Manager Staff
Resume:
CURRICULUM VITAE FOR ANDRE VAN DER WESTHUIZEN
PERSONAL DETAILS
NAME: André van der Westhuizen
ADDRESS: ** ******* ****
Crawford
Cape Town
SOUTH AFRICA
7780
TELEPHONE: +27-83-412-**** (SA mobile)
+272*-***-**** (Home)
+966-********* (Saudi mobile)
EMAIL ADDRESS ac4cd0@r.postjobfree.com
DATE OF BIRTH: 10 AUGUST 1966
AGE: 50
NATIONALITY: South African
PASSPORT NUMBER: 449644272
MARITAL STATUS: MARRIED
DEPENDANTS: ONE BOY – DOMINIC AGE 21
NATIONALITY: SOUTH AFRICAN
CHURCH: PENTECOSTAL
PRESENT HEALTH: EXCELLENT
AVAILABILITY: ONE MONTH
EDUCATIONAL QUALIFICATIONS
SCHOOL: HARRISMITH HIGH SCHOOL
HIGHEST STANDARD: MATRIC 1984
SUBJECTS: ENGLISH, AFRIKAANS, ACCOUNTANCY, BUSINESS ECONOMICS
TYPING and WOODWORK
LANGUAGES:
FLUENT IN BOTH ENGLISH: READ/WRITE/SPEAK
AFRIKAANS: READ/WRITE/SPEAK
TERTIARY QUALIFICATION
SOUTH AFRICAN DEFENCE FORCE SCHOOL OF CATERING
JANUARY 1985 TO JUNE 1990
I COMPLETED 2 YEARS COMPULSORY MILITARY SERVICE AND AFTER COMPLETING BASIC TRAINING I TRAINED AT THE SCHOOL OF CATERING AND WORKED IN VARIOUS PORTFOLIOS AROUND THE COUNTRY.
POSITIONS: TRAINEE CHEF (1985 – 1986)
FUNCTION CHEF (1986 – 1987)
CHEF INSTRUCTOR (1987 – 1988)
ASSISTANT CATERER/FUNCTION CO-ORDINATOR/
COSTING AND BUDGETING OF FUNCTIONS/
BAKER/HEAD CHEF/MENU COMPILER
COURSES COMPLETED: MILITARY BASIC TRAINING
BASIC CHEF COURSE & BAKING
INTERMEDIATE CHEF COURSE & BAKING
LOSS CONTROL
COMPUTER SKILLS:
WORD PROCESSING MS WORD
SPREADSHEETS MS EXCEL, MS POWERPOINT, PAINT
INTERNET – WWW – SEARCH
AND E-MAIL WINDOWS
MICROS
HOBBIES:
CARS, TEST DRIVING CARS, READING, KEEPING ABREAST OF FOOD TRENDS, COOKING, ENTERTAINING, ANTIQUE FURNITURE
PROFESSIONAL DEVELOPMENT:
I HAVE COMPLETED THE FOLLOWING COURSES: -
INVESTMENT IN EXCELLENCE
BUSINESS MANAGEMENT 1
BUSINESS WISE
OSHACT
MENUTEC – BOOKKEEPING INHOUSE PROGRAM
MS EXCEL
BUDGETING
HOTEL MANAGEMENT – INTEC
NATIONAL QUALIFICATIONS ASSESOR
NATIONAL TOURISM COURSE – WESTERN CAPE
Professional Profile
A strong leader with a unique motivational style, staff respect me as I am able to physically do the job I expect them to do. I have over 33 years’ experience in the Hospitality Industry,26 years of successful management and leadership experience. I have managed on shore oil rigs for the last 3 years in Iraq managing contracts like BP, Petrofac, Lukoil, Petro China (Daqing rigs), GETR. I am a General Management professional having developed skills in facilities management viz accommodation, maintenance, laundry, housekeeping, landscaping, generators, vehicle and fleet management, construction, water treatment, electricity, plumbing, procurement, logistics and a host of other skills. I am confident and have sound decision making ability, creating a solution driven & problem solving, positive environment. I have a proven career track record; Prominent, as well as a respected reputation for excellence and going above and beyond the call of duty.
I am client focused and whatever he/she wants becomes a priority, this juggled with company demands and policies makes for an interesting, challenging balance that needs to be maintained in order to fulfil both parties’ objectives. I have worked very successfully with the US Military both in Kuwait and Iraq and to a lesser extent in Afghanistan and my time spent in the South African National Defence Force has given me the insight into military protocol and their management style. I have a hands-on management approach which lends itself to getting things done according to SOW and to deadlines. I understand financial reports and the importance of managing to a budget and having been a chef enables me to understand that food costings, stock control, waste management, quality control and proper menu planning can have a major impact on the bottom line. I consider myself to be a leader not a manager as I impart knowledge and lead a team of professional staff to common goals. One of my strengths is knowing how to manage a client and grow successful relationships with clients. I am able to get along with people from all walks of life and I believe the management of a successful team is what takes a project to greatness.
Professional Expertise
Superb Business Acumen / Extensive Management Experience
Highly Motivated Professional
Managed military bases in Iraq and Kuwait catering for thousands of soldiers varying from 1000-15000
Managed facilities for same number of soldier’s above
Use initiative and definite self starter
Accomplished as well as Passionate Leader, Mentoring Company’s Members
Energetic with High Level of Performance
Customer Relationship Expertise
Excellent client relationships
Absolute Client and customer Satisfaction Focus
Skilled Teams Management Analysis & Research
Formulation of Tactical Strategies, Vision & Business Concepts
First Class Systems & Policies Analysis, Design & Implementation
Professional Human Resource Undertakings
Productivity & Efficiency Enhancements
Development of Business Partnerships & Maintenance thereof
Eloquent Communication & Interpersonal Etiquette
Planning & Execution of Noteworthy Projects/Events
Impressive Marketing & Promotions Expertise
Facilities management expertise
Sharp Negotiation & Persuasion Talent
Absolute Visionary & Planner
Successful Career Track Record
Inimitably Focused & Incisive
Effectual Follow Through on Commitments
Significant Attention to Detail & Deadline Orientated
Solution Enthused Problem Solving
Technical, Humanitarian & Entrepreneurial Intellect
Computer Literacy; Proficient in Microsoft Office
EMPLOYMENT HISTORY
April 2015 – December 2017
Compass Arabia
Khobar
Project Manager
Supervise catering and maintenance for various camps and oil rigs
Overall management and supervision of catering services
Managing all staff
Training of staff
Mobilize various units and oil Rigs in Saudi Arabia
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues.
June 2011 – May 2014
GCC Services
Basra Iraq
Operations Manager
Manage nine Operations in various locations across Iraq
Supervise the daily running of the camps
Client liaison
Staff training
Health and Safety
Implementing Cost saving policies and Procedures
Budget control for all the units and budget planning for the next financial year
Site visits for new contracts
Manage the units: Kitchens, dining rooms, accommodation, stores, vehicles, vehicle maintenance, Garden and landscaping, laundries, gyms and Recreation rooms.
Warehouses: Stock control, stock rotation, orders and HSE.
Supply of water and diesel for the remote sites – liaise deliveries and demands.
Daily cleaning of all offices, rooms and facilities
June 2010 – March 2011
Oyo Tolgoi Gold Mine
CIS – Catering Services
Mongolia
Executive chef
Preparing meals for a POB of 5000
Staff training: Cost control, meal issues, menu planning and Health and Safety
Client liaison
Banqueting meetings with clients for special events
Stock control
Weekly stock take
Food orders
Hygiene inspections
Daily toolbox meetings – Safety topic of the day / Menu and special requirements
September 2008 – May 2010
Camp Taji
Afghanistan
Country Manager
Do all procurement for our soldiers on base according to their needs, sourcing materials, equipment, vehicles, computers, software, electrical equipment, kitchen equipment, generators, detainee requirements, clothing, audio and visual equipment, printers, paper, ink cartridges, office furniture, room furniture and other requirements they might need.
Complete quotations for construction work, building, renovations, electrical work, client liaison, inspections throughout the theatre, do quotations for t-walls, construction of fuel tanks and any other construction or renovation works needed in the theatre to secure bids
Source new business
Maximize income streams
Oversee maintenance of all equipment, vehicles and generators
Manage a fleet of vehicles and personnel
Redecorate the company villa in Kabul
Furnish the company villa in Kabul
Train staff on the job
Invoicing to clients
Administrative duties
Payment of suppliers
Payment of salaries
Client liaison
February 2008 – August 2008
Baghdad Transit Hotel - SATCO
Operations Manager
Supervise Catering for the Hotel
Maintenance of all equipment, vehicles and generators
Housekeeping requirements including laundry
Cleaning requirements in all accommodation and office areas
Logistics for the full operation
Staff training
Creating menus, budgets and cost control measures
Administrative duties
Payment of suppliers
Reporting to head office and oversee financial performance of all areas
Manage and maintain Health and safety standards
Client liaison
Recruitment of staff for all the areas of concern
July 2007 – January 2008
Grand West Casino and Entertainment World
Assistant General Manager
Managing the Grand Arena entertainment centre which holds a capacity of 6000 people
I opened the Grand Arena for Fedics with Enrique Iglesias as the opening artist. Mary J Blige, Gladys Knight and other celebrities followed.
Liaising with all artists and arranging their food and beverage requirements
Dealing with all customers for functions and hiring of the various venues on site
Supervising banqueting staff for the various functions
Running the largest buffet restaurant in Cape Town- The Quarterdeck
Running the VIP Bar and the Gold Platinum Members lounge area
Managing the staff canteen which is 24-hour operation
I was responsible for drawing up budgets, costings and spreadsheets
Managing 5 bars around the Grand Arena and the different food service points
Overseeing a staff complement of 30
7 outlets reported into me
Inspection of cash ups for the various outlets including the gaming arcades, bars, conference areas and private bar and lounge areas
Reviewing sales control documents and reporting on profit and loss statements
Marketing and promotions of the Grand Arena and function outlets
Training of staff for the various outlets
Ensure that health and safety standards were implemented as per company requirements
Ensure that our client was satisfied
Ensure that company standards were implemented
Manage budget vs actual results and report on variances
Stand in for General Manager when required to do so
Attend management meetings
Attend training sessions
Assist with recruitment of staff
June 2006 – June 2007
Iraq - SATCO
Operations Manager
Supervise catering for three camps 8000, 2500 and 600 POB
Overall management and supervision of catering services
Managing all staff
Training of staff
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison
Setting up kitchens for production in Iraq from build to serving the first meal.
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Manage fleet of vehicles maintenance and fuel
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues.
Provide other services to client: water, diesel and generator services
August 2005 – March 2006
Gulf Catering Company – Basra Iraq
Operations Manager
Supervise catering for various camp throughout Iraq
Overall management and supervision of catering services
Managing all staff
Training of staff
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison
Setting up kitchens for production in Iraq from build to serving the first meal.
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Manage fleet of vehicles maintenance and fuel
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues.
Provide other services to client: water, diesel and generator services
September 2004 – June 2005
The Compass Group – Eurest Support Services
Project Manager Iraq
Supervise catering for two kitchens
Overall management and supervision of catering services
Managing all staff
Training of staff
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison
Setting up kitchens for production in Iraq from build to serving the first meal.
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Manage fleet of vehicles maintenance and fuel
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues.
Provide other services to client: water, diesel and generator services
May 2004 – August 2004
LSG Sky chefs
Cape Town
Executive Chef
Supervise food production in kitchen for all airlines
Managing staff compliment
Training of staff
Liaise with clients with regards to menus and quality
Ensure that hygiene standards are maintained in the kitchen
Prepare menus for potential clients and update existing
Prepare food for tastings for clients for new seasonal menus
Carry out all company standards – Hygiene and HACCP
Enforce quality standards
Managing serving belts for the various airlines
Financial reporting
Manage budget
May 2003 – March 2004
ESS – Compass Group Iraq / Kuwait
Catering manager
Supervise catering for one camp with a POB of 8000
Overall management and supervision of catering services
Managing all staff
Training of staff
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Manage fleet of vehicles maintenance and fuel
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues.
Provide other services to client: water, diesel and generator services
June 2002 – May 2003
Khagiso Kulani Supervision Food Services
Catering food services Manager
Supervise catering for a hostel.
Overall management and supervision of catering services
Managing all staff
Training of staff
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison.
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Manage fleet of vehicles maintenance and fuel
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues.
January 2001 – May 2002
Felix unit catering
Team leader / Chef
Preparing meals for various movie shoots
Staff training: Cost control, meal issues, menu planning and Health and Safety
Client liaison
Banqueting meetings with clients for special events
Stock control
Weekly stock take
Food orders
Hygiene inspections
Daily toolbox meetings – Safety topic of the day / Menu and special requirements
July 1994 – November 2000
Fedics Food Services
Head chef
Catering Manager
Preparing meals for Civic centre for restaurant and functions
Staff training: Cost control, meal issues, menu planning and Health and Safety
Client liaison
Banqueting meetings with clients for special events
Stock control
Weekly stock take
Food orders
Hygiene inspections
Daily toolbox meetings – Safety topic of the day / Menu and special requirements
Overall management and supervision of catering services
Managing all staff
Training of staff
Implementing HSE standards and procedures
Responsible for purchasing, stock take, menu planning and stock control
Implementing financial controls and systems
Managing budgets on a risk basis
Managing service delivery to stringent client specifications
HR Admin including leave, sick leave, staff training and appraisals and rosters
IR staff disciplinary and counselling procedures
Planning and organising the units under extremely difficult logistical conditions
Arranging banquets and functions as required
Client liaison.
Complete on job training with supervisors and staff where needed
Ensure that quality of food is in line with the client needs and requirements as per contract
Oversee maintenance of all kitchen equipment
Manage the maintenance team for daily maintenance
Manage fleet of vehicles maintenance and fuel
Oversee housekeeping requirements including laundry services
Plan and order the stores as per the menus and function requirements
Manage all logistics for the various units
Budgeting and variance reporting monthly
Follow company policies and procedures
Reporting to head office all financials, HR and other related issues
February 1992 – June 1994
South African Military Services
Cape Town
Baker / Head chef / Function chef
Preparing meals for a POB of 5000
Staff training: Cost control, meal issues, menu planning and Health and Safety
Client liaison
Banqueting meetings with clients for special events
Stock control
Weekly stock take
Food orders
Hygiene inspections
Daily toolbox meetings – Safety topic of the day / Menu and special requirements
May 1991 – February 1992
Air Chefs Kempton Park Jan Smuts Air Port
Quality Control Manager
Daily quality controls in the various segments of inflight catering
Staff training: Temperature control, Hygiene, Cleaning policies and procedures
Client liaison
Safety meetings with clients
Stock verification
Food samples
Hygiene inspections
Daily toolbox meetings – Safety topic of the day
July 1990 – May 1991
Karos Mont-aux-Sources Hotel
Sous Chef
Preparing meals for two dining rooms and function / banquet venues
Staff training: Cost control, meal issues, menu planning and Health and Safety
Client liaison
Banqueting meetings with clients for special events
Stock control
Weekly stock take
Food orders
Hygiene inspections
Daily toolbox meetings – Safety topic of the day / Menu and special requirements
REFERENCES:
Fausto Gomez Ribao
Operations Manager – Compass Arabia
ac4cd0@r.postjobfree.com
Anne Chong
Operations Manager Fedics Food Services
Contact this candidate