FOH Service assistant

• Dec 2019 - Present

Operations General Manager

• Sep 2017 - Nov 2019

To ensure the seamless running of the Restaurant, by providing a highly efficient and effective service whilst ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Objectives & GoalsØ Support the delivery of business strategiesØ Manage all staff members in the agreed standard of food service during shiftØ Guide and lead by example in all areas of restaurant conductØ Train and develop employees, ensuring they have the necessary skills to perform their duties.Ø To be accountable for the smooth operation of each shiftØ Consistently exceed guest expectationsØ Develop a motivated and high performing team committed to delivering clear goalsØ Develop a positive, direct and open relationship with all colleaguesØ Protect the health, safety and well being of our guests and colleaguesØ Be a change agent, constantly reviewing service delivery Show less

Restaurant Manager

• Aug 2017 - Jul 2018

To ensure the seamless running of the Restaurant, by providing a highly efficient and effective service whilst ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Objectives & GoalsØ Support the delivery of business strategiesØ Manage all staff members in the agreed standard of food service during shiftØ Guide and lead by example in all areas of restaurant conductØ Train and develop employees, ensuring they have the necessary skills to perform their duties.Ø To be accountable for the smooth operation of each shiftØ Consistently exceed guest expectationsØ Develop a motivated and high performing team committed to delivering clear goalsØ Develop a positive, direct and open relationship with all colleaguesØ Protect the health, safety and well being of our guests and colleaguesØ Be a change agent, constantly reviewing service delivery Show less

Senior Restaurant Manager

• Nov 2016 - Aug 2017

Maintain the brands reputation Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Manage restaurant’s good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Show less

Assistant Restaurant Manager - Oasis Bistro

• Sep 2015 - Sep 2016

To achieve hotel and food and beverage revenue, profit and customer satisfaction goals by supervising the Oasis operations during assigned shifts.Develop and implement business strategies for restaurant and Pool operations that are aligned with our overall mission, vision values and strategies.Participate in the development of the outlet’s business strategiesCreate an environment for employees that is aligned with the company culture through constant communication and reinforcementDeliver the company experience for guests and employeesCommunicate and reinforce the service vision for the hotel to employeesCreate an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.Keep current on the pulse of guests, constantly seeking opportunities to follow up on their experienceProvide employees with the tools and environment they need to deliver the company experienceCoordinate the set-up of the Oasis Bistro and Pool areas in accordance with company standardsConfirm daily specials and new menu additions with the chef on dutySupervise the food and beverage service provided at the Oasis Bistro; coach employees on effective service techniquesInspect the restaurant areas on an ongoing basis and take appropriate steps to ensure facilities meet or exceed company standards at all timesRespond to customer concernsWork to achieve revenue and profit goalIncrease sales by coaching employees on effective sales techniquesMaximize productivity by using forecasting techniques to adjust scheduling Show less

Manager pools

• Sep 2015 - Feb 2016

Overall Scope and Responsibility:Responsible for all aspects of the Pool service; which includes the Pool Attendants, equipment, supplies, setup/tear down and maintenance.Main Duties:Operational• To provide a courteous, professional, efficient and flexible service at all times.• Maintain Pool lounger reservations• Respond professionally to all guest requests, comments and concerns in a timely manner • Monitor, coach and assign tasks to Pool Supervisors and attendants and offer support • Schedule staff according to hotel occupancy forecast.• Complete weekly time sheets for payroll• Organize and assist with setup and break down • Ensure team is stocked with necessary supplies to perform duties• Daily inspection of all equipment including beds, umbrellas, floats, towels and other items required to maintain for guest service.• Keep daily inventory and manage stock levels, ordering as required to ensure guest needs are met.• Hold daily line up meetings, which includes inspection of uniforms. Schedule and complete regular staff meetings to maintain good communication.• To create and maintain a team which is highly adaptive and versatile.• To work closely and communicate with all the other departments in the hotel as and when required.• To set, monitor and maintain standards of the Pool ensuring correct procedures and systems are followed by everybody at all times.• Ensure prompt and courteous service to guests, and to ensure that all guest experiences are distinctively supreme• Monitor and evaluate team member performance. Coach and counsel team members and use appropriate disciplinary steps when needed.• To contribute to the best of your ability to the overall profitability of the hotel.• To ensure all safety procedures are adhered to, and follow all appropriate policies and procedures while constantly striving to improve all standards of operation. Show less

Assistant Restaurant Manager - Lounge

• Aug 2014 - Aug 2015

To achieve hotel and food and beverage revenue, profit and customer satisfaction goals by supervising the lounge operations during assigned shifts.Develop and implement business strategies for restaurant and lounge operations that are aligned with our overall mission, vision values and strategies.Participate in the development of the outlet’s business strategiesCreate an environment for employees that is aligned with the company culture through constant communication and reinforcementDeliver the company experience for guests and employeesCommunicate and reinforce the service vision for the hotel to employeesCreate an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.Keep current on the pulse of guests, constantly seeking opportunities to follow up on their experienceProvide employees with the tools and environment they need to deliver the company experienceCoordinate the set-up of the lounge areas in accordance with company standardsConfirm daily specials and new menu additions with the chef on dutySupervise the food and beverage service provided in the lounge; coach employees on effective service techniquesInspect the lounge areas on an ongoing basis and take appropriate steps to ensure facilities meet or exceed company standards at all timesRespond to customer concernsWork to achieve revenue and profit goalIncrease sales by coaching employees on effective sales techniquesMaximize productivity by using forecasting techniques to adjust scheduling Show less

Manager - Pools

• Nov 2014 - Mar 2015

Overall Scope and Responsibility:Responsible for all aspects of the Pool service; which includes the Pool Attendants, equipment, supplies, setup/tear down and maintenance.Main Duties:Operational• To provide a courteous, professional, efficient and flexible service at all times.• Maintain Pool bed reservations• Respond professionally to all guest requests, comments and concerns in a timely manner • Monitor, coach and assign tasks to Pool Supervisors and attendants and offer support • Schedule staff according to hotel occupancy forecast.• Complete weekly time sheets for payroll• Organize and assist with setup and break down • Ensure team is stocked with necessary supplies to perform duties• Daily inspection of all equipment including beds, umbrellas, floats, towels and other items required to maintain for guest service.• Keep daily inventory and manage stock levels, ordering as required to ensure guest needs are met.• Hold daily line up meetings, which includes inspection of uniforms. Schedule and complete regular staff meetings to maintain good communication.• To create and maintain a team which is highly adaptive and versatile.• To work closely and communicate with all the other departments in the hotel as and when required.• To set, monitor and maintain standards of the Pool ensuring correct procedures and systems are followed by everybody at all times.• Ensure prompt and courteous service to guests, and to ensure that all guest experiences are distinctively supreme• Monitor and evaluate team member performance. Coach and counsel team members and use appropriate disciplinary steps when needed.• To contribute to the best of your ability to the overall profitability of the hotel.• To ensure all safety procedures are adhered to, and follow all appropriate policies and procedures while constantly striving to improve all standards of operation. Show less

Restaurant Manager

• Feb 2013 - Jan 2014

To direct operations within the hotel F&B areas to maximize performance and profitability by creating a positive and productive work environment, ensuring superior guest service and compliance with quality, hygiene and operational standards. Maintain responsibility for F&B service in hotel restaurant, terrace and bar, in- room dining and pool-deck service functions. Oversee daily operations, providing a proactive work environment to team members. Ensure superior guest service and compliance with quality and operational standards. Prepare and monitor annual Operating, Capex & OE budgets, costs, control systems and procedures. Create concepts, plan execution and ensure stock is maximized for group functions/special events. Monitor and control cash flow, stock control, credit control and debtors, management reports and budgets. Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate/ remedial action as required. Ensure operating systems are updated with correct pricing and items and manage daily/weekly/monthly stock control procedures. Champion training programmes and development of staff to build high performance teams. Ensure consistent and effective performance management is applied to all, giving guidance and feedback as appropriate. Maximise business opportunities in revenue, cost of sales and other expenses in line with budget. Maintain effective and positive working relationships with team members and other operational/support areas. Compile and implement SOP’s Budgeting process Menu training Micros Training Creating manuals for all menu changes, i.e. menu descriptions and definitions Payroll Outlets resource administration Show less

Restaurant and Bar Manager

• Dec 2012 - Feb 2013

Key responsibilities, but not limited to: Opening and closing Daily operations Conferencing Disciplinary procedures Guest relations Reservations Stock Control Ordering Weekly and Monthly stock takes Pool service In-room dining Payroll Sop implementation Manual creation Training In-room dining Manual creation Sop implementation Key responsibilities, but not limited to: Opening and closing Daily operations Conferencing Disciplinary procedures Guest relations Reservations Stock Control Ordering Weekly and Monthly stock takes Pool service In-room dining Payroll Sop implementation Manual creation Training In-room dining Manual creation Sop implementation

Restaurant Manager

• Dec 2011 - Nov 2012

Key Responsibilities, but not limited to: Opening and closing Daily operations Conferencing Disciplinary procedures Guest relations Reservations Mini Bars Pool service In-room dinning Ordering Stock takes (beverages and OS&E) Service Procedure Menu training Company policies and procedures Micros Training Creating manuals for all menu changes, i.e. menu descriptions and definitions Daily briefings Ordering Payroll Key Responsibilities, but not limited to: Opening and closing Daily operations Conferencing Disciplinary procedures Guest relations Reservations Mini Bars Pool service In-room dinning Ordering Stock takes (beverages and OS&E) Service Procedure Menu training Company policies and procedures Micros Training Creating manuals for all menu changes, i.e. menu descriptions and definitions Daily briefings Ordering Payroll

GM

• May 2011 - Sep 2011

Consulting basis: Opening and closing Daily operations Recruitment Disciplinary procedures Ensuring deliverables are met Production Engineering Ordering Stock takes HR Payroll Consulting basis: Opening and closing Daily operations Recruitment Disciplinary procedures Ensuring deliverables are met Production Engineering Ordering Stock takes HR Payroll

Restaurant Assistant Manager

• Dec 2009 - May 2011

(Reuben’s, Vista, Isola, In-room Dinning, Maze) Training of all new staff, barman, hostesses and management Set up of restaurant and bars (breakfast, lunch, dinner, special events) Opening and Closing seasonal outlets Disciplinary procedures Pool service Training in the art of food and wine pairing Menu training Company policies and procedures Micros training Opening and closing procedures Creating manuals for all menu changes, .i.e. menu descriptions and definitions Menu design HR Daily briefings Ordering Stock takes (beverages and OS&E) Payroll GSQ’s Disciplinary procedures Probationary reviews Performance reviews Show less

F&B Supervisor

• Nov 2006 - Dec 2009

Breakfast Supervisor  Duties: Set up of restaurant Training all new and existing staff Company policies and procedures Opening and closing procedures Menu descriptions and definitions Creating manuals for all menu changes Micros training Stock takes (beverages, OS&E) HR Daily Briefings Ordering Payroll Mystery Guest Reports  Salt Restaurant & Bar (November 2006-March 2009)  Employed as: Senior Waitress and responsible for training portfolio  Duties: Training of all new staff, barman, hostesses and sometimes Management Set up of restaurant Training in the art of food and wine pairing Wine services training Company policies and procedures Micros training Opening and closing procedures Menu descriptions and definitions Creating manuals for all menu changes Show less

Duty Manager

• Mar 2006 - Sep 2006

All aspects of running a beverage unit, i.e walk up bars including pits Stock take Cash ups Promotions All aspects of running a beverage unit, i.e walk up bars including pits Stock take Cash ups Promotions

Senior FOH Manager

• Nov 2004 - Feb 2006

Setting up of restaurant Purchasing Petty cash Training Monthly payroll Stock takes of all OE, Food and beverage Setting up of restaurant Purchasing Petty cash Training Monthly payroll Stock takes of all OE, Food and beverage

Hostess and Admin Assistant

• Feb 2004 - Oct 2004

Set up of restaurant for different service periods Hostess Duties Petty cash Ordering Table plan Reservations Set up of restaurant for different service periods Hostess Duties Petty cash Ordering Table plan Reservations

Banqueting supervisor

• Feb 2003 - Feb 2004

Set up of all conference venues and Gala dinners Supervise events Satellite bar set ups Productivity reports Rostering Trainining Set up of all conference venues and Gala dinners Supervise events Satellite bar set ups Productivity reports Rostering Trainining

Senior waitress

• Dec 2000 - Jan 2003

Set up duties Training portfolio Hygiene and health and safety Cashiering Hostess Set up duties Training portfolio Hygiene and health and safety Cashiering Hostess

Waitress

• Jun 1998 - Oct 2000

Waitress Training of all new wait staff Cash ups Opening and closing duties Waitress Training of all new wait staff Cash ups Opening and closing duties