Experience

Koi Restaurant

• Indonesia
• Restaurants
• 1 - 100 Employee

• Food and Beverage, Banqueting and Conferencing Manager

  • Feb 2017 - Present

  Food and beverage management as well as conferencing and banqueting for Capital Hotel/ Koi Restaurant, Menlyn Main. Food and beverage management as well as conferencing and banqueting for Capital Hotel/ Koi Restaurant, Menlyn Main.



Nkosi Ntlantla Attorneys Johannesburg

• General Assistant

  • May 2016 - Present



Thai Africa Restaurant Group. ( OYO )

• Bedfordview ,Johannesburg Area, South Africa

• Head Waiter

  • Nov 2008 - Aug 2011

  As a Headwaiter I was responsible for providing professional service to the restaurant's guests, ensuring their restaurant visits were a memorable dining experience. My key responsibilities were: -Working in close cooperation with the Kitchen to ensure a smooth running operation -Conducting regular training sessions with the waiters on food and beverages and upselling skills. -Monitoring duty schedules for the regular stuff. -Ensure the proper appearance and grooming of employees -Handling the welcome of arriving guests and their seating through the hostess and or managers and taking over, if they were not available. -Maintaining a professional and friendly relationship with the restaurant patrons to ensure their well-being -Familiar with the restaurant's menu, promotional items and other relevant issues concerning the restaurant. Show less



Thai Africa Restaurant Group. (The Orient)

• Melrose Arch, Johannesburg Area, South Africa

• Waiter

  • Mar 2007 - Nov 2008

  Main Duties and responsibilities. -Insuring that everything is in order before the restaurant opens for business -Meeting the customers dining needs with the highest possible level of professionalism -Upselling and meeting sales targets -Cleaning of the service area of the restaurant before knocking off. Main Duties and responsibilities. -Insuring that everything is in order before the restaurant opens for business -Meeting the customers dining needs with the highest possible level of professionalism -Upselling and meeting sales targets -Cleaning of the service area of the restaurant before knocking off.