Assisted the manager and owners with the day to day running of the five star 10 bedroom guest house and function venue up to 280 people. Breakfast and dinner preparation for in-house and walking guests . Structuring the SOP’s for the new function facility. Planning and executing all menus and food preparation for all functions and conferences. Meeting with clients and service providers, selling the venue and organizing the function.Managing and coordinating the following key areas as chef and assistant manager: Administration tasks: Reservations for accommodation and functions, quoting, invoicing, petty cash, staff time sheets and remuneration calculations, function breakdowns and deposit allocations Menu planning: Breakfast and dinner menus, Tailor menus for all functions, canapes, set menus, buffet menus, picnic baskets. Food and Beverage management: buying, ordering, stock taking and issuing of all food, beverages and cleaning products for the guesthouse and the function venue. Chef: Preparing, cooking and serving of all breakfasts, picnic baskets, dinners and functions meals, training kitchen staff.Cooking for in-house guests and functions up to 280 people. Reservations and front office: Booking, quoting, invoicing and corresponding with guests who book accommodation and functions, online or direct. Checking in and out of guests. Customer relations. Function coordinating: Assisted the manager with the planning, setup and coordination of the functions. Corresponded with clients and service providers. Set up meetings. Handled the food side of the functions, from menu planning to serving.

Managing and coordinating the following key areas:Administrative tasks: Quoting, invoicing, marketingMenu Planning: Platter menu, set menus, picnic menu, breakfast menusBuying: buying all stock fresh to orderCatering: CookingMembership: Centurion Business Forum

Responsible for the smooth- running of the housekeeping department. Coordinating the cleaning of 43 rooms, offices, dining room reception and public areas. Catered for in-house functions.Managing and coordinating the following key areas:Establish and/or implement operating procedures and standards for the housekeeping departmentManagement: Plan and coordinate the activities of 6 housekeepers, 2 laundry assistants and 3 garden and maintenance staff.Inspection: Coordinate inspection or inspect assigned areas to ensure standards are metApply human resource management skills, such as hiring, training, scheduling and evaluating performance , U-filing, keeping personnel filesStock control: Stock taking, ordering and issuing of cleaning materials, equipment, amenities and linen.Handle administrative tasks Catering: Breakfast coordinating, cooking and servingIn-house function planning and catering for guests and groupsTraining:Complying and implementing of housekeeping and kitchen operation manualsAcievements: AA award winner 2010 and 2011 AA Hall of fame 20122010 World cup Sky News Germany booking

Catered for several groups, conferences and individuals, providing breakfast, lunch and dinner. Opened a beach kiosk on request of the local Rate Payers Association in Brenton-on sea over the festive season.Managing and coordinating the following key areas:Menu PlanningBuying of all stockConference set-up and organizingVenue set-up ,menu planning, cooking and serving Achievements: SAMWU – Conference, Brenton Rate Payers Beach Kiosk, Senior Tours, Lutheran Church

Managed the day-to-day operations of the 70 seat restaurant and outside catering.Managing and coordinating the following key areas:Management: Managing 4 kitchen staff 2 waitersDealing with staff issues, interviewing, keeping staff filesStock Control: Stock-taking, ordering, quoting, invoicingAdministrative tasks: Cash-up, banking, salaries, duty rosters, quoting and invoicing Managing POS and back office system Menu planning: A la Carte Menu, platter menu and functions menusRecipe breakdown and costingCatering: Cooking and serving Function coordination :Liaising with clients, setup and smooth running of functionsClients: Knysna Municipality, Eden District Municipality, Department of Forestry, Knysna Tourism, Abalone Lodges, Knysna Primary, Oakhurst, DA, Heritage DepartmentMember of Knysna Tourism

FCM Properties is the holding company of Brenton-on-sea Cottages and Nauticus restaurant. I joined FCM in September 2004 and opened Nauticus Restaurant in 2006 . Prior to FCM Properties I was involved with the same property then known as the Brenton-on-sea Hotel witch partly burned down in April 2004.

Planned, opened and managed the 108 seat beach restaurant.Planning and start-up stage: August 2006 to December 2006 Building and decor: leasing with contractors and Interior decorators and equipment suppliersStocking of shop, restaurant and bar: seeing reps and suppliers Staff recruitment: Interviewing and hiring of staffTraining: Point of sale set-up and training; menu training, waiter training, wine training.Restaurant lay-out: kitchen planning and lay-out; restaurant floor and bar planning and lay-out, shop lay-out and stockingMenu planning; A la Carte menu, Breakfast menu, cocktail menu and wine list. Recipe breakdown and costing; Implementation of systems – setting up POS system, ordering and issuing systems, kitchen systemsAfter opening in December 2006 Management: thirty two staff members in season and eighteen out of season; restaurant floor; kitchen; shop; ATM; beach kiosk, POS System in the shop, restaurant , bar and back office. Guest and public relations: Personally looking after guests, marketingStock control: stock-taking: bar; kitchen; fridges, freezers, shop, kitchen, bar and store rooms. ordering, receiving and issuing,Administrative tasks: General admin, personnel files; salaries; duty rosters; creating PLU’s, debtors, creditors, cash-up, banking, VAT, managing POS system, reports, back-office, recipe breakdown, costing, ATM cash-up, petty cashFunction coordinating: Liaising with clients, quoting, invoicing, menu planning, planning and set-upMenu planning: A la Carte menu, Breakfast menu, Cocktail menu, Wine list, function menus, Sunday lunch menus, Christmas Menus and specialsMember of Knysna TourismAchievements: Reached a target of a Million Rand in six weeks, Oyster Festival

Managed the day to day operations, office, and reservations of the 28 unit accommodation property.Management: Managed the day-to day operations of the property, office, bookings, housekeeping, gardens and maintenanceReservations: Made and managed all bookings for Fit’s, tour groups, incentive groups and conferences. Leased with tour operators and travel agents.Drawing up of itineraries for guests and groupsBookings Program management: SEMPER lodge master system. I have split the system into two for two separate entities managed from the office.Reception: Guest relations; checking in and out of guests, handling walk-in guests, and enquiriesAdministrative tasks: answering the telephone, making of bookings quoting; billing; invoicing; deposits; debtors; creditors; petty cash; rate structuring, salaries, duty and leave rosters, keeping staff files.Housekeeping , maintenance and gardens: Assisted the housekeeper with the coordinating of housekeeping and maintenance staff, inspecting rooms and gardens, stock taking and issuing, ordering linen and amenities and maintenance products. Conference and group coordinator: Organized functions and conferences for booked groups. Set-up facilities and assisted caterers with breakfast, lunch and dinner service and set-up.Member of Knysna TourismAcievements: Served a hundred guests (3 groups) for four days in a tent with no kitchen.Build up the Cottages after the Hotel burnt down

Assistant to Housekeeper: Stock taking of linen and amenities, inspecting of fifty rooms and public areas, duty rostersAssistant to owner: Drawing reports, general administration tasksAssistant to Food and beverage manager: Assisting with breakfast, lunch and dinner service. Stock taking, conference set-up and servicing.

Groups and conferencing reservations and coordination: Responsible for the smooth running of department. Received in-house trainingReservations: Taking bookings for groups (10 people and up) and conferences. Leasing with tour operators, travel agents and companies. Reservation administrative tasks: Quoting, confirming, invoicing, rate configuration, drawing of itineraries, room allocations.Conferences: Managing of two conference venues ,leasing with the Food and Beverage department regarding meals and functions and set-up of facilities.Meeting and Greeting of delegates and looking after guests for the duration of their stay.FIT reservations responsible for all individual bookings: Responsible for the smooth running of all reservations. Received onsite training.Reservations: General bookings for individuals and groups under 10 people; Reservations administrative tasks: Confirmations; charging; deposits; room allocation of individuals. Leasing with tour operators and travel agents and individual clients.Reception: Received onsite training Reception administrative tasks: Checking in and out of guests; charging, cash-up, switchboard operating; Crisis management and foreign exchange. Guest Relations: Meeting and greeting of guests, informing guests of activities in the area.Housekeeping and operations: Assisted the executive Housekeeper and maintenance manager with the smooth running of the two departments.Housekeeping and laundry: Received onsite training Room inspection: Assisting the Housekeeper with daily inspection seventy two hotel rooms and self catering chalets and VIP housesStock control: Stock-taking of linen, cleaning materials and amenities. Compiling of infantry lists; Laundry supervision.Maintenance and gardens Grounds and gardens.Reporting maintenance problems to the maintenance manager while checking rooms.Gardens: looked after the neatness of the gardens on the Hotel property