Manager Management
Resume:
Lebogang Debrah Hlabioa
*** **** **** *********** ****
Roodepoort South Africa 2000
Mobile: 082*******
Email: ********@*****.*** or ******.*******@*****.*** PROFESSIONAL PROFILE
A dynamic results-driven, positive, self-motivated professional with a highly successful background in hospitality environment, account management and business retention. Committed to achieving and exceeding demanding targets and business objectives while remaining focused on providing an exceptional standard of service to clients. Possesses excellent interpersonal, communication and negotiation skills, the ability to influence decisions and to develop positive internal and external relationships. Enjoys being part of, as well as managing and motivating, a successful and productive team and thrives in highly pressurised and challenging working environments. Strong leadership and motivating skills including the ability to build solid relationships with customers and staff. Track record of managing contracts diligently, profitably and have a real passion for good food. Adherence to the strictest interpretation of all relevant policies and procedures and professional conduct. On a personal level I am a confident and outgoing individual who finds it easy to establish friendly relationships with colleagues and customers alike. I’m able to deal with a wide range of people in a professional manner. I’m keen to join a reputable company which I can contribute to its growth and profit maximization and on the other hand that can offer me unrivalled opportunities for future career progression. KEY SKILLS AND COMPETENCIES
Phenomenal ability to plan, supervise, and handle events with great attention to detail especially in large contracts
Strong knowledge of menu planning, nutrition, food preparation,costing and quality
Excellent knowledge of stock control and stock management
Managing front and back end catering operations
Impressive organizational, communication and multi-tasking skills
Strong project and staff management
Good coaching and training skills ( cooking, stock control, food safety & customer relationship)
Phenomenal knowledge of labour relations
Skilled in developing marketing strategies, promoting & increasing sales within the catering services
Excellent computer and customer relations skills
Ability to prepare tender documents for catering services
Skilled in preparing and monitoring budgets
Strong cash handling and cash management
Ability to use data and statistics to draw conclusions
Good understanding of occupational health safety standards
Ability to provide a safe physical working environment for catering staff, patients and visitors
Excellent knowledge of food safety management standards ( ISO 22000) Page 2 of 2
CAREER SUMMARY
2017 (July- October) TSAFRIKA (MTN 14th AVENUE, CONSTANTIA & MIDRAND), Senior Catering/Relief Manager
Duties or Responsibilities
Supervised average of 40 staff at different sites, while directing and managing all the aspect of breakfast and lunch serving of about staff 350 customers around the buildings, functions coordination and planning
In control of all aspects of the catering operation, including stock ordering, daily production preparation, quality of food orders from staff dining room, kitchen cleanliness
OSHACT compliance of the unit
Opening and closing unit
Cash management (daily cash up sales, weekly and monthly banking)
Management of all administration, finances, debtors, budgets, etc.
Processing and compiling & understanding of weekly & monthly P & L reports
Customers relationship building and management
Key Achievements
Analyse profit and loss statement and developed daily sales spread sheet to determine variances between issued stock, production and sales.
Increase of weekly and monthly revenue by 3% on the 1st month, by implementing strict stock control measure, developing a weekly stock issue and stock counting sheet.
Redecoration of staff dining room, implementing new cycle menu with increase variety, pricing according to SLA costing and portion control.
Retraining staff on food safety, food handling and personal hygiene to avoid closing down 2014 October –2017 March COMPASS GROUP, Catering Project Manager
Responsible for the account management ( costing of all monthly functions, invoicing and submission to the client account department )
Providing comprehensive advice to clients on all aspects of daily menu, monthly promotions
Generating sales and budget analysis in order to meet weekly and monthly allocated budget according to the SLA
Management of procurement processes liaising with the suppliers, including stock ordering according to the menu and functions requirements
Controlling all catering related costs in order to achieve the necessary margins in line with set company targets.
maintained and wastage controlled
Maintaining accurate financial and administrative records
Managing of the OSHACT compliance of the unit according to client and company policy
Completing all required kitchen documentation on a daily, monthly and annual basis, food temperature controls.
Management of the equipment’s applicable to both the food preparation and serving area to ensure their maintenance
Providing direction and guidance to the catering team
Carrying out staff appraisals, preparation of staff roster for salary preparations by salary department
Handling employee management and training programs and promoting company
Worked closely with clients and made the events and functions successful
Inspected kitchen area any time of the day, maintaining cleanliness and hygienic environment
Inspecting quality of delivered raw materials, returning damaged goods, stock maintenance and wastage management.
Page 2 of 2
CAREER SUMMARY cont.
Key Achievements
Increased customer survey index by 10% compared to previous year.
Sales increase, development of new menu with increased variation and increased active promotions which resulted in increasing revenue by 8% compared to the previous
Increased Occupational Health and Food Safety Audit by 12 % compared to the previous
Acquiring of Food Acceptability Certificate
Implementing of the function menu or booklet which correct costing according to SLA with client. 2001–2014 September, NETCARE HOSPITAL, Assistant Catering Manager to Senior Catering Manager 2011 – 2014, NETCARE MILPARK HOSPITAL, Senior Catering Manager Duties or Responsibilities
Managed average of 86 staff ( comprising of chefs, ward hostesses and contract cleaning staff allocated for food and wards kitchen) for 11 wards, 2 doctors dining room of an average of 80 meals served per day, while directing and managing all the aspect of breakfast lunch and supper production, functions and about 350 hospital staff meals
Responsible for the account management (costing of all monthly functions, invoicing and submission to the hospital accounts departments, for interdepartmental billing
Management of procurement processes liaising with the suppliers, including stock ordering according to the menu and functions requirements
Controlling all catering related costs in order to achieve the necessary margins in line with set company targets.
maintained and wastage controlled
Maintaining accurate financial and administrative records
Managing of the OSHACT compliance of the unit according to the hospital policies and procedure.
Completing all required kitchen documentation on a daily, monthly and annual basis, food temperature controls.
Management of the equipment’s applicable to both the food preparation and serving area to ensure technical department outsource contractors for repair
Providing direction and guidance to the catering team
Carrying out staff appraisals, preparation of staff roster for salary preparations by salary department
Inspected kitchen area any time of the day, maintaining cleanliness and hygienic environment
Relationship building and management between kitchen staff, doctors and hospital nurses, and government ministers in private suits
Customers service management ( ward rounds and staff survey forms in relations to quality of food and service from the catering department)
Operational & financial reports presentations of the department to the hospital executive team. Key Achievements
Acquiring of Food Acceptability Certificate
Increase patients survey index by 11% compared to previous year.
Decrease doctors food complaints by 7.5 % by implementing more varied menu including both kosher and halaal meals
Analyse profit and loss statement and developed daily sales spread sheet to determine variances between issued stock, production and sales and increased revenue by 20%
Repriced and costed all the patient meals and all the functions meals correctly.
Increased Occupational Health and Food Safety Audit by 65 % compared to the previous years to a stable average of 90%
Continuously trained all the ward hostesses on customer service 2009 – 2011– NETCARE ROSEBANK HOSPITAL, Catering Manager 2007 – 2009– NETCARE REHABILITATION HOSPITAL, Catering Manager 2003 – 2007– NETCARE LINKSFIELD HOSPITAL, Assistant Catering Manager / Catering Admin Manager 2001 – 2003– NETCARE MULBARTON HOSPITAL, Assistant Catering Manager Duties or Responsibilities
Management of Kronos system ( Staff Clocking System)
Functions coordination for Regional office, ISD and Netcare Education
Quality checking of all delivered raw materials
Page 2 of 2
Writing up cleaning schedules for individual members of staff
Doctors and patients ward rounds with the hospital dietician
Checking transporting and delivering of patient meals timeously and correct serving temperatures.
Inspected kitchen area and ward kitchen any time of the day, maintaining cleanliness and hygienic environment
Menu planning & costing of recipes
Monthly and weekly financial reporting
Maintaining accurate financial and administrative records
Managing of the OSHACT compliance of the unit according to the hospital policies and procedure.
Completing all required kitchen documentation on a daily, monthly and annual basis, food temperature controls Key Achievements
Promoted 2003 to move to a bigger unit as admin manager
Increased revenue to an average of 8% year to year by correctly costing and allocating cost properly
Promoted to a catering manager position to and subsequently to senior catering manager EDUCATION AND QUALIFICATIONS
Tertiary Education
Institution: MANCOSA (Management College South Africa) Degree/Diploma: Post Graduate Diploma in Project Management (2017) Institution: Tshwane University of Technology
Degree/Diploma: National Higher Diploma in Food Service Management (1999) B-Tech in Food Service Management (2000)
Secondary Education
Last School Attended: J M Ntsime High School
Highest STD Passed: Matric (1995) or Grade 12
PROFESSIONAL TRAINING
Wine Certificate – (Tshwane University)
Supervisor’s Training Course (HTA)
Catering Manager’s Financial Training
Basic 7day Chef Course (HTA)
ISO 9001- Quality Management System (Awareness workshop and Introduction to ISO 9001) (KVP Consulting)
Food Safety Management System (Implementation of Food Safety System Certification 22000) (KVP Consulting)
Fire Marshall
My Market and Kronos System
PERSONAL DETAILS
Driving Licence: Code B
Identity number: 780**********
Health: Excellent; non-smoker
Interests include: Running, Swimming, and Reading Books REFERENCES ARE AVAILABLE ON REQUEST
Contact this candidate