Competencies in a high-energy environment in a fast paced setting with outstanding knowledge of the food industry. Passion for excellence in a customer-orientated environment and a skilled communicator. Tenacious and resourceful with a deep knowledge of maintaining customer loyalty in the hospitality industry.
A leadership that cultivates an environment conducive to meeting restaurant staff and customer targets.
Ability to manage and maintain restaurant Finances inclusive of payroll, cash in and bank liaisons.
Extensive experience in developing customers through well placed marketing and projects that enhance the community in which we operate.
Expansive awareness of culinary trends in the food industry.
The capability to stand up to competition in demanding and diverse environments.
-Food quality practice– World hygiene and safety practice – Supplies and purchases – Customer service - Staff development and training – Finance handling – Events planning – Budgets and controls – Planning and process monitoring. – Relationship building – Management through inclusivity.
Successful Brand Development of a South African Franchise in Namibia for over 10 years.
Achieve a consistence food cost of 33% in all our restaurants.
A consistent methodology to achieving a hygiene standard that earned us best in the group at a 96% and above for hygiene audits.
Success in operating multiple businesses in different markets and countries.
Establishing a culture of ownership and responsibility for a healthy and happy workforce.
Streamline a food and beverage ordering systems by proper stock handling and controls. This decreasing ordering time by 35% and as well as affecting liquidity.
Corporate events and Catering for major companies. Hosting the 2010 world cup along with many charity events.
Setting a benchmark for the service industry by providing world-class training and development that even saw the hotel industry poaching our staff.
Featured in the Namibian as the best Restaurant in Namibia many times over.
Won best menu and food presentation at The Long Table Charity Event in Melrose Arch fated against top luxury Hotels..
Streamlining business practice to increase turnover and profit on purchasing existing failing businesses.
Designed an ongoing training program for FOH and BOH to suit the Namibian market that contributed to our success in motivation and cultivation of a successful happy work force.
OWNER OPERATOR PRIMI PIATTI WINDHOEK 2006 TO 2016
This was a very successful turnkey project that took 5 months to complete. It was a 250-seater restaurant that created employment for over 50 people.
SPECIFIC DUTIES PERFORMED.
Customer relations, meeting and greeting of patrons by coordinating with the restaurant Host. Over seeing customer service to ensure the best practice is adhered to.
Coordinating all aspects of the restaurant ensuring that the Bar Kitchen and Front of house deliver a professional and timeous service as promised in our company ethos
Estimate food consumption and coordinate with importation of goods and local suppliers to ensure all stock present at all times in meeting with customer expectations.
Implemented a hygiene program for all staff members that ensured food safety and a pristine work environment, which was monitored by myself on a daily basis.
Implementing and coordinating all administrative duties to ensure proper accounting records, daily banking, cash flow, HR records, statutory payments, VIP payroll, supplier relations and importation processes.
Extensive marketing and exclusive events to increase the restaurants presents in the industry. Managed and coordinated weekly events. Also managed regular charity projects.
Hosted company events for Camel, Delloits, PWC, BMW, Avis Rent a car, business Connection, Virgin active ect.. On a regular basis with set menus’ and specific needs required.
Managed in house catering for private companies that I personally over saw.
OWNER OPERATOR PRIMI PIATTI MELROSE ARCH 2011 TO 2013
This restaurant was purchased as a fully fledge business. However this was a business that needed rescuing. It was a 200- seater that employed 42 staff members.
SPECIFIC DUTIES AS ABOVE WITH ADDITIONAL BELOW.
Managing extensive company events both in house, outside catering and take out to drive turnover.
OWNER OPERATOR FOR PRIMI PIATTI CAVENDISH MALL, CAPE TOWN FROM 2014 T0 2017
This was an operational business bought over that I managed to in crease turnover and profitability by 14% within the first 6 months. Also not failing any hygiene audits. All by implementing the same processes and procedure’s that was established and implemented successfully in the PRIMI PIATTI WINDHOEK STORE.
Financial Management with University of Cape Town
Brand Management Diploma.
Fundamentals of Restaurant Management with Famous Brands
FOH Management Diploma
BOH Management Diploma
Food and Beverage Management Diploma.
Diploma in Facilitation of Counseling Courses.