General Manager
Oblivion Bar and Kitchen
Total years of experience :20 years, 0 Months
The profitable management of Oblivion. To increase business through functions bookings. To be Management liaison for the above-mentioned by ensuring that customers and guests are made to feel welcome on arrival and departure and receive efficient, effective polite and unobtrusive service to enhance the ultimate guest experience.
Key Responsibilities:
•Responsible for the daily operations of Oblivion
•Recruitment and development of new staff
•Continuously looking at new food and beverage offerings or concepts to introduce into Oblivion by forming partnerships with suppliers and to co-ordinate supplier specific training
•Training and development of managers and staff to uplift service standards
•Responsible for all HR related functions for Oblivion and initiating disciplinary action where necessary
•Monthly budget forecasting
•Overseeing and implementing controls for operational equipment
Reason for leaving:
Mutual decision to vacate post at Oblivion
Summary of role:
The profitable management of the food and beverage outlets at the Club. To meet revenue and expense budget goals and manage within budget restraints. To be the member and management liaison for the above-mentioned areas by ensuring that members and guests are made to feel welcome on arrival and departure and receive efficient, effective, polite and unobtrusive service to enhance the ultimate guest experience.
Key Responsibilities:
• Responsible for the daily operations of 8 Food and Beverage Outlets, Terrace Restaurant, Sushi Bar, Terrace Bar, Coffee Shop, Barn Restaurant and Bar, Waterside Restaurant and Pool Bar, and guiding the management team and staff to successful operation thereof
• To monitor staff costs and to ensure correct profit margins were achieved for all food and beverage offerings
• Monthly presentation to Food and Beverage Committee and reporting back to the Finance Committee
• To serve on the Executive Committee and to provide operational feedback at monthly meetings
• Responsible to investigate and resolve beverage and stock variances
• Manage multiple projects for the upliftment of outlets look and feel as well as food and beverage offerings
• Continuously looking at new food and beverage offerings or concepts to introduce in the outlets by forming partnerships with suppliers for special events for Kelvin Grove
• New menu design and creation with the Executive Chef along with weekly / monthly marketing of specials and timeous updates and redesign of menus and wine lists
• POS training for staff and ensuring that new items were loaded onto the Easy POS system as well as database cleanup with new menu’s or end of a promotion
• Training and development of Outlet managers and staff to uplift service standards within the outlets.
• To motivate staff and managers to achieve budgets and advise on financial position weekly
• Responsible for all HR related function for F&B staff and initiating disciplinary action where necessary
• Annual budgeting for the outlets as well as Capex
• To co-ordinate and book the musicians for monthly events
• To oversee and implement controls for operational equipment
• To host and MC the monthly lucky draw and Gourmet Dinners
• Worked on multiple projects for the upliftment of facilities, Coffee Shop, Waterside, Barn Restaurant revamp
• System upgrade from Procure / Easy POS to Jonas
Reason for leaving:
Looking for a new career growth opportunity
Summary of role:
The profitable management of the food and beverage outlets at the Club. To meet revenue and expense budget goals and manage within budget restraints. To be the Member and Management liaison for the above-mentioned areas by ensuring that Members and guests are made to feel welcome on arrival and departure and receive efficient, effective polite and unobtrusive service to enhance the ultimate guest experience.
Key Responsibilities:
• Responsible for the daily operations of 8 Food and Beverage Outlets, Terrace Restaurant, Sushi Bar, Terrace Bar, Coffee Shop, Barn Restaurant and Bar, Waterside Restaurant and Pool Bar, and guiding the management team and staff to successful operation thereof
• To monitor staff costs and to ensure correct profit margins were achieved for all food and beverage offerings
• Monthly presentation to Food and Beverage Committee and reporting back to the Finance Committee
• Responsible to investigate and resolve beverage and stock variances
• Manage multiple projects for the upliftment of outlets look and feel as well as food and beverage offerings
• Continuously looking at new food and beverage offerings or concepts to introduce in the outlets by forming partnerships with suppliers for special events for Kelvin Grove
• New menu design and creation with the Executive Chef along with weekly / monthly marketing of specials and timeous updates and redesign of menus and wine lists
• POS training for staff and ensuring that new items were loaded onto the Easy POS system as well as database cleanup with new menu’s or end of a promotion
• Training and development of Outlet managers and staff to uplift service standards within the outlets
• To motivate staff and managers to achieve budgets and advise on financial position weekly
• To coordinate supplier specific training
• Responsible for all HR related function for F&B staff and initiating disciplinary action where necessary
• To co-ordinate and book the musicians for monthly events
• To oversee and implement controls for operational equipment
• To host and MC the monthly lucky draw and Gourmet Dinners
Reason for leaving:
Promoted to Food and Beverage Manager at Kelvin Grove Club
Summary of role:
To effectively manage a team in the daily functions of recruiting hospitality staff for various roles for various clients in the hospitality industry. To oversee the successful processing of orders for additional staff, when required by clients.
Key Responsibilities:
• Responsible for all HR related function for contract staff and disciplinary action where necessary
• Ensuring that our clients staffing requests are covered on a day to day basis
• To assist with the arranging of recruitment drives for peak season or when staffing levels are low
• Assist the Operations team with correspondence and feedback between clients and staff
• Assist F & B staff in any areas of service, corrective action sessions
• To interview and screen Job Seekers on a day to day basis
• To ensure that all staff were briefed to specifications of each client’s roles needs and motivated to look the part to ensure they fulfilled their roles consistently
• Meeting with Ops team to plan and ensure that any concerns relating to client or staffing issues are resolved
• Monitor all staffing orders and to take control of client requests
• Assist and oversee the administration department
• That all candidates are referenced, and criminal check completed
• To motivate and support my team to maximize productivity
• Do service audits and facilitation of functions for clients when required
• To communicate with clients continuously to ensure that their Operations are not affected by staff nonattendance or poor performance
Reason for leaving:
Company was liquidated
Summary of role:
To effectively manage all HBR contract staff at Kelvin Grove Club. This included initiating training for service upliftment as well as disciplinary action where and when necessary.
Key Responsibilities:
• Responsible for all HR related function for contract staff, Payroll processing and Disciplinary action where necessary
• Ensuring that Food & Beverage and Functions Operations have the required staff on duty daily
• To devise training material for waiters and bartenders
• Assist Outlet Managers and staff in daily operations
• Staff training and motivation
• To ensure that all staff were correctly dressed and to ensure they fulfilled their roles consistently
• Ensure that staffing requirements were filled, if staff were short had to find replacements
Reason for leaving:
Promoted to Recruitment Manager at HBR.
Summary of role:
To effectively manage the restaurant as well as the Food and Beverage Outlets whilst on duty.
Key Responsibilities:
• Responsible for opening and closing of Food and Beverage Outlets when required
• Ensuring that F & B Operations run fluidly
• Shift cash ups for outlets
• Assist F & B Managers in daily operations
• Assist F & B staff in any areas of service
• To ensure high levels of customer satisfaction through guest and staff monitoring
• Micros Programming
• Staff O.T.J training
• Correspondence and Bookings for Restaurant
• Operational equipment ordering and planning where necessary
Reason for leaving:
Promotion to Contract Manager at HBR
Summary of role:
To work within a team to provide efficient service to patrons
Reason for leaving:
Left to work for HBR
Summary of role:
Responsible along with the management team for the successful running of the Far View Terrace, which included a Coffee Shop, Restaurant and Gift Shop.
Key Responsibilities:
• Responsible for opening and closing outlet when required
• Assigning cash drawers, change orders, cash drops daily
• Front of House orders and new staff training
• Responsible for all hygiene standards for Front of House
• Responsible for Outlets in absence of senior manager
• To ensure high levels of customer satisfaction through guest and staff monitoring
Reason for leaving:
Contract ran in conjunction with H2B Visa program
Responsible along with the management team for the successful running of the Far View Terrace, which included a Coffee Shop, Restaurant and Gift Shop.
Key Responsibilities:
•Responsible for opening and closing outlet when required
•Assigning cash drawers, change orders, cash drops daily
•Front of House orders and new staff training
•Responsible for all hygiene standards for Front of House
•Responsible for Outlets in absence of senior manager
•To ensure high levels of customer satisfaction through guest and staff monitoring
Reason for leaving:
Contract ran in conjunction with H2B Visa program
Summary of role:
To work in and lead a team to be successful in meeting room and conference setups in accordance to Banqueting event orders.
Key Responsibilities:
• Lead a team through daily setups, including meeting refreshes and resets
• Accountable for all the work completed daily on my specific shift
• Passing correct information on to next shift supervisor
• Represent the department at Pre-Con meetings when required
• Work directly with meeting planners and conference managers to implement changes to meeting programs or meeting setups
Reason for leaving:
Contract ran in conjunction with H2B Visa program
Summary of role:
To oversee functions setup, and to provide service in the capacity of a bartender, server or supervisor. Responsible to run the Hotel Lobby Bar as and when required.
Reason for leaving:
Contract ran in conjunction with H2B Visa program
Summary of role:
To work in and lead a team to be successful in meeting room and conference setups in accordance to Banqueting event orders.
Key Responsibilities:
• Lead a team through daily setups, including meeting refreshes and resets
• Accountable for all the work completed daily on my specific shift
• Passing correct information on to next shift supervisor
• Represent the department at Pre-Con meetings when required
• Work directly with meeting planners and conference managers to implement changes to meeting programs or meeting setups
Reason for leaving:
Contract ran in conjunction with H2B Visa program
To work within a team to be successful in providing efficient unobtrusive service in The Steeplechase Restaurant and Banqueting events.
Reason for leaving:
Contract ran in conjunction with H2B Visa program
To work within a team to be successful in cold calling clients to sell tickets to Topco Conferences and Events.
Reason for leaving:
Left to work overseas in the USA
To plan production, and monitoring of stock levels as well as to run the showroom and factory shop.
Reason for leaving:
Resigned due to knowing that I was going to work overseas in less than 6 months
To plan and ensure execution for daily production, dispatch orders and ordering of raw materials
Reason for leaving:
Company was liquidated
Weekend and school holiday job and worked fulltime after school,
Worked as a shelf packer / merchandiser primarily in the fruit and vegetable department
Basic Fire Fighting -expired First Aid Level 1 Marketing Certificate - CMASA