Manager Customer Service
Resume:
JOHANN OLIVIER
CARACTARISTICS
LOYAL AND HONEST PERSON WHO STRIVES TO MAKE A SUCCES OF WHAT I’M DOING
SELF DIRECTED, STRONG LEADERSHIP SKILLS
STRONG INTERPERSONAL WHO TAKES PRIDE IN THEIR WORK.
POSSITIVE ATTITUDE, AMBITIOUS, ORGANIZED
CREATIVE, SELF STARTER, PROBLEM SOLVER.
PASSION FOR SERVICE, OUSTANDING LEADER AND MANAGER.
TEAM PLAYER AND EXCELLENT COMMINICATOR.
ABLE TO BE PROFESSIONAL WITH BOTH STAFF AND CLIENTS
ABLE TO TAKE A NEAT AND METHODICAL APPROACH
ABLE TO WORK ON OWN INITIATIVE AND AS PART OF A TEAM
COMMITTED TO MEETING QUALITY STANDARDS
ABLE TO WORK COMFORTABLY UNDER PRESSURE
CONTACT
PHONE:
DATE OF BIRTH
17 MAY 1981
********@*****.***
COMPUTER LITERACY
Microsoft office
Gaap
Pilot
Nights Bridge
My Market
Arti Cad
EDUCATION
Belfast Academic High
1999
Subjects: Afrikaans, English, Geography, Business Economics, Hotel Keeping, Typing
WORK EXPERIENCE
Life Cosmos & Mcare day Clinic – Fedic’s
Senior Catering Unit Manager
2017/01/07–2018/09/28
Strong planning, administering and managing of 2 contracts
Day to day operations and services of hospital with 261 beds
Achieving good quality within budget,
Stock control, order, issue and receiving
Menu costings and planning
Maintain high standards of Hygiene and customer satisfaction
Health & Safety regulations are observed, recorded and archived
Adhere to all requirements in line with statutory H&S and Environmental policies and Ad Hoc
Budgets and maintaining financials and administration records
Manage P&L on weekly and monthly basis
Manage diverse team of 54
Conduct regular risk assessments and Audit assessments, monitor Service level Agreement, Ad-hoc reports
Trained staff and adhere to company and client policies and procedures
Stock management, control and ordering
Menu standardization implementation
Financial month end accounts and analysis
Setup of inhouse and special functions
Guest satisfaction by monitoring, evaluating and auditing food, beverages and service offering, initiating improvements, building relationships
Ability to manage in diverse environment with focus on client and customer and housekeeping
Strong leadership and motivating skills, ability to build strong relationships with customers and staff
Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation
To practice and be seen to be practicing good industrial relations.
References:
Sharlene Scott – District Manager - 083-***-****
Willem Nel – Hospital Services Manager - 072-592-034
Life Groen Kloof Hospital – Pretoria
Catering Assistant
2012/08/01 – 2017/05/31
Co-ordinate patient menu’s
Stock control, issues, receiving
Day to day operations of unit
Daily, weekly, monthly budget control
Quality, H&S, Hygiene control
Training and development of 12 staff
Preparations and supervision of all meals
Supervision of staff and allocation of duties
Health & Safety regulations are observed, recorded and archived
Adhere to all requirements in line with statutory H&S and Environmental policies
Conduct regular risk assessments and Audit assessments, monitor Service level Agreement, Ad-hoc reports
Guest satisfaction by monitoring, evaluating and auditing food, beverages and service offering, initiating improvements, building relationships
Trainings:
Health & Safety Representative – SHE REP
Risk Assessment
Incident Investigation
Fire Awareness
JPM, Absence management
Root cause Analysis
First Aid
Reference:
Morne Greyling – Unit Manager - 012-***-****
Reason for Leaving: Apply for Management Position at Life Cosmos
Dark Chocolate Guesthouse – Pretoria
2011/05/15 – 2012/07/30
General Manager
Set up of guesthouse to fully operations
Day to day management of guesthouse with 13 rooms, conference Centre and venue
Maintaining booking system (Nights Bridge)
Maintaining statistical and financial records
Marketing of guesthouse, promoting on grading
Responsibility to plan, organize and direct all services, including front of house, food and beverage operations, housekeeping and maintenance
Attention to detail
Prompt and efficient service of all meals, snacks, functions and beverages to required standards
Financials and profit margins are maintained
Efficient management of all districts and targets being achieved
Attend company social and promotional functions
Liaise and work with sales executives to ensure realistic, achievable proposals are submitted
Reference:
Gretchen Oswalt - Marketing manager - 082-***-****
Reason for Leaving: Company Closed down – Retrenched
Wiesenhof Coffee Kloof Medi-Clinic – Pretoria
2008/02/01 – 2011/04/12
Manager
Opening and closing procedures
Stock ordering, receiving, count
Cash up
Supervision and training over 15 staff members
Profitable service of food and beverages
Guest satisfaction by monitoring, evaluating and auditing food, beverages and service offering, initiating improvements, building relationships
Planning and coordinating menu’s for hospital functions
Accomplish company goals by taking ownership
Accomplishes restaurant and bar staffing objectives by recruiting, selecting, orientating, training, assigning, scheduling, counseling, and disciplining staff
Communicate job expectations, planning, monitor, appraise, and reviewing job contributions, enforcing company policies and procedures
Reference:
Jackie Farria - Owner - 082-***-****
Reason for Leaving: No further growth
Bushman’s Rock Restaurant, Functions & Accommodation – Pretoria
2007/02/01 – 2007/07/30
Manager & Function coordinator
Office administration and HR required duties
Assign work schedules and assignments to staff, supervise staff to ensure all policies and procedures and H&S act been followed
Attract guest by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying and tracking changing demands
Function coordinator – plan and coordinate any special function (weddings, birthday party, conferences, etc..)
Manage all aspects of events, direct guests on menu’s, wine and fulfill needs of guests
Explore business ideas to add value to company
Booking system of overnight guests and Maintain relationships with clients
Monitor and oversee purchases, menu, staff and payroll
Responding to customers complaints and suggestions
All staff to be adhere to company policies, procedures, H&S and liquor regulations
Reference:
Lenita Espag - Owner - 012-***-****
Reason for Leaving: Owner couldn’t contribute to working hours
Letswe Enterprises t/a TRS – Johannesburg
2005/06/01 – 2006/12/23
Administrator
General office administration, accounts, payroll duties
Invoicing, capture and consolidate expenses
Maintain files and data base
Prepare reports and correspondence, time sheet, logbooks
Assign working schedule to staff, builders, contractors
Supervision on sites regarding H&S, municipality demolition regulations act
Preparation of auctions, fleet management, fleet inspections on trucks and vehicles
Telephone direct and answering
Reference:
Johan Du Preez - Owner - 082-***-****
Reason for Leaving: Company Closed down
Wiesenhof Kruger Park Lodge – Hazyview
2004/12/01 – 2005/05/31
Bar and Front of House Manager
Opening and closing procedures
Stock ordering & receiving
Stock count & check
Cash-up and banking
General cleanliness of bars and dining area
Ability to work under pressure
Planning duties and delegation to staff
Overseeing 20 staff members per shift
General office duties
Able to attract group functions; manage all aspects of events; work with chef to develop menu; set pricing and ensure profitability; able to direct guest on menu, wine and fulfill needs of guest.
When business is slow will step in as a host/buzzer, server or bartender as needed to
Accomplishes company goals by taking ownership of restaurant and duties. Also explores new business ideas that add value to the restaurant.
Accomplishes restaurant and bar staffing objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.
Maintains operations by enforcing policies and standard operating procedures; monitor production, productivity, quality, and guest-service standards; determining and implementing system improvements.
Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships
Reference:
Anke markgraff - Operations Manager - 082-***-****
Reason for Leaving: Couldn’t contribute to working hours
PEP Stores – Nelspruit
2002/04/01 – 2004/11/26
Assistant Manager and Cashier – Retail
Applying commercial skills to meet sales and cost budgets.
Ensuring team deliver good customer service.
Meeting operational expectations by implementing and maintaining high retail standards.
Dealing with enquiries and complaints
Serving customers
Effective store merchandising and promotions
Managing deliveries from suppliers
Daily cash-ups and banking
Weekly & Monthly stock takes
Reference:
Lorraine Odendaal- Area manager - 082-***-****
Detroit Spur – Nelspruit
2001/03/01 – 2002-03/28
Waitron
Responsible for maintaining good customer service
Applying contact and resourcefulness to customer concern and matter
Marketing products to meet budget requirements
Teamwork, to ensure efficient and profitable service of food and beverages
Comply with all sanitary practices for food handling and general cleanliness of dining area
Assisting management to plan and co-ordinate any special restaurant functions
Assisting management by taking control in absence of restaurant manager
Ability to work under pressure
Idube Pub & Grill – Belfast
2009/12 – 2001-02
Assistant manager and waitron
Opening and closing procedures
Cash-up and banking
Supervision over staff
Stock ordering and receiving
Responsible for maintaining good customer service
Marketing products to meet budget requirements
Team-work, to ensure efficient and profitable service of food and beverages
Comply with all sanitary practices for food handling and general cleanliness of serving area
Assisting management to plan and co-ordinate any special restaurant functions
Assisting management by taking control in absence of restaurant manager
Ability to work under pressure
Part time work during school holidays and weekends
Contact this candidate