BrownSugar Solutions is a Social Media and Creative Content Studio, working with SME. Simply put, it’s all about who we are. Personal and not corporate, at BrownSugar we communicate on the level with our business partners. Making client recommendations as if it was our own business, a quick buck is nice, butwe prefer long term relationships, with people who trust us. There are enough corporate giants out there, we want to work with business owners who feel digital creativity is beyond their pay scale. We want to start a digital revolution, making the online world accessible to all. We do this by using our hivemind,bringing global to the village.Our idea for the digital revolution is to make online business and social media interactions accessible to anyone that has a need to grow their business on new platforms, bringing global solutions to your village. We are not trying to reinvent the wheel, that’s your job, we are ingeniously helping you do whatyou do better by been an integral part of your sales force from a creative perspective. Pulling all aspects of your marketing in the same direction to elevate your brand. As a full-service studio, digital is our focus, nevertheless we go analogue too, nothing beats boots on the ground to make things happen.

Report to: General area managerJob Profile: Worked with a team of twenty across two stores.Responsible for maximizing profitability/sales by exploiting every opportunity to drive sales. Reduced stock loss and maintained cost controls. Ensured sales area complied with company regulations and procedures as well as reflecting brand identity. Remained aware of local competition activity. Deliveredmotivation and development to team members. As part of internal growth program was working closely with general manager, assuming certain aspects of the position. Communication and reporting with General manager, Area Visual manager and Brand Operations manager. Working with communitynews websites to promote the brand monthly events for all Qatar stores.• Visual Strategy/Floorset Planning • Visual photography & Presentations• Store performance, LFL monthly and annual key finical report review• Business analysis- visual and merchandising• Performance Management- Visual & Operations assistant managers, sales and stock associates and designers• Coaching and Development- Visual & Operations assistant managers, sales and stock associates and designers• Cost comparisons between PB/PBK and locally available international brands• Inventory Management Strategy• Annual Stock Take support and administration, pre, during and post• Store Audit, compliance and correcting• Customer logistics, coordinating with distribution center• Monitoring and ordering of furniture stocks through brand ops team• Worked with central HR to ensure correct procedures, and disciplinary actions• Schedule and coordination of staff

Report to: Area managerJob Profile: Lead a team of 22 in a 75-seater restaurant, focused on improving service and food quality, change in professionalism grew footfall and revenue without any external marketing. Managed the restaurant in accordance with Alshaya & PEX Brand values to achieve budgets and profitability via foodcost and rising footfall. Coordinated with Area Manager to set and implement targets based on Key Financial report review and balancing of supplier accounts. Closely monitored and applied strict food safety standards. Worked physically in BOH and FOH as necessary. Marketed the restaurant to schoolsfor events and birthday parties. Worked closely with brand executive chef and cost accountant to solve GOLD inventory recipes and costings which corrected food cost and profitability for all stores in Qatar.• Customer satisfaction through quality food production and service• Proactively growing the business, refining service and applying ideas• Store performance, LFL monthly and annually• Protecting company profits by monitoring daily business, staff performance and safeguarding assets• Manage all health & safety (including HACCP), housekeeping standards & operational equipment maintenance• NSF (food safety) Audit, compliance and correcting• Store Audit, compliance and correcting focus on loss prevention• Weekly Inventory reconciliation, spot check and reporting• Solving stock issues - with executive chef to correct recipe and article maintenance• General Maintenance – coordinating upkeep, quotations and facilitating work• Worked with central HR to ensure correct procedures, and disciplinary actions• Training and motivation/coaching of staff• Recruitment, Schedule & Coordination of staff• Monitoring and ordering of Consumables, Stationary, Food and Beverage stocks and chemicals through suppliers and Petty Cash• Keeping statistical and financial records• Business Correspondence

Report to: Hotel General ManagerJob Profile: Maintained four alternating dining venues, the bar, picnic sites and conference venues. Additionally, held the position of Wine Steward, recommending and pairing wines for a menu that changed daily. Surveyingand directing staff to ensure high standards of service. Responsibilities beyond F&B extended as Assistant to the GM in the running and maintenance of the lodge.• F&B department; floor manager, bar manager & conference venues. ¬• Weekly beverage Inventory reconciliation, spot check and reporting.• Monitoring and ordering of beverage stocks through suppliers and Petty Cash• Restructuring and formalizing of training• Recruitment, Schedule & Coordination of F&B staff• Reprogramming of POS for smoother service and stock maintenance• Designed, developed and trained staff on cocktail menu• Rewriting, refining DTP and maintenance of the wine list and cellar• Wine Steward• Hosting guests• Assisted the GM with the daily running of the lodge: Front Office, Maintenance and House Keeping departmentsWest Rand Tourism Award - Best Fine Dining Restaurant 2014West Rand Tourism Award - Overall Best Restaurant 2014West Rand Tourism Award - 5 Star Accommodation Lodge/HotelTrip Advisor - Certificate of Excellence 2014Platinum Award Diners Club 2014

Report to: Chef PatronJob Profile : Started as a waitress in 2010, evaluated my strengths and approached Mike Bassett about becoming his protégé as a restaurant consultant for Ginger Blossom consulting; we agreed that the best way to doit was to observe, learn and assist. To improve another restaurant, needed to learn every facet of the business. Gathered more and more responsibilities.Refining and streamlining each area to make it more efficient. As involvement grew position evolved into restaurant operations manager, working with the GM to ensure successful daily operations. Oversaw Myoga’s website and updated review sites. I also coordinate submissions for awards. Main focus was Trip Advisor, Myoga was # 61 but when I left it was #2 out of 482 restaurants in Cape Town. Second only to La Colombe, it was a place of prestige which we maintained by focusing on service and quality. Liaised with local guest houses and interest groups hosting marketing functions at Myoga.• Assistant to Mike Bassett• Monitoring and ordering of Consumables, Stationary, Food and Beverage stocks and chemicals through suppliers and Petty Cash• Assisted accounts in maintaining suppliers• General Maintenance – coordinating upkeep, quotations and facilitating work• Kitchen BOH service, CDP, Sous, Expediter• Menu Development & recipe design with Mike• PR & Marketing• Food photography• Design and DTP – ad print & menu layouts• HR and Staff administration• Customer complaints• Beverage costing, operations and menu development• FOH Management• FOH training• Assisted accounts with Payroll• Coordinating award submissions