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:

071-***-****

DATE OF BIRTH

17 MAY 1981

810**********

EMAIL

ac9n6t@r.postjobfree.com

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