Naphtali Daniël Ferreira

I am able to handle multiple tasks on a daily basis. I use a creative approach to problem solving and I am a dependable person who is great at time management. I am always energetic and eager to learn new skills and I am also flexible in my working hours, being able to work evenings and weekends and even though I take my work seriously, I do have a good sense of humor. Working with people is one of my biggest passions in life.

Bartender at Lemon 'n Lime Pub (2013-01 – 2015-12)

• Serving customers and working behind the bar
• Doing stock take on a daily basis
• Cleaning the bar and stocking up for next shift after shifts end
• Working on the system GAP

Head Chef and Kitchen Manager at Die Boer en Vark Restaurant (2016-01 – 2018-12)

• Opening and closing of the kitchen
• Managing kitchen staff and kitchen duties, allocating different duties to the staff
• Doing daily, weekly and monthly stock take of the kitchen stock
• Making of food and also working out a new menu and daily specials

Chef Assistant at I Do Gourmet (2019-01 – 2020-12)

• Handling all food orders
• Doing stock take of the kitchen and handling all food deliveries and stock ordering
• Managing kitchen staff and duties

AGM Manager at Bello Cibo (2020-01 – 2022-12)

• Opening and closing shop daily
• Doing cash up daily
• Handling par levels and ordering stock
• Paying accounts at suppliers
• Overseeing staff, doing shifts, giving duties, paying out weekly tips and staff payroll
• Dealing with smooth service and over seeing guest complaints and handling all guest related matters
• Doing weekly and monthly stock take
• Handling all bookings and ensuring all events go smoothly
• Making sure all maintenance is in order, getting contractors out to fix any faults in equipment and shop

Food and Beverage Supervisor at Oude Werf Hotel (2022-01 – 2023-12)

• Working in the restaurant of a 5 star hotel
• Supervisor of the waiter team
• Setting up shop on a daily basis
• Handling room service and floor service
• Team managing and doing weekly roster
• Serving guest and handling all guest related services
• Overseeing breakfast buffet and dinner setup
• Giving duties and section to staff
• Doing a daily report of restaurant floor

General Manager at Cause Effect Cocktail Kitchen (2023-02 – Present)

• Oversee Daily Operations: From opening to closing, ensure everything runs like clockwork—staffing, cleanliness, food quality, and service
• Staff Management: Hiring, training, scheduling, and supervising all restaurant staff, including FOH and BOH teams
• Customer Experience: Handling complaints, ensuring high service standards, and creating a welcoming atmosphere. Also managing all big events
• Financial Oversight: Managing budgets, tracking sales and expenses, and finding ways to boost profitability and also doing payroll
• Inventory & Vendor Relations: Monitoring stock levels, ordering supplies, and maintaining good relationships with suppliers
• Compliance & Safety: Enforcing health regulations, food safety standards, and labor laws
• Marketing & Promotion: Developing strategies to attract and retain customers—think events, specials, or social media campaigns
• Reporting & Administration: Completing paperwork like payroll, performance reviews, and financial reports

Grade 12 – Langenhoven Gimnasium

Dip Hospitality & Catering in Hospitality & Catering – South Cape TVET College