Byron Paul Clark
Brits,North West
Summary
Resourceful Sales Executive with 2 years of experience working independently and collaboratively with the team to foster client relationships and drive sales. Astute in identifying decision makers within prospect accounts to initiate sales process and deliver successful results. Team-minded in collaborating with management to strategize and improve sales approaches.
Talented leader offering over 7 years of experience in preparing and serving diverse foods. Capable of motivating employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management, and decision-making skills.
Proactive Front-of-House Manager committed to maintaining exceptional standards across service, administration, and facilities management. Multitasked and planned adaptively to achieve changing priorities. Motivated teams to meet KPIs through inspiring leadership.
Motivated individual eager to contribute value to large small-scale event planning. Possesses high attention to detail and excellent capacity to meet challenges with critical thinking and adaptability. Personable and collaborative communicator and decisive leader.
Upbeat hospitality leader skilled in overseeing hospitality operations. Liaises with internal teams to support seamless hotel operations. Diligent problem-solver with exceptional skills in conflict management and guest satisfaction.
Overview
18
18
years of professional experience
4
4
years of post-secondary education
Work History
Sales executive
Econo Foods Jhb Distribution Centre
Johannesburg , Gauteng
06.2023 - Current
- Delivered professional sales presentations, creatively communicating product quality and market comparisons to prospective clients.
- Managed client relationships from the early stages of the sales process through to post-sales
- Created and managed client contracts, negotiating positive, profitable terms to aid target revenue attainment.
- Effectively handled daily customer meetings, sales calls, and account management tasks, improving sales team efficiency.
- Built focused new client networks, growing business opportunities, and increasing revenue possibilities.
- Maintained contact with customers throughout the sales and pre-delivery process.
- Built long-term relationships with customers and generated referrals from existing clients.
- Qualified prospects to determine future sales possibilities and improve conversion efforts.
- Achieved and exceeded sales targets in line with client growth across all products and services.
- Strengthened profit opportunities through targeted customer relationship development, continually meeting sales objectives.
- Fostered positive relationships with customers to enhance loyalty and retention.
- Established and maintained positive, profitable client relationships through superb communication.
- Generated new leads and opportunities to maximize revenue.
- Analyzed industry and competitor trends to enhance sales strategy.
- Unearthed new target markets, prospective clients, and key sector decision-makers.
- Presented sales data and leadership insights to aid strategy development and planning.
- Understood customer needs to craft exceptional sales journeys.
- Generated sales forecasts to inform resource allocation and project management.
- Articulated product features and specifications in customer-centric language based on their priorities.
- Maintained awareness of the latest industry trends, product knowledge, and sales techniques.
Sales executive
B&B Wholesalers
Johannesburg , Gauteng
01.2022 - 05.2023
- Delivered professional sales presentations, creatively communicating product quality and market comparisons to prospective clients.
- Managed client relationships from the early stages of the sales process through to post-sales
- Created and managed client contracts, negotiating positive, profitable terms to aid target revenue attainment.
- Effectively handled daily customer meetings, sales calls, and account management tasks, improving sales team efficiency.
- Built focused new client networks, growing business opportunities, and increasing revenue possibilities.
- Maintained contact with customers throughout the sales and pre-delivery process.
- Built long-term relationships with customers and generated referrals from existing clients.
- Qualified prospects to determine future sales possibilities and improve conversion efforts.
- Achieved and exceeded sales targets in line with client growth across all products and services.
- Strengthened profit opportunities through targeted customer relationship development, continually meeting sales objectives.
- Fostered positive relationships with customers to enhance loyalty and retention.
- Established and maintained positive, profitable client relationships through superb communication.
- Generated new leads and opportunities to maximize revenue.
- Analyzed industry and competitor trends to enhance sales strategy.
- Unearthed new target markets, prospective clients, and key sector decision-makers.
- Presented sales data and leadership insights to aid strategy development and planning.
- Understood customer needs to craft exceptional sales journeys.
- Generated sales forecasts to inform resource allocation and project management.
- Articulated product features and specifications in customer-centric language based on their priorities.
- Maintained awareness of the latest industry trends, product knowledge, and sales techniques.
Restaurant general manager
Ribs & Burgers The Marc
Johannesburg , Gauteng
03.2020 - 01.2022
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Developed and executed a restaurant business plan, employing strategy and technique to successfully identify business opportunities, triggering 20% sales growth within 3 months.
- Utilized Sage Pastel VIP to manage payroll for 20 restaurant staff with 100% accuracy.
- Reviewed financial data in Maitre D Software, adjusting operational budgets to consistently maximize profitability.
- Surveyed people in the local community to assess restaurant demand and implemented marketing strategies that led to a 50% increase in repeat business by local guests.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Introduced employee recognition programs that reduced staff turnover by 15%.
- Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
- Liaised with the Head Chef to launch a new cyclic menu that received 50% excellent reviews on social media.
- Conducted weekly ingredient inventory, eliminating stock theft and over-usage issues to reduce food costs by 25%.
- Quickly identified problem situations, skillfully resolving incidents to maintain the satisfaction of involved parties.
- Improved efficiency and sequence of service, reducing waiting times by 10 minutes per guest.
- Ensured a safe environment for restaurant staff and guests by establishing and enforcing sanitation standards and procedures, and conducting weekly inspections to verify adherence.
- Provided monthly staff training, effectively utilizing cross-training methods to maintain the highest levels of productivity.
- Hired, trained, and managed 20 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction scores from 60% to 80%.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Analysed operations to improve restaurant efficiency and service levels.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Conducted health, safety, and sanitation process evaluations, immediately identifying and remedying violations.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Established a safe and secure dining environment with strong sanitation standards.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Developed, implemented, and communicated business plans to promote profitable food and beverage sales.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment, and supplies.
- Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
Food and beverage manager
Protea Hotel Loftus Park
Pretoria , Gauteng
10.2019 - 03.2020
- Identified and maximized upselling opportunities to increase sales and profits.
- Confirmed all staff adhered to uniform and personal hygiene policy as detailed within the Company Induction Pack.
- Planned staffing levels based on evolving service demands.
- Led team to deliver outstanding hospitality operations.
- Managed restaurant and bar booking sheets to organize guest lists and avoid double bookings.
- Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Delivered functions and events to required standards in collaboration with the events coordinator.
- Worked with vendors to set delivery schedules and achieve cost-effective supply replenishment.
- Led the F&B team to champion customer service and consistently elevate food presentation standards.
- Liaised with the chef on duty to provide seamless food service and communicated with the head chef to provide feedback on same
- Oversaw food preparation and production standards by implementing high-quality control measures.
- Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
- Gave direction for correct storage and disposal of food in line with company policies and procedures.
- Reconciled POS data with receipts and cash on hand to enforce proper cash handling and recordkeeping.
- Assisted management in conducting annual staff appraisals with team members working within the area of responsibility.
- Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
- Maximized company profits through rigorous analysis and control of both portioning and wastage.
- Operated and maintained the security of the Point of Sales (POS) system.
- Supervised service of all food and beverages within the hotel in the absence of the food and beverage manager.
- Monitored and authorized staff clock-in and clock-out procedures.
Restaurant operations manager
Life Grand Café Group
Johannesburg , Gauteng
06.2019 - 10.2019
- Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
- Quickly identified problem situations, skillfully resolving incidents to maintain the satisfaction of involved parties.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Established a safe and secure dining environment with strong sanitation standards.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Conducted health, safety, and sanitation process evaluations, immediately identifying and remedying violations.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Developed, implemented, and communicated business plans to promote profitable food and beverage sales.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Analysed operations to improve restaurant efficiency and service levels.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment, and supplies.
- Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
Restaurant general manager
Life Grand Café Mall of Africa & Waterfall Corner
Johannesburg , Gauteng
06.2015 - 05.2019
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Developed and executed a restaurant business plan, employing strategy and technique to successfully identify business opportunities, triggering 20% sales growth within 3 months.
- Utilized Sage Pastel VIP to manage payroll for 20 restaurant staff with 100% accuracy.
- Reviewed financial data in Maitre D Software, adjusting operational budgets to consistently maximize profitability.
- Surveyed people in the local community to assess restaurant demand and implemented marketing strategies that led to a 50% increase in repeat business by local guests.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Introduced employee recognition programs that reduced staff turnover by 15%.
- Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
- Liaised with the Head Chef to launch a new cyclic menu that received 50% excellent reviews on social media.
- Conducted weekly ingredient inventory, eliminating stock theft and over-usage issues to reduce food costs by 25%.
- Quickly identified problem situations, skillfully resolving incidents to maintain the satisfaction of involved parties.
- Improved efficiency and sequence of service, reducing waiting times by 10 minutes per guest.
- Ensured a safe environment for restaurant staff and guests by establishing and enforcing sanitation standards and procedures, and conducting weekly inspections to verify adherence.
- Provided monthly staff training, effectively utilizing cross-training methods to maintain the highest levels of productivity.
- Hired, trained, and managed 80 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction scores from 60% to 80%.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Analysed operations to improve restaurant efficiency and service levels.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Conducted health, safety, and sanitation process evaluations, immediately identifying and remedying violations.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Established a safe and secure dining environment with strong sanitation standards.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Developed, implemented, and communicated business plans to promote profitable food and beverage sales.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment, and supplies.
- Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
Restaurant general manager
The Gentlemen’s Arthouse
Johannesburg , Gauteng
05.2015 - 06.2019
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Developed and executed a restaurant business plan, employing strategy and technique to successfully identify business opportunities, triggering 20% sales growth within 3 months.
- Utilized Sage Pastel VIP to manage payroll for 20 restaurant staff with 100% accuracy.
- Reviewed financial data in Maitre D Software, adjusting operational budgets to consistently maximize profitability.
- Surveyed people in the local community to assess restaurant demand and implemented marketing strategies that led to a 50% increase in repeat business by local guests.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Introduced employee recognition programs that reduced staff turnover by 15%.
- Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
- Liaised with the Head Chef to launch a new cyclic menu that received 50% excellent reviews on social media.
- Conducted weekly ingredient inventory, eliminating stock theft and over-usage issues to reduce food costs by 25%.
- Quickly identified problem situations, skillfully resolving incidents to maintain the satisfaction of involved parties.
- Improved efficiency and sequence of service, reducing waiting times by 10 minutes per guest.
- Ensured a safe environment for restaurant staff and guests by establishing and enforcing sanitation standards and procedures, and conducting weekly inspections to verify adherence.
- Provided monthly staff training, effectively utilizing cross-training methods to maintain the highest levels of productivity.
- Hired, trained, and managed 10 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction scores from 60% to 80%.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Analysed operations to improve restaurant efficiency and service levels.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Conducted health, safety, and sanitation process evaluations, immediately identifying and remedying violations.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Established a safe and secure dining environment with strong sanitation standards.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Developed, implemented, and communicated business plans to promote profitable food and beverage sales.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment, and supplies.
- Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
Front of house manager
By Word Of Mouth
Johannesburg , Gauteng
11.2013 - 06.2015
- Performed closing procedures in the POS system, reconciling cash and credit card settlements accurately and efficiently.
- Maintained slick front-of-house processes in high-volume establishments through exceptional organization and staff management.
- Specified food portions, production, and time sequences and determined workstation and equipment arrangements for big events.
- Forecasted staff equipment and supply requirements based on the menu.
- Monitored the condition of the entire facility to verify all areas were clean, safe, and comfortable for guests.
- Kept adequate inventory levels of food, liquor, and other items needed for daily operations.
- Facilitated fast and efficient communication between front and back of house staff.
- Spearheaded daily social media presence, utilizing creativity and food and event photography to engage with customers and expand customer base.
- Led team to deliver outstanding hospitality operations.
- Assessed team performance, identifying weak areas for improvement and acknowledging achievements.
- Set dining tables to prepare for diverse types of events, following strict service standards.
- Analyzed operational problems on wastage and theft and established procedures to alleviate issues.
- Worked closely with chef and kitchen staff to confirm food and beverage services met customers' needs.
- Coordinated employee rosters to strategically build efficient, hardworking teams for each shift.
- Oversaw training of service staff in proper customer service techniques to deliver ahigh-quality patron experience.
- Solved customer queries and problems efficiently, maintaining excellent satisfaction ratings.
- Reviewed and submitted FOH staff hours for payroll purposes.
- Hired and onboarded staff on restaurant procedures and policies.
- Implemented safe working practices to safeguard the safety of guests and workers.
- Controlled cash and other receipts by adhering to cash handling and reconciliation procedures in line with restaurant policies and procedures.
Events manager
Compass SA t/a Restaurant Associates
Johannesburg , Gauteng
01.2012 - 10.2013
- Supervised events in person, greeting guests in front-of-house and troubleshooting guest dissatisfaction issues through eliminating problems before they happen.
- Liaised with clients to determine event requirements and constraints, outlining package options to meet needs and exceed expectations.
- Facilitated smooth running of events, leading pre-event team briefings to present final action plan and provide updates on last-minute details.
- Planned and efficiently organized activities, details, and timelines for large- and small-scale events.
- Prepared, monitored, and maintained event budgets.
- Delegated tasks to meet changing event demands, achieving agreed timings, and maintaining professional standards.
- Identified opportunities for customer account growth to increase value and loyalty.
- Coordinated visual, sound, and lighting teams in setting up events well ahead of start times.
- Trained hospitality staff on current services and facilities, enabling helpful, knowledgeable customer care.
- Confirmed external caterers and suppliers met in-house safety and legal requirements.
- Upsold and cross-sold additional products and services to maximize event spending.
- Kept waiting lists and updated customers on last-minute availability to maximize profit.
- Recruited and trained staff to achieve high-performing, focused event teams.
- Fostered relationships with local and national vendors to support favorable pricing and delivery options.
- Evaluated client and guest feedback to improve event services.
- Understood event timelines and coordinated staff to meet required deadlines.
- Signed and recorded client contracts to maintain booking security.
- Advised clients of cost, menu, or event space changes, verifying satisfaction before proceeding to contracts.
- Updated online calendars with available event slots to maximize bookings.
- Showcased facilities to prospective clients through in-person visits and marketing resources.
- Engaged facilities and catering managers with customer projects to deliver smooth, high-quality events.
- Created venue layouts that maximize space and increase profits.
Front office coordinator
City Lodge Hotel Group - Road Lodge Germiston
Johannesburg , Gauteng
07.2009 - 12.2011
- Reviewed front office log books and guest feedback forms to identify areas needing improvement.
- Communicated room status information to the housekeeping team for turnover.
- Kept focused on critical components of operations to drive guest satisfaction.
- Completed weekly front office rota to guarantee optimal cover for operations.
- Used up-selling techniques to promote hotel services and facilities for higher profit margins.
- Prevent overspending by constantly monitoring budgets and payroll records.
- Facilitated accurate performance assessment, hosting strategy meetings to review key metrics.
- Handled inventory control for front office and stationery supplies, reordering low-stock items.
- Participated in interviewing and hiring front office staff.
- Encouraged mutual trust, respect, and cooperation among team members.
- Accepted and recorded vouchers, travelers' cheques, and other forms of payment.
- Collaborated with travel agents to respond to special requests for rooms and rates.
- Promoted brand loyalty scheme to boost repeat bookings.
- Enhanced guest experience by anticipating needs and preferences,resulting in fewer complaints.
- Assessed VIP reservations, amenity orders, and resumes for incoming house guests.
- Used up-selling techniques to promote hotel services and facilities, resulting in higher profit margins.
- Maintained brand image by monitoring appearance, standards, and performance of front office staff.
- Performed inspection of public areas and recommended improvements to appropriate departments.
- Managed, trained, and developed front office staff to consistently exceed individual performance KPIs.
- Prepared revenue and occupancy forecasting to efficiently manage cash flow.
- Maximized front desk efficiencies by producing well-structured, comprehensive training manuals.
- Generated reports and feedback for presentation to the general manager.
Duty manager
City Lodge Hotel Group - Courtyard Rosebank
Johannesburg , Gauteng
06.2007 - 06.2009
- Met health and safety guidelines to maintain compliant working environments.
- Stored cash floats and delivered secure banking procedures.
- Responded to customer concerns with speed and knowledge, delivering professional, personalized service.
- Handled guest complaints to protect brand reputation.
- Adhered to company policies and brand standards to support outstanding guest experiences.
- Oversaw emergency procedures and administered first aid.
- Wrote end-of-shift reports to facilitate service continuity.
- Tackled food waste by refining kitchen practices, resulting in reduced costs.
- Coached front-of-house teams in delivering smooth, professional reception services.
- Recruited high-performing hospitality staff, onboarding with appropriate training.
- Forecasted occupancy demand and monitored staff availability to create balanced, cost-effective shift schedules.
- Developed and implemented hotel-wide policies and procedures to increase revenue.
- Delivered stringent health and safety compliance across hotel departments.
- Sourced cost-effective solutions for required maintenance works.
- Directed maintenance staff to keep the facility and grounds at optimum standards.
- Used customer satisfaction survey findings to address improvement areas.
- Monitored the local accommodation market to guide pricing decision-making.
- Directed bar, restaurant, and room service activities to promote sales and guarantee customer satisfaction.
- Maximized occupancy rates by optimizing reservation and housekeeping processes.
- Oversaw front desk operations and trained team to handle high-volume work with professionalism and accuracy.
- Designed long-term strategies relating to HR, budget governance, and marketing.
- Organized services and allocated resources for conferences, charitable events, and private gatherings.
- Partnered with local entertainment and dining venues on mutual promotional strategies.
- Handled customer complaints calmly and professionally to maintain the hotel's reputation.
- Managed hotel budgets through careful planning and business strategy.
- Controlled expenditure, oversaw purchasing, and maintained accurate counts.
- Kept back-of-house accounts and records updated, enabling clear performance monitoring.
- Assessed labor needs, driving strategic recruitment for adequate staffing levels during busy periods.
- Devised employee management strategy to improve staff satisfaction and reduce turnover rate.
- Supported housekeeping management in maintaining first-class hotel conditions.
- Coordinated strategies to protect hotel property, staff, and guests.
- Facilitated corporate functions, conferences, and other large-scale events.
- Maintained excellent security provisions for appropriate hotel and grounds control.
Duty manager
City Lodge Hotel Group - Courtyard Eastgate
Johannesburg , Gauteng
04.2006 - 05.2007
- Met health and safety guidelines to maintain compliant working environments.
- Stored cash floats and delivered secure banking procedures.
- Responded to customer concerns with speed and knowledge, delivering professional, personalized service.
- Handled guest complaints to protect brand reputation.
- Adhered to company policies and brand standards to support outstanding guest experiences.
- Oversaw emergency procedures and administered first aid.
- Wrote end-of-shift reports to facilitate service continuity.
- Tackled food waste by refining kitchen practices, resulting in reduced costs.
- Coached front-of-house teams in delivering smooth, professional reception services.
- Recruited high-performing hospitality staff, onboarding with appropriate training.
- Forecasted occupancy demand and monitored staff availability to create balanced, cost-effective shift schedules.
- Developed and implemented hotel-wide policies and procedures to increase revenue.
- Delivered stringent health and safety compliance across hotel departments.
- Sourced cost-effective solutions for required maintenance works.
- Directed maintenance staff to keep the facility and grounds at optimum standards.
- Used customer satisfaction survey findings to address improvement areas.
- Monitored the local accommodation market to guide pricing decision-making.
- Directed bar, restaurant, and room service activities to promote sales and guarantee customer satisfaction.
- Maximized occupancy rates by optimizing reservation and housekeeping processes.
- Oversaw front desk operations and trained team to handle high-volume work with professionalism and accuracy.
- Designed long-term strategies relating to HR, budget governance, and marketing.
- Organized services and allocated resources for conferences, charitable events, and private gatherings.
- Partnered with local entertainment and dining venues on mutual promotional strategies.
- Handled customer complaints calmly and professionally to maintain the hotel's reputation.
- Managed hotel budgets through careful planning and business strategy.
- Controlled expenditure, oversaw purchasing, and maintained accurate counts.
- Kept back-of-house accounts and records updated, enabling clear performance monitoring.
- Assessed labor needs, driving strategic recruitment for adequate staffing levels during busy periods.
- Devised employee management strategy to improve staff satisfaction and reduce turnover rate.
- Supported housekeeping management in maintaining first-class hotel conditions.
- Coordinated strategies to protect hotel property, staff, and guests.
- Facilitated corporate functions, conferences, and other large-scale events.
- Maintained excellent security provisions for appropriate hotel and grounds control.
Education
Diploma of Higher Education - Hospitality Management
Damelin
Randburg, Gauteng 01.2004 - 12.2006
Certificate of Higher Education - Grade 12
Primrose High School
Primrose, Gauteng 01.2003 - 12.2003
Skills
- Service promotions
- Territory management
- Lead development
- Report writing skills
- Account management
- Customer relations
- Salesforce
- Market trends understanding
- Customer service
- Presentations and proposals
- Sales goal attainment
- Relationship management
- Business development
- Market and competitive analysis
- New account development
- Partnership marketing
- Competitive and trend analysis
- Internet and e-mail marketing
- Complex negotiations
- Demand generation marketing
- Sales training
- Marketing campaign management
- Retail marketing
- Brand-building strategies
Languages
English
Native
Afrikaans
Intermediate
Additional Information
- Microsoft Office
- Fidelio ERP Open Management Software
- Hogatex Hotel Software
- Land Mark Systems
- Basic Computer Skills
- GAAP Hospitality Management Services
- Micros & Opera Operating Systems
- Maitre’D Operating Systems
Timeline
Sales executive
Econo Foods Jhb Distribution Centre
06.2023 - Current
Sales executive
B&B Wholesalers
01.2022 - 05.2023
Restaurant general manager
Ribs & Burgers The Marc
03.2020 - 01.2022
Food and beverage manager
Protea Hotel Loftus Park
10.2019 - 03.2020
Restaurant operations manager
Life Grand Café Group
06.2019 - 10.2019
Restaurant general manager
Life Grand Café Mall of Africa & Waterfall Corner
06.2015 - 05.2019
Restaurant general manager
The Gentlemen’s Arthouse
05.2015 - 06.2019
Front of house manager
By Word Of Mouth
11.2013 - 06.2015
Events manager
Compass SA t/a Restaurant Associates
01.2012 - 10.2013
Front office coordinator
City Lodge Hotel Group - Road Lodge Germiston
07.2009 - 12.2011
Duty manager
City Lodge Hotel Group - Courtyard Rosebank
06.2007 - 06.2009
Duty manager
City Lodge Hotel Group - Courtyard Eastgate
04.2006 - 05.2007
Diploma of Higher Education - Hospitality Management
Damelin
01.2004 - 12.2006
Certificate of Higher Education - Grade 12
Primrose High School
01.2003 - 12.2003
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