Experience

Randpark Club

• South Africa
• Golf Courses and Country Clubs
• 1 - 100 Employee

• Food and Beverage Manager

  • May 2022 - Present

  • Develop an operating budget for each of the department’s revenue outlets • Develops a capital budget for all necessary food and beverage equipment • Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis • Assists in recruitment and training • Monitors employee records to minimize overtime • Assures that all standard operating procedures for revenue and cost control are in place • Helps plan and approves external and internal marketing and sales promotions • Establishes quantity and quality output standards for personnel in all positions within the department. • Ensures all legal requirements are consistently followed, including wage/ hour and local laws for food safety and the sale/consumption of alcoholic beverages. • Ensure all energy management, preventive maintenance and other standards are consistently met. • Researches new products and evaluates their cost and profit benefits. • Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases. • Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs. • Consults daily with his/her team and other club administrators to help assure the highest level of member satisfaction at minimum cost. • Helps develop wine lists • Establishes, updates and maintains all written standards and procedures for the department as needed. • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken. • Monitors employee dress codes according to policies and procedures. • Approves all product invoices before submitting to the Accounting Department. • Monitors or manages physical inventory verification • Responsible for the proper accounting and reconciliation • Audits and approves weekly payroll. •Works with the club’s Financial Manager to identify and develop operating reports Show less



Avianto Hotel & Conference Centre

• South Africa
• Hospitality
• 1 - 100 Employee

• General Manager

  • Jun 2014 - Jul 2022

  • Oversee the operations functions of the hotel, as per the organizational chart. • Ensure full compliance to Hotel operating controls, SOP’s policies, procedures, and service standards. • Lead all key property issues including capital projects, customer service and refurbishment. • Handling complaints and oversee the service recovery procedures. • Responsible for the preparation, presentation and subsequent achievement of the hotels annual operating budget, marketing and sales plan and capital budget. • Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded. • Deliver hotel budget goals and set other short- and long-term strategic goals for the property. • Developing improvement actions, carry out costs savings. • Closely monitor the hotels business reports daily and take decisions accordingly. • Ensure that monthly financial outlooks for rooms, food & beverage, admin and general are on target and accurate. • Helping in the procurement of operating supplies and equipment and contracting with third party vendors for essential equipment’s and services. • Overseeing and managing all departments • Manage and develop the Hotel Executive team to ensure career progression and development. • Be accountable for responsibilities of department heads and take ownership of all guest complaints. • Provide effective leadership to hotel team members. • Lead in all aspects of business planning. • Respond to audits to ensure continual improvement is achieved • Corporate client handling and take part in new client acquisition along with the sales team whenever required. • Assisting in residential sales as and when required and development with strong sales prospects. • Responsible for the safeguarding the quality of operations both internal and external. • Responsible for legalization, Occupational Health and Safety Act, fire regulations and other legal requirements. Show less



Southern Sun Hotels; The Palazzo Montecasino Hotel

• Assistant Food and Beverage Manager

  • May 2012 - Jun 2014

  • Assist the F & B Manager in managing the entire food and beverage Department. • All staff rosters for the department • Oversee 10 day, 20 day and 30 day beverage stock take • Maintained an average of 29.5% beverage cost • Responsible for monthly Operating Equipment stock take • Responsible for Monthly linen stock take • Reduced the operating equipment losses and breakages through measures and controls that I have implemented • All H/R matters, this included maintaining and updating all staff files, conducting counseling meetings and initiate hearings. • Oversee all banqueting – work closely with the F&B Duty manager to ensure that the banqueting requirements and standards are met. • Training – This includes on the job training, new menu launch training and accredited formal THETA training to ensure that a 5 star level of service is maintained • Maintaining of the Micros EMC data base. This includes all price changes, creating of new items and maintaining the micros audit file • Cash-up Discrepancies – I have to assist the banking officer with all F&B cash-up discrepancies by running opera and banking reports investigating these report and close all discrepancies as soon as possible • Responsible for all expenses in department and managed to control expenses so that the department is profitable. • Dealing with Guest complaints – this includes complaints from the restaurant, In room Dinning and Bar and also the e-guest serve complaints received via the company survey system • Worked very closely with the F&B Manager and the Chef to create new menu’s and ideas to increase business in the restaurant and to ensure that we stay on top of trends and changes in the industry • Worked on up selling tactics with staff in order for the department to achieve budgeted revenue • Together with the F&B Manager managed to control expenses, cost of sales and increase revenue to achieve an overall yearly profit in the F&B Department Show less

• Senior Banqueting Manager

  • Sep 2009 - May 2012

  • Manage the Food and Beverage team. The team consists of 5 function managers and 1 set –up manager. 5 head waiters and 60 waiters, 10 set-up staff members and 8 parking attendants • Oversee all HR Related duties including maintaining staff files, initiate hearings and represent the company at the CCMA when needed • All banqueting set-up and running of functions and conferences • Restaurant and coffee shop, including all service related tasks and equipment. • Responsible for all beverage stock and had to ensure beverage cost percentage does not exceed 33% • Maintained an average of 32.5% beverage cost in 22 months • Monthly beverage stock takes • Operating equipment stock takes • Reduced monthly breakages and stock losses by 35% with systems that I have implemented • Responsible for maintaining equipment. • Did monthly linen stock takes • When equipment and linen is needed I have to source quotes, place orders and check deliveries • Responsible for maintenance and cleanliness of all venue’s and conference rooms. Have to compile monthly maintenance and cleaning schedules • Worked closely with the Chef to develop and cost ala carte and buffet menu’s • Worked closely with Marketing to introduce new ideas to increase business. • Did monthly training with waiters an barmen, all training that I presented was THETA accredited • Presented advance food and beverage training for managers and head waiters on a monthly basis • Have to deal with complaints when needed and provide feedback. • Conducted monthly operation meetings with managers and head waiters. • Conducted weekly operation meeting with wedding and conference coordinators. • Responsible for all expenses in the food and beverage department. Show less