ANNE MARIE ADAM
Food & Beverage
Klerksdorp
Summary
I am a forward-thinking professional offering more than 20 years of experience working in fast-paced food and beverage outlets. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven inventory and supply chain skills.
Seeking to transition into new field, I have developed skills in high-paced and group restaurant environments and demonstrates strengths in team collaboration, adaptability, problem-solving, focusing on achieving operational goals and time management. Eager to apply these transferable skills to contribute effectively to your company dynamic.
Overview
22
22
years of professional experience
9
9
years of post-secondary education
2
2
Languages
Work History
CHEF & EVENT PLANNER
True Origin Food Co.
Klerksdorp
02.2022 - 12.2024
- Overseeing business operations, inventory control, and customer service.
- Optimized food ordering and preparation processes, implementing time-saving techniques without compromising quality.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Ensured high food quality and customer satisfaction through tailored meal preparation.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Bespoke menu and unique event planning.
- Enhanced inventory accuracy by conducting thorough stock audits and addressing discrepancies promptly.
- Maintained detailed records of all stock movements, providing valuable data for decision-making purposes.
- Coordinated schedules and timelines for events.
- Performed face-to-face meetings to finalize contracts for services and event details.
- Managed event logistics and operations.
- Developed strong relationships with clients, fostering trust and rapport for ongoing business opportunities.
- Managed budgets effectively, monitoring expenses closely to ensure events were delivered within financial constraints.
GENERAL FOOD & BEVERAGE MANAGER
Joburg City Theatres - Joburg Zoo
03.2019 - 08.2022
- Managed budgets, forecasting sales, controlling costs, and achieving profitability targets.
- Streamlined order fulfillment process, ensuring timely delivery of products to customers.
- Improved inventory accuracy by implementing and conducting regular stock audits.
- Optimized reorder points and safety stock levels based on lead times, demand variability, and desired service levels.
- Coordinated with cross-functional teams during new product launches to ensure adequate stock was available at launch time.
- Managed relationships with suppliers, negotiating contracts for favorable pricing and delivery terms.
- Balancing of cash registers, reconciling transactions, and establishment's expenditure.
- Reviewed pricing and ordered food and beverage ingredients, appliances, and supplies.
- Event and functions management.
- Staff brigade management.
- Orchestrated positive customer experiences by overseeing every area of food and beverage operations.
- Set schedules for staff brigade by planning and designating shifts and hours.
- Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
- Conducted regular performance evaluations of team members to identify areas for improvement or recognition of exceptional work contributions.
- Increased revenue through effective upselling techniques and promotional strategies.
- Implemented safety protocols for proper food handling, storage, and sanitation procedures to maintain a safe working environment.
- Negotiated vendor contracts to secure the best prices on quality ingredients while minimizing supply chain disruptions.
- Created detailed reports on weekly, monthly and annual expenses and revenues, using Pilot and GAAP software.
- Supervised catering services both on-site at restaurant locations as well as off-site engagements for various clients.
EXECUTIVE CHEF
Ardmore Hospitality Peacanwood Estate
01.2017 - 02.2019
- Building the logic for a streamline kitchen design
- Educational institutions and online classroom food nutrition training
- Elevated restaurant reputation by consistently delivering exceptional culinary experiences and maintaining high-quality standards.
- Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
- Streamlined all kitchens operations for increased efficiency and reduced waste through effective menu planning and staff training.
- Overhauled underperforming restaurants by identifying areas for improvement and implementing targeted strategies to boost sales and guest satisfaction.
- Expanded catering services to increase overall business revenue while maintaining excellent service levels during peak dining hours.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Optimized reorder points and safety stock levels based on lead times, demand variability, and desired service levels.
- Coordinated with cross-functional teams during new product launches to ensure adequate stock was available at launch time.
- Managed relationships with suppliers, negotiating contracts for favorable pricing and delivery terms.
- Participated in continuous improvement initiatives aimed at enhancing overall supply chain performance within the organization.
- Conducted staff training sessions on proper inventory handling procedures, resulting in improved accuracy and reduced errors.
- Developed and implemented strategies for effective demand forecasting and inventory management.
EXECUTIVE CHEF
Misty Hills Hotel
01.2013 - 12.2016
- Enhanced inventory accuracy by conducting thorough stock audits and addressing discrepancies promptly.
- Maintained detailed records of all stock movements, providing valuable data for decision-making purposes.
- Coordinated with quality assurance team to ensure that incoming products met established quality standards, preventing potential stock issues related to defective items.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
- Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Implemented innovative event themes and designs to create memorable experiences for attendees.
- Streamlined event planning processes by implementing efficient project management strategies.
RESTAURANT & EVENTS MANAGER
Rockets Restaurant Group - Fuel 90 Grayston Drive
01.2010 - 12.2012
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Increased client satisfaction by delivering tailored events that met their unique objectives and preferences.
- Selected and ordered refreshments, decor and event materials.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Carefully interviewed, selected, trained, and supervised staff.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Reconciled cash and credit card transactions to maintain accurate records.
- Conducted market research to identify trends and opportunities for menu development, keeping restaurant competitive.
- Implemented cost-saving strategies, reducing waste through meticulous inventory management.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
GROUP EXECUTIVE CHEF
Joburg City Theatres
01.2005 - 12.2009
- Managing and streamlining protocols and procedures striving toward excellent efficiency for all theatre restaurants (Joburg theatre, Roodepoort theatre & Soweto theatre)
- Streamlined kitchen operations for increased efficiency and reduced waste through effective menu planning and staff training.
- Enhanced inventory accuracy by conducting thorough stock audits and addressing discrepancies promptly.
- Maintained detailed records of all stock movements, providing valuable data for decision-making purposes.
- Coordinated with quality assurance team to ensure that incoming products met established quality standards, preventing potential stock issues related to defective items.
- Increased overall portfolio returns by analyzing market trends and executing strategic trades.
- Utilized data-driven insights to analyze the performance of various menu items, enabling informed decisions on which dishes to emphasize or retire from future offerings.
- Collaborated with chefs and kitchen staff to ensure timely execution of high-quality dishes for each event.
- Led team training sessions to educate staff on proper food handling, safety procedures, and presentation techniques.
- Implemented ongoing menu evaluations, adjusting offerings based on feedback from clients and industry trends.
- Developed strong relationships with vendors, ensuring access to fresh, high-quality ingredients at competitive prices.
- Developed optimal replenishment strategies based on historical sales trends and anticipated demand fluctuations due to seasonal factors or promotional activities.
- Managed the implementation of a new inventory management system, resulting in more accurate tracking and forecasting capabilities.
- Maintained awareness of industry best practices in stock control and inventory management, incorporating relevant ideas into company procedures for continuous improvement efforts.
- Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
- Monitored industry trends to stay ahead of competitors by incorporating innovative ideas into culinary offerings and restaurant operations.
- Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.
- Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
TRAINING SPECIALIST
Yum Restaurant International
01.2003 - 01.2004
- Established a mentorship program to facilitate knowledge sharing between experienced employees and new hires, enhancing overall team performance.
- Collaborated with department managers to identify skill gaps and develop targeted training interventions.
- Increased employee retention through engaging and relevant training sessions tailored to individual needs.
- Supported the professional development of fellow trainers by providing constructive feedback and sharing insights on effective teaching methodologies.
- Teaching and facilitating training handbooks, computer tutorials and reference materials.
- Coached employees on various topics including conflict resolution, goal setting, and career planning to foster individual growth within the company.
- Evaluated training effectiveness using feedback surveys and assessments, making continuous improvements as needed.
- Led workshops on various topics such as leadership development, communication skills, and time management, improving employee competencies across the organization.
- Documented participation and evaluated learning for each participant.
- Developed customized training materials including presentations, job aids, and facilitator guides for effective knowledge transfer.
- Boosted overall workplace efficiency by introducing cross-training initiatives that increased employees'' versatility in performing various tasks.
- Enhanced employee performance by developing and implementing comprehensive training programs.
- Conducted orientation sessions to assess skill levels and areas of strength and weakness.
- Trained and mentored new personnel hired to fulfill various roles.
- Assisted in analyzing and assessing training and development needs for organizations, departments and individuals.
Education
Professional Kitchen Management - Hotel, Motel, And Restaurant Management
International Hotel School
Johannesburg, South Africa 01.2000 - 12.2003
High School Diploma -
Orkney High School
Orkney, South Africa 01.1995 - 11.1999
Skills
Stock & Purchasing Management
Supplies Inventory
Order Processing & Coordination
Inventory & Supply Logistics
Hospitality& Restaurant Management
Strategic Planning
Menu Development
Kitchen Management
Merchandise Receiving
Food Product Quality
References
Susan Harnett - Executive Head
Cell: 067 400 2219
Email:
Kurt Quadflieg - General Manager
Cell: 083 677 1688
Email:
Timeline
CHEF & EVENT PLANNER
True Origin Food Co.
02.2022 - 12.2024
GENERAL FOOD & BEVERAGE MANAGER
Joburg City Theatres - Joburg Zoo
03.2019 - 08.2022
EXECUTIVE CHEF
Ardmore Hospitality Peacanwood Estate
01.2017 - 02.2019
EXECUTIVE CHEF
Misty Hills Hotel
01.2013 - 12.2016
RESTAURANT & EVENTS MANAGER
Rockets Restaurant Group - Fuel 90 Grayston Drive
01.2010 - 12.2012
GROUP EXECUTIVE CHEF
Joburg City Theatres
01.2005 - 12.2009
TRAINING SPECIALIST
Yum Restaurant International
01.2003 - 01.2004
Professional Kitchen Management - Hotel, Motel, And Restaurant Management
International Hotel School
01.2000 - 12.2003
High School Diploma -
Orkney High School
01.1995 - 11.1999