Curriculum Vitae

Ashleigh Kathleen Rigby

adgufb@r.postjobfree.com / 062-***-****

linkedin.com/in/ashleigh-kathleen-rigby-4a348a95

EDUCATION

VARSITY COLLEGE

Bachelor of Arts Communications and Psychology

• One Year Completed

UNIVERSITY OF THE FREE STATE

Bachelor of Science in Dietetics

• Two Years Completed

UNIVERSITY OF SOUTH AFRICA

Bachelor of Consumer Science in Food Technology and Nutrition

• Major in Nutritional Health with an average of 68%

• Major in Food Technology with an average of 73%

• Eight Distinctions Achieved, Overall Aggregate 68.5%

• Application for Honours programme in progress for 2021 PROFESSIONAL CAREER

JAXX RESTAURANT January 2015 – December 2015

Manager

• Trained Employees and Staff on Kitchen Management and through KZN Business Management Training to 5 Star Standards

• Implemented hygienic procedures to a higher standard which decreased food wastages and improved food product maintenance

• Controlled stock and managed budgets accordingly to increase company profits and reduce excess expenditure

• Oversee food quality control during service and in the kitchen to ensure high class presentation and consistency to customers which improved customer loyalty.

• Performed all tasks required by the company including strategic planning, financial tasks, supplier relations, sourcing of raw materials, and related activities.

• Reinforced the business brand by menu planning, investigating consumer preferences, customer relations, forecasting and controlling customer experiences. CHATEAU GATEAUX January 2016 – July 2017

Assistant Manager to Store Manager

• Hosted the ‘Durban July’ Event as the Face of Chateaux Gateaux. Worked with East Coast Radio to promote brand name, products and marketing, and this led to the company growth opening 8 New stores around South Africa during the period I worked with the company.

• I worked in three stores across Durban to implement SOP for staff, including training, and development of skill of employees to improve product aesthetic.

• I controlled the financial, stock control, purchasing, ordering, receiving and store management as well as staff management. I trained new employees on all protocols required by the store and formed relationships with consumers to increase the loyalty of customer to the brand. NOTTING HILL LODGE August 2017 – January 2020

General Manager

• Implemented all standard operating procedures formulating all controls for the lodge which were previously non-existent, and in addition, composed the social media platforms which increased the guest rate, thus increased the revenue of the company. I organised competitions, discounts and loyalty programmes which improved the customer service ratings on various social media platforms.

• Coordinated functions, hotel guests’ reservations and bookings and all related accommodation tasks including financial management, admin, and general maintenance of the lodge grounds and staff.

• Restructured the food organisation system, implementing HACCP standards, hygiene and preparation controls and the food offerings for the guests at the lodge. I introduced vegan and vegetarian options to the menu, accommodating for each guest individually.

• Improved

VILLA SAN GIOVANNI February 2020 - Present

Food and Beverage Manager

• Performed the marketing activities including forecasts, new product launch, advertisement and promotions in store.

• Led the staff to preform at higher levels of accuracy, reducing wastage of food products, and trained staff members in the appropriate hygiene and safety protocols regarding food management, service, receiving, production and storage.

• Managed stock operations to achieve a significant decrease in variable costs of the store, consumables, packaging, beverage, foods and fixed costs by correct methods of protocol and alternative supplier setup and increased the profitability of the establishment by reducing wastage and damage to store inventory.

• Launched the “Frozen Italian Deli” brand with Villa San Giovanni, with successful product launch in 26 Stores around Pretoria and Johannesburg area. I designed and created the nutritional analysis of labelling for the frozen meals, and assisted with the creation of dimensional planning, meal size planning, packaging sourcing and diagnosis of product for reheat and storage purposes.

• Monitored all consumer complaints and investigations, creating a reliable and positive customer experience profile with the brand.

• COVID-19 Protocol implementation, after lockdown occurred, I had to implement higher standards of efficient and effective health and safety protocol and managed to bring the restaurant back to profitability level from 0% - 88.9% from June 2020 to August 2020. During the difficulties faced due to COVID, I had to restructure service and interaction method, assisting with a new online ordering and delivery system, and activation with more delivery services to increase sales of products and services offered by the establishment.

DIRTFOOD

Founder

• Launched a Nutritional Information Social Media Page free to the public, regarding health and nutrition according to academic research, surrounding a variety of disorders, diseases and general health needs.

• Launched a website regarding articles and information on Nutritional needs and Verified information free to the public. VOLUNTEER EXPERIENCE

• SANBS – Pietermaritzburg, (2010 – 2011): Blood Donor Representative and Blood Donor Educator in the School Community of Grace College

• GREYS HOSPITAL – Pietermaritzburg (2009 – 2011) Volunteer Assistant to Physiotherapist, and Children’s Ward Weekly Visits for Emotional Therapy

• UFS – Bloemfontein (January 2012 – March 2012): Dietetic Community Upliftment Programme – 12 Week Community Education Programme of the South African Food Based Dietary Guidelines and Implementation of a Sustainable food Garden in a Distressed district of Bloemfontein

• FAIRHAVEN KIDS CHILDRENS HOME

• GREENDALE HOUSE – Howick (June 2019 – November 2019) Nutritional Education programme for Nursing and Kitchen Staff on the topic of “Whole grain Intake and Benefits in the Elderly Diet”

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