Johan Bloem

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.

– Hoërskool Hans Moore (1996-01 – 2000-12)