Experience

10 2ND AVENUE HOUGHTON ESTATE

• South Africa
• Hospitality
• 1 - 100 Employee

• General Manager

  • Mar 2012 - Present



Nicci Beach Ultra Lounge - H2O Events

• Boksburg - Johannesburg

• Head of Operations

  • Nov 2009 - Nov 2011

  I started at Nicci Beach two months after its launch, the main objections being to implement all procedures and control the overall operation of the business. My responsibility also included the organization and control of major dance events hosting up to 15000 people at a specific event, hosted throughout the season. Responsibilties included the following: Staff training, Stock Controls, Floor Management operations, Events and Event coordination, HR responsibilties, Customer Liason, Staff Wages, System Controls, Stock Ordering, Menu Introductions, Staff Rosters, Major revamp Coordination, Bar Operations, Kitchen Operations, Profit and Loss Statements and all cash controls. Operation included a fully operational club throughout season and up to three major dance events, ranging between staffing of 60 – 300 people. Show less



Carnival Cruise Line

• Travel Arrangements
• 700 & Above Employee

• Assistant Bar Manager - FB Manager

  • Jul 2007 - Jul 2009

  01 May 2008 to 26 July 2009. Carnival Cruise Lines. Assistant Bar Manager – FB Had the opportunity in the bringing out the newest and most advanced ship within the Carnival Fleet. All preparations and planning had to be done well in advance and required management teams of the highest level in ensuring a smooth beginning for the Flagship vessel in the fleet. It required focus at all times in preparations for inaugural events, weddings, special groups functions and ever changing itineraries ranging from Europe, The Baltic’s, Transatlantic and finally The Caribbean. Required the constant operation and supervision of 22 bar locations and the FB representative during the evening operations. 01 July 2007 to 20 February 2008. I started with CCL on the new management training program which ran for 4 months. The course had been revised to entail more theory than actually working in the operations. The theoretical side of all operations on board within the FB departments was studied to the fullest degree and then presented back to the training college. USPH Standards (United States Public Health). Cost and Revenue accounting. HACCP, Vessel Health and Safety. Food and Beverage Health and Safety. Many other courses have also been covered and completed. Certificates of Completion: Personal Survival (second time). Personal Safety and Social Responsibilities. Crowd Management (second time). Carnival College of Management (Separate to training college). Train the trainer. Du Pont Safety Program. Show less



Wanderers Country Club

• Wanderers - Johannesburg

• Restaurant Manager

  • Mar 2007 - Jun 2007

  01 March 2007 to 01 June 2007. The Wanderers Club – Johannesburg South Africa. Restaurant Manager. I started with The Wanderers Club as Restaurant Manager and I was responsible for the effective running of two restaurant locations and seven bars within the club. My key responsibilities included: The ownership and full responsibility of effectively running and supervision of all the locations within the building. Supervision of all staff members on location and providing training on various subjects ranging from bar operations to effective standards in the restaurants. Liaising with the Banqueting department on a day to day basis. Beverage cost controls, inventories and standards of service. Hosting and arranging many private functions within the restaurant locations. Show less



Disney Cruise Lines

• Cape Canaveral - Florida

• Assistant Bar Manager - FB Manager

  • Sep 2005 - Dec 2006

  06 Sept 2005 to Dec 2006. Disney Cruise Lines - Orlando Florida USA. Professional Bartender/Staff Petty Officer. I started with Disney Cruise Lines as a Bartender and am responsible for the effective running of seven locations onboard. My key responsibilities included: The ownership and full responsibility of effectively running and supervision of the location assigned to me. Supervision of crew members on location and providing beverage training to those assigned in various bars onboard. Implementation and supervision of USPH standards in my location on a daily basis. Beverage cost controls, inventories and standards of service. Host to various beverage seminars held onboard. Awards Accomplished: Employee of Month Dec 2005 & April 2006. Certificates of Completion: Personal Survival. Personal Safety and Social Responsibilities. Crowd Management. Show less



Doppio Zero

• Fourways, Johannesburg

• Assistant General Manager

  • Jan 2005 - Sep 2005



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Supervisor

  • Jul 2003 - Dec 2003



Tennysmore Trading

• Johannesburg, Gauteng

• National Claims Manager

  • May 2002 - Apr 2003



Spur Steak Ranches

• Johannesburg Area, South Africa

• General Manager

  • May 1994 - Mar 1998

  Fulfilled various positions from Front of House Manager, Kitchen Manager and General Manager. Fulfilled various positions from Front of House Manager, Kitchen Manager and General Manager.