Martin Le Roux

I am an experienced Operations and Hospitality Manager with over 25 years of progressive experience in luxury lodges, high-volume food service, retail, and catering. I specialise in managing day-to-day operations, staff leadership, and delivering exceptional service, with a strong focus on efficiency, organisation, and attention to detail. I am highly skilled at overseeing properties, coordinating household or hospitality teams, managing budgets, and maintaining high standards of cleanliness, safety, and service.

I thrive in roles where I can ensure smooth operations, create welcoming environments, and anticipate the needs of guests or homeowners. With a proven track record in team management, scheduling, procurement, and process optimisation, I bring reliability, discretion, and professionalism to every environment. I am passionate about creating exceptional experiences and maintaining high standards, whether in luxury hospitality, private estates, or residential management.

OPERATIONAL MANAGER at LEAVES LODGE & SPA (2025-03 – 2026-04)

Competent areas include (but are not limited to) –

• Oversee and manage end-to-end daily operations of the lodge and spa, ensuring seamless service across accommodation, hospitality, and guest experiences.
• Drive operational performance, ensuring all activities are completed on time, within budget, and aligned with business objectives, contributing to cost control and profitability.
• Develop, implement, and continuously improve quality assurance protocols and service standards, maintaining consistent guest satisfaction and compliance with hospitality best practices.
• Analyse and optimise internal processes, increasing operational efficiency, productivity, and overall service capacity.
• Manage and control the full inventory lifecycle, including stock tracking, forecasting, and loss prevention, ensuring optimal levels and reduced wastage.
• Oversee procurement and ordering of all lodge and kitchen supplies, negotiating cost-effective agreements and maintaining uninterrupted operations.
• Maintain strong communication with staff, suppliers, and external vendors, ensuring alignment, service quality, and operational continuity.
• Lead, supervise, and support operational staff, promoting accountability, high performance, and adherence to policies. (Approx 40 staff)
• Monitor financial performance, managing budgets, expenses, and cost-saving initiatives to improve profit margins.
• Ensure health, safety, and hygiene compliance, maintaining a safe environment for staff and guests.
• Enhance guest experience by addressing service gaps, resolving escalations, and implementing customer-centric improvements.

ASSISTANT MANAGER at BENGUELA COVE LAGOON WINE ESTATE (2024-12 – 2025-01)

Competent areas include (but are not limited to) –

• Oversee front-of-house operations within a luxury wine estate environment, delivering consistently high-end, 5-star guest experiences aligned with premium hospitality standards.
• Manage reservations, guest flow, and table allocations, optimising seating capacity and reducing wait times to enhance service efficiency and revenue generation.
• Lead, train, and schedule a team of service staff, ensuring exceptional service delivery, staff productivity, and adherence to fine-dining service protocols.
• Proactively handle guest inquiries, escalations, and complaints, resolving issues efficiently to maintain high satisfaction levels and protect brand reputation.
• Monitor and control premium inventory and stock levels, coordinating with suppliers to ensure consistent availability of high-quality food, wine, and service items while minimising waste and shrinkage.
• Collaborate cross-functionally with kitchen, bar, and events teams to ensure seamless execution of daily service and high-profile functions, including private events and wine experiences.
• Enforce strict compliance with health, safety, and sanitation regulations, maintaining audit-ready standards in line with luxury hospitality and food safety requirements.
• Analyse guest feedback, service metrics, and operational performance, implementing continuous improvement strategies to elevate service quality and customer experience.
• Support management with budget tracking, cost control initiatives, and operational planning, contributing to improved profitability and efficient resource allocation.
• Drive upselling and revenue enhancement initiatives, promoting premium wines, menu pairings, and estate experiences to increase average spend per guest.

OPERATIONS MANAGER AND OWNER at UNCLE SARMIES (2020-02 – 2024-11)

Competent areas include (but are not limited to) –

• Establish and manage end-to-end business operations of a high-volume sandwich shop, driving consistent service delivery, operational efficiency, and revenue growth.
• Lead full staff lifecycle management, including recruitment, onboarding, training, scheduling, and performance management, building a reliable and high-performing service team.
• Oversee inventory planning and stock control, implementing forecasting methods to ensure optimal stock levels, reduce waste, and maintain consistent product availability.
• Develop and enforce food safety, hygiene, and sanitation standards, ensuring full compliance with health regulations and maintaining audit-ready operational practices.
• Analyse daily sales, revenue trends, and financial reports, implementing cost-control strategies that improve margins and support long-term business sustainability.
• Design and execute local marketing campaigns and promotional strategies, increasing foot traffic, customer retention, and brand visibility within the community.
• Build and maintain strong supplier and vendor relationships, negotiating pricing and terms to reduce procurement costs and secure reliable supply chains.
• Ensure product quality consistency and service excellence, maintaining high customer satisfaction and repeat business through standardised processes and staff training.
• Manage customer experience and reputation, proactively resolving complaints and leveraging feedback to improve service delivery and operational processes.
• Oversee all administrative and financial functions, including budgeting, payroll management, cash flow tracking, and regulatory compliance.
• Drive business growth and operational scalability, identifying opportunities to improve efficiency, increase revenue streams, and strengthen overall business performance.

SALES EXECUTIVE at CAMP WORLD (2012-01 – 2020-01)

Competent areas include (but are not limited to) –

• Drive sales of camping and caravanning products by engaging customers, providing tailored solutions, and delivering expert advice.
• Exceed monthly and annual sales targets, contributing to store profitability and market growth.
• Maintain inventory, merchandising, and product displays to ensure stock availability and a visually appealing store.
• Provide product demonstrations and training, enhancing customer confidence and encouraging repeat business.
• Identify upselling and cross-selling opportunities to increase average transaction value.
• Monitor sales trends, customer preferences, and competitor activity to inform promotional strategies.
• Handle customer enquiries, complaints, and returns professionally, maintaining a positive brand reputation.

OPERATIONS MANAGER AND OWNER at SQUIRRELS FAST FOOD AND HOME COOKED MEALS (2010-11 – 2011-12)

Competent areas include (but are not limited to) –

• Manage daily operations of a fast food and home-cooked meals business, ensuring efficient service, high-quality output, and timely delivery.
• Lead, train, and schedule staff to maintain service excellence, productivity, and customer satisfaction.
• Monitor inventory and coordinate with suppliers to ensure consistent availability of fresh ingredients.
• Implement and enforce food safety and hygiene standards, maintaining compliance with health regulations.
• Optimise operational processes to increase efficiency, reduce waste, and enhance customer experience.

OPERATIONS MANAGER AND OWNER at SANDWICH BARRON (2007-01 – 2010-10)

Competent areas include (but are not limited to) –

• Manage daily operations to ensure franchise compliance, brand consistency, and service quality.
• Recruit, train, and lead staff, fostering high performance and superior customer service.
• Oversee inventory, supplier relations, and cost control, maintaining stock levels and optimising expenses.
• Monitor budgets, control operational costs, and drive revenue growth and profitability.
• Implement food safety, hygiene, and quality control procedures to maintain regulatory compliance.
• Handle customer enquiries and feedback, ensuring a positive dining experience.
• Plan and execute marketing campaigns to boost brand visibility and foot traffic.
• Track KPIs and operational metrics to identify improvements and implement corrective measures.

CATERING MANAGER at NETCARE MULBARTON HOSPITAL (2005-04 – 2006-11)

ASSISTANT CATERING MANAGER AND FUNCTION COORDINATOR at NETCARE MILLPARK HOSPITAL (2001-06 – 2005-03)

ASSISTANT CATERING MANAGER, FUNCTION COORDINATOR & CO-OWNER at NELSON'S FAST FOODS (2000-05 – 2001-05)

CATERING MANAGER – STAFF CANTEENS, À LA CARTE RESTAURANTS AND FUNCTIONS at PUBLIC SERVANT ASSOCIATION OF SOUTH AFRICA (1996-03 – 2000-04)

Grade 12 / Senior certificate – DRIE RIVIERE SCHOOL (1985 – 1985)

National Diploma in Hotel Management – TECHNICON WITWATERSRAND HOTEL SCHOOL (1988 – 1988)