General Manager at Ocean Basket, Carnival City (2001-01 – 2003-12)
General Manager at Dros, Botswana (2004-01 – 2007-12)
General Manager at Ocean Basket, Lakeside Mall (2007-01 – 2015-12)
Owner at Timbavati Grill and Bar (2016-01 – 2019-12)
General Manager at Del Forno, Mall of the South (2019-01 – 2023-12)
General Manager at Rosetulee – Brakpan (2023-07 – 2025-08)
Self-Employed at Fish-a-licious (2025-09 – Present)
- Managing the daily operations including the selection, development and performance management of employees.
- Ordering of food and supplies, optimize profits and ensure that guests are satisfied.
- Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labour costs.
- Ensure that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately and on time and in accordance with company policies and procedures.
- Food safety and planning - Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies.
- Ensure consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs.
- Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Guest service - Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Operational responsibilities - Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
- Provide direction to employees regarding operational and procedural issues.
- Direct hiring, supervision, development and, when necessary, termination of employees.
- Training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs.
- Prepare schedules and ensure that the restaurant is staffed for all shifts.
