Nick Griffith

I am an innovative and highly skilled Food & Beverage Manager with more than 18 years' experience in the industry. Working in an environment where it is my aim to achieve the best customer care and highest quality of service standards is what I have to offer. As the hospitality industry is a complexed and competitive business, I find that it is imperative to always continue to progress and learn.

Upskilling critical skills drives my ability to be the best that I can and therefore I am very focused. I enjoy working with people and have a great passion for guest services and promoting growth within my dedicated team. I have always formed part of management leadership in a team who collectively make key strategic and operations decisions.

I am available immediately and therefore invite you to please contact me if you require any additional documentation or references.

SENIOR LODGE MANAGER - THONGA BEACH LODGE - Isimangaliso Wetland Park - Maputaland (Elephant Coast)

(2024-05 - 2025-06)

This special lodge combined luxury with wilderness, marine and safari-style experiences, and cultural richness—all in one of the most remote and beautiful coastal settings in South Africa.

• Operations Management: Oversaw all daily lodge operations (guest services, housekeeping, maintenance, food & beverage).
• Guest Experience: Ensured exceptional hospitality, resolved issues promptly, and maintained high service standards.
• Team Leadership: Recruited, trained, and managed staff; built a motivated, guest-focused team.
• Financial Oversight: Managed budgets, cost control, stock, and financial reports.
• Health & Safety: Ensured compliance with safety, hygiene, and environmental regulations.
• Conservation & Sustainability: Implement eco-friendly practices and support lodge conservation goals.
• Community Relations: Built and maintained strong ties with local communities and stakeholders.
• Event & Activity Coordination: Oversaw guest activities, cultural experiences, and special events.
• Reporting & Strategy: Provided operational reports to senior management/owners and contribute to strategic planning.

FOOD AND BEVERAGE MANAGER - SIMONS RESTAURANT GROOT CONSTANTIA - Constantia Valley, Cape Town

(2025-06 - 2025-08)

This role ensured the highest standards of hospitality, service excellence, and profitability, while maintaining the estate's brand image and heritage.

• Oversaw daily F&B operations, menus, and service quality.
• Managed budgets, cost control, stock, and supplier relationships.
• Lead, trained, and motivated restaurant and events staff.
• Planned and executed functions, wine pairings, weddings, and corporate events.
• Drove revenue growth through promotions, upselling, and guest engagement.
• Ensured compliance with health, safety, and hygiene standards.
• Resolved guest complaints and enhanced overall guest experience.

FOOD & BEVERAGE MANAGER - PREMIER HOTEL - CUTTY SHARK - South Coast - KwaZulu Natal

(2017-07 - 2018-11)

• Managed all food and beverage day-to-day operations within budgeted guidelines and to the highest standards.
• Preserved excellent levels of internal and external customer services.
• Designed exceptional menus.
• Took stock take and purchased goods accordingly.
• Continuously made necessary improvements.
• Identified customers' needs and responded proactively to all of their concerns.
• Lead my team by attracting, recruiting, training and appraising talented personnel.
• Established targets, KPI's and schedules.
• Established Policies and Procedures.
• Provided a two-way communication and nurtured an ownership environment with emphasis in motivation and teamwork.
• Complied with all Health and Safety Regulations.
• Reported to management regarding sales results and productivity.

ASSISTANT RESTAURANT MANAGER / BAR MANAGER / ROOM SERVICES MANAGER - BLUE WATERS HOTEL - Durban Beach Front - KwaZulu Natal

(2018-11 - 2022-11)

This was a full-time live-in position with all my meals and laundry provided. Accredited 4 Star Hotel with 298 Room. PAX 4 Star Dining Restaurant that catered for Ala Carte options aside from the everyday Buffet option available for in-house guests as well as open to the public.

• Ordering kitchen utensils and equipment based on the needs of the company.
• Managed staff contracts and payroll.
• Supervised restaurant staff performance.
• Ensuring that the kitchen and its staff abided by the highest standard of hygiene.
• Worked within operating hours and when required on weekends and holidays.
• Minimized operating costs and boosted the company's employee retention.
• Delivered a positive dining experience for our guests.
• Researched new wholesale food suppliers and negotiated pricing where applicable.
• Calculated future needs in kitchenware and equipment.
• Managed store vendors' contracts, orders and invoicing.
• Coordinated communication between front of the house and back of the house staff.
• Prepared shift schedules.
• Kept track of the industry's latest trends and worked closely with related sub-departments to innovate our menu and service offerings.

FOOD AND BEVERAGE MANAGER - CAYELEY LODGE DRAKENSBERG - Drakensberg - KwaZulu Natal

(2023-10 - 2024-01)

This was a live-in position with all my meals and laundry provided. Accredited 4 Star Mountain resort. 100-Seater Restaurant with Ala Carte Menu and Buffet optional.

• Ordering kitchen utensils and equipment based on the needs of the company.
• Managed staff contracts and payroll.
• Supervised restaurant staff performance.
• Boosted the kitchen and its staff and ensured all abided by the highest standard of hygiene.
• Worked within operating hours and when required on weekends and December busiest holiday.
• Delivered a value-added dining experience for our guests.
• Managed store vendors' contracts, orders and invoicing for Ola Ice Cream, Nestle and Joe Slush Puppies.
• Collaborated between front of the house and back of the house staff.
• Prepared, planned and executed shift schedules.

SENIOR BANQUETING AND EVENTS MANAGER - EMPERORS PALACE BANQUETING AND CONVENTION CENTRE - Kempton Park - Johannesburg

(2008-05 - 2010-03)

• Event and planning management.
• Coordinated all operations as per events requirements.
• Came up with solutions and suggestions to enhance the event's success.
• Approved all aspects of the events in advance to ensure all ran smoothly on the day.
• Held the continuous communication with all teams to ensure events were always a success.
• Discussed sales contract details with the banquet sales director and head chef.
• Planned the venue layout according to the number of guests and the type of event.
• Determined the number of table waiters and servers required.
• Daily staff allocation and complete days rundown in great detail.
• Supervised the placement of tables, chairs, cutlery, plates, glasses, table linens, centrepieces, heating lamps, and carving stations.
• Managed the availability of liquor and soft drinks, when required.
• Planned and kept a up to date record of a weekly, monthly and yearly banqueting plan.
• Hired audio visual and private staging companies as per event's needs.
• Held weekly complex events management meetings with the director.
• Supervised the staff training and ensured the inhouse service standards and procedures was taught and understood.
• Maintained good disciplinary procedures and standards as per the company's policies.
• Ensured the smooth running of confirmed functions, VIP lounge, lunches and dinners.
• Planned in advance the function equipment and staff service requirements for functions exceeding 2500 packs.
• Assisted Chefs to maintain a consistent 30% food cost of sale for the banqueting department.

AREA MANAGER - SUPPLIERS OF DENTISTRY, HOSPITAL AND THEATRE - SPINLIFE SA (PTY) LTD - Randburg - Johannesburg

(2010-08 - 2015-09)

• Assessed clients' needs and presented suitable promoted products.
• Attended sales meetings and carried out training sessions accordingly.
• Staff recruitment (screened and employed new staff).
• Shift management and daily delivery scheduling.
• Set out the driver's route allocation per day.
• Trained staff on inhouse service standards and procedures on equipment usage.
• Insured that clientele was at all times serviced and periodically completed surveys.
• Taking inventory stock on hand-maintained budget versus expenditure and monthly overheads.
• Planning of all hired hospital and theatre equipment.
• On job training with all staff with regards to the minimum standard of service requirements in all areas of safe and clean hygiene and overall equipment maintenance.
• Reconciled monthly variance reports on expenditure versus profit percentages and growth, on month-to-month turnover.
• All small, sharp and various catalogue updates and reprints re issued to Clients.

FRONT AND BACK OF HOUSE MANAGER - DROS - Northriding - Johannesburg

(2015-10 - 2017-03)

• Handled and managed all staff shifts.
• Oversaw all orders and ensured the final quality of the served meals was well presented.
• Managed staff allocation and kept a record of the completed days rundown in great detail.
• Compiled daily captains' reports.
• Managed shift hand over reports.
• Ensured the daily staff meal allocation was in line with daily budgets.
• Managed staff costing reports, which included the staff versus revenue versus sales, loses and wastage.
• Handled daily pre-sheets, stock rotation (first in and first out), kitchen par stock levels issued.
• Managed weekly shooter girls shift control cash ups.
• Oversaw the weekly and daily stock variances adjustments, all shortages paid for by the barman on shift.
• Trained staff on inhouse service standards and procedures.
• Maintained good disciplinary procedures.
• Ensured the smooth running of confirmed functions, VIP Lounge lunches and dinners.
• Carried out weekly reports of stock of wines as per the menu and replenishment the stock as needed.

RESTAURANT MANAGER - AFRODISIAC AND VOODOO LOUNGE (5 STAR FINE DINING RESTAURANT) - Linksfield - Johannesburg

(2006-01 - 2008-12)

• Staff and shift management.
• Oversaw all daily operations.
• Trained new employees.
• Created and maintained employee working hours.
• Managed daily front and back of house restaurant operations.
• Managed inventory and created reports accordingly.
• Controlled operational costs and found new ways to reduce waste.
• Reviewed product quality and researched new vendors.
• Found creative solutions when issues arouse.
• Appraised staff performance and provided constant feedback.

SENIOR BANQUETING MANAGER - FOOD & BEVERAGE MANAGER - COMPASS GROUP SOUTH AFRICA (LEISURE AND EVENTS MANAGEMENT DIVISION - HOUSE OF BONNE CUISINES) - Nasrec - Johannesburg

(2004-05 - 2005-12)

• Staff Management (screening and employment of new staff).
• Shift Management.
• Staff Training on In-House Service Standards and Procedures.
• Food and Beverage Stock Rotation.
• Dated Quality Control.
• Ensured the smooth running of confirmed off site functions, VIP's board room lunches and dinners.
• Managed the role of a host for duration of a function as well as oversaw general staff management.
• At all times maintained the company's image when off site.
• Planned and hired out function equipment and staff service requirements.
• Managed on-job training with all staff, regards to the minimum standard of service requirements in all areas of food and beverage operations.
• Monthly sign off for Profits and Losses in accordance with proposed budgets.
• Controlled casual staff costs.
• VIP Banquet and silver services dinners was carried out successfully at clients residents.

SENIOR IN - HOUSE FOOD & BEVERAGE MANAGER - PROTEA HOTEL - Pietermaritzburg - KwaZulu Natal

(2003-01 - 2004-04)

• Staff and shift management.
• Industrial relations and human resources management as per the industries regulations.
• Managed overall restaurant and banqueting on a daily basis.
• Managed costing and menu rotation.
• Provided guest service interaction.
• Relieved the front desk operations when required.
• Trained new employees as per our staff training national qualifications and standards.
• Managed profit and loss in accordance with proposed budget.

SENIOR BANQUETING MANAGER - FOOD & BEVERAGE MANAGER - FEDICS FOOD SERVICES - Richards Bay - KwaZulu Natal

(2001-02 - 2002-12)

• Held and obtained our contracts on-site at Bell Equipment, Hillside Smelter and Indian Ocean Fertilizer.
• Costing and banking when required.
• Scheduled menus and costing as per contracts.
• Rotated staff and stock as required.
• Upheld the best standard of quality as per the company's standards.
• Provided on a continuous basis the stock of sales.
• Kept up to date and ensured the best hygiene control.
• Liaised with front line customers.
• Overseeing daily duties and enhancement of staff as required.
• Provided upper management with reports.

Matric - National Senior Certificate - Eastside School of Fine Arts (1995)