Jessica

Nel

About myself

I am a self-starter and a quick learner who strives to exceed

expectations. From starting as a waitress and working my way up to management, I have obtained a great deal of people skills, am able to deal with complains and resolve problems.

In January 2017 I secured the tenant for the AFDA canteen and brought the standard up from barely meeting expectations to exceeding them.

In an attempt to earn a more stable income, I secured employment at Moyo uShaka as a floor manager and ran the canteen in my spare time. Moyo became a very demanding career and in time I realised that I need to give up the AFDA canteen and handed it over to a new proprietor.

I am currently look at expanding my career further by moving away from restaurant management and opening the door to new challenges. Experience

January 2012–April 2016

New York Restaurant & Bar from Waitress to Management, As a waitress, this was my first exposure to the restaurant industry. While I grew in self confidence this position taught me:

• The importance of reading customers before addressing their table

• How to work hard and spent many hours on my feet

• Basic knowledge of the GAAP system

• Work as part of a team “working smarter not harder” As Head-Waitress I started developing the experience and knowledge I gained as a waitress:

• I was given the opportunity to post available positions and interview potential staff

• Dealing with complaints and resolving issues

70 Innes Road

Morning Side

079*******

adbur6@r.postjobfree.com

• Set up of new procedures for waiters as well as ensuring their implementation daily

As Management, I procured insight into running a business smoothly and successfully:

• Daily and monthly stock takes

• Placing orders with suppliers for stocks

• Hiring of new staff

• Speedy resolutions for customer complaints

• Overseeing of staff and ensuring all procedures and duties were followed by the bar, kitchen and staff on the floor

• Setup Menu on GAAP. This included portioning, input of recipes, etc.

• FOH Management and getting involved where needed

• Assisted with marketing by designing and creating flyers and posters

• Assisted with event management. Some examples of this are: o Flight Centre staff functions and award nights

o “On Fire” Comedy nights (monthly event)

o Various birthday parties

o Wedding receptions

o “Open Mic” nights: Live music and entertainment

o Basic events such as New Year’s, Halloween, etc. April 2016–September 2016

XL Solutions, Sales Position

In sales I did the following:

• Marketing of products

• Meeting with potential clients

• Structuring of invoices and proposals

• Stock take

• Deliver of products

January 2017–January 2019

Reel Food. Owner and Proprietor

As owner and proprietor, I was involved with all aspects of the business:

• Menu design and costing

• Hiring and managing of staff

• Financial management

• Procedure set up and implementation

• Daily cash ups and orders

• Implementing stock room and stock control system

• Set-up of ordering systems and payment points

• Involved in daily trading and clean up

• Catering for campus events e.g. parents’ evenings

• Overseeing of incoming orders and distribution of food during lunch hour rush.

July 2018–December 2019

Moyo uShaka. Management

As Manager I had to perform the usual duties of a Manager in a large restaurant and was also assigned the special duty of Health and Hygiene.

• I started this assignment by procuring a registered cleaning chemical supplier

• Implemented and trained staff on cleaning chemicals

• Set-up cleaning schedules for kitchen and bar staff

• Followed through on health and hygiene requirements as per government regulations

• Assisted monthly health and hygiene agents as well as competed audit documentation

• Because of implementing health and hygiene procedures, I managed to raise our health and hygiene scores.

In March 2019 the management structure was changed, and I was promoted to Events and Functions Manager while still maintaining the health and hygiene portfolio.

• Organized the events procedures and systems to make it a more proficient system

• Following up on enquiries and procuring events

• New events from enquiry to invoicing.

• Responsible for procuring payments as well as ordering equipment and stock needed to make events and functions a success

• Sourcing entertainment providers per the client’s requirements

• Managing set up and smooth running of all aspects of the functions

As restaurant Managers resigned, I had to continue Managing the floor and was given additional accounts responsibilities due the resignation of the company accountant.

Education

Johan Jurgens High School, Gauteng

• Completed my Senior Certificate in 2009

Potchefstroom Academy, Potchefstroom

• Diploma in Interior Design, completed in 2012

Subjects:

• Design

• Construction drawing

• Textiles

• Structural studies

• History of architecture and art styles

• AutoCAD

• Revit

• Graphic Design

• Business Studies

• Computer literacy

References

New York Restaurant and Bar

• Owner : Monique Naude : 083*******

• Owner : Rene Naude ; 079-***-****

• Owner : Nash Malet : 073-***-****

XL Solutions

• Branch Manager : Louise : 082*******

AFDA

• OPS Manager : Rene van Niekerk : 074*******

Moyo uShaka

• Graeme Blignaut : 065*******

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