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)
