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 food qualityo Crisis managemento Opening and closing restaurant, including cash upo General hygiene and safetyo Food portioning controlo Waste and breakage managemento Handling of bookings

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 updates with Account Managero Client appointmentso Diary planningo Preparation of sales promotionso Research clients and market o Route planning• 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 Stock management and weekly stock take o Menu planningo Menu & beverage costingo Ensuring hygiene and safety comply with national health standardso Quality control, complaint managemento Assist in kitchen during busy / overflow periodso Assist with staff communications (lateral and to management)o Cash ups, opening and closing of the restauranto Weekly / monthly reporting and admino Wastage managemento Crises managemento Handle bookingso Client liaison, front of house, function host• 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 Managing of 14 staffo Task assignmento Banking, cash management & controlso Quality controlo Ration managemento Menu planningo Stock control (rationing, issuing, replenishment) o Stock management and weekly stock take o Ensuring all stock is on hand for functions and daily mealso Ensuring that all functions go out correctly, that lunch runs smoothly o Weekly / monthly reporting and admino Ordering & buying of stocko Purchase orders and follow upo Managed 2 canteens and restaurant venue• 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 accounted for,  Everything requested is supplied,  Function set up is to standard,  Continue to assist where necessary in kitchen & elsewhere.o Reason for wanting to leave: Career Growth

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