Manager Contact Details
Resume:
CURRICULUM VITAE
OF
LUYANDA LEONARD GAQA
CONTACT DETAILS
RESIDENTIAL ADDRESS
RIDGE PARK
PIETERMARITZBURG
3201
CONTACT NUMBER(S) 071******* / 083*******
PERSONAL DETAILS
SURNAME : Gaqa
NAME(S) : Leonard Luyanda
DATE OF BIRTH : 16 September 1980
IDENTITY NUMBER : 800**********
GENDER : Male
NATIONALITY : SA
MARITAL STATUS : Married
HOME LANGUAGE : IsiXhosa
OTHER LANGUAGE(S) : English and IsiZulu
CRIMINAL OFFENCE : None
STATE OF HEALTH : Excellent
HOBBIES / INTERESTS : Soccer
DRIVERS LICENCE : C1 (CODE 10) & PDP– Own vehicle
EDUCATIONAL QUALIFICATIONS
LAST SCHOOL ATTENDED : ST JOHN’S COLLEGE
HIGHEST GRADE OBTAINED : Grade 11 (1998)
SUBJECTS PASSED : ISIXHOSA
ENGLISH
MATHS
PHYSICAL SCIENCE
GEOGRAPHY
AGRICULTURE
COMPUTER LITERACY
MS EXCEL, MS WORD, INTERNET, EMAILS, PASTEL PAYROLL, QUICK BOOKS & MY INVENTORY
TERTIARY QUALIFICATION
INSTITUTION ATTENDED : EAST LONDON COLLEGE (ST MARKS CAMPUS) YEAR : 1999
COURSE COMPLETED : MECHANICAL ENGINEERING (N1)
SKILLS AND PERSONAL ATTRIBUTES
GOOD INTERPERSONAL SKILLS
ABILITY TO WORK WITH CONFIDENTIAL INFORMATION
ABLE TO WORK UNDER PRESSURE
ABLE TO WORK WITH A TEAM
GOOD COMMUNICATION SKILLS (WRITTEN AND VERBAL)
PROBLEM SOLVING SKILLS
GOOD LISTENING SKILLS
GOOD TELEPHONE MANNERS
EXCELLENT CUSTOMER SERVICE SKILLS
FLEXIBILTY
ORGANISATIONAL SKILLS
LEADERSHIP SKILLS
EMPLOYMENT HISTORY
NAME OF COMPANY : M&B SUNCOAST
POSITION HELD : GENERAL MANAGER
DURATION : JANUARY 2008 – 31ST
AUGUST 2010
CONTACT PERSON : NICO (FORMER OWNER)
CONTACT NUMBER(S) : 083*******
DUTIES
Recruiting, training and supervising staff
Ensure that the kitchen runs at run smoothly and keep food cost minimal
Ensure that the operating costs are kept to a minimum whilst not affecting standards and levels of service.
Ensure a clean and friendly environment with the use of the Hychem range of chemicals.
Ensuring the equipment is all in good working order and keeping a detailed schedule of any repairs performed on said equipment.
Ensure adequate stock levels and ensuring the best price is paid for the goods received.
Sourcing new suppliers and negotiating deals for discounts and rebates.
Manage stock control and investigate discrepancies.
Ensure that the Restaurant adheres to all Health & Safety and food and hygiene regulations at all times and all other legal requirements are adhered to.
Ensure the highest possible level of customer service.
Setting of standards and quality requirements as well as evaluating the adherence to these standards.
Cashing up of all waitrons and handling the day to day balancing of daily cash-ups and banking for the store using the Fidelity G4S cash Management Company.
Responsible for calculating salaries and ensuring all staff are paid timeously
Respond efficiently to customer complaints
Present the company at CCMA’s
Negotiate with trade unions
Oversee the IR processes and procedure
Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
REASON FOR LEAVING – NEW OWNERSHIP
NAME OF COMPANY : RICHARDS BAY
POSITION HELD : OPERATIONS MANAGER
DURATION : SEPTEMBER 2010 – 31ST
OCTOBER 2016
CONTACT PERSON : SBUSISO (GENERAL MANAGER)
CONTACT NUMBER(S) : 035*******/073*******
DUTIES
Ensure that the kitchen runs at optimum levels with regards to food cost and gross profit levels.
Ensure that the operating costs are kept to a minimum whilst not affecting standards and levels of service.
Ensure a clean and friendly environment with the use of the Hychem range of chemicals.
Ensuring the equipment is all in good working order and keeping a detailed schedule of any repairs performed on said equipment.
Training of all staff, identify needs and implement necessary training plans.
Ensure adequate stock levels and ensuring the best price is paid for the goods received.
Sourcing new suppliers and negotiating deals for discounts and rebates.
Ensure adequate stock control and investigate discrepancies.
Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
Ensure the highest possible level of customer service.
Setting of standards and quality requirements as well as evaluating the adherence to these standards.
Cashing up of all waitrons and handling cash-ups and banking
In charge of the Human Resource activities including disciplinary hearings
Responsible for calculating salaries and ensuring all staff are paid timeously
Respond efficiently to customer complaints
Assist with implementation policies
Monitor and maintain the Micros POS System
REASON FOR LEAVING – RELOCATED TO PIETERMARITZBURG AND STARTED A SMALL BUSINESS
NAME OF COMPANY : MUGG & BEAN – HEAD OFFICE
POSITION HELD : FRANCHISE CONSULTANT ASSISTANT
DURATION : NOVEMBER 2005 – 31ST
OCTOBER 2008
CONTACT PERSON : MIKE SHABALALA (GENERAL MANAGER)
DUTIES
Ensure that the kitchen runs at optimum levels with regards to food cost and gross profit levels.
Ensure a clean and friendly environment
Ensuring the equipment is all in good working order and keeping a detailed schedule of any repairs performed on said equipment.
Train and coach staff on customer services principles and practices
Ensure that the Restaurant adheres to all Health & Safety and food hygiene standards
Setting of standards and quality requirements as well as evaluating the adherence to these standards.
Perform BER (Business Excellent Reviews to all the Mugg & Bean Stores around KZN
Ensure franchisee compliance with all Standard Operating Procedures, Operations Assessment Report and Mystery Shop standards and develop corrective action plans, milestones and timetables where appropriate
Organise marketing activities, such as promotional events and discount schemes
Mentoring and coaching management
Assist in new menu implementation
Assist in conducting staff and daily pre-shift meetings REASON FOR LEAVING – BETTER PROSPEROUS (JOINED SUNCOAST) NAME OF COMPANY : MUGG & BEAN – LIBERTY MALL
POSITION HELD : KITCHEN MANAGER
DURATION : 02 JUNE 2003 – 31ST
OCTOBER 2005
CONTACT PERSON : JAYNE & TONY (OWNERS)
CONTACT NUMBER(S) : 033-*******
DUTIES
Ensure that the kitchen runs at optimum levels with regards to food cost and gross profit levels.
Identify and delegate responsibilities to supervisors and staff to ensure objectives are met and excellent service is consistently achieved
Ensure that the operating costs are kept to a minimum whilst not affecting standards and levels of service.
Ensure a clean and friendly environment with the use of the Hychem range of chemicals.
Ensuring the equipment is all in good working order and keeping a detailed schedule of any repairs performed on said equipment.
Training of all staff, identify needs and implement necessary training plans.
Ensure adequate stock levels and ensuring the best price is paid for the goods received.
Sourcing new suppliers and negotiating deals for discounts and rebates.
Ensure adequate stock control and investigate discrepancies.
Ensure that the Restaurant adheres to all Health & Safety and food and hygiene regulations at all times and all other legal requirements are adhered to.
Ensure the highest possible level of customer service.
Setting of standards and quality requirements as well as evaluating the adherence to these standards.
Cashing up of all waitrons and handling the day to day balancing of daily cash-ups and banking
Achievement for being part of the team in the kitchen in the busiest and highest turnover for the Mugg and Bean Franchise South Africa
Responsible for calculating salaries and ensuring all staff are paid timeously
Respond efficiently to customer complaints
Consistently monitor product and labor costs to remain within goals
Monitor and maintain the Micros POS System
REASON FOR LEAVING – MOVED TO MUGG & BEAN HEAD OFFICE
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