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Location:
Doha, Qatar
Salary:
15000
Posted:
June 15, 2018

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Resume:

Siseko Gubangxa

**.**.****

Contact details: Cell: +974-****-****

Double Tree by Hilton, Doha, Qatar Email:ac5v13@r.postjobfree.com

Skype: siseko141

Languages:

English (first language); Xhosa (fully lingual); Afrikaans (fully lingual); Arabic (Novice); German

(novice)

HDI Profile:

Black Male

Drivers Licence: International Code B

Professional Summary

I am a diligent, hardworking individual who gets along well with those around me. I'm a good communicator who listens and absorbs information well. I'm a fast learner and get the tasks required of me completed efficiently and effectively, and not afraid to ask for assistance. I strongly believe in punctuality and discipline. I set myself high standards and goals and strive to achieve them.

Academic Qualifications

2014 James Adam University

Major: MBA: Hospitality Management

GPA: 3.38

San Francisco, USA

2003 Cape Wine Academy

Major: Wines of the World, Food and Wine Pairing

Cape Town, South Africa

2003 Cape Town Hotel School

Major: National Diploma: Hospitality Management

Cape Town, South Africa

2001 Bartenders Workshop

Major: Bartenders Training

Cape Town, South Africa

1999 Rondebosch Boys’ High School:

Major: Grade 12

Cape Town, South Africa

Referees

Craig Verveld

+277*-***-****

(Group Training Manager)

The Harbour House Group, Cape Town

Craig Gosling

+278*-***-****

(Senior Operations Manager)

The Harbour House Group, Cape Town

Kirsty Blaauw

+272*-***-****

(Sales Manager)

Micros South Africa, Cape Town

Work Experience

November 2017- Present Double Tree by Hilton

Claw Restaurant Manager,

Doha, Qatar

Duties:

•¥ Forecasting, calculations, monitoring and reporting on Pre-opening budgets

•¥ Sourcing equipment suppliers and negotiating maintenance contracts

•¥ Sourcing product suppliers and negotiating supply contracts for restaurants

•¥ Creation of Standard Operating Procedures for the company in the entire GCC

•¥ Sourcing all staff training and discipline

•¥ Drawing up a Training Matrix for the first 2 months before opening for staff

•¥ Induction and training of all staff, developing Personal Development Plan (PDP)

•¥ Creation and implementation of staff training packets based on departments

•¥ Creating and maintaining quarterly training calendar and reporting on Training targets

•¥ Compiling soft-opening calendar for restaurant

•¥ Handing over of completed project to senior management

March 2017- October 2017 The Harbour House Group

Group Trainer

South Africa

Duties:

•¥ Determine and understand each Brands Bar Training Needs.

•¥ Host on the job training programmes as well as off-site Bar Workshops.

•¥ Ensure the successful opening on new restaurant bars, liaising with OPS and supporting in busy periods.

•¥ Ensure the consistency of beverage offerings across the group.

•¥ Develop new bar ideas and concepts, i.e 5 star bar service and up selling.

•¥ Determine the flow and operation of the bar with the Brand and General Managers.

•¥ Training on all beverage and bar service. Incl wine, cocktails, beer and spirits.

•¥ Ensuring efficient rollout of new learning materials and operational systems in all restaurants.

•¥ Conduct orientation sessions and arrange on the job training for new employees.

•¥ Train managers to improve their interpersonal skills in order to deal effectively with employees.

•¥ Conduct training needs assessment/analysis, compile results, and present recommendations based on key business initiatives.

•¥ Partner with the General Managers and Human Resources to identify opportunities to reduce staff turnover and improve retention.

•¥ Explore and develop new well thought out cocktail and beverage ideas.

•¥ Employ train-the-trainer methodologies to support a “leader-led" organization, whereby managers at all levels are developed to train their teams.

•¥ Conduct orientation sessions.

•¥ Create training materials and manuals.

•¥ Create testing and evaluation processes.

•¥ Provide performance feedback.

•¥ Plan the implementation and facilitation of activities and events.

December 2015- February 2017 Micros South Africa

Accounts Manager

Cape Town

Duties:

•¥ Sales of the Opera and Micros hospitality software and hardware

•¥ Management of client accounts

•¥ New Sales and increasing client base

•¥ Management of financials

•¥ Budget forecast, monitoring and evaluation

•¥ Financial reporting

May 2015- August 2015 Orphanage Cocktail Emporium

General Operations Manager

Cape Town

Duties:

•¥ Managing of Food & Beverage division

•¥ Daily stock ordering and replenishment in the bars

•¥ Menu planning with the Head Chef

•¥ Cocktail and drinks menu planning with Owner

•¥ Staff recruitment, HR Policies, training and discipline

•¥ Monitoring of daily stock-take and compiling and running monthly stock-take

•¥ Calculation/ forecasting, monitoring and reporting on weekly and monthly budgets

•¥ Monitoring and complying with State health and safety regulations

•¥ Conceptualizing, implementing and monitoring of marketing budgets and plan

•¥ Monthly staff schedules

•¥ Dealing with Suppliers and reps on daily basis

•¥ Running of daily shifts operation

December 2014- April 2015 Gastronomica

Restaurant General Manager, Opening Burger Boutique

Doha, Qatar

Duties:

•¥ Forecasting, calculations, monitoring and reporting on Pre-opening budgets

•¥ Sourcing, evaluating and proposing staff accommodation and budget for approval

•¥ Sourcing equipment suppliers and negotiating maintenance contracts

•¥ Sourcing product suppliers and negotiating supply contracts for restaurants

•¥ Creation of Standard Operating Procedures for the company in the entire GCC

•¥ Assisted in creating unified HR policies and procedures for the company

•¥ Sourcing international staff from the Ukraine, Serbia, Nepal and Filipines

•¥ Drawing up of international contracts and liaising with embassies to accommodate the staff

•¥ Drawing up a Training Matrix for the first 2 months before opening for staff

•¥ Induction and training of all staff, developing Personal Development Plan (PDP)

•¥ Creation and implementation of staff training packets based on departments

•¥ Creating and maintaining quarterly training calendar and reporting on Training targets

•¥ Compiling soft-opening calendar for restaurant

•¥ Handing over of completed project to senior management

May 2013- November 2014 Al Shaya Group

Assistant GM & Training Manager, Shake Shack Restaurant

Jeddah, Saudi Arabia

Duties:

•¥ Managing and running of restaurant on daily basis

•¥ Opening duties in assisting in the hiring, training and scheduling of staff

•¥ Compile the training programme for the brand in the Middle East

•¥ Monitoring and upholding the religious calendar to allow for religious holidays and staff hours allocation

•¥ Monitoring of daily stock-take and compiling, running and reporting on weekly P&L

•¥ Operational stock and equipment PAR level calculations

•¥ Financial projections on stock and equipment usage

•¥ Monitoring and reporting on monthly, quarterly, bi-annual and annual budgets

•¥ Induction and training of all staff, developing Personal Development Plan (PDP)

•¥ Creation and implementation of staff training packets based on departments

•¥ Creating and maintaining quarterly training calendar and reporting on Training targets

•¥ Cross training allocation of staff across all departments.

March 2011- January 2013 Pick ‘n Pay Corporate Stores

Trainee Store Manager

Cape Town, South Africa

Duties:

•¥ Theoretical training classes on Managing PnP Retail Store

•¥ Working in receiving department in store, receiving goods for retail and capturing data on SAP Property Management System

•¥ Checking and monitoring the quality of goods received and verifying of expiring dates

•¥ Working in the Fruit & Veg Dept, learning the art of ordering, merchandising, product shelf-life and monitoring health and safety

•¥ Worked in Deli Dept, monitoring food preparation and storage, ordering of deli foods and meats for retail, monitoring, training and coaching of staff in terms of safety standards for food handling and personal and food hygiene

•¥ Worked in Butchery and Seafood dept, butchering standards with types and cuts of meat.

•¥ Handling of Fish safely

•¥ Basic food health and safety standards

November 2009 - January 2011 Protea Hotel Fire & Ice

Assistant Food & Beverage Manager

Cape Town, South Africa

Duties:

•¥ Managing of Food & Beverage division

•¥ Daily stock ordering and replenishment in the bars

•¥ Menu planning with the Head Chef

•¥ Cocktail and drinks menu planning with Owner

•¥ Staff recruitment, training and discipline

•¥ Monitoring of daily stock-take and compiling and running monthly stock-take

•¥ Monitoring and reporting on monthly, quarterly, bi-annual and annual budgets

•¥ Monitoring of staff and business health and safety regulations

•¥ Monthly staff schedules

•¥ Dealing with Suppliers and reps on daily basis

•¥ Running of daily shifts operation

March 2007 – November 2008 Rainmakers CC (opening team)

Customer Relations Manager

Pretoria, South Africa

Duties:

•¥ Sourcing new business for the procurement of company and business stationery needs

•¥ Updated current sales information and delivering customer data-base to sales team and owner

•¥ Increasing customer data-base while still managing our existing customer base

February 2006 – January 2007 South African Revenue Services (SARS)

Call Centre Agent

Cape Town, South Africa

Duties:

•¥ Assisting Corporate tax clients with any queries pertaining to their taxes

•¥ Telephonic etiquette

•¥ Meet and greet tax customers

•¥ Arrange meetings of clients with investigators or management to resolve problems

•¥ Resolve any tax enquiries a client may have.

August 2005- Jan 2006 Protea Hotel President

Assistant Food & Beverage Manager

Cape Town, South Africa

Duties:

•¥ Managing of Food & Beverage division

•¥ Daily stock ordering and replenishment in the bars

•¥ Menu planning with the Head Chef

•¥ Cocktail and drinks menu planning with Owner

•¥ Staff recruitment, training and discipline

•¥ Monitoring of daily stock-take and compiling and running monthly stock-take

•¥ Monitoring and reporting on monthly, quarterly, bi-annual and annual budgets

•¥ Monitoring of staff and business health and safety regulations

•¥ Monthly staff schedules

•¥ Dealing with Suppliers and reps on daily basis

•¥ Running of daily shifts operation

June 2004 – July 2005 Mavericks Revue bar

Food & Beverage Manager

Cape Town, South Africa

Duties:

•¥ Managing of Food & Beverage division

•¥ Daily stock ordering and replenishment in the bars

•¥ Menu planning with the Head Chef

•¥ Cocktail and drinks menu planning with Owner

•¥ Staff recruitment and training

•¥ Staff discipline

•¥ Monitoring of staff and business health and safety regulations

•¥ Monthly staff schedules

•¥ Dealing with Suppliers and reps on daily basis

•¥ Monitoring of daily stock-take and compiling and running monthly stock-take

•¥ Running of daily shifts operation

October 2002 – April 2003 The Mount Nelson Hotel

Barman

Cape Town, South Africa

Duties:

•¥ Daily running of bar shift

•¥ Working with bar float for cash transactions

•¥ Making and serving guest drinks and cocktails

November 2001 – June 2002 The Haycock Hotel (UK) Barman then Assistant bar Manager

Wansford, England Duties:

•¥ Opening of Bar for daily trade

•¥ Operating of cash float

•¥ Cleaning Duties

•¥ Stocking of Bar for service

•¥ Serving guests their drinks

•¥ Mixologist in making Guest cocktails

•¥ Allocation of staff in the Lounge area

•¥ Daily Banking duties for opening and closing shifts



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