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Phetogo Sefanyetso

Phetogo Sefanyetso

Hotelier

Talent
PretoriaMember since October 1, 2026
CateringFood & Beverage Operations & ManagementCustomer ServiceCoronita Cocktail Training ProgramDeveloping training manuals for Thirst Academy Flagship Course’s
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CateringFood & Beverage Operations & ManagementCustomer ServiceCoronita Cocktail Training ProgramDeveloping training manuals for Thirst Academy Flagship Course’s

About

Experienced General Operations Manager with a demonstrated history of working in the food production & service industry. Skilled in Catering, Food & Beverage Operations & Management, and Customer Service. Strong operations professional with a Certificate focused in Wine Steward/Sommelier from WSET, Barista Skill from CIRO COFFEE ACADEMY, ADVANCED BARTENDING/ MASTER BAR ACADEMY From THIRST ACADEMY, GUEST SERVICE PROFFESSION from AMERICAN HOTEL AND LODGING EDUCATIONAL INSTITUTE & BUTLER TRAINING from SOUTH AFRICAN BUTLER ACADEMY

Experience

Trainer at Thirst Bar Services

Managing Training Programs & Consulting

  • Diageo Bar Academy
  • CATHSSETA Accreditation

Restaurant Manager at Reign Restaurant, Emperors Palace (2022 – 2024-05)

  • Meeting food and beverage financial objectives by developing financing; preparing strategic and annual forecasts and budgets; analysing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
  • Achieving profitability & Product enhancement
  • Improving of standards of operation & Shift Management
  • Facilities and product maintenance
  • Ensuring all operational effort achieve the F&B strategy and objectimprovements. Ensuring patron satisfaction by monitoring, evaluating, and auditing food, bevera
  • Control and analyses the level on the Quality of Service, Guest Satisfaction, Employees Satisfaction, Operating Equipment, Grooming Standards, Conduct Training, Promotional Plans, Interviewing, Employee Orientation, Job Performance Management, Participate in service as necessary in accordance with restaurant needs

VISTA ASSISTANT MANAGER/ Resort Mixologist at ONE&ONLY RESORT (2016 – 2018-04)

Managing 42 staff members, 4 Management members

  • Guest satisfaction & Staff morale
  • Managing the business aspects of the Bar/ operations on a daily basis and maintain all standard operating procedures.
  • Control of inventory, Menu designing, input of recipes with satisfaction of the beverage cost at 28%

F & B SUPERVISOR/ BEVERAGE MANAGER at Sun International, The Maslow Hotel (2015 – 2020)

  • Team spirit within the department.
  • Leading and coaching all colleagues and leaders in the department.
  • Overall recruiting, staffing and scheduling ensuring adequate staffing levels to satisfy guest needs.
  • Establish and implement 5 star service levels.
  • Create and implement colleague-training initiatives.
  • Implementing service standards.
  • Creating and implementing a preventative cleaning and maintenance program.
  • Adhere to all budget guidelines.
  • Work together with the culinary & stewarding team to ensure that all food service meets or exceeds guest. Expectations and to promote teamwork as a strong component of the daily service culture.
  • Creation and implementation of guest preference programs.
  • Monitoring and continued development of Food & Beverage controls.
  • Control stocks for daily use in the Outlet to ensure service requirement are met.
  • Create and innovate new ideas and promotion to generate revenue
  • Liaise with Food & Beverage Management to ensure exceptional work standards
  • Ensuring Safe and Healthy work environment
  • Maintain the Outlet’s cleanliness as well as ensuring all maintenance needs are looked after.
  • Participate in the preparation of the Food and Beverage department budget and goals
  • Schedule guest reservation and arrange for private functions or special events
  • Attend and participate in the daily Food and Beverage meetings
  • Check opening and closing duties assigned to all the colleague
  • Maintain staff log book up dated
  • Conduct pre-meal briefing
  • Coordinate efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff.

Education

HIGHER CERTIFICATE in FOOD & BEVERAGE – INTERNATIONAL HOTEL SCHOOL (2015 – 2017)

WSET L2 – THE INTERNATIONAL WINE EDUCATION CENTRE (2015 – 2015)

GUEST SERVICE PROFFESSION – AMERICAN HOTEL AND LODGING EDUCATIONAL INSTITUTE (2014 – 2014)

BUTLER TRAINING – SOUTH AFRICAN BUTLER ACADEMY (2018 – 2018)

MS WINDOWS VISTA (U.S 116932 & 117902), MS WORD 2007 (U.S 116938), MS EXCEL 2007(U.S 116937) – CREATIVE MINDS COMPUTER TRAINING (2018 – 2018)

Skills

Hotelier

Reviews

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