Owner
Freedom Group
Total years of experience :23 years, 4 Months
• Own, manage and run a multi-facetted international small business creation group
• Responsible for the improvement and growth of our fundamental competencies of Leadership. Culinary Excellence, Staff and Manager Development, Financial Performance, Workplace and Food Safety and Flawless Shift Execution.
• During this period, I have been part of the opening of one restaurant in Kuwait and one in Qatar which grossed the highest sales of any restaurant in the world. Thereafter I was part of the Executive Management Team for the opening of another two restaurants in the Kingdom of Saudi Arabia namely in Riyadh and Al Khobar.
• In my current capacity, I am responsible for one of the top two highest earning and most profitable Cheesecake Factory restaurants worldwide.
• We consistently have the lowest food cost, direct and indirect controllable expenses and the only one beating our 2020 financial budget which to-date is at 6.7% above even with the constraints and challenges of COVID-19. Currently our year-to-date profitability is at 67.4%
• Throughout the past 5 years I have been responsible for developing our staff and managers through our internal programs such as the weekly Blueprint Program, monthly ACE Workshops and the bi-annual New Menu Rollouts
• Involved in the final phases and implementation of the Alshaya Culinary Academy and ensured that we had a 100% completion rate for all kitchen staff. Continual development of our staff through the utilization of online education using our Learning Links platform. Further to this I have developed numerous managers with our Manager-in-Training programs and countless staff through our Designated Trainer program.
• COVID-19 had brought clarity and innovation for our brand. This has included utilizing Microsoft Teams for conference calls, meetings, virtual walkthroughs and Operation Team visits. Personal and Guest safety through the use of PPE and following internationally mandated safety practices which safely minimized infections.
• Have worked extremely closely with our Supply Chain and Cost Control departments to ensure relatively consistent product supply during this unprecedented time.
• Streamlined our current operation through minimized labor and scheduling.
• Responsible for improving standards, training, market awareness and revenue generation in this unique German run company.
• Potential for growth and development due to demand was huge.
• Moved to the production facility, Artisan Bread, to assist with the expansion in most aspects of the facility due to numerous new National Accounts. This included International FFSC Certification, production facility revamp and industrialization and hiring.
• My independent consultancy assists businesses such as Cruise ships, Wine Estates, Guest Houses, Golf and Country Clubs, to facilitate change management of their properties.
• Concept design, equipment and supply sourcing, purchasing, menu creation, staff recruitment and training, marketing, budget and revenue generation are some of the aspects I provide for my clients.
• Employed to implement change management of both these restaurants in service, food, beverage and revenue.
• Consistently ranked amongst the top restaurants in South Africa however the owner wants to be the best in class.
• Responsible for streamlining the daily business operation as well as the growth in monthly revenue.
• Make the business more cost effective while maintaining high standards in food quality and service delivery.
• Implemented new internationally accepted cleaning and pest control procedures.
• Retrained all FOH staff in service standards, wine knowledge and guest interaction.
• In process of hiring and training new staff for season.
• Brought operational expenses under control to align with budgets
• Compiled new wine lists for all five restaurants nationwide.
• Responsibilites include acting Deputy General Manager for both hotel buildings with a total of 289 keys
• Responsible for upgrading of food and beverage menus in all outlets
• Implemented training programs for all F&B staff
• Brought food cost down from 31% to 26% through waste elimination, improved food quality and training of chefs
• Increased revenue by more than 100% year-on-year through price adjustments and hotel marketing and advertising
• Involved in design, construction and opening of our 2000 seat banquet hall and ballroom
• Involved in aspects of the pre-opening of a new 400 key 5-star hotel for owner
• Improved quality of service to a consistent 5-star level through ongoing training and staff development
• Grew revenue generation of the whole department with the sales team
• Created and promoted quarterly International Food Festivals and events with International sister hotels and local Embassies
• In process of organizing the Executive Chefs of all the 5-star properties in the city to create a think tank for ideas
• Employed as part of the executive team for the opening of the first totally Halaal and dry 5-star hotel in the country
• First property in Africa of this rapidly expanding Dubai based hotel group, having opened 28 hotels since 2003
• Responsible for all aspects from from sourcing and purchasing operating equipment to hiring and training
• Designed menu and recipes for the international restaurant, In-Room Dining and the Pool deck with shisha, which have received rave reviews
• Created all administrative documents, controls and procedures
• Involved in marketing, financial budgets and management, security, IT, engineering, Halaal and HACCP accreditation
• Hired to bring the hotel group up to 5-star international standards though my expertise and experience
• Initiated and accountable for 19 projects, including creating business plan proposal for the purchase of a 160 room hotel, conceptualization and construction of 3 restaurants and two commercial kitchens
• Rebranding of hotel group through HKLM to improve visibility and focus
• Computerisation of hotel operations by bringing in the full Micros/Fidelio package
• The launch of our partnership with the Ecole hôtelière de Lausanne for our Hotel Academy
• Renovation of our spa, hotel rooms and construction of our new accommodation and banquet wing
• Negotiated for an exclusive high rollers international casino
• Creation of our record label
• Partnership and launch of new international retail clothing label with Elufidiya & Co.
• Aligned company towards achieveing IPO status within 5 years.
• A member of “The Leading Hotels of the World”
• Promoted to manage this property due to the fact they were without an F&B Manager for an extended period
• Assisted the Executive Chef in reducing the food cost to 29% through the implementation of strict controls
• Assisted the Food and Beverage team in reducing the beverage cost to 27% by changing procedures
• Supported the team in ensuring the highest rated overall experience internationally, for IBM’s annual 3 week conference, in 28 years
• Improving staff morale through training, communication and encouragement
• Bringing variable expenses down to within budget expectations
• Creating new recipes, menus and selling prices to make outlets more profitable due to rapidly increasing food costs
• Manage 18 outlets including casino with over 800 slots and tables, banqueting and 7 restaurants with their kitchen, Africa’s leading Golf Country Club, country’s most advanced media center.
• Opened staff social club facility comprising of two bars, 120 seat restaurant, gym, 180 seat function room, two swimming pools, tennis courts and six outdoor grills for use by the 6000 empolyees on complex.
• Over 200 permanent staff which increases to over 850 staff over the holiday season.
• Company is very driven by financial control, so big focus on expenses, revenue enhancements, productivities, labor costs
• Stringent monthly food safety control and mystery guest audits
• Responsible for operational control, planning, maintenance, organization, development
• Hotel underwent a 2 phase total refurbishment, from plumbing, electrics and HVAC of rooms to entirely new designed HACCP compliant kitchens.
• Asked to manage and maintain operational standards of two of our 5-star Food & Beverage properties
• Instruct High School Juniors and Seniors in a full time, 2-year Culinary and Hospitality program, covering all departments in both Front and Back of House.
• Expanded an introductory course into a college level program utilizing own initiative, determination and creativity.
• Established a totally student run 100 seat fine-dining restaurant open to the public.
• Supervise students in all aspects of execution of banquets and functions for up to 1000 guests.
• Instrumental in the design and creation of new curriculum and competencies for State of Kansas.
• Increased program growth by over 220% every year.
• Won State Culinary competition in 2005, 2006 and 2007.
• Placed 6th at National Culinary competition in 2007 and 15th in 2006.
• Placed 1st and 2nd at State Edible Centerpiece competition in 2007 and 2nd in 2006.
• Recruited to bring the restaurant up to and then exceed company standards.
• Increased net sales by 4% in first quarter of employment at Maryland property then relocated to training unit in Kansas.
• Developed over 150 managers for positions up through Executive Management for concepts nationwide.
• Weekly gross Food and Beverage sales of $135000 with upwards of 100 staff during peak season.
• Responsible for the majority of the logistical support at this 355 seat flagship unit.
• Brought professionalism, maturity and teamwork to a young team.
• Efficiency increased by improving morale, labor cost and productivity through consistency and scheduling.
• Effectively re-organized and streamlined operations through training and staff input.
• Increased awareness and responsibility of staff, through transparency and delegation.