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Manager Staff

Location:
Cape Town, WC, South Africa
Salary:
R40000
Posted:
February 05, 2018

Contact this candidate

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

+34-660-***-***

ac4cd0@r.postjobfree.com

Anne Chong

Operations Manager Fedics Food Services

+27-83-668-****



Contact this candidate