Manager Front Office
Resume:
PERSONAL INFORMATION:
SURNAME : Van Wyk
NAME : Wayne
IDENTITY NUMBER : 920**********
DATE OF BIRTH : 1992 – 01 – 31
CONTACT NUMBER : +27-76-436-****
EMAIL ADDRESS : adjoqr@r.postjobfree.com
NATIONALITY : South African Citizen
RACE : White
LANGUAGES : Afrikaans / English
RESIDENTIAL ADDRESS : 13 Marloth Street
Marloth Villas 10,
Nelspruit, 1200
BORN : 31 January 1992
MARITAL STATUS : Single
HEALTH : Very well
SMOKING : No
GENDER : Male
DEPENDENTS : 1 dependents
DRIVERS LICENECE : Yes, Code 8
EDUCATIONAL DETAILS
EDUCATION
2011/matriculated at Hoërskool Nelspruit
SUBJECTS: Afrikaans first language
English first additional language
Hospitality studies
Mathematical literature (Passed with distinction)
Computer Applications technology
Life orientation and Life Sciences (Passed with distinction)
TERTIARY EDUCATION
Hospitality Management Block Release (2013-2015)
At University of Johannesburg, Subjects
Health and safety : module 1
Hospitality Management : module 1, 2& 3
Hospitality operations : module 1, 2& 3
Food and Beverage studies : module 1, 2& 3
Culinary studies : module 1& 2
Hospitality finance management : module 1, 2& 3
Hospitality law : module 1& 2
Hospitality management certificate received with distinction
COMPUTER SKILLS/EXPERIENCE AND TRAINING
Juiced! online training
GUEST interaction training
Protea Hotels Reservations training
Train the GUEST service trainer
Ciro: Coffee shop training
Nissi risk management: basic firefighting course
Implementing GUEST service standards
Managing poor work performance
Exceptional Microsoft office (word, Excel, power point, outlook) and Micros, Opera and HTI Skills
Occupational health and safety – First aid level 1
City and Guilds Institute hospitality management certificate
Protea Hotels by Marriott® Hospitality Management Program certificate
Leadership and development module 1
Orion Time Management course
Orion GoMAD training (go make a difference coaching training)
EMPLOYMENT RECORD:
NAME OF COMPANY : Orion Promenade Hotel
PERIOD OF EMPLOYMENT : 18 July 2018 – Current
POSITION : Food & Beverage Manager
REASON FOR LEAVING : Current
SUMMARY OF DUTIES :
Responsible for all guest services and admin in F&B Department
Ensure that the General Manager is made aware of all complaints by enforcing the use of the complaints register.
Ensure that efficient, prompt and friendly service is provided to the guest at all times
During meal times, be on the restaurant floor to check service levels
Conduct a staff briefing at the beginning of each shift and allocate staff to perform specific tasks if necessary
Ensure that the “Meet & Greet” procedure is adhered to at all times
Ensure that the sherry service during dinner is carried out at all times
Ensure that the staff is aware of the company’s procedures and standards
Ensure that the staff follow the company’s policies and standards at all times
Monitor business levels constantly and ensure that there is enough staff to provide outstanding customer service at all times
Insure that bar stock levels are adhered to at all times (Imprest)
Ensure that all mise-en-place is ready before the bar opens
Ensure that there is sufficient glassware & equipment at all times
Ensure that all bar staff are competent and knowledgeable to perform their duties.
Ensure that all excess equipment is locked away during low business periods
Ensure that all function venues are completely set up the day prior to the function according to the companies standards
Ensure that the function venues are serviced and maintained according to the company policy
Ensure that all function equipment is maintained in good order
Maintain customer contact during meal times and during conference and function breaks
Do a daily head count and ensure that all delegates are being charged for
Ensure that the food served is of high quality and presented in the correct fashion
Ensure that the food leaving the kitchen is of high quality
Ensure that the presentation of any a-la-carte dishes matches the company’s standards at all times
Check the buffet standards according to the buffet critique
Liaise with the chef on duty in regards to any changes in numbers of expected guests
Ensure that all control procedures are being adhered to according to company policy
Spot check food and beverage floats on a regular basis
Ensure that all cashing up procedures are being carried out by a member of management
Ensure that all cash-ups balance and take immediate steps to correct any discrepancies
Ensure that all meals and drinks are charged for
Ensure smooth running of all departments
Ensure that any problems are communicated to the relevant HOD
Daily conduct a comprehensive property walk and report back to the general manager
Complete the duty managers check list on a daily basis and follow up on any problems
Use the handover book daily and ensure that all relevant persons are copied
Ensure that at night all venues are locked
Ensure that Imprest balance on a daily basis
If you notice any discrepancies act on them immediately and sort them out
Print outs of Imprest are to be given to the
All orders are to be signed by the F&B manager before it is placed.
Orders that are placed are to be checked against stock on hand, volume of business and general
Follow the companies disciplinary procedures as and when required
Ensure that the correct levels of discipline are being maintained at all times by all employees
Treat your subordinates in a respectful and polite manner
When orders are received they should be checked according to the order book and the invoice supplied.
Stores must always be packed in a FIFO (first in first out) rotation system.
The store should be locked at all times and no staff will be allowed to enter unaccompanied by management.
Stores should always be kept clean and free of pests.
Ensure that all F&B areas are neat and clean at all times
Ensure that all equipment is in working order
Allocate staff to clean and maintain the restaurant
Liaise with housekeeping and maintenance on a regular basis to ensure the upkeep of all facilities
Enforce cleaning schedules and ensure that bar areas are spotless clean at all times
Ensure that the equipment is in working order
Ensure that the staff sanitize the all working surfaces on a regular basis
Ensure that a high standard of cleanliness is maintained at all times
Report any problems to the chef on duty
Ensure that the kitchen always has buckets of sanitizer to sanitize all work surfaces on a regular basis
Ensure that the kitchen staff maintain a high level of personal hygiene (wash hands on regular basis)
Ensure that the company’s employment policies are being complied with at all times
Ensure that all new employees are issued with the following: Welcome letter, letter of appointment, core values, contract of employment, job description, code of conduct, rules and regulations, disciplinary and grievance procedures
Carry out performance appraisals for all F&B staff every three months
every month discuss at least 5 goals with all F&B staff
Adhere to the company’s policies and procedures
be conversant with the labor relations act and the applicable wage regulating agreement, this being the basic conditions of employment
Ensure that regular management and worker meetings are being held
Ensure that all the staff are aware of the company’s policies and procedures and enforce them
Initiate and / or chair disciplinary procedures as and when needed
Draw up weekly staff rosters according to the demand of business
Ensure that at the start of each shift, that all staff members are on duty as per the staff roster
Check all time books on a regular basis
Ensure that all overtime is recorded and time off is given as per the company procedure
Make sure that all the F&B staff are trained and totally understand their positions
Ensure that the requirements of the Occupational
Health and Safety Act are being adhered to
Ensure that all staff are familiar with the hotels evacuation procedures and participate in regular fire / evacuation drills
Ensure that the workman’s compensation procedures are adhered to in the event of accidents on duty
The employee undertakes that he/she shall not at any time, whether during the continuity in force of this agreement or any time after the termination thereof, disclose to any member of the public, press or media any information relating to the company’s affairs or business or method of carrying on business.
Carry out any duties as may be required from time to time
Take operating stock once a month according to the company procedures and process the results on micros
Ensure that the relevant reports are being submitted to the financial controller as and when required
Liaise with Front Office regarding meal packages
Conduct a daily head count and ensure that the correct amount of charges have been processed
Financial Reporting, F&B cost control and budgets to ensure maximum profitability of the department
Take liquor stock according to the company policy
Ensure that the relevant reports are being submitted to the financial controller as and when required
Maintain a beverage cost of 37% or less
Act upon any shortages immediately as and when they happen
Ensure that the stock leaving the bar is recorded and accounted for
Ensure that the liquor supplies are being purchased according to company policy, at the best possible price and maintaining the lowest possible stock levels.
Ensure that all F&B outlets are being marketed and promoted from within
Co-operate with the company’s sales and marketing departments
Inform all front office staff of any ongoing promotions
ensure that all displays are attractive and changed on a regular basis
Assist with site inspections
NAME OF COMPANY : Protea Hotel Witbank
PERIOD OF EMPLOYMENT : 01 July 2016 – 17 July 2018
POSITION : Assistant Food & Beverage manager / Duty Manager
REASON FOR LEAVING : Better job opportunity
SUMMARY OF DUTIES :
Handling and resolving all GUEST complaints, examine cash up’s
Maintaining restaurant standards and training of staff
Stock take of operational equipment, paper supplies and consumable stock
Coordinating functions and Organizing casual STAFF for busy shift and big events
Disciplining of staff and implementing hygiene and operational standards (Qpro)
Capturing of invoices, price comparison reports amongst suppliers.
Develop innovative systems or ways to increase sales revenue and lower costs.
Managing processes and procedures to ensure stability in operations
Programing new item’s and menus into the point of sales systems
Construct and maintain weekly roster to accommodate daily operations
Ensure All departments are running smoothly and assisting with all problems.
Ordering, receiving and preforming quality checks on stock
NAME OF COMPANY : Protea Hotel Edward
PERIOD OF EMPLOYMENT : 19 October 2015 – 28 June 2016
POSITION : Banqueting coordinator
REASON FOR LEAVING : Better job opportunity
SUMMARY OF DUTIES :
Drafting and following up quotations
Conducting G&C reports
Drafting conference contracts
Coordinating conferences and delegating STAFF
Interdepartmental communication for special requests
Assisting with conference set up’s
Filing and organization of workflow
Quality assurance of service and catering items
Controlling conference charges
Troubleshooting with all Audio and visual equipment
To assist in the Banqueting manager’s duties and task in his/her absence
Assisting with problem solving and GUEST satisfaction
Conducting a site inspection
NAME OF COMPANY : Protea Hotel Umhlanga
PERIOD OF EMPLOYMENT : January 2015 – 18 October 2015
POSITION : 3nd year Protea Hotel in service Management Trainee
REASON FOR LEAVING : Completed my in-service course and found permanent employment
SUMMARY OF DUTIES :
Receptionist - checking in and out of guests, updating profiles, maintaining the switchboard,
Housekeeping supervisor - room checks, ordering of stock, communicating with other departments, and maintaining service standards
Financial department - managing proper filling systems, initiating purchase orders, capturing invoices and evaluating financial statements and managing direct bills
NAME OF COMPANY : Protea Hotel Kruger gate
PERIOD OF EMPLOYMENT : January 2014 - January 2015
POSITION : 2nd year Protea Hotel in service Management Trainee
REASON FOR LEAVING : Completed 2nd year and progressed to next year
SUMMARY OF DUTIES :
Duty manager - supervising of breakfast and dinner services and coordinating workflow and assisting in guest complaints
Groups reservation agent - creating and managing group reservations and also assist in individual bookings
Receptionist - checking in and out of guests, updating profiles, handling the switchboard, ensuring filing systems are up to date.
Night audit - ensuring all accounts are correct and record all discrepancies are recorded as well as management pack is compiled and reports are done.
NAME OF COMPANY : Protea Hotel Bloemfontein
PERIOD OF EMPLOYMENT : January 2013 – January 2014
POSITION : 1st year Protea Hotel In-service Management Trainee
REASON FOR LEAVING : Completed 1nd year and progressed to next year
SUMMARY OF DUTIES :
Waiter – Serving GUESTS, co - ordinate table set up for dinner and breakfast, assist with conferencing and delivered room service orders.
Chef trainee – basic food preparations, buffet layouts, stock receiving and storage of goods and cleaning the kitchen to a high standard.
Restaurant cashier – Control all transaction and initiate correct shift cash – ups, appoint GUESTS to the tables and allocate waiters to assist, place all room service orders and ensure delivery to rooms.
Banqueting Waiter - Set up and break downs of various styles of functions, coordinating service and assisting in planning of functions.
NAME OF COMPANY : Protea Hotel Nelspruit
PERIOD OF EMPLOYMENT : 12 December 2011 – 13 January 2013
POSITION : Orientation management trainee
REASON FOR LEAVING : Completed orientation year and was accepted for management course
SUMMARY OF DUTIES :
Restaurant Cashier- managing all transactions during operational hours as well as cash-up.
Banqueting waiter - Set up of conference rooms and coordinating functions
Barman - managing the bar area, restocking and attending to GUESTS
Waiter - Serving GUESTS table, implementing table set up, and attend to functions and delivering of room service orders
Receptionist - manage switchboard, assist with all information inquiries, deal with GUEST check - in and Check - out procedures and controlled relevant transactions and made reservations.
REFERENCES
FORTIS HOTEL WITBANK: (2016 – 2018) Lara Rabie (Deputy General Manager)
(OLD PROTEA HOTEL WITBANK) 081-***-****
PROTEA HOTEL EDWARD: (2015 – 2016) Werner Geere (General Manager)
PROTEA HOTEL UMHLANGA: (2015) Sharon Wessels (Deputy General Manager)
PROTEA HOTEL KRUGER GATE: (2014 - 2015) Marike Botma (Rooms Division Manager)
PROTEA HOTEL BLOEMFONTEIN (2013 - 2014) Cheryl Kuscus (Rooms Division Manager)
PROTEA HOTEL NELSPRUIT (2011 - 2013) Jacques Jordaan (General manager)
CONFIDENTIAL PROFILE
Contact this candidate