Food & Beverage Manager - Hospitality Leader - Catering Specialist
Resume:
To whom it may concern:
Dear Sir/Mam,
I am GhoesynLakay, South African Citizen, ID 730-***-**** 08 5.
I have sufficient experience within the Hospitality Industry, and have worked mainly in the four and five star hotels. I have three years Catering Manager experience in the private hospitals.
I have completed my Food and Beverage Management Certificate through the International Hotel School; I do have exposure to Employee Relations and have an in house certificate for it.
My fields of expertise are in Food and Beverage departments, Hotel Duty Manager and Catering Manager.
I have managed budgets, compliment of staff, training of staff, Hygiene practices,Maintenance of kitchens and restaurants, stock takes and food costs.
I am looking for an opportunity as a Food and Beverage Manager, Assistant Food and Beverage Manager, Restaurant Manager, Banqueting Manager, Assistant Banqueting Manager or Catering Manager
Regards,
GhoesynLakay
Personal Information
Of
GhoesynLakay
86 Sullivan Street
Steenberg; Cape Town
(Cell) 081-***-****
E-mail : ********@*****.***
Surname
Lakay
First Name
Ghoesyn
ID No.
730-***-**** 085
Nationality
South African
Health
Excellent
Residential Area
Cape Town
Home Language
English
Smoker
Non
Driver’s License
Code 08
Other Language
Afrikaans
Education:
Secondary Qualifications
Level Attained: Grade 12
Place: Western Cape
Date: 1991
Tertiary Education
Institute: QDC
Qualification: NQF Level 3
Certificate in Management
Course: NQF Level 3
Duration: 2008 - 2009
Institute:International Hotel School
Qualification: AHLACertificate
Course: Food and Beverage Management Specialisation
Duration: 2011
Institute:BRS
Qualification: Certificate
Course: Occupational Health and Safety
Duration: 2009
Employment Relations
Concept of Progressive Discipline
Supervisor Role in Misconduct Enquiry
Identifying Intermittent Ill health and Injury
Investigations
Supervisor Role in Poor Work Performance process
Free to grow: Changing course
Personal Transformation
Organisational Transformation
Free to grow: Life skills
Self-Development
Handling of Conflict
Assertiveness
Communication
Human Relations
Yes I Can!
Delivering the Promise
Branding
Customer Care
Skills:
Computer Literacy
Microsoft Word
Internet
Microsoft Excel
Microsoft Outlook – E-mail
Micros (Point of Sales)
GAAP (Point of Sales)
Mission Statement
Loyalty and smart working techniques equals self motivation and personal growth.
Working Experience:
Company
Bricklane Eatery
Date
27 April 2021 – Present
Position
Front of house Manager
Duties
Promoting business via social media
Rostering of front and back of house staff
Training Front of house staff to company standard
Customer liason
Staff induction/disciplinary
Setting up store rooms and kitchen to HACCP standards
Purchasing
Running month end
Cash up and banking
Implementing control measures on food and beverage stock.
Responsible for smooth operation of the entire food and beverage operation and banqueting.
Food, Beverage, Operating Equipment stock take
Company
La Perla Restaurant
Date
20 September 2019 – March 2020
Position
Service Ambassador
Duties
Up selling with Guest
Liasing with guest and kitchen
See to guest experience the highest standards
Ensuring that food and beverage are delivered correctly
Handling guest credit card or cash payments
Setting up of functions, to guest requirements
Company
International Properties
Date
14 February 2018 – September 2019
Position
Co-Owner
Duties
Marketing
Sales
Deliveries
Purchasing
Costing
Negotiations for better price
Baking
Company
Compass-SA;
NetcareKuilsriver-Netcare Ceres (190 beds + 40 beds)
Netcare UCT ( 115 beds )
Date
15 April 2015 – February 2018
Position
Catering Manager
Duties
Check if all relevant revenue has been posted to the correct units, on the Worksmart proper management system
Responsible for smooth operation of the entire food and beverage operation and banqueting.
Employee relations
Looking at techniques and trying to increase Productivity levels of supervisors and staff
Ensure sufficient stock in store room
Food, Beverage, Operating Equipment stock take
Staff training, assessments and rostering, rostering done in line with forecasted revenue
Implementing control measures on food and beverage stock.
Leasing with all other departments within the hospital, to ensure smooth operation and ultimately full patient satisfaction
Company
The Ritz Hotel (220 rooms) 3 Star
Date
01 April 2013 – 28 February 2015
Position
Food and Beverage Manager
Duties
Check if all relevant revenue has been posted to the correct outlets
Responsible for smooth operation of the entire food and beverage operation and banqueting.
Employee relations
Capturing of budget figures and covers reports and handed to the General Manager
Looking at techniques and trying to increase Productivity levels of managers and staff
Checking daily the stores with the chef and place orders with suppliers, dealing with suppliers to get the best possible prices
Food, Beverage, Operating Equipment stock take
Staff training,assessments and rostering
Processing all invoices, and work out food and beverage costs
Managing a maximum 350 venue banqueting department and ensuring guest satisfaction, and attention to detail set up
Implementing control measures on food and beverage stock. Took over a 46% food cost and currently running with a 35% food cost
Draw up staff wages spreadsheets, cheque requisitioning and signing off to accounts department, and pay out casual staff
Hotel duty manager duties
Leasing with Health Department, Mr. Dollie, to meet all requirements of health and safety issues
Company
Kelvin Grove Club
Date
15January 2012 – 30 March 2013
Position
Senior F&B Duty Manager
Duties
Ordering, Controlling and issuing of floats of up to R20 000.00
Responsible for smooth operation of the entire club, including of four restaurants and two bars
Employee relations
Capturing of budget figures and covers reports and handed to the F&B manager
Looking at techniques and trying to increase Productivity levels of managers and staff
Controlling of financials/budgets of the department and reporting back in monthly financial meetings to senior committee members
Food, Beverage, Operating Equipment stock take
Staff training and assessments
Beverage stock take reconciliation with the F&B stock controller
Assisting with functions of up to 200 pax, ensuring attention to detail and staff managing and ensuring guest satisfaction
Assisting in reducing labor costs, and food cost
Staff wages spreadsheets checking and signing off to accounts department
Company
The Table Bay Hotel (329 rooms) 5 Star
Date
December 2005 – January 2012
Position
Restaurant Manager
Company
The Alphen Hotel (60 rooms) 4 Star
Date
December 2004 - November 2005
Position
Food and Beverage Duty Manager
Company
Radisson Hotel (194 rooms) 5 Star
Date
August 2002 - November 2004
Position
Waitron
Company
Winchester Mansion Hotel (80 rooms) 4 Star
Date
March 2000–July 2002
Position
Food and Beverage Restaurant Supervisor
Company
Mugg& Bean Cavendish Square
Date
December 1999 – February 2000
Position
Floor Manager
Company
The Cellars –Hohenort Hotel (80 rooms) 5 Star
Date
December 1994 –November 1999
Positions
Chef de Rang
Cashier
Maitr’D ( Last Position)
Reference:
Contact Person
Company
Number
Reason for leaving
Ruan Burger (Owner)
Bricklane Eatery
Still Employed by current Employer
Ritesh (GM)
La Perla Restaurant
Covid-19 Pandemic
Elanza Barnard
( Regional Manager)
Left the Company
Compass-SA
Better prospects
Marc Weber
( F&B Manager)
Radisson/The Table Bay
Hotel
Better prospects
Ed West (Co-owner)
Mugg& Bean
Better prospects
Angie Swail (Asst. G.M)
The Cellars-Hohenort Hotel
Better prospects
Estelle Moorecraft (HR)
Kelvin Grove Club
Better prospects
HenkSmit (G.M)/
(Company Closed)
The Ritz Hotel
Contact this candidate