Manager Management
Resume:
EDWARD ESTERHUIZEN
ADDRESS Umm Graiba Complex Duheil, Doha, Qatar
TELEPHONE 974******** Qatar
PERSONAL Born in Port Elizabeth 1968 South Africa
NATIONALITY British Citizen/ South African Citizen
AGE 46
EDUCATION MASTER OF BUSINESS ADMINISTRATION
OPERATIONAL & ORGANISATIONAL MANAGEMENT
GPA 3.90
BACHELORS OF BUSINESS ADMINISTRATION
HOSPITALITY MANAGEMENT
GPA 3.91
Diploma Apex College 2 year chefs course
Diploma Frontline Management
Certificate SAQA US 7800 Health and Hygiene
Certificate SAQA US14753 Handle and Store Food
Certificate SAQA US 14111 Professional Cookery
Certificate SAQA US 14109 Fast Food Services
Certificate SAQA US 61596 Food and Beverage Management
Certificate SAQA US 7753 Cocktail and Bar Studies
Certificate Diploma in Hotel Management
Certificate Diploma in Wine Studies
E-Mail ***********@*****.**
Drivers License International
PROFESSIONAL EXPERIENCE
Maintain high level client’s management.
Lead a team of Catering Managers, QHSE, and Facilities Managers, Transport and Production Managers and sub-contractors to ensure existing resources and opportunities.
Develop and introduce mechanisms for identifying and securing business growth opportunities
Achieve financial KPIs and maintain P&L set by the Finance Manager.
Act as a focal point for QHSE issues within the area of business adopting a lead by example and continuous improvement philosophy and culture
Monitor management team's performance as individual leaders and ensure full compliance with the Human Resource Directory
Manage the day to day operations upon client’s requirements either via ongoing dialogue and/or the contracts themselves
Drive the Company’s Health and Safety culture and philosophy forward in a positive manner to ensure the company achieves its goals of the safest working environment
Understanding of the remote site markets & knowledge of the issues that drive & impact the relevant industries
Financial management skills in a profit & loss environment, Outstanding budgetary and cost control management
Ability to work under pressure with short dead lines
Highly developed communication skills including written, verbal and formal presentations.
Fluent in English with excellent communication skills.
Excellent experiences in food services, catering, restaurants, support services,
2015 - Operations Manager Amwaj North Sector
Ras Laffan & Doha–Qatar
Rasgas
Management of multi-national cuisines, housekeeping and facilities
Managing of 95 staff complement
Daily man day’s 1000 pax
Maintaining daily profit and loss
Maintain all Policies and procedures
Controlling of all QHSE concerns
Maintaining adequate administrative frameworks to achieve the company’s objectives
Welding together series of executive positions to form a management group to head each department
Responsible for preparing Monthly budgets/Forecast Control and its adherence
Mobilization for new gas project Barzan
Qatar gas
Management of multi-national cuisines, housekeeping and facilities
Managing of 83 staff complement
Managing different departmental operations such as
Stores- ordering and receiving
Executive chef
Camp boss
Accommodations
Pastry kitchen
Hot Kitchen
Garde Mange
Cleaners
Drivers
Maintenance
Daily man day’s 1000 pax
Maintaining daily profit and loss
Maintain all Policies and procedures
Controlling of all QHSE concerns
Maintaining adequate administrative frameworks to achieve the company’s objectives
Welding together series of executive positions to form a management group to head each department
Responsible for preparing Monthly budgets/Forecast Control and its adherence
Managing additional manpower during shutdown periods
Oryx GTL
Managing sub-contractor
Managing and implementing of all systems
Managing of focal point between client and sub-contractor
Managing of facilities
Al Jazeera TV Mobilization
Mobilization for Al Jazeera Arabic, English Channels
Mobilization for Al Jazeera training center.
Full staff restaurants for various outlets
Training and implementing systems
Budgets and forecasting.
Maintain high level client’s management.
Lead a team of Catering Managers, QHSE, and Facilities Managers, Transport and Production Managers and sub-contractors to ensure existing resources and opportunities.
Develop and introduce mechanisms for identifying and securing business growth opportunities
Achieve financial KPIs and maintain P&L set by the Finance Manager.
Act as a focal point for QHSE issues within the area of business adopting a lead by example and continuous improvement philosophy and culture
Monitor management team's performance as individual leaders and ensure full compliance with the Human Resource Directory
Manage the day to day operations upon client’s requirements either via ongoing dialogue and/or the contracts themselves
Drive the Company’s Health and Safety culture and philosophy forward in a positive manner to ensure the company achieves its goals of the safest working environment
Understanding of the remote site markets & knowledge of the issues that drive & impact the relevant industries
Financial management skills in a profit & loss environment, Outstanding budgetary and cost control management
Ability to work under pressure with short dead lines
Highly developed communication skills including written, verbal and formal presentations.
Knowledge of Microsoft Office applications, MS Outlook, MS Access, Outlook Web Access
Qatar Steel Mobilization
1650 Mandays 24/7 operations
5 Sites
Full staff restaurants for various outlets
Training and implementing systems
Budgets and forecasting.
Maintain high level client’s management.
Lead a team of Catering Managers, QHSE, and Facilities Managers, Transport and Production Managers and sub-contractors to ensure existing resources and opportunities.
Develop and introduce mechanisms for identifying and securing business growth opportunities
Achieve financial KPIs and maintain P&L set by the Finance Manager.
Act as a focal point for QHSE issues within the area of business adopting a lead by example and continuous improvement philosophy and culture
Monitor management team's performance as individual leaders and ensure full compliance with the Human Resource Directory
Manage the day to day operations upon client’s requirements either via ongoing dialogue and/or the contracts themselves
Drive the Company’s Health and Safety culture and philosophy forward in a positive manner to ensure the company achieves its goals of the safest working environment
Understanding of the remote site markets & knowledge of the issues that drive & impact the relevant industries
financial management skills in a profit & loss environment, outstanding budgetary and cost control management
Ability to work under pressure with short dead lines
Amway Village (Umm Mesaieed)
Labor camp for 4500 employees
Full production kitchen multi-national (Nepali, Indian, Bangladesh, Filipinos, Arabic, Continental cuisine)
Full general services for labor camp
Repairs and Maintenance
Laundry services
Food parcel services
Amway Village 2 (Umm Mesaieed)
Labor camp for 6500 employees
Full production kitchen multi-national (Nepali, Indian, Bangladesh, Filipinos, Arabic, Continental cuisine)
Full general services for labor camp
Repairs and Maintenance
Laundry services
Food parcel services
Housekeeping
Recreation facilities
Jan 2006 – Apr 2012 Food and Beverage Operations Manager
Wakeford and Company (Event Caterers)
Event and Fixed Contract Catering
Designed and planning a new production kitchen as the current facilities had outgrown the current production needs.
Complying with HACCAP AND ISO9001 standards
Site survey and measurements
Meetings with vendors to get quotations
Complying with Council regulations with regards to sanitation and fire safety
Preparing product and finishing samples
Liaison with suppliers and client agents or subcontractors for programming and services provision.
Preparing equipment specifications and detailed cost analysis.
Liaison with the installation engineers and assisting in the supervision of completed installation works.
Moving of existing equipment to new production kitchen.
Managing of events
Planning and controlling and organizing of events
Managing of 4 fixed Corporate Catering contract
SAP 400PAX
African Rainbow Minerals 60pax
Land bank Pretoria 300pax
AIG Insurance 500pax
Marketing
SAP
Implementing and the planning of production
Implementing and the planning of new production kitchen in Four ways
Implementing of HACCP
Maintaining of budgets
Cost control
Control of logistics and transportation
Human resources function as well as I.R
Stock management
Sales Volumes
Financial Performance
Major Events catered for
Mini Launch 4000pax
Investec Summer party 1000pax
BMW Launch Monte Casino 5000pax
MNT Yellow stars1000pax
Reason for leaving
Relocated to Qatar
August2004-Dec 2005- Citibank –Sandton
South Africa
Operations Manager
Managed staff restaurant for 450 employees for Citigroup
And 300pax for Virgin Mobile
Managed 30 staff
Managed overall budget-planned and managed capital expenditure
Maintenance of all space, equipment and fixtures
Maximizing of revenue and profits
Full financial records
Compliance to systems and Audits thereof
Quality control
Corporate events and functions
Designed and planned outside dining and entertainment area
Site survey and measurements
Meetings with vendors to get quotations
Preparing product and finishing samples
Presenting of final plan to Citibank for approval
Daily site meetings with vendors to minimize any disruptions as the outside dining area were directly connected to our existing dining room.
Ensuring that vendors comply with Citibank’s security and safety protocol.
Arranging final payments of vendor on completion of project.
Completed judges course for South African Chefs Association and participated as a Judge for various chefs competition
Reason for leaving
Contract on tender and awarded to another vendor as per procurement policy
Jan2001-July2004 Owner Thai Restaurant
Monte Casino South Africa
Purchased Thai restaurant in Four ways
Full function FOH AND BOH operations
Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
Work with chefs for efficient provisioning and purchasing of supplies.
Estimate food and beverage costs.
Supervise portion control and quantities of preparation to minimize waste.
Perform frequent checks to ensure consistent high quality of preparation and service
Implementing of new menus
Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations
Direct hiring, training, and scheduling of food service personnel
Investigate and resolve complaints concerning food quality and service
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Branding and building of brand
Comply with all health and safety regulations
Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations.
Full financials to Trial balance
Financing and maintaining of restaurant
Training of waiters
Implementing of incentives to promote customer relations
Running and implementing promotions
Designing of Menus and Wine lists
Sold Restaurant in 2004
Reason for leaving
Sold Business
April1997-Dec 2000 Owner Villeria Butchery South Africa
Co-owner with father
Managed butchery
Ordering on best price principals
Supervising of all blockman and personal
Arranging contracts of employment and other HR functions
Receiving and inspecting all deliveries to ensure quality
Blocking of all meat, beef, pork, lamb and venison
Deboning of all cuts
Wrapping, pricing, packing of all meat
Preparing and packaging all display fridges
Smoking and curing of meat
Implementing of value added products
Marketing and maintaining of new clients
Implementing of HACCP
Maturing of meat and meat book
Reason for leaving
Sold Business
Jan1992- March 1997 Catering Manager South Africa
KKS (Bought by Compass Group)
Joined KKS as a Resale Manager at SAB ROSSLYN
Worked at various contracts
Catering Manager at ABB Powertech
Relief Manager at American International School
Airline catering at Air Chefs
7 day contract 24hour operation
Duties included-Implementing minimum operation standards and the evaluation thereof
Maximizing of revenue and profits
Full financial records
Compliance to systems and Audits thereof
Quality control
Corporate events and functions
Implementing of a Bakery
Completed the following in house training courses
On the job training
Time Management
Stress Management
Negotiation Skills
Frontline management
Industrial relations
Craft Skills
Nosa safety representative
Computer Literacy
Received Regional Directors Award for outstanding performance in 1996
Relief Manager at Goldfields
Jan 1989- Dec 1991 Chef de Partie
Hotel Boulevard Pretoria South Africa
Did in service training as an apprentice chef
Qualified from Demi chef to Chef de Partie
Duties included-Banqueting, Hot Kitchen, Cold Kitchen, Pastries and Larder
Reason for leaving
Better job prospect
WORK EXPERIENCE
05 Jan 1986- 20 Dec 1988 Military Training
South Africa
Completed 2 years compulsory military training as a chef at Special Forces HQ
Additional 1 year short term contract
Contact this candidate