C.V FOR MARK GREEN

Mark Green

Address; ** Park Avenue, park road, Durbanville, 7550

Contact no; 082*******

Email; adfoyj@r.postjobfree.com

I.D no; 910**********

Objective

I am very passionate about the hospitality industry

I believe I can be a great asset to you and your staff and bring my own experience to the table.

I am a hard worker and very positive and willing to go the extra mile.

Skills & Abilities

.Hard working

.Work well under pressure

.Computer literate

.Ability to solve problems

Education

School- Abbotts College 2010

The international hotel school — [diploma in hospitality management]

[I have 3 different diplomas, specializing in food and beverage, front office and Rooms division.]

Experience

CEO at Delivery's Express pty Ltd

1st May 2020~present

I started a delivery business during lockdown to make an income and provide a service to restaurants that was lacking in other 3rd party delivery services.

Key responsibilities

●Source new restaurants to provide a delivery service for.

●Train drivers on the correct protocol with regards to delivering goods.

●Manage the operations of the business.

●Payroll and office administration.

●Invoicing all clients on a weekly basis.

●Provide delivery services to other industries on a contract basis.

●Marketing

Operations manager at Roca Restaurant, Cafe Roca and Marilyn's

150 seater, 80 seater and 60 seater

15 January 2020 - present

Key responsibilities.

●Training of management and all staff.

●Implementation of standard operating procedures to ensure constant high level of service.

●Control all aspects of food and beverage: costing and sourcing suppliers.

●Creating a budget to control our expenses and unnecessary spending.

●Create a daily turnover report to see which days were most profitable and what can be done to drive sales on the quieter days.

●Monitoring all sales of waiters and bartenders to ensure that their performance is always at top level.

●Host staff briefings and management meetings to discuss how the restaurant is doing as a whole, best performing waiter/bartender, sales, guest feedback and general ideas.

●Have meetings with the owner to discuss payments, ideas to push business, menu items that are not working, turnover reports and forecasting.

●Create stock sheets for the front of house and kitchen and ensure monthly stock takes are done by managers.

●Monthly OE count.

●Run the general operations of service and assist the restaurant managers where needed.

●Assist with payroll and staff hours.

●Head up all disciplinary action and HR related issues.

●Create and implement cleaning schedules.

●Be present at all 3 restaurants throughout the day.

Restaurant manager/ HOD – Double tree by Hilton hotel

150-seater restaurant

1st August 2018- 1st January 2020

Key responsibilities

1.Opening and closing of the restaurant.

2.Host morning briefing for the staff on the events and plan for the day.

3.Manage all restaurant and conferencing staff.

4.Ensure that all service periods run smoothly

5.Jump between the restaurant and conferencing to make sure all events are on track.

6.Brief conference staff on the events for the day.

7.Do all audio and visual set ups for the events as per client specification.

8.Assist HR with disciplinary hearings as well as interview for new management and waiters.

9.Expedite orders in the kitchen during dinner service to ensure food comes out in an orderly fashion, check food/plating presentation.

10.Host management meetings weekly to discuss any staff issues, upcoming specials and to brainstorm new ideas on filling the restaurant.

11.Assist HR with payroll and time keeping of all staff.

12.Touch base with all guests in my restaurant

13.Deal with any complaints that may arise.

14.Do all staff rostering for the week as well as management rostering.

15.Create daily cleaning schedule duties for staff to do after shift.

16.Do monthly stock count for operating equipment and bar stock.

17.Do all daily reports for end of shift to be sent to the GM.

18.Help staff in all areas that is needed so that the team works efficiently.

19.Cash up of all staff

20.Organize site visits so that staff can see how things are done in other hotels.

21.Provide service training and organize wine tours for staff to learn about the wine we sell.

22.Provide bar training.

Reference: Brian house- food and beverage manager

Contact no. 081*******

Assistant Restaurant manager- Westin grand hotel

19th June 2017- 30th July 2018

Restaurant; thirty7 and Louis B’s

350-seater restaurant.

Key responsibilities;

opening and closing of the restaurant.

Creating weekly cleaning schedules for the staff

Daily breakfast allocations for sections

Maintain a high service standard

Ensure all operations of the restaurant ran smoothly

Run big private functions (300+ guests)

Weekly work schedule for staff

Ensured the restaurant had adequate amount of staff daily

Beverage count and monthly OE count

Filling in stock reports daily to know that we have not lost any OE on that day

Daily cash ups for staff

Hold morning/afternoon briefings for the staff

Place beverage stock orders and food orders.

Do weekly breakage report

Staff training

Assist staff with duties when needed

Watch labor costs

Reference; Philip Lochner – assistant food and beverage manager

Contact no. 083*******

Reason for leaving: I got the opportunity to move up to a higher position and I needed growth

Business owner — The Vasco Food Truck

25 feb 2017 – March 2018

I started a Portuguese food truck where I attended all major events. I have gained a lot of experience when it comes to:

1)Finding trustworthy suppliers,

2)Hiring of staff.

3)Doing my own accounting.

4)Marketing.

5)Cost controlling.

6)Ordering of stock

7)cooking

Reference: Chris Coetzee

Contact number: 076*******

Reason for selling: it is a seasonal business and does not keep me busy enough all year.

Bar supervisor — Winchester Mansion hotel

14 April 2016-11 October 2016

60 seater bar- Harvey’s bar

1)My responsibilities were:

2)To maintain a steady work flow.

3)Assist with doing the shift sheets.

4)Cash ups.

5)Dealing with guest complaints.

6)Stock take.

7)Drawing up section plans for staff.

8)Maintaining a high standard of service for our guests.

9)My responsibilities were:

10)To maintain a steady work flow.

11)Assist with doing the shift sheets.

12)Cash ups.

13)Dealing with guest complaints.

14)Stock take.

15)Drawing up section plans for staff.

16)Maintaining a high standard of service for our guests.

Reference: Niall bruyns

Contact number: 082*******

Reason for leaving: wanted to start my food truck business

Restaurant Supervisor- Winchester Mansion hotel

July 2015- April 2016

80 seater restaurant

1)My responsibilities were:

2)To maintain a steady work flow.

3)Assist with doing the shift sheets.

4)Cash ups.

5)Dealing with guest complaints.

6)Stock take.

7)Drawing up section plans for staff.

8)Running the pass in the kitchen and making sure food comes out in a timely manner

9)Assisting staff during service where needed

10)Greeting and Seating guests

11)Opening and closing duties

Reference: Niall Bruyns

Contact : 082-***-****

The Ritz Carlton golf resort

Naples Florida

Food and beverage

June 2014 – june 2015

Tasks performed:

1)Greet and seat guests.

2)Assist with menu item selection.

3)Take drink orders and serve drinks.

4)Inform the guests of the daily specials.

5)Take food orders/serve food orders.

6)Replenish drinks.

7)Clear tables and clean/reset for the next customer.

8)Fold napkins.

9)Polish silverware.

10)Maintain a high work standard.

11)Perform closing duties.

Reason for leaving: my visa and contract came to an end.

CONTACT NO: 082-***-****

EMAIL: adfoyj@r.postjobfree.com

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