Resume

Manager Food

Location:

Pretoria, Gauteng, South Africa

Salary:

R25k

Posted:

January 15, 2021

Contact this candidate

Resume:

Gcina Sibiya

ID Number: 900**********

Address: Umlazi Township F454

E-mail: adjf6v@r.postjobfree.com and adjf6v@r.postjobfree.com

Cellphone: 078-****-***

I am energetic, intelligent, hardworking dedicated man with passion determined and ambitious person with great desire to learn in other to grow professionally as a young man I will make it in this world by all means necessary Food and Beverage is my life.

Personal Details

Gender Male

Date of Birth 1990-01-11

Marital Status Single

Nationality South African

Home Languages Zulu

Other Languages English and Afrikaans

Driver’s License Code 10[yes]

Strengths Self-Motivated and Hard worker

Education Background

Last High School Attended Ogwini Comp Tech High School

Highest Grade Passed Grade 12 (Matric)

Subjects Passed

Zulu

English

Accounting

Economics

Life Orientation

Afrikaans

Year Obtained 2008

Tertiary Qualifications

Name of institution The ICHAF Training Institute Hospitality

Qualification Generic Management NQF.l4 SAQA ID57712LP74630

Year Obtained 2017

Name of institution College SA

Qualification Supply Chain &Logistics Management Certificate

Modules Logistics & Supply Chain Management.1

Customer Relationship Management

Project Management

Logistics & Supply Chain Management.2

Organizational Skills

Financial Management

Year obtained 2016

Name of Institution Academy of business and computer studies

Qualification Computer Application Technology

Modules MS word

MS Excel

Power Point

Outlook Email & Research

Year Obtained 2009

Other Qualifications

Name of Course First aid level 1 +AED

Year 2018

Name of Course Whisky Short Course (lobster ink)

Year 2017

Name of Course Specialist F&B (lobster ink)

Year 2017

Name of Course fire fighter certificate

Year 2016

Name of Course Health & safety certificate

Year 2015

Name of course Customer Service Certificate

Year 2013

Name of Course Waitron Skills Certificate

Year 2013

Name of Course Diploma Business Management

Year Current Studying

Work Experience

Name of the company Mdluli Safari lodge Kruger National Park

Position Food and beverage Manager

Duties and Responsibilities

Ensuring that the correct ordering procedures for all food stock and kitchen consumables, kitchen small and kitchen operating equipment are adhered to, in line with company policy and or as per direction of General Manager.

Ensuring that effective stock control and stock procedures and methods are enforced and will ensure that the cost is well maintained as per budget results

Oversee monthly stock counts of all beverage items, F&B Operating Equipment including AV equipment and F&B linen Guest supplies and F&B cleaning supplies, tabulate and report back to the General Manager on the results.

Ensuring that the cleaning supplies budget, casual wages targets, consumable budget are all met in relation to the actual revenues achieved or in accordance to the direction received from the General Manager.

Ensuring that the immediate staff, adhere to all HACCAP principles and local legislation governing the service of food and beverage.

Ensuring that the team is well trained in terms of product knowledge to be able to confidently assist guest with any queries relating to food and beverage in the restaurants and bars or issues pertaining to the hotel

Ensuring that the restaurant’s bars, food and beverages storerooms and back of house areas are maintained in an appropriate five star level and in compliance to the occupational health and safety act, hygiene laws and HACCAP principles are applied

Accountable to ensure integrity of the micros POS system in all aspects but particular to ensure that the employee rights and menu items are well maintained

Responsible to monitor and evaluate the Guest Questionnaires results pertaining to client experience and staff taking corrective measures to ensure that these are kept within company targets.

Motivating the food and beverage service team and stock control

Managing the team in accordance with the (Basic Conditions of Employment Equity Act) company policy and any other law governing the employment of staff.

Responsible for ensuring that all trainees, are given sufficient exposure in the kitchen in order for them to meet their academic responsibilities

Establishing a good working relationship with the guest, trustees, owner’s clients, suppliers, industry partners and colleagues.

Current employer: 01 March 2020 till to date

Name of the Company City lodge Durban

Position Food and Beverage Manager

Duties and responsibilities

To be the head food and beverage department such as leading and controlling the operation.

Recognize superior performance or the need for improvement

To execute all the kitchen tasks, ensure food operation standards consistency.

to ensure food and beverage orders are being done on time and maintain good relationship with suppliers and maintain quality

To act as Duty Manager and able to oversee, front of house, maintenance, housekeeping and ensure all other department operations runs smooth

Managed month end reports as per accounts check lists, in line with Audit requirements and by the stipulated deadline date.

To act as food and beverage coordinator and ensure that conference booking are done correctly.

To give feedback on our city lodge guest comments about our service.

To ensure food and beverage standard is kept based to the company’s standard.

To prepare the roaster and annual leave planner for food and beverage staffing.

To ensure hygiene the health and safety requirements are maintained.

To ensure that the brand standards per brand and for the group are maintained so as to ensure consistency and continuity.

To perform task such as hotel duties manager and ensure the operation operates smooth on the absent of General Manager

To host regular training for new products to the chefs and beverage servers.

To ensure that the highest level of cleanness, presentation and service are extended to every internal and external guest.

Human resources policies and procedures, Disciplinary hearing, training development such as Logix system.

Finances and food and beverage administration, by ensuring point of sales system is in order and ensure that budget cost is kept in line with agreed percentage.

To do food and beverage costing and menu development when it needed.

To host beverage stock takes and food stock takes at least once a month and count O.E

To ensure invoices are recorded as per the allocations list, prices checked and posted on both excel and ACCPAC.

To ensure FIFO rule is applied to the beverage stocks and do promotions when it needed.

Started 01 December 2019 till 28. February 2020

Reason for leaving: Resigned

Name of the Company Garden Court Marine Parade

Position Food and Beverage Duty Manager

Duties and responsibilities

Self-management and performance ownership, liaise with colleagues to work together and provide consistent, excellent service as a team, demonstrate willingness to help each other, give and receive constructive feedback take ownership and accountability.

Cross functional integration, effective inter- departmental relationships and co-operation, effective cross functional relationships and co- operation, sales, and marketing

Food and Beverage Deliveries, development of a food and beverage strategy and concept, development and implementations of food and beverage marketing strategy, maintain and control food and beverage operations in all food and beverage outlets and areas, manage food and beverage capex and stores- equipment par stock levels and controls, Implement, monitor and improve on food and beverage standards and guest delivery.

Sourcing & Purchasing, Stock control sheets manage par stock levels stocks replaced timeously supplier liaison, Recommendations quality control of food and beverage items purchasing.

human resources policies and procedures, Training, and development programs such as lobster

Human resources, property mission, vision, and values, staffing budget according to occupancy

Finance and Administration that includes prepare and manage departmental budget and profit forecasts, analyses financial statements and statistics and prepare reports commentary, manage and rectify all audit requirements, manage all food and beverage systems including property management system related data and food beverage control systems.

Period of employment: 01 January 2019 till 05 November 2019

Reason for leaving: Resigned

Name of the company Alpine Heath Resort

Position Assistant Food & Beverage Manager

Duties and responsibilities

To act as Duty Manager and able to oversee and make sure all other department operations runs smooth.

To ensure that all task and jobs are satisfactorily completed, assuming these duties when necessary

To assist with the completion of all administrative returns, salary variations, etc.

To issue stocks and received goods, checking quality, quantity, and price, also ensuring that these stocks are correctly stored and rotated.

To ensure that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions

To ensure that stations have their correct mise-en-place and restaurant is up to standard as company’s goals

To give feedback on guest letters and comments.

To hold regular on the job training sessions to ensure that staff can perform their duties correctly.

To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.

To ensure operating equipment is used properly and not abused, e.g. serviettes and waiters cloths using for cleaning.

To ensure that cash-up procedures are strictly adhered to.

To ensure that all monies are banked in accordance with laid-down procedures.

To ensure that staff records are up to date and kept in accordance with company and statutory requirements.

To ensure that hygiene standards comply with company and statutory requirements.

To be always on floor during the service and make sure the service is maintained accordingly.

To be aware of and respond the needs of your staff, including induction, monitoring performance, coaching, and ensuring that appropriate training is affected.

To ensure that staff are correctly dressed neat at all times.

To assist food and beverage controller to reach our beverage costs as in line with company goals

To do sport check on regular basis on our bars on daily stock take.

To constantly be aware of the needs of the customer, continuously striving to create the right environments.

Period of employment: from 01 March 2017 till 20 November 2018

Reason for leaving: Resigned

Name of the Company Umfolozi Casino and Convention Resort

Position Food and Beverage Senior Supervisor

Duties and responsibilities

Assist in the managing and control off all the aspect of the outlet to the required standards.

Ensure that training programs are executed for all service staff, identifying, and ensuring that ongoing training programs or on job training (OJT) is carried out by the management team. Productivity, product knowledge, workflow, service skills, attitude, and general ability in relation to the standard operating procedure.

To ensure staffing and productivity levels are maintained as it stipulated in the departmental ratio labor breakdowns and it must be in line with hotel occupancies.

Conducts daily hygiene walkthrough and complete the specified check checklist and enforce the correct cleaning standards for all areas and equipment.

To ensure that company and statutory hygiene standards are maintained in all areas as it is laid out in the health and safety policies and procedures for the complex and as per minimum legal requirement

Responsible for compiling, implementation and maintenance of departmental policies and procedures.

Ensuring the compilation of weekly operating forecasts ensuring that the outlet is adequately supplied with linen, stationery and any other items that may be required using established par stock levels as a guideline.

To ensure daily that all listed menu items, food, and beverage is available and inform the food and beverage manager and executive chef of any items out of stock.

Responsible to the timeous response to customer complaints and supply written responds to the food and beverage manager and the General Manager.

To maintain strict stock control measures daily and ensure stock takes are carried out.

To maintain budget costs percentage, budgeted operating expense and staffing costs.

To ensure regular meetings are held with staff members, within departments and feedback is given to the relevant department heads.

Maximize sales while minimizing costs.

Period of employment: from 01 January 2013 till 20 February 2017

Reason for leaving: Resigned.

Name of the Company Sun coast Casino

Position Head waitron and bartending

Duties and Responsibilities

To take orders from guest and ensure these are given to the appropriate person execute.

To be totally familiar with the composition of all menus.

To serve food and beverage in accordance with laid-down standards, but above all in a professional, courteous manner.

To attend customer complains satisfactory.

To ensure customers are correctly charged, present the bills, and take payments from the guest, in accordance with the procedures of the establishment.

To be continually aware of, and maintain, the highest standards of personal hygiene and dress.

Making sure the cutlery is clean and glasses are polished.

Linked with clients and customers’ needs.

Period of employment from 08 February 2009 till 02 December2012

Reason for leaving: Resigned

References

Name of the person Mr. Gary Foster

Name of the company Mdluli Safari lodge

Position General Manager

Contact number 082*******