Food & Beverage Manager
Resume:
Stanley James Mostert
Food and Beverage Manager
******@*****.***
Contact Details:
Stanley James Mostert
Northmead,
Benoni, 5101,
JHB
******@*****.***
03 March 1984
Dear Sir or Madam
COVER LETTER/APPLICATION FOR THE POSITION
I am currently employed as Key Accounts Manager for Tsebo Solutions Group, within the corporate catering division named, TsAfrika. I started in the company as a Project Manager and was recently promoted to this position. Prior to this engagement I was fortunate to have had the opportunity to be involved in the success story of developing and managing Benoni Country Club and saving it from disaster.
Before this, my General Manager of Euphoria golf estate had asked me to join him at Prince’s Grant as Clubhouse Manager. During this time, I have obtained valuable experience within the field of golf as well as the leisure hospitality market, and believe that with my broad knowledge base I can add essential value to any establishment.
I have more than 15 years of experience in the hospitality industry, and extensive knowledge of the operation. I am very competent on computer systems and understand the background of operating systems. I am passionate about the hospitality / Food service industry, and new challenges, sharing what I have learned over the last couple of years. My people skills assist me to work with high profile clients, solve problems and save costs. I have the ability to work with diverse cultures, skilled and semi- skilled people. I have learned from others, and had the opportunity to teach those around me. I consider myself as a mentor to others and keeping people in a positive state of mind.
I believe that my years of experience, and project management skills, will be able to contribute to the success of your company. I am looking forward hearing from you soon.
Kind Regards
Stanley Mostert
Stanley Mostert
Food and Beverage Manager
Education:
1997 – 2001 Matric – Grade 12:
(Hoërskool Nelspruit)
2019 - 2020 Diploma in Hospitality
Management (Alison online)
2020- 2020 Food Safety and Hygiene in the
Catering Industry (Alison online)
2016 Benoni Country Club
- Food and Beverage/Club Manager
2019
Overall management of the Club house.
Management of 5 food outlets 9 bars, 2 kitchens
and 6 venues.
Daily operational requirements.
Develop medium and long term growth strategies.
Implement policies & Procedures & HR Guidelines.
Menu development and planning
Procurement negotiations & buying
Training and development
Budgets and cost saving
Reason for leaving: Resignation, Contractual agreement not met. 2015 Prince’s Grant Golf Estate 4* Property
- Food and Beverage Manager/Lodge Manger
2016
I was offered the position by the estate manager Roelf du Toit that was the GM at Euphoria golf estate. This is a beautiful, world class golf estate.
Hospitality operations of all departments
Front of House and Back of House operations and
improvements
Revenue, Sales and Marketing using the resources that we had available
F&B operations, such as menu development and
pricing, catering for functions and events.
Maintenance, Housekeeping
Reason for Leaving: Accepted offer from Benoni Country Club Profile:
Food and Beverage manager with over 10
years of experience in the field of hospitality.
I’m a hard-working person with lots of
energy and good leadership characteristics. I
function well in a group and pay attention to
detail and quality. I have a very warm
hearted, spontaneous, sensitive, creative,
innovative, active and loyal personality. I am
good with organising and coordination of
assignments.
A key team member with strong leadership
and ability to work under pressure. An
effective communicator and target driven
with strong analytical, problem solving and
organizational abilities.
Skills:
Communication
Organising
Team Player
Creativity
Social
Current Experience:
2019 Tsebo Solutions Group
- Key Accounts Manager (TsAfrika Catering)
2020
I was overall responsible for the operational
requirements of our client. (Edcon Holdings)
Effective leadership of project managers and their teams as well as being project manager for Edgardale.
Long an medium growth strategies and projections
Implementing and maintaining policies and procedures
Assist in F&B operations, such as menu development and pricing, catering for functions and events.
Strategic management, Health & Safety, Human
resources, Industrial relations, training &
development, Financial sign offs, budgeting, forecasts, productivity analysis, Menu & operational planning, Reason for leaving: Retrenched (Covid-19)
References:
1. Benoni Country Club
Ms. Rina Hartzenberg
(Financial Manager)
Cell: 084-***-****
2. Prince’s Grant/Euphoria Golf Estate
Mr. Roelf du Toit
(Estate Manager)
Cell: 072-***-****
3. Royal Elephant Hotel
Mr. Toni Louriero
(Food and Beverage Manager)
Cell: 082-***-****
4. Mount Grace Country House and Spa
Mr. Anthony Shishler
(Food and Beverage Manager)
Cell: 061-***-****
5. Velmore Hotel
Mr. Guy Johnston
(General Manager)
Cell: 082-***-****
6. The Grace Hotel
Mr. John Mwanza
(Director)
Cell: 011-***-****
2014 Euphoria Golf Estate 3* Property
- Food and Beverage Manager
2015
Development of the property’s Food and Beverage
department and operations management of the multi
outlet golf estate and spa
F&B operations and customer service
Front of house and Back of house operations with occasional golf operations
Inventory planning, sourcing resources and costings
Revenue planning, budget development, reducing
costs and optimizing revenue
Reason for Leaving: Headhunted by Prince’s Grant Golf Estate 2013 Royal Elephant/Midstream Estate
- Consulting Restaurant Manager
2014
Development of the Zagora fine dining restaurant’s Operations. Move to the owner’s other property
(Midstream Estate Retirement Restaurant)
Implement new standards and make improvements
Optimize revenue for the retirement’s restaurant
Implementing new menus, improving the quality of food keeping health and dietary requirement in
mind
General running of a restaurant
Reason for Leaving: Contract Agreement
2012 Mount Grace Hotel and Spa
- Senior Assistant Food and Beverage Manager
2013
Assisting the F&B Manager with the different
outlets, 5 bars, 8 banqueting venues and a staff
compliment of 72 staff
Staff Training and Development
Running the Operations in the different venues
Reason for Leaving: Contract Agreement
Computer Skills:
Microsoft Programs (Word, Excel, PowerPoint)
Opera
Micros
Clubmaster
Languages
Afrikaans
English
2011 Velmore Hotel 4*Property
- Food and Beverage Manager
2012
The General Manager of Kloppenheim Country
Estate offered me the Food and Beverage Manager
Position after The Grace Hotel closed down.
The property has 98 rooms, a spa, 8 function venues and 2 restaurants.
Department development in terms of Finance, HR
and putting all food and beverage operating
processes in place, regarding food and beverage
costs and stock takes.
Reason for Leaving: Wanted to venture into consulting on my own
2010 The Grace 5* Property
- Food and Beverage Manager
2011
Overall Food and Beverage Operations
Management.
Guest Relations, VIP Guests support, Customer
Care
Manage costs, budgeting, and reporting on
financial reports to the financial director.
Reporting on Sales performance and inventory
planning and control.
Reason for Leaving: Retrenched, African sun closed all South African properties.
2008 Kloppenheim Country Estate 4* Property
- Food and Beverage Manager
2010
Food and Beverage Operations, being guest service orientated.
Stock Controls, ordering and achieving a 33% COS
Human resources of all F&B staff.
Overseeing the property, housekeeping,
maintenance, and security in the absence of the
General Manager.
Reason for Leaving: Headhunted by The Grace Hotel
2007 Hazyview Protea Hotel 3* Property
- Senior Assistant Food and Beverage Manager
2008
Basic Duty manager duties
Stock controls, ordering, COS reporting to the
Food and Beverage Manager
Assisting at the Winkler Hotel in the absence of the Food and Beverage Manager.
Reason for Leaving: Accepted offer from Kloppenheim Country Estate
Achievements:
Taste of Joburg’ – Was fortunate to lead
the team into winning taste of
Jonannesburg in 2010.
Part of the turnaround team at Benoni
Country Club to achieve a R800 000.00
growth in only 7 Months.
Headed up the operation team that set-
up and managed the, “Covid-19
Operations War Room” catering site, as
well as the Olifantsfontein Quarantine
site.
Plans for Future
Development:
I have embarked on a mission to
complete the following courses by the
end of 2021.
Diploma in Operations
Management
Diploma in Business
Management &
Entrepreneurship
Contact this candidate