• Patric Piet Mavundza

ac2yen@r.postjobfree.com

072-***-****

Stand nr. 144 Mathew Phosa Boulevard, Thekwane South, Kanyamazane, Mbombela, Mpumalanga province

PERSONAL STATEMENT

I am a well-mannered and highly motivated individual with over 14 years of Food & Beverage management experience. I strive on new challenges and fast paced environment. I am a committed, cooperative, objective driven, hard -working, creative as well as result oriented and a team player. Learn quickly and willing to make a difference. I possess top rated qualities such as honesty, spark of enthusiasm, adaptability and positive attitude. Experience in all areas including customer service, stock control, goods in, goods out, recruitment, training, disciplinary and staffing matters, and health and safety. KEY SKILLS

Technical Skills

• Word

• Excel

• Outlook

• Internet research

• First Aid

Training Received

• Health and safety

• Food and hygiene

• Counselling and disciplinary training

• Customer service and people management

Developed skills and abilities

• Possess excellent and effective oral and written skills communication, and social skills. Problem solving, conflict resolution, leadership and discretion when dealing with confidential information.

• Ability to work under pressure, excellent telephone etiquette and a professional attitude. Very focussed on my job, really passionate about delivering world class service.

• Able to work independently, prioritize tasks, and meet deadlines.

• Able to work flexible hours including evenings, weekends and holidays.

• Excellent organizational skills and a team player. EDUCATION QUALIFICATION

High school attendant : Mthimkhulu

Grade passed : 12

Year : 1994

Subjects passed : Agricultural science, Afrikaans, English, Geography, Biology and Xitsonga.

TERTIARY QUALIFICATION

University of Venda

Degree : Batchelor of Arts

Major courses : Psychology, Anthropology, Sociology and English

Completed : 1988

EMPLOYMENT HISTORY

Current position : Junior Food & Beverage Manager

Place of work : Bundu Country Lodge

Task and key Responsibilities:

• Responsible for managing the day to day food & beverage operations in a professional manner, while continually exceeding guest expectations.

• Responsible for all areas of the food & beverage operations.

• Ensure all customers are provided with outstanding service.

• Ensure kitchen, restaurant, bar operations are opened and closed according to policy and procedures.

• Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms.

• Responsible for food hygiene, and health issues.

• Responsible to assist in menu planning, development and meal specials.

• Ensure all kitchens, eating areas are organized and maintain a high level of cleanliness.

• Provides leadership and guidelines to all team members.

• Ensure proper cash management controls are followed by all food & beverage staff members, as per policy.

• Responsible for food quality and presentation.

• Ensure that the food & beverage operations are properly staffed with trained competitive individuals.

• Maintain all liquor regulations as set out by the liquor licence board.

• Adhere to all health ministry guidelines for proper and safe food and beverage operations.

• Ensure waste is minimized and properly recorded.

• Participate on meetings to assist with event details, and other special requirements.

• Responsible for report generation, monthly and fiscal basis.

• Other duties as assigned by the food & beverage Manager.

• Manage and ensure that weddings, conferences and meetings venues are set according to customer request and that everything goes smoothly. Company Mediterranean Seafood Restaurant & sushi Bar Position Floor & kitchen Manager

Period October 2012 – December 2016

Task and responsibilities:

• Provide good quality service to customers by serving excellent food, excellent presentation, value for many and friendliness

• Responsible for food portioning and costing

• Manage kitchen staff and front of house

• Effective cash handling, cash ups, and process payments

• Responsible for ordering of supplies, receiving, stock count and control.

• Maintain a secure working environment. Monitor and maintain health, hygiene and professional appearance

• Attend on customers and effectively deal with complaints

• Ensure that company policies & procedures are adhered to at all times

• Identify customers’ needs and respond proactively to all of their concerns.

• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.

• Report on management regarding sales and productivity. Reason for leaving : New opportunity for growth

Company : Compass Group, Kruger National Park ( Pretoriuskop camp ) Position : Assistant Manager

Period : February 2008 – February 2010

Task and key Responsibilities:

• Coordinate functions inside and outside the premises

• Provide customer service and satisfaction

• Manage the deli section and the restaurant

• Responsible for ordering of stock. Manage stock, count, daily checks and minimize waste

• Responsible for general office admin

• Ensure that good quality food is produced at all times

• Plan the menu and wine list

• Manage staff in the kitchen and waiters

• Maintain health and hygiene standard

• Responsible for cash ups and balancing of cashiers. Process invoices and payments.

• Responsible for general housekeeping

Reason for leaving : Remuneration

DECLARATION

I, Patric Piet Mavundza declare that the information provided above is true and correct to the best of my knowledge and abilities.

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