Irvin Arendse

Hospitality manager with over 15 years of progressive experience across food and beverage operations, kitchen management, and front-of-house leadership in hotels, restaurants, and a private game lodge. Skilled in stock control, supplier management, cost control, staff training and performance management, and guest satisfaction. Proven ability to lead teams through high-pressure service periods, and to run both back-of-house and front-of-house operations to a consistently high standard.

Seeking to bring this operational and leadership experience into a Food & Beverage Manager or General Manager role.

Food & Beverage Manager - My Pond Hotel - Port Alfred, Eastern Cape

(2024-05)

• Manage daily stock inventory across restaurant, bar and other outlets, enforcing inventory controls
• Oversee service delivery to maximise customer satisfaction and repeat business
• Review product quality regularly and research new suppliers to improve value and consistency
• Appraise staff performance and provide coaching to improve productivity
• Control operational costs and identify ongoing cost-saving measures
• Promote the hotel's brand locally through community engagement, social media and hosted events
• Manage and train hospitality students on placement from Stenden South Africa

Senior Manager - Guido's Family Restaurant - Port Alfred, Eastern Cape

(2020-11 - 2024-02)

• Coordinated daily front-of-house and back-of-house operations across all 4 venues (restaurant, Grocery Zone, Beach Bar, Waffle Zone)
• Resolved customer complaints efficiently, protecting guest satisfaction and repeat custom
• Organised and supervised shift rosters with the owners across all venues
• Appraised staff performance and delivered feedback to improve productivity
• Maintained hygiene and safety protocols in line with COVID-19 regulations
• Controlled operational costs and identified savings opportunities
• Trained new and existing staff on customer service standards
• Managed daily stock inventory and supplier ordering across all outlets

F&B Volunteer - MyPond Hotel by Stenden South Africa - Port Alfred, Eastern Cape

(2020-04 - 2020-10)

• Maintained guest service standards for food and beverage during COVID-19 lockdown restrictions, including outsourced chef duties
• Assisted with full inventory checks and asset register preparation for audit and assessment purposes
• Supported the Interim General Manager with maintenance checks and COVID-19 compliance across guest rooms, conference venues and public areas
• Supervised and retrained housekeeping staff on fumigation and hygiene protocols upon return to work
• Assisted with kitchen service for breakfast and private functions

Day Safari Manager - Pumba Private Game Reserve - Grahamstown, Eastern Cape

(2017-01 - 2020-03)

• Led food and beverage service for guests across the restaurant and Boma function venue
• Gathered and acted on guest feedback to continuously improve service
• Managed inventory checks, supplier ordering and restocking for venue hire events
• Monitored sales performance against targets, reporting regularly to ownership
• Acted as sommelier and used upselling techniques to grow guest spend
• Supervised and trained junior staff, and coordinated with rangers on game-viewer and seating allocations for day safari groups
• Managed scheduling and dietary requirements for large group bookings across Front Office, F&B, Housekeeping and Procurement

F&B Duty Manager - Pumba Private Game Reserve - Grahamstown, Eastern Cape

(2016-03 - 2017-01)

• Managed daily food and beverage service, maintaining high customer service and safety standards
• Carried out inventory checks and supplier ordering for the restaurant
• Monitored profitability against sales targets and reported to ownership
• Supervised and trained junior staff across Front Office, F&B, Housekeeping and Procurement

Acting Restaurant Manager - Diemersfontein Wine & Country Estate - Wellington, Western Cape

(2013-07 - 2016-02)

• Oversaw daily restaurant service, ensuring high standards of guest care and safety
• Actioned guest feedback to continuously improve restaurant operations
• Managed inventory checks and supplier ordering, including for venue hire events
• Monitored profitability and sales performance, reporting regularly to ownership

Head Chef, Waiter & Bartender - Diemersfontein Wine & Country Estate - Wellington, Western Cape

(2007-08 - 2013-06)

Progressed from Bartender to Fine Dining Waiter to Fine Dining Head Chef over this period

• Led kitchen operations as Head Chef: managed the sous chef and chef de partie, created and updated menus, and approved all dishes for quality before service
• Maintained hygiene, health and safety standards to a high level across kitchen and bar
• Delivered fine dining table service, including food and wine pairing recommendations to guests
• Ran the bar operation: managed liquor inventory and supplier orders, reconciled cash registers, and trained new bar staff
• Completed Lobster Ink wine and hospitality training; achieved recognition for lobster/wine upselling

Photographer - C.C. Videos

(2004-09 - 2007-12)

• Adjusted camera settings (aperture, shutter speed, focus) to suit lighting, subject and desired composition
• Developed, edited and retouched photographs to client specifications

Grade 12 (Matric) - Noorder Pearl High School (2006)