My responsibilities included managing a staff of 14 reception staff and 8 host's. We were responsible for upselling of products, dealing with requirements and complaints for customers, the booking of all cruises and enquiries. I was also responsible for on line bookings, social media and travel agents.

New operation manualsTraining and development schedulesTraining systemsBrand standards

Pre sourcing and negotiating of suppliers between Germany and South Africa Menu pricing and breakdown analysis Validation of product with equipmentLogistics and ordering for first 3 units with supply chain in Spain.Validation of all Products and equipmentApproving smalls, cleaning and equipment suppliers locally. Therefore creating brand standard manuals for South AfricaStaff recruitment and training process for all management and crew.Creating and Updating Burger King Operations Manual and training documents, as South Africa has different health regulations and Employment lawsmanagement and crewBudget Layout and Forecast for first 4 storesBreakdown of staff employment and budget per store (each store holding 100 crew and 10 managers)Cash up system implementation for Burger King South AfricaMicros intergration with Burger King MiamiWorking with Marketing for Menu Schedules, making sure this worked within our brand standards and operational requirements. Training and Development schedule for future stores in Cape Town and JohannesburgTraining breakdown per management and crew per storeStore and Management certification for training Signing off of burger king food produce for local suppliers (Quality Assurance) in correspondence with Burger King Germany.Project and store sign off, layout for operational requirementsWorking with equipment suppliers and beverage suppliers for equipment requirements and changes.Sourcing and implementation of all brand standard requirements for South AfricaSourcing of local printing agent working with Brand standards SpainResponsible for Brand standard report back of all local products signed off, on a weekly basis.Quality control of all locations, system control and operational running of all the storesControlling the financial needs and requirements as per business plansProfitability, smooth running and development of all outlets

I was based in Johannesburg, however responsible for all the Food and Beverage development changes in the 5 Star hotels South Africa, which are at present; The Palazzo (Monte Casino), Beverly Hills (Durban), Sandton Sun (Sandton) and the Grace (Rosebank).My role was to source, implement and standardise then manualise all Food and Beverage areas within the hotel.Basically everything from linen to food needs to be manualised. At present there is a mixture of all items and no quality or consistency. Therefore requiring a lot of attention in each individual outlet. I report directly to the Director of Offshore and Onshore 5 Star.This means finding new food suppliers, crockery, linen etc. Sourcing the best possible products on the market for each area, then making sure budget and costings are implemented, all changes are then manualised, explained, training is then to done; so that all staff are updated and know the new proceedures and adhere to them.Everything from Room service, bar, rooms, restaurant, buffet, pool, lobby will be changed and updated. Once everything is in place manuals will be done and implemented, standardizing each hotel food and beverage department.

Costa Crociere is one of top Cruise line companies in Europe; it has over 13 fleets and is extremely competitive. My role on board Costa was to assist in the running of the Hotel division on board.I was responsible for all head of departments and the running of their division such as Housekeeping, Bar, Restaurant, Galley, Guest service Relations, Entertainment.Responsibilities where knowing and implementing all Costa Health standards, Sanitation USPH on a daily basis, making sure that the correct use and functioning of the hotel department equipment and materials were in place, ensuring that all logs, procedures were in place and updated, coordinating and planning of all daily hotel activities and services, the training and supervision of all co-workers.

Retailcorp Brands is the retail arm of Retailcorp World, a subsidiary of Dubai World. The purpose of this division is to roll out a number of restaurants and fast food outlets in the region.Main job functions:Create and develop all menus for all brands as well as new brandsSourcing new suppliers and negotiating costs of all food and beverage productsHiring and training for all staffDeveloping and designing new concepts Budget layout for all brandsMarketing schedules Human Resources for our division (visa’s, legal documents, leave rosters, overtime reports) reporting this directly then to our HR division.Implemented new costing system as I was also responsible for the catering of all Dubai world sites, which consisted of 12 sites.Quality control of all locations, system control and operational running of all the brandsControlling the financial needs and requirements as per business plansProfitability, smooth running and development of all outletsDuring my time with the company I visited America and Italy to source products and to see new ideas within the food industry.

Successfully opened a new franchise pizza outlet, which was sold in April 2007 as I relocated to Dubai. I was responsible for all aspects of opening this business, and running this business at a profit. From franchise negotiations, registration of company and labor issues. I was also responsible for securing capital and loans from the bank.

South Africa – Johannesburg Opened own business; Seater – 250Staff holding – 45Main Job FunctionsMonthly stock reports and purchase reportsStaff schedulingPurchasing and reportsbudget and financial requirementsDeveloping and designing menus for corporate eventsResponsible for the health and safety requirementsDesigning the Squires Operations and Training Manual for this unit, then implementing and maintaining this standard.

Squires (Pty Ltd) are one of the oldest company owned, franchise restaurants in South Africa and surrounding countries; with a wide variety of concepts in multi cuisine.I joined the company as a waiter and successfully grew within the company to senior management positions, whilst moving to different locations as part of the opening team for a number of sites as well as new sites.Whilst working with Squires I was placed in numerous divisions of Food and Beverage.RestaurantOutside CateringStaff restaurantsBanquetingBars This has empowered me to be multi tasked in all divisions of the food and beverage sector

Seater – 110Staff holding -35Union castle was part of the Salon Prive of Sun International.This restaurant provided the breakfast, dinner, room service and Snack menu of the hotel on site.Main job functionsMaintaining monthly budget requirementsMarketing and scheduling with Grand west Casino, The Hotel and its MVG loungeStaff recruiting, training and placementDeveloping new menus with the Executive Chef for all of Sun International MVG guestsMaintaining stock control Purchase reportsMaintaining supplier relationships and contract specifications as per the Squires Brand.Introducing HACCP into this establish and maintaining the requirements

Staff Holding – 400Squires Pietersburg was a unique opportunity. Squires has signed that they would be the only food and beverage concessionaire on site. Therefore this unit was broken down into 6 different business units falling under one umbrella.Squires Bars – 4 casino floor bars operating 24 hoursSquires Casino Floor – all food and beverage services required on the casino floor operating 24 hoursSquires Restaurant – being a 160 seater, running normal operational hoursSquires Banqueting – holding of 4500Sun International Canteen – feeding of all sun international staff, squires staff . Total 1800 operating 24 hoursRoom Service to the Town Lodge HotelThis was a challenge as we had to recruit as per contract 40% PDI, from the local areas.All training, placement and scheduling Budget planning, monthly reports for each individual business unitMenu designs for banqueting and canteen. Stock controlMaintaining supplier relationships and contract specifications as per the Squires Brand.Marketing scheduling for all sun international's events – Miss South Africa, World Feather Weight Champion of the worldDeveloping a squires operating manual for the different business unitsSourcing suppliers and keeping negotiations to Squires Brand Standards and pricingbeing HACCP approved and maintaining an 98% Health and safety requirement as per sun internatioanlThis Squires was my biggest challenge but my greatest reward. It ended up being the most successful and most profitable of them all. A great learning opportunity.

Seater - 240Staff – 45This was the opening of the Boardwalk CasinoMain Job FunctionsStaff recruitment, staff training, scheduling, staff placementAssisting with sourcing suppliers and negotiations with the Executive Chef for the GroupPurchasing and reportingStock and variance control and reportsMonth end adhering to all budget-financial requirementsImplementing and developing the squires manuals for this type of unit

Seater – 100Staff - 25Main Job FunctionsDay to day running of the business – opening and closing procedures, variance reports, stock control, staff scheduling, purchasing reports

During my employment with Squires, I took some time off and was able to travel overseas for a couple of years where I worked in the same industry.