Food and Hygiene – Selsdon Park Hotel (1996 – 1997)

Food and Beverage Management Certificate in Food and Beverage Management – The International Hotel School (2007 – 2007)

Supervision in the hospitality industry Certificate in Hospitality Management – The International Hotel School (2007 – 2007)

Food and Beverage Management Certificate in Food and Beverage Management – Damelin (2007 – 2008)

Honors Award in Food and Beverage Management in Food and Beverage Management – Damelin (2007 – 2008)