Manager Food

CURRICULUM VITAE

Clive Zhonga

Cell: 002**********, Email : ***********@*****.***

SUMMARY

.

Basic Computer Skills

Excellent Food preparation skills

Good Organizational and Strategic Planning Skills

Excellent verbal and written communication skills

Ability to work as a team player

Outgoing personality

Knowledge of HACCP

Knowledge of kitchen administration

Good leadership qualities

Financial Acme

PERSONAL DATA

Gender : Male

Marital Status : Married

Hobbies : Soccer, Volleyball, Basketball.

mailto:*******@*****.********** details : Refer to above

WORK HISTORY

Company Giants Castle Resort (C3 food services)

Position Senior Food & Beverage Manager

Period May 2017- Current

Task and Key Responsibilities:

• Control The Unit

• Keeping The GP In Good Level

• Compiling Income Statements

• Weekly Stocktakes & Food & Beverage Costing

• Full Stock Control

• Reporting On Variance, Losses And Shrinkages

• Weddings & Conferences Coordinating,Orders,Wage Variations, Rosters

• Menus And Wine Listing

• Both Content And Pricing With The Head Chef

• Monitors Bar Results

• Monitoring Food Cost Results

• Ensures That Superb Promotions Are Held In All Outlets Regularly To Generate Business

• Gets To Know And Personally Deals With Regular Guests

• Personally Attending To All Guest Complaints.

• Ensures A "Good Atmosphere" In All Outlets

• Ensures Guest Satisfaction

• Management Of 18 Staff On Duty

• Ensuring Staff Are All Adhering To Policies And Procedures

• Checks Duty Rosters In Allocated Areas, Ensure Coverage And Monitors Timekeeping And Absenteeism

• Ensures Perfect Appearance And Hygiene Of All Service Staff

• Holds Weekly Meeting With Food & Beverage Team

• Staff Recruitment

• Regularly Checks All Areas For Maintenance Requirements And Follow Up

• Keeping A Close Eye On Cashiering – Correct Billing ETC

• Ensures Tightest Control Over Food & Beverage Security

• Liaison With Operations Manager About Changes To Policies And Procedures

• Implementing Health and Safety Policies And Procedures

• Implementing Risk Assessment Policies And Procedures

WORK HISTORY

Company Ithala Game Reserve (C3 food services)

Position Food & Beverage Manager

Period March 2014- April 2017

Task and Key Responsibilities:

• Control The Unit

• Keeping The GP In Good Level

• Compiling Income Statements

• Weekly Stocktakes & Maintain Food & Beverage Costings

• Full Stock Control

• Reporting On Variance, Losses And Shrinkages

• Weddings & Conferences Coordinating,Orders,Wage Variations, Rosters Menu

• Menus And Wine Listing

• Both Content And Pricing With The Head Chef

• Monitors Bar Results

• Monitoring Food Cost Results

• Ensures That Superb Promotions Are Held In All Outlets Regularly To Generate Business

• Gets To Know And Personally Deals With Regular Guests

• Personally Attending To All Guest Complaints.

• Ensures A "Good Atmosphere" In All Outlets

• Ensures Guest Satisfaction

• Management Of 15 Staff On Duty

• Ensuring Staff Are All Adhering To Policies And Procedures

• Checks Duty Rosters In Allocated Areas, Ensure Coverage And Monitors Timekeeping And Absenteeism

• Ensures Perfect Appearance And Hygiene Of All Service Staff

• Holds Weekly Meeting With Food & Beverage Team

• Staff Recruitment

• Regularly Checks All Areas For Maintenance Requirements And Follow Up

• Keeping A Close Eye On Cashiering – Correct Billing ETC

• Ensures Tightest Control Over Food & Beverage Security

• Liaison With Operations Manager About Changes To Policies And Procedures

Reason for Leaving: Prompted to Senior Food & Beverage Manager

Company Ithala Game Reserve /C3 Food Services

Position Assistant Food & Beverage Manager / Housekeeping Supervisor

Period Sepetember 2013-Februaray 2014

Task and Key Responsibilities:

• Weekly Stocktakes & Maintain Food & Beverage Costings

• Full Stock Control

• Reporting On Variance, Losses And Shrinkages

• Orders,Wage Variations, Rosters

• Ensures A "Good Atmosphere" In All Outlets

• Ensures Guest Satisfaction

• Management Of 15 Staff On Duty

• Ensuring Staff Are All Adhering To Policies And Procedures

• Ensures Perfect Appearance And Hygiene Of All Service Staff

• Holds Weekly Meeting With Food & Beverage Team

• Assigns Workers Their Duties And Inspects Work For Conformance To Prescribed Standards Of Cleanliness

• Coordinates Work Activities Among Departments

• Investigates Complaints Regarding Housekeeping Service And Equipment, And Takes Corrective Action

• General Admin

Reason for Leaving: Prompted to Food & Beverage Manager

Company Bettabets (Gambling Company)

Position Supervisor

Embalenhla,Mpumalanga

South Africa

Responsibilities

: Cash pick-up from clerks

: Cashing up the clerks at their shifts

: Attending to customer complains

: Assisting the clerks, if they have any problems on the floor

: A daily check up on equipment

: Preparation daily reports

: Ticket cancellations and voids

Position : Kitchen Coordinator

Company Butcher’s Grill Restaurant

Cyprus, Nicosia

October 2011-November 2012

: Responsibilities

: Stock inventory

: Stock rotation

: Supervision of food production

: Ordering of stock

: Menu planning

: Maintaining kitchen budget

: Drawing up of shift roster

: Preparation of sauces, soups and stocks

: Food platting

Position : Catering Manager/Head chef

Company TsAfrika Catering solutions T/A CeeMee Catering

South Africa, Randburg

Jan 2008-Sep 2011

: Responsibilities

: Stock inventory

: Menu planning

: Staff training

: Food costing

: ordering of stock

: Supervision of food production, for the restaurant and functions

: Event Coordination

: building a good relationship between the company and supplier

: Sourcing for new customers

: Marketing and advertising

Position :Chef De Partie

Company Kadoma Hotel and Conference Centre

Rainbow Tourism Group (Zimbabwe)

2005-November 2007

: Responsibilities

: Working in the Larder and Pastry Section

: assisting on the menu planning

: Supervising Skills Development Programme among the chefs

: Acting as Sous Chef

: Maintaining Kitchen & Food hygiene

Position : Assistant Supervisor

Company Sasula Store and Butchery (Zimbabwe)

January 2003-December 2003

: Responsibilities

: Pricing and Product Organizing

: Shelf Allocation

: Handling Customer Complaints, Questions or Requests

: Planning and Advertising Sales and Specials according to Budget

: Preparation of Inventory

EDUCATIONAL QUALIFICATIONS

School of Hospitality and Tourism : National Certificate in Professional Cookery

: National Foundation Certificate in Food Preparationion

: Certificate in Business Management

PENNFOSTER COLLAGE : DIPLOMA IN HOTEL & RESTAURANT MANAGEMENT

Waverly High School : GCE Ordinary Level.

1995-1998

Hazard Identification and Risk Assessment Training Course

Certificate in Finance For Non-Financial Manager

COMPUTER LITERACY (UNTESTED)

MS Word

MS Excel

Internet and Outlook

GroupWise

Pilot

Apex

Plus Point & Central

REFEREES : Mrs.Moyo (Head of Catering Department, Lecturer)

Hotel and Catering Department, Mushagashe Training Centre

P.Box 809 Masvingo, Zimbabwe

Tel +263-**-*****

Mr. G Chityori (Lecturer)

Bulawayo Poly-Tech, School of Tourism and Hospitality

P.Box AC 410, Bulawayo, Zimbabwe

Tel- +263-*-******

Executive Sous Chef M Mavhunavhuna

Kadoma Hotel & Conference Center (Rainbow Tourism Group)

Zimbabwe

Tel:002**-**-*****-**/

www.rtgafrica.com

Email: **@*************.**.**

Mr H.Mavhunduse (Director)

Sasula Butchery

Cell: 00263(0)773624704

Mr. Jackson Munodawafa. (HR Manager)

TsArika Restaurant, South Africa, Randburg

Tel:002*-*********

Miss Irini ( Manager)

Butchers Grill, Nicosia, Cyprus

Tel:003**-********/ 003**-********

www.butchergrill.eu

Email: butchergrill@.eu

Lindiwe Mashele(Branch Manager)

OR

Carroll Molefe (Assistance Branch Manager)

Bettabets (Gambling Company)

Embalenhle, Mpumalanga, South Africa

Tel: 002*-*********

www.bettabets.co.za

Email: **********@*********.**.**

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