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.
