Jordan-Lee Davies

Delivered ultra-luxury butler service to high-profile and VIP
guests across up to 12 suites simultaneously, 24/7, ensuring
seamless and highly personalized guest experiences.
Managed end-to-end guest experiences, including pre
arrival preparation, personalized welcome, and in-suite
service
Provided unpacking/ packing and wardrobe management
services with meticulous attention to detail. maintaining
impeccable presentation and organization.
Coordinated restaurant reservations, transportation, spa
bookings and exclusive experiences, including helicopter
arrivals and departures.
Delivered bespoke in-suite services such as happy hour
setups, fine- dining evening amenities, morning service, and
turndown service.
Anticipated guest needs and responded to all requests with
efficiency, discretion, and professionalism
Liaised with multiple departments to ensure flawless service
delivery at all times
Maintained and updated guest profiles (e-profile systems) to
ensure personalized and repeat guest experiences
Managed pantry operations, ensuring readiness for all guest
preferences and service requirements
Coordinated laundry and garment care services with
attention to detail and urgency.
Delivered ultra-luxury, personalized service to VIP guests,
orchestrating bespoke in-suite experiences, surprise
celebrations, and seamless end-to-end stays, ensuring
memorable and distinctive moments at the highest
standards of hospitality

Supervised daily restaurant operations across breakfast,
lunch, and dinner service, ensuring high standards of guest
satisfaction
Led and trained junior and casual staff, overseeing service
preparation and execution
Managed pass operations, acting as a key link between
kitchen and service teams to ensure quality and timely
delivery Handled POS operations, including billing, cash
handling, and end-of-day procedures
Monitored inventory levels and supported stock control
processes. Resolved guest inquiries and complaints efficiently,
maintaining 5-star service standards
Collaborated with management to improve service flow and
team performance Supported the delivery of high-end events
and ensured exceptional service standards

Led pre-opening operations, including inventory setup, SOP
development, and implementation.
Supervised and trained junior staff (waiters, bartenders, hosts)
on service standards, wine, and menu knowledge. Acted as a key
liaison between senior management and operational staff,
ensuring clear communication and efficiency. Managed stock
ordering, inventory control, stock takes, and cash handling
procedures. Oversaw beverage inventory across all bar outlets
and coordinated supplier procurement. Maintained POS system
integrity and operational accuracy. Delivered high-level guest
service, handling complaints and ensuring satisfaction.
Coordinated with kitchen and management teams to ensure
smooth, efficient service. Managed setup and execution of Bush
and Boma dining experiences.

Over-seeing the bar staff,
Counting stock, Cash-Ups, Cash control
Open/Close restaurant
Problem solving, Handling guest complaints behind the
bar
Packing Stock
Control of the POS SYSTEM
Training Staff
Serving guests on the Floor, Taking orders
Overseeing the GRV (goods received order), Handling
guest complaints on the floor

Supervision of waiters and runners Stock counts, cash-ups, cash
control
Opening and Closing of the restaurant Complaints
Management

Setting of Tables to 5 Star standards
Taking orders for guests and clearing of tables
Bar counts and variance, cash up and cost control. Guest
engagement and personalized service Assisting F&B Manager
with all aspects of Food and Beverage. Cash-up and cash
control. Bar Variance and stock-take. Assisting guests with
queries about the restaurant and hotel. Serving 5 Star Standard
Events. Solved any guest complaints or issues that occurred.
Always communicated with team, colleagues and
management of F&B to ensure guest satisfaction

Selected, alongside peers from various hotel schools, to support a high-profile
presidential function as part of a professional service team, including waiters,
runners, and chefs.
Served VIP guests with meticulous attention to detail, ensuring a flawless
dining experience throughout the event.
Personally served champagne and a seven-course meal to Mr. Cyril
Ramaphosa, President of South Africa, demonstrating discretion,
professionalism, and excellence under high-pressure, high-profile conditions.

Room attendant - cleaning rooms, making beds Laundry
Attendant Room Supervisor - overseeing housekeepers
Maintenance Assistant Front Office Assistant

Assisted in the Front of House and F&B departments
Promoted to assist F&B Manager
Assisted with restructure of Excel formulae for bar counts
Setting tables to 5 Star standards
Bar Count variance
Guest engagement and personalized service

Assisted in Cold, Hot and Pastry sections
Learning to to receive and place orders
Plating and service. Stock-take. Cleaning,
Food and Beverage pairing