David Mccully Email & Phone Number

Bryanston, South Africa

General management of the restaurant (Capacity 170 patrons):o Staff Management (11 waiters, 15 chefs, 5 scullers, 5 barmen)o Attendanceo Shift changeso Cash upo Duty assignmentso Rosterso Stock Management o Receivingo Orderingo Quality controlo Issuingo Costingo General Management o Handling the restaurant floor and the kitcheno Customer liaisono Ensuring.

Gauteng, South Africa

• Cold calling of clients on behalf of Vodacom in order to sell Fibre and other internet products to the business sectoro Cold callingo Canvassing new leadso Weekly reports and activity scheduleso Weekly meetings and.
• Reason for leaving: Cold calling is not my forte.

Issue, return and costing of all functions and boys meals (over 320 meals per day, excluding functions),o Stock take once a week o Manage kitchen area and all staff including front of house staff. o Ensuring Hygiene is up to standardo Managing 2 different shifts of 9 staff per shift

South Africa

• Val Bonne Country Estate o Manage the restaurant (staff & admin)o Supervision of staff, task allocations, function setup and organisationo Managed 12 staff memberso Stock control (rationing, issuing, replenishment) o.
• Reason for leaving: Better prospects South African Brewerieso Function and menu planningo Function and menu costing o Client liaison and bookings and quotationso Crises Managemento Client and complaint controlo.
• Reason for leaving: Promotion to management position at Val Bonne

Issue, return and costing of all functions and boys meals (over 450/meals per day, excluding functions),o Stock take once a week o Manage kitchen area and all staff including front of house staff. o Ensuring that all functions are up to standard including  Detailed preparation of function Ensuring all deliveries on time,  Requested items supplied and.

Miami/Fort Lauderdale Area

• Serve and be responsible for all guest’s needs, room service and general waiter duties.
• Reason for leaving: contract ended

Seychelles

• Worked in the kitchen as a trainee chef, assisted in stores and purchasing, worked in service as a trainee waiter
• Reason for leaving: Internship ended