Robert Kellie

Hard working and dedicated professional with over 20 years of experience in hospitality and restaurant management. Fast learner who works effectively in both team and individual settings. Positive outlook and strong commitment to exceeding company standards and customer satisfaction. Experienced in staff recruitment, training, stock control, food quality assurance, and operational management.

Manager at Salamander Restaurant Brits (2023-02 – Present)

Managing restaurant operations including stock rotation, daily stock counting, food quality and hygiene, staff recruitment and training, stock ordering, cash handling, and customer satisfaction.

• Manage the Restaurant
• Stock rotation
• Counting of stock on a daily basis
• Food Quality and Hygiene
• Staff Recruitment and Training
• Ordering of stock
• Cash up and daily banking
• Ensuring client satisfaction

Scouter at IN2FOOD STRAWBERRIES (2020-01 – 2024-01)

Walking in the fields to check for insects and problems on plants. Filling in weekly reports to determine spray requirements to help the plants.

• Walking in the fields and check at insects and problems on the plants
• Filling in a report at the end of the week to spray to help the plants

Manager at RAASBLAAR LODGE (2020-08 – 2023-08)

Running lodge operations on a daily basis including stock ordering, preparation management, food quality and hygiene, staff recruitment and training, cash handling, and client satisfaction.

• Running of lodge on a daily basis
• Ordering of Stock
• Making sure all preparation is done for next day
• Food Quality and Hygiene
• Staff Recruitment and Training
• Cash up and daily banking
• Ensuring client satisfaction

Manager at SIENECK LODGE & WEDDING VENUE (2016-08 – 2020-08)

Managing restaurant and lodge operations including stock control, food quality and hygiene, staff recruitment and training, event booking management, wedding and corporate event planning, and client satisfaction.

• Manage the Restaurant
• Ordering of Stock
• Stock Control
• Food Quality and Hygiene
• Staff Recruitment and Training
• Making sure events been booked
• Planning for weddings and corporate events
• Ensuring client satisfaction

Assistant Manager at CHICKEN LICKEN (2014-08 – 2016-08)

Managing restaurant operations including stock control, food quality and hygiene, staff recruitment and training, cash handling, and customer satisfaction.

• Manage the Restaurant
• Ordering of Stock
• Stock Control
• Food Quality and Hygiene
• Staff Recruitment and Training
• Cash up and daily banking
• Ensuring client satisfaction

Assistant Manager at Tiago's Restaurant (2014-01 – 2014-09)

Managing restaurant operations including stock control, food quality and hygiene, staff recruitment and training, cash handling, and customer satisfaction.

• Manage the Restaurant
• Ordering of Stock
• Stock Control
• Food Quality and Hygiene
• Staff Recruitment and Training
• Cash up and daily banking
• Ensuring client satisfaction

Semi-Skilled Boiler Maker at Weltlou Projects (2006-06 – 2013-07)

Manufacturing of steel products, building of roof structures, and involvement in building projects at NECSA. Left due to health concerns related to nuclear environment exposure.

• Making of Steel products
• Building of Roof Structures
• Building Projects at NECSA

Manager at Coffee Tina (2004-05 – 2006-01)

Managing coffee shop operations including stock control, cash handling, stock ordering, staff training, and customer care.

• Managing of Coffee Shop
• Stock control and cash ups
• Ordering of stock
• Training of Staff
• Customer care

Restaurant General Manager at KFC (2001-07 – 2004-04)

Managing branch operations according to company policies and procedures, directing employee activities to maximize sales and efficiency. Responsible for OH&S programme implementation, employee training and development, Champ Standards achievement, security controls, recruitment, labour scheduling, and reporting to Area Manager.

• Manage the Branch according with company policies and procedures
• Assume overall responsibility for the correct implementation of the One-System OH&S programme
• Ensure all employees are provided with the appropriate training and resources
• Achieve Champ Standards within the restaurant
• Implement controls and procedures to protect security of employees and company funds
• Coordinate effective recruitment and selection of team members
• Forecast and schedule management and team member labour within budget
• Train and develop team members to meet performance standards
• Keep the Area Manager informed of competitive activity
• Report on employee relations, customer service, and third party inspections

Manager at FLAMINGO HOTEL (1990-03 – 2001-11)

Managing hotel operations including staff oversight, cash handling, reception and client bookings, customer service, staff appointment, stock ordering, and bottle store management.

• Manage the Hotel with company Policies including Procedures
• Overseeing Hotel and Manage Staff
• Cash ups
• Reception-Clients bookings
• Customer service
• Appointing of staff
• Scheduled meetings with Reps to order stock
• Ordering of Stock (Bar / Restaurant / Groceries)
• Bottle Store (Cash ups/Ordering and Stock Control)

Waiter at Wimpy (1995-10 – 1999-02)

Serving customers, ensuring customer satisfaction, and maintaining food quality standards.

• Serving Customers
• Ensuring Customer Satisfaction
• Food Quality

Grade 12 in General – Fochville High School (1994-01)