Experience

International Hotel School

• South Africa
• Higher Education
• 100 - 200 Employee

• Managing Executive

  • May 2021 - Present

• Head of Culinary Arts

  • Feb 2021 - May 2021



self-employed

• johannesburg

• Consultant - Hospitality & Training

  • Oct 2019 - Dec 2020

  Consulting with private and corporate clients on operations, including menu planning, budgeting, increasing profitability and revenue income. Consulting with private and corporate clients on operations, including menu planning, budgeting, increasing profitability and revenue income.



Capsicum Culinary Studio

• South Africa
• Hospitality
• 100 - 200 Employee

• Campus Principal

  • Jun 2009 - Sep 2019



Le Morgan direct marketing

• Johannesburg Area, South Africa

• Regional Sales Manager

  • Mar 2003 - May 2009

  Achieving growth and sales targets successfully by managing and guiding the sales team. Setting sales targets and creating strategies to achieve these. Facilitated the ongoing training of my sales team. Achieving growth and sales targets successfully by managing and guiding the sales team. Setting sales targets and creating strategies to achieve these. Facilitated the ongoing training of my sales team.



MUGG AND BEAN RESTAURANTS LIMITED

• United Kingdom
• Restaurants
• 1 - 100 Employee

• General Manager

  • Sep 2002 - Feb 2003



Mike's Kitchen Franchising

• South Africa
• Hospitality
• 1 - 100 Employee

• Franchise Owner

  • Jan 2001 - Aug 2002

  Responsible for the daily operation of the restaurant as well as its overall profitability and reputation. Supervised and trained employees, directed operations and oversaw financial management of the branch. Responsible for the daily operation of the restaurant as well as its overall profitability and reputation. Supervised and trained employees, directed operations and oversaw financial management of the branch.



The Villa Restaurant

• Johannesburg Area, South Africa

• Restaurant General Manager

  • Jan 1999 - Dec 2000

  General oversight of all restaurant activities, including monitoring daily expenses and supplies, scheduling shifts, training staff and ensuring excellent customer service. General oversight of all restaurant activities, including monitoring daily expenses and supplies, scheduling shifts, training staff and ensuring excellent customer service.