Assistant Operations Manager
Palala Boutique Game lodge and Spa
Total years of experience :21 years, 10 Months
Responsible for overall operations of the company, including client experience, food and beverage production and cost, financial management, accounting, health and safety compliance and managed human capital retention and development. Staff compliment of 130.
Project management, conceptualization, fit out and launch of the Flagship Luxury Flik Cinema by being accountable and responsible for all aspects of the construction site, and full operational readiness.
Project Value: 11 Million USD
Staff Compliment: 41
Accountability and Responsibilities
• Implementation of Business operations to achieve organizational and business goals
• Extremely high levels of IT, CRM, Business to Business relations and operational management
• Project management to the total value of: 11 Million USD.
• Construction site and budget management
• Total Supplier management (Vetting/Negotiations and Control)
• QSHE, Risk assessment and management
• Import of infrastructure and IT - Import Logistics
• Multicultural Team Management
• Conceptualization, design, implementation, and control of Cineplex and food & beverage department including kitchen design and layout.
• F & B cost and stock control
• Cinema menu conceptualization, design, implementation, and control, ensuring that the operational team delivers the highest quality product at the set margins.
• Designed and implemented IPad in theatre ordering menu and systems
• Implementation of departmental policies, goals, objectives, and procedures, confer with group management and organization officials and staff members as necessary.
• Progress reports to senior management and board of directors
• All IT systems and infrastructure: Software, hardware, Third Parties, Office Equipment and Supplies
• Compliance with all relevant government legislation, regulations and licensing requirements pertaining to Cineplex operations, food and beverage, legal, health, safety, and labor requirements.
• Digital Cinema Operations Management
• Digital Projection
• Film Scheduling, Programming Implementation and costing
• Staffing: Interviewing, Labor relations and cost
Responsible for all overall operations of the company including client experience, Food and beverage production and cost, financial management, accounting, health and safety compliance, and managed human capital retention and development.
Staff Compliment: 20, Contracted: 20-200
Accountability and Responsibilities
• Event resources i.e.: Staffing/Décor/Food and Beverage/Logistics
• Ensure that all reporting and control policies and procedures in the operation, customer service, hygiene, cleanliness standards, maintenance and general administration are completed according to the highest company standard.
• Management of the food and beverage department in order to review upcoming events and parties; ensuring that all events/meetings are correctly set each day; communicating with all departments of any updates or changes.
• Management of Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends and client needs.
• Managing senior management in the preparation of performance objectives and evaluation of the service staff; enforced and supported all training & development plans for the staff as per company’s policy.
• Total event cycle management from quotation to the final product, services, feedback and administration ranging from 10 Pax to CEO Awards / The Durban July for up to 1500 Pax.
• Event Planning
• Contract negotiations
• Multicultural human capital training, management, cost and retention
• Fleet Logistics and Management
• Stock levels for events
• Total Budget Management
• CRM and Business to Business relations
• Fiscal, profit & loss management
• Broad-Based Black Economic Empowerment certification
• Company safety, security, emergency planning and training
• HACCP management, training and implementation.
• Cash-up administration, procedures, control and reports
• Total stock procurement, control and administration
• Compliance with all relevant government legislation, regulations and licensing requirements pertaining to catering operations, food and beverage, legal, health, safety, and labour requirements.
Managing Food and beverage department daily operations, costs and margins of the hotel within budget and to the highest brand standards by ensuring the required food and beverage procedures, operational and administrative systems and controls are in place to consistently provide an excellent level of internal and external customer service.
Staff Compliment: 40, Contracted: 20-200
Accountability and Responsibilities
• Managed departmental business forecast
• Total Supplier management (Vetting/Negotiations and Control)
• Departmental Risk assessment and management
• Fiscal accountability for F & B margins, cost, sales mix, stock control and administration
• Departmental QA
• Departmental QSHE, Emergency Planning, safety, security implementation, training and review
• HACCP
• Multicultural human capital training, management, cost and retention
• Implementation of service standards, departmental policies, goals, objectives, and procedures, confer with group management and organization officials and staff members as necessary.
• Cash-up administration, procedures, control and reports
• Food and beverage marketing and promotions planning and execution
• Training and development planning and execution
• Food and Beverage Department (Full service restaurant, Terrace, Pub, Room service, Kitchen, Purchasing, Banqueting and Events for up to 2000 Pax)
• Compliance with all relevant government legislation, regulations and licensing requirements pertaining to hotel operations, food and beverage, legal, health, safety, and labour requirements.
• CRM
Managing the day to day Food and Beverage operations of the hotel while continually exceeding guest expectations.
Staff Compliment: 50, Contracted: 10-150
Accountability and Responsibilities
• Responsible for departmental business forecast
• Accountable and Responsible for CRM
• Purchasing and stock control management
• F & B margins, sales mix, stock control and administration
• Departmental QSHE, Emergency Planning, safety, security implementation, training and review
• Multicultural human capital training, management, cost and retention
• Implementation of service standards, departmental policies, goals, objectives, and procedures, confer with Operations management and organization officials and staff members as necessary.
• Cash-up administration, procedures, control and reports
• Food and beverage marketing and promotions planning and execution
• Systems, equipment, management and control
• Stocktaking, procedures, management, and reports
• Goods receiving and issuing control and management
• Sales mix Analysis
• Food and beverage operating equipment and inventory list compiling and management
• Compliance with all relevant government legislation, regulations and licensing requirements pertaining to hotel operations, food and beverage, legal, health, safety, and labour requirements.
Food and beverage manager
Chiefly responsible for driving the Food and beverage and operational goals of the Hotel, in terms of the food & beverage and operations department, by planning, leading, organizing and control.
Staff Compliment: 25, Contracted: 20-100
Accountability and Responsibilities
• Effective management of all operational and food and beverage areas including restaurant, pool terrace, bar, room service, kitchen, banqueting, conference & events and social spaces.
• Food and beverage department’s monthly and annual fiscal performance and long-term sustainability for review by the General Manager, Regional Manager, and Managing Director.
• International brand standards
• International brand service standards
• QA, QSHE, QC and Emergency Planning, Leading, Training and Controlling
• HACCP
• Multicultural human capital training, management, cost and retention
• Purchasing, Stock Control, Issuing and receiving
• CAPEX and depreciation
• Menu research and development, planning, costing, implementation, training, review and adjustment
• Sales analysis.
• Sales mix analysis
• Compliance with all relevant government legislation, regulations and licensing requirements pertaining to hotel operations, food and beverage, legal, health, safety, and labour requirements.
• Government, market and social trends and possible changes in guest preference and expectations on operations and food and beverage offering and communicating them to the Head of departments, General Manager and Regional Manager
• POS and IT systems
• Quarterly and annual Food Health and Safety Audits by QPRO
• Department maintenance and upkeep
• Administration and reporting
• Systems, equipment, Operations and Inventory
• Departmental stock takes
• Cash-ups
• Marketing and promotions planning and execution
• Food and Beverage Department (Full service restaurant, Pool Terrace, Bar, Room service, Kitchen, Purchasing, Banqueting and Events for up to 500 Pax)
Assisting the Food and Beverage manager with driving the Food and beverage and operational goals of the Hotel, in terms of the food & beverage and operations department, by planning, leading, organizing and control.
Staff Compliment: 20, Contracted: 20-100
Accountability and Responsibilities
• Effective management of all operational and food and beverage areas including restaurant, pool terrace, bar, room service, kitchen, banqueting, conference & events and social spaces.
• Food and beverage department’s monthly and annual fiscal performance and long-term sustainability for review by the General Manager, Regional Manager, and Managing Director.
• International brand standards
• International brand service standards
• QA, QSHE, QC and Emergency Planning, Leading, Training and Controlling
• HACCP
• Multicultural human capital training, management, cost and retention
• Purchasing, Stock Control, Issuing and receiving
• CAPEX and depreciation
• Menu research and development, planning, costing, implementation, training, review and adjustment
• Sales analysis.
• Sales mix analysis
• Compliance with all relevant government legislation, regulations and licensing requirements pertaining to hotel operations, food and beverage, legal, health, safety, and labour requirements.
• Government, market and social trends and possible changes in guest preference and expectations on operations and food and beverage offering and communicating them to the Head of departments, General Manager and Regional Manager
• POS and IT systems
• Quarterly and annual Food Health and Safety Audits by QPRO
• Department maintenance and upkeep
• Administration and reporting
• Systems, equipment, Operations and Inventory
• Departmental stock takes and Cash-ups
• Marketing and promotions planning and execution
• Food and Beverage Department (Full service restaurant, Pool Terrace, Bar, Room service, Kitchen, Purchasing, Banqueting and Events for up to 500 Pax)
Managing the Front office department, by planning, leading, organizing and control.
Staff Compliment: 9
Accountability and Responsibilities
• Management of the front office department’s monthly performance for review by the General Manager, Regional Manager, and Managing Director.
• Management of international brand standards
• Management of international brand service standards
• Management of QA, QSHE and QC
• Management of administration and reporting
• Management of Systems, Operations and Inventory
• Management of departmental stock takes
• Management of cash-ups
• Focus on increasing revenue through yielding, controlling costs, managing hotel staff and implementing effective front office administrative and financial controls.
• Manage guest problems and resolved them quickly, efficiently, and courteously, ensuring complete guest satisfaction; prepare performance reports related to front office.
• Conduct scheduled meetings of front office personnel; review front office log book and guest feedback forms on a daily basis; also coordinated the front office training plan.
Front Office
F & B
MOD
Night Audit
Front Office
F & B
MOD
Banqueting
Cost Control
Accounts
Debtors
Maintenance
Front Office
F & B
Bar
Restaurant
Housekeeping
Night Audit
Kitchen
F & B
Bar
Restaurant
Night Audit
Front Office
Reservations
Bar
Restaurant
Banqueting
Room Service
Worked from 06:00 till 18:00
Learned & Practiced in electrical & plumbing
Building, fixing sprinkler systems (RAINBIRD)
Sleeper wood restoration & renovation
Tool shed maintenance & stock monitoring
▪ Performance tune-ups, servicing, building, repair, cleaning of school Pc’s
ranging from 486’s to Pentium 4’s
▪ Skilled & experienced in Office & Windows from Windows 95 to XP
Worked from 09:00 till 20:00
Served +200 clients a day
Responsible for Cash up
Responsible for stock levels
Pricing/Labels & shelving
Deliveries
Stocktaking & control
Packing & pricing
Cash ups
Cleaning
Deliveries
14 Hours Shifts
Stocktaking & control
Store man /Scullery/ Cook / Waiter
Promoted as Manager over weekends & school
holidays
Serving +- 350 clients a day
Stock takes
Cash ups & Finances
Staff functions
Deliveries
Food prep & presentation
07:00 till 19:00 daily
Protea Hotels National Diploma in Hospitality Service Management
▪ Hospitality Management 3 ▪ Food & Beverage 3 ▪ Hospitality Operations 3 ▪ Hospitality Law 3 ▪ Hospitality Financial Management 3
Afrikaans English Business Economics Hotel and Catering Computer Sciences Tourism
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