Experience

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  Sun International

  • Ex Food & Beverage Duty Manager

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  Sun International - Royal Livingstone

  • Livingstone / Zambia

  • Food and Beverage Manager

    • Mar 2015 - Feb 2024
    • Livingstone / Zambia

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  Royal Livngstone Hotel Anantara

  • Food and Beverage Manager

    • Mar 2015 - Feb 2024

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  Protea Tower Hotel Lusaka

  • Lusaka, Lusaka Province, Zambia

  • Ex: Food and Beverage Manager

    • Mar 2018 - Nov 2019
    • Lusaka, Lusaka Province, Zambia

    Four Star Business Hotel Lusaka, Zambia.

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  The Orbit Live Jazz & Bistro

  • 81 De Korte Street Braamfontein Johannesburg

  • Operations Manager

    • Feb 2014 - Jun 2015
    • 81 De Korte Street Braamfontein Johannesburg

    KEY PERFORMANCE AREAS:As Operations Manager I lead, supervise, and direct the operations and financial activities of the Orbit. Safeguard the assets. Help create and implement the culture of the Orbit for the associates and guests. As the executive manager I am responsible for the overall operation of the Orbit establishment. I hold ultimate authority over the Orbit’s food and beverage operations and I report directly to the managing director and partners.(For more detail refer to cv on request)

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  Occasions Quest / The Venue Melrose Arch

  • High Street, Melrose Arch Precinct

  • Operations Manager - Conference and Events

    • Sep 2011 - Jan 2013
    • High Street, Melrose Arch Precinct

    Oversee activities directly related to making products or providing services.* Coordinate activities of departments concerned with the production, pricing, sales, distribution of products.* Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.* Manage staff, preparing work schedules and assigning specific duties.* Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.* Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.* Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.* Plan and direct activities such as sales promotions, coordinating with other department heads as required.* Determine goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand.* Locate, select, and procure merchandise for resale, representing management in purchase negotiations.To oversee entire operation of all F&B departments.« Conduct periodic review along with the departmental head.« Create new revenue opportunities through food festivals and promotional activates e.g: Taste of Joburg.« Conduct operational audit’s to sustain, effectiveness of all services.« Evaluate the monthly P&L statement and provide an analysis of performance result.« Handling the day to day F&B operations.« Responsible for cost controlling for entire food and beverage department.« Responsible for bringing food cost and wage budgets under budget.« Planning menus, pricing of all menus for catering, room service and restaurant, promotions, events and parties.

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  Melrose Arch Hotel

  • 1 Melrose Square, Johannesburg, 2196

  • Asst. Front Office Manager

    • Mar 2003 - Nov 2008
    • 1 Melrose Square, Johannesburg, 2196

    Asst. Front Office Manager:Reporting to the Rooms Division Manager & the Front Office Manager. I was in charge of reception and the switchboard. • Coordinated all front office activities - responsible for guest services and administration.• Resolved problems arising from guest complaints, reservations and room assignments.• Co-operated with other department heads to ensure coordination of all hotel activities.• Supervises reservations and the allocation of bedrooms with the Executive Housekeeper • Monitors the customer accounts and till accounts • Ensured the application of the sales strategy to maximize occupancy and average room rates is applied by all staff.• Co-ordinated the reception team, organizing its work and schedules. Key Responsibilities:• To monitor the quality of welcome extended to guests • To recruit, train and motivate the front office team • To ensure that all hotel standards and procedures are applied at all times.• To manage daily billing and payments.Asst.Food and Beverage Manager:To ensure service delivery at every point of sale in the Food and Beverage Department & responsible for supervising and co-coordinating the Food and Beverage Department operations. Key Responsibilities:• Ensured that customer promises are delivered and that customers are satisfied within the framework of financial targets set. • Ensured that guests receive high quality service through out the guest circle. • Ensured that the applicable regulations are complied with by all staff and guests alike.• I was and I am responsible for my own work performance and results thereof. • To optimize the supply chain to the department and efficient management of the use of raw materials and finished products respectively.