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Manager Staff

Location:
Port Elizabeth, Eastern Cape, South Africa
Posted:
August 28, 2018

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Resume:

Curriculum Vitae Of Gene Language

Personal Details

Surname: Language

Name: Gene Allwin

I.D No. 871-***-**** 080

Address *** ******** *****, ****** **********, Jeffrey’s Bay, 6330

Cell phone number: 083-****-***

Sex: Male

Nationality: South African

Marital status: Single

Dependents: None

Health: Excellent

Languages: Excellent Fluent in Afrikaans and English Read and write None

Criminal Record: None

“My passion in life is to strive in my work. I believe to in order move forward in life, you have to work hard and be honest whilst keeping a positive attitude. I'm a hard worker and a fast learner. I'm not afraid to work long hours and adapt to all environments keeping to strict schedules. I work well under pressure and stressful satiations and keep a calm head and always looking for solutions ”.

Educational Details

Name of school: False Bay High Private School

Highest-grade: Gr 12

Year: 2006

Subjects:

Afrikaans HG, English HG, Biology HG, Geography HG, Computer studies SG, Hotel and Catering HG

Personal interest

Art, Cooking, Tailoring and creating garments

Employment History

Boomerang 42 PTY LTD T\A V-Bar Strand and Atlantis Pub

Date started: June 2008 - August 2010 Position held: General Manager

Duties and responsibilities:

General duties:

•Ensure cash ups are carried out on a daily basis and that it balances and shortages are paid in.

•Ensure that the staff is trained on Point of sale system

•Floats are counted and signed by staff

•Opening and closing of the bars, all the keys are kept by me

•Balancing daily pay outs on Gambling machines

•Ordering of stock

•Capturing of stock on Point of sale

•Stock control on Point of sale

•Making sure that daily stock takes are done

•Making sure shortages of stock is being paid in by staff

•Weekly revenue report/ invoices to be sent to head office

•Weekly income and expense statements to be sent to Head office

•Weekly Cash ups of Gambling machines, ensuring that all money balances.

•Gambling machines stationary is controlled and checked daily

•Working out Weekly staff rosters

•Sending weekly wages report to Head Office and paying the staff

•To ensure that the security is doing their jobs,

•To do the daily and weekly banking of all the money of the bars

•Balancing of gross revenue reports

•Ordering of stock

•Capturing of stock on Point of sale

•Stock control on Point of sale

•Making sure shortages of stock is being paid

•Weekly revenue report/ invoices to be sent to Owner

•Weekly income and expense statements to be sent to Owner

•Gambling machines stationary is controlled and checked Daily Reason for leaving: Company liquidated and I relocated to Jeffrey’s Bay

The Mexican, Jeffrey’s Bay

August 2010 - January 2012

Position Held: Bar, Waitron and Relieve Manager

Reason For Leaving: Looking For more stable working conditions.

In food Jeffrey’s Bay and In food Blu

January 2012 till March 2015 Waitron at In food and bar manager at In food Blu Starting new business and partnership of JBay Bru Co.

JBay Bru Co Pty Ltd

Date started: Position held: Duties and responsibilities:

March 2015 till July 2016 Working Partner MD and BOH Manager

General duties:

•Ensure cash ups are carried out on a daily basis and that it balances and shortages are paid in.

•Ensure that the staff is trained on Point of sale system

•Floats are counted and signed by staff

•Balancing daily pay outs and cash ups

•Ordering of stock

•Capturing of stock on Point of sale

•Stock control on Point of sale

•Making sure stock take producers are completed and balanced by staff

•Insuring stock shortages are accounted by staff

•Weekly revenue report/ invoices to be send of to accounts department

•Weekly income and expense statements to be sent of to share holders

•Invoice control and suppliers accounts balance

•Staff hours are balanced and monthly salaries are paid

•Completing monthly staff rosters

•Resolving staff incidences

•Resolving costumer complaints

•Leasing with costumers to insure a good experience

•Working closely with suppliers and representatives for specials and deals

•To ensure that working conditions are safe and controlled

•Function coordination

•Quotations and costing of functions

•Insuring that functions run on time and schedule to insure best service to the client

•Costing of menu and stock

•Responsible for Back of House duties including general management of functions and working as a team with Front of House manager, Chefs and service staff to assure the best possible overall guest experience. To handle work related problems and resolve them in a positive and professional way.

•Costing of all menus provided by chefs for functions and restaurant.

•Work with chefs and FOH on all new menu ideas.

•Sourcing current best prices for all goods purchased for BOH. (kitchen, bar and cleaning)

•Work closely with Head Chef on placing orders.

•Involved in stock taking reports and stock rotation procedures. Keeping all records (Work closely with FOH and Head Chef)

•Managing Receiving and dispatching procedures. Making sure all staff follow the company policy of receiving.

•Utilizing point of sale system GAAP to produce reports and stats for HOD meetings.

•Reporting to Share members monthly with sales and purchasing reports.

•Keeping general maintenance of all working machinery and lights providing a pleasant customer experience and professional staff working environment.

•Checking on all health and safety procedures necessary for BOH.

•Keeping all staff records of employment and warnings.

•Attending regular meetings with FOH – attend to all disciplinary staff matters with FOH.

•Payments of accounts and reconciling creditors and debtors for accountant each month.

•Payments of all salaries monthly or weekly.

•Oversee and capture all stock take procedures and report variances to HOD and shareholders.

•Opening or closing of restaurant / checking and recording cash up procedure.

Analyze labor needs for BOH and check all shift rosters are not in excess of staff.

August 2017 till Currant.

Reason for leaving: More stable hours and working conditions

General duties:

•Ensure cash ups are carried out on a daily basis and that it balances and shortages are paid in.

•Ensure that the staff is trained on Point of sale system

•Floats are counted and signed by staff

•Balancing daily pay outs and cash ups

•Ordering of stock

•Capturing of stock on Point of sale

•Stock control on Point of sale

•Making sure stock take producers are completed and balanced by staff

•Insuring stock shortages are accounted by staff

•Weekly revenue report/ invoices to be send of to accounts department

•Weekly income and expense statements to be sent of to share holders

•Invoice control and suppliers accounts balance

•Staff hours are balanced and monthly salaries are paid

•Completing monthly staff rosters

•Resolving staff incidences

•Resolving costumer complaints

•Leasing with costumers to insure a good experience

•Working closely with suppliers and representatives for specials and deals

•To ensure that working conditions are safe and controlled

•Function coordination

•Quotations and costing of functions

•Insuring that functions run on time and schedule to insure best service to the client

•Costing of menu and stock

•Responsible for Back of House duties including general management of functions and working as a team with Front of House manager, Chefs and service staff to assure the best possible overall guest experience. To handle work related problems and resolve them in a positive and professional way.

•Costing of all menus provided by chefs for functions and restaurant.

•Work with chefs and FOH on all new menu ideas.

•Sourcing current best prices for all goods purchased for BOH. (Kitchen, bar and cleaning)

•Work closely with Head Chef on placing orders.

•Involved in stock taking reports and stock rotation procedures. Keeping all records (Work closely with FOH and Head Chef)

•Managing Receiving and dispatching procedures. Making sure all staff follow the company policy of receiving.

•Utilizing point of sale system GAAP to produce reports and stats for HOD meetings.

•Reporting to Share members monthly with sales and purchasing reports.

•Keeping general maintenance of all working machinery and lights providing a pleasant customer experience and professional staff-working environment.

•Checking on all health and safety procedures necessary for BOH.

•Keeping all staff records of employment and warnings.

•Attending regular meetings with FOH – attend to all disciplinary staff matters with FOH.

•Payments of accounts and reconciling creditors and debtors for accountant each month.

•Payments of all salaries monthly or weekly.

•Oversee and capture all stock take procedures and report variances to HOD and shareholders.

•Opening or closing of restaurant / checking and recording cash up procedure.

•Analyze labor needs for BOH and check all shift rosters are not in excess of staff.

References

Jbay Bru Co. Adam Engela Shareholder 083-***-****

Marina Wharf: Leigh- Ann Le Roux: 079-***-****



Contact this candidate