Summary
Overview
Work History
Education
Skills
Own Transport
Languages
Additional Courses And Certifications
Personal Information
Affiliations
Accomplishments
References
Timeline
Generic
Christiaan Botha

Christiaan Botha

ROODEPOORT

Summary

Hospitality Manager with a proven track record of enhancing productivity and streamlining operations. Expertise in guest relations, operational management, and team leadership. Strong communication and problem-solving skills drive positive outcomes for guests and staff alike. Dedicated to upholding quality standards and optimizing service delivery.

Overview

18
18
years of professional experience

Work History

Managing Director

BBB Electrical & Plumbing Maintenance
02.2023 - Current
  • Joined my brother's startup during the post-COVID recovery phase.
  • Partnered in scaling the business from a small plumbing and electrical operation into a diversified property maintenance company.
  • Oversaw operations expansion into building maintenance, painting, home renovations, and project management.
  • Implemented subcontractor partnerships to increase job capacity, improved costing strategies, led team training, and drove customer retention.
  • Achieved over 120% year-on-year revenue growth and established a loyal, repeat client base.
  • Staffing: 7 Full-Time, 4 Part-Time | 3 Operational Teams | 2 Company Vehicles
  • Reason for Leaving: Currently employed – exploring return to hospitality industry (first professional passion)
  • Reference: Channe Botha – Majority Owner 073 068 7944

Food & Beverage Manager

Premier Hotel Roodevalley
02.2022 - 01.2023
  • Oversaw all food and beverage operations, including restaurant, bar, room service, and event catering.
  • Managed a team of F&B staff, ensuring high standards of service and compliance with health and safety regulations.
  • Collaborated with the Executive Chef to design innovative menus and beverage offerings.
  • Controlled inventory, procurement, and supplier relationships to optimize stock levels and cost efficiency.
  • Implemented standard operating procedures to enhance guest experiences and operational efficiency.
  • Planned and executed special events and promotions to boost revenue and guest satisfaction.
  • Reason for Leaving: Transitioned to a new opportunity at BBB Electrical & Plumbing Maintenance.

Senior Restaurant Manager

Crowbar Family Restaurant & Sports Bar
07.2021 - 01.2022
  • Managing day to day operations – ensuring guest service & Satisfaction.
  • Staff rostering and wages – Staffing of 20, Managing SLA contracts with outsourced service providers.
  • Daily planning for F&B operations, Stock takes & COS%, Basic HR & IR, Procurement.
  • Daily Meetings, Monthly HOD Meetings, Menu planning, Marketing & Media Design.
  • Revenue balancing & Promotions accounts reconciliation, Staff Training, Menu design & costing.
  • Managing GAAP point of sale, creating new menu items & updating prices.
  • Reason for Leaving: Current Employer
  • Reference: Joe De Sousa 071 5770549 (Group General Manager/ CEO)

Senior Restaurant Manager

LM in the East Restaurant
07.2020 - 06.2021
  • Managing day to day operations – ensuring guest service & Satisfaction.
  • Staff rostering and wages – Staffing of 20, Managing SLA contracts with outsourced service providers.
  • Daily planning for F&B operations, Stock takes & COS%, Basic HR & IR, Procurement.
  • Daily Meetings, Monthly HOD Meetings, Menu planning, Marketing & Media Design.
  • Revenue balancing & Promotions accounts reconciliation, Staff Training, Menu design & costing.
  • Managing GAAP point of sale, creating new menu items & updating prices.
  • Reason for Leaving: Same Owners – was promoted to the Crowbar Little Falls after the June Lockdown.
  • Reference: Joe De Sousa 071 5770549 (Group General Manager/ CEO)

Relief F&B Manager

Irene Country Lodge
08.2019 - 02.2020
  • Managing day to day operations – ensuring guest service & Satisfaction.
  • Staff rostering and wages – Staffing of 79+, Managing SLA contracts with outsourced service providers.
  • Daily planning for F&B operations, Stock takes & COS% Reporting, Basic HR & IR, Procurement.
  • Daily Meetings, Monthly HOD Meetings, Menu planning, Marketing & Media Design.
  • Revenue balancing & Promotions accounts reconciliation, Staff Training, Menu design & costing.
  • Managing Micros point of sale, creating new menu items & updating prices.
  • Reason for Leaving: 6 Month Fixed Term Contract.
  • Reference: Mr. Anwar Karrim (GM) GM@irenecountrylodge.co.za 012 667 6464

Owner/ Consultant

CB6 Hospitality Solutions
07.2018 - 08.2019
  • Managing day to day of the business.
  • Assisting clients, Consulting to smaller owner operated restaurants, bars, B&B & lodges.
  • Consulting on: Stock Systems, Menus, Standard Operating Procedures Manuals.
  • Staff Training, Recruitment, Consulting on HR, consulted on achieving GP’s & Budgets.
  • Marketing, Social Media/ Website design & management, Functions & Special events.
  • Reason for Leaving: Fixed Term at Irene Country Lodge required my full dedication.
  • Reference: Chris Botha – Owner

Executive Asst. Manager

First Group - Selborne Hotel, Spa & Golf Estate
01.2018 - 07.2018
  • I was promoted within First Group from F&B Manager at Lamontagne Resort to Executive Assistant Manager at Selborne.
  • As Deputy to the GM of the hotel (I only had a GM for 4 weeks of my employment as EAM), I was responsible for all operations of the hotel & liaised with the GM while I had one.
  • Upon the GM’s resignation the GM Duties became of my daily duties.
  • Compiling KPI reports for Rooms, Housekeeping & F&B, Full stock control of each Department, Stock takes, Recons & COS%, Purchases, Sales & Marketing.
  • Managing staff HR – Via HR department at Head Office, Events & Conference Co-ordination & Operational Management.
  • Gross Profit Reports, Occupancy Reports, Budgeting, Recruitment, Cash Flow, Staff Training, Meeting with Clients to Finalize sales for rooms & conferences, Managed Outstanding Accounts, Daily On-Board Meetings with the Team Supervisors.
  • Reason for Leaving: Relocated to Johannesburg – Family Responsibilities.
  • Reference: Miguel Ribiero – Regional Manager 073 160 5032

Food & Beverage Manager

First Group – LaMontagne Hotel & Spa
04.2017 - 01.2018
  • 3 Star Hotel & Timeshare on the coast of Ballito, the Resort consist of 120 self-catering units, 3 restaurants, 2 bars, 2 conference & banquet halls, theatre, club & 300-seater pool decks.
  • Lamontagne ran the largest food & beverage operation in First Group, we produced food items for our sister hotels to ensure the same quality across the group (Central production kitchen was based at Lamontagne).
  • I oversaw this massive F&B operation.
  • Hosting events such as Monsters Annual international Conference, Rage (Matric break) and the First Group AGM.
  • Compiling KPI reports for F&B & Retail Shop, Full stock control Management, Stock takes, Recons & COS%, Purchases, Sales & Marketing (Briefs to marketing Teams).
  • Events & Conference Co-ordination & Operational Management, Gross Profit Reports – Review & Correct if needed, Budgeting, Petty Cash, Cash Flow, Staff Training, Recruitment, Managing staff HR - Via HR department at Head Office, Meeting with Clients to Finalize sales for rooms & conferences, Managed Outstanding Accounts, Daily On-Board Meetings with all staff on duty.
  • Reason for Leaving: Promoted internally to Executive Asst Manager at Selborne.
  • Reference: Miguel Ribiero – Regional Manager 073 160 5032

Operations Manager

Stillpoint Country Lodge
06.2016 - 03.2017
  • 4 Star Boutique Hotel & Wedding Venue situated in the heart of the Chartwell Country Estate.
  • The 20-room hotel was set in a peaceful farm style environment with 1 restaurant, pool bar, 3 conference rooms, 1 banquet hall & a Chapel Deck that looked upon the Chartwell Castle.
  • With small team and only 2 managers we had to be very hands on with all functions of the hotel.
  • Personalized check-in by the manager on duty. Private Dining in the beautiful garden.
  • Duties: Functions and conference were my biggest focus, bringing new clients to the hotel and meeting with brides to be to help make that special day happen.
  • Compiling KPI reports for F&B & Rooms, Full stock control Management, Stock takes, Recons & COS%, Purchases, Events & Conference Co-ordination & Operational Management, Managing staff HR, Budgeting, Staff Training, Recruitment, Meeting with Clients to Finalize sales for rooms & conferences, Daily On-Board Meetings with all staff on duty, Daily Menus (New Menu each day).
  • Reason for Leaving: Hotel was closed & Liquidated by the Owners in 2017.
  • Reference: Owner is MIA – No reference Available

Sales Consultant & Admin

JD Group – Rochester Furniture
01.2015 - 03.2016
  • Rochester provides up-market furniture at affordable prices direct to the public.
  • Sales target of R 380 000.00 per month to achieve commission - achieved and exceeded.
  • Maintenance of demo displays as well as decorating the displays.
  • Stock Take, Daily banking, Cash-ups, Marketing, Customer relations.
  • Study Product Knowledge and warranties.
  • Reason for Leaving: Career Development, was offered Operations Manager at a Boutique Hotel & Wedding venue.
  • Reference: Dante Joubert - Branch Manager 079 581 1808

Asst. F&B Manager

Drakensburg Sun Resort
10.2013 - 10.2015
  • This beautiful 4-star resort is situated in the heart of the Central Drakensberg, Known as the pearl of the berg.
  • 78 Hotel Rooms, 34 self-catering timeshare apartments & 30 self-catering timeshare Chalets, 1 restaurant, 1 bar, pool deck and pool bar conference / Banquet hall.
  • As assistant F&B Manager, the day-to-day operations was part of my duties while the F&B Manager focused on budgets, admin & planning.
  • Duties: Stock reports for F&B, Recruitment, Stock control Management – Overview, Stock takes, Recons & COS%, Events & Conference Co-ordination & Operational Management, Budgeting – Expected revenue based on DBB bookings and Expected F&B Revenue based on occupancy levels, Staff Training, Meeting with Clients to Finalize sales for conferences, Managing staff HR - Via HR department at Head Office, Daily On-Board Meetings with all staff on duty.
  • Reason for Leaving: Family Responsibility – relocated back to Johannesburg.
  • Reference: Theo Joubert – Deputy GM 079 511 2695

F&B Supervisor

Leriba Hotel & Spa
10.2013 - 10.2015
  • This 4- & 5-star property situated in the heart of Centurion offers: 15 x 5-star hotel rooms & 58 x 4 star hotel rooms, 22 conference venues, 1 buffet style restaurant & bar, 1 fine dining restaurant & bar as well as a day spa.
  • As F&B Supervisor the day to day running of F&B operations was my responsibility while liaising with the function Coordinators and the Executive Chef to ensure all F&B operations run smoothly.
  • Duties: Stock reports for F&B, Recruitment, Stock control Management – Overview, Stock takes, Recons & COS%, Events & Conference Co-ordination & Operational Management, Budgeting – Expected revenue based on DBB bookings and Expected F&B Revenue based on occupancy levels, Staff Training, Meeting with Clients to Finalize sales for conferences, Managing staff HR - Via HR department at Head Office, Daily On-Board Meetings with all staff on duty.
  • Reason for Leaving: Career Development.
  • Reference: Bets Van Zyl - HR/ Personnel Manager Tel: 012 660 3300

Asst. F&B Manager

Zulu Nyala Country Lodge
03.2012 - 02.2013
  • The 49 room Manor House Style Hotel is situated in the beautiful Chartwell Country Estate.
  • With no F&B Manager, I completed the day to day operational duties of the Assistant F&B manager as well as the daily, weekly & monthly reports requested by the Financial manager & GM.
  • Designing menus and managing the kitchen was a big part of my role as I did not have an executive or senior chef on payroll.
  • Duties: Stock reports for F&B, Recruitment, Stock control Management – Full Management, Stock takes, Recons & COS%, Events & Conference Co-ordination & Operational Management, Staff Training, Meeting with Clients to Finalize sales for conferences, Basic HR & IR.
  • Reason for Leaving: Moved to Pretoria – had to relocate due to finances.
  • Reference: Sandy Fourie - Financial/ HR Manager - Cell: 082 450 6937

Senior Branch Manager

The Raj Indian Restaurant
03.2011 - 03.2012
  • This phenomenal Indian cuisine restaurant gives you the authentic Indian flavor with a touch of modern sophistication with the interior decorating.
  • As senior branch manager my main duties were focused on service and customer satisfaction.
  • Other duties included, stock takes, COS, Rostering & Staff Training.
  • Special Projects: I also designed the Production Bakery at Head Office, employed a baker, and developed the recipe for the bread for our bunny chows as well as a designed custom bread baking tins to give a perfect loaf size Bunny Chow.
  • Thus, helping to reduce the cost of bread for a bunny chow from R3.33 ex vat to R1.73 ex vat.
  • Reason for Leaving: Company Restructured – I was placed in an Office Position – Better career opportunities.
  • Reference: Jan Viljoen - Regional Manager - Cell: 076 129 9495

Asst. F&B Manager

Protea Hotel The Park
02.2010 - 02.2011
  • The 3 star hotel in Mokopane focused on Government Business and big Conference groups, with 120 Hotel rooms, 5 boardrooms, 5 conference halls that open up to one big convention Centre as well as a 300 seater buffet style restaurant and a Gentleman's bar we were the place to be for government conferences.
  • Outside catering was also a big part of our business catering events such as the VIP tent at Rebal Stables for the international show jumping qualifiers or the ANC's 99th celebration at the Peter Mokaba Stadium as well as being a host during hotel during the 2010 FIFA world cup.
  • Duties: With no F&B Manger I consumed the workload of both the Assistant F&B Manger & the F&B Manager.
  • Stock takes, kitchen management, rosters, COS%, Menu Planning, ordering and stock control as well as staff training.
  • Reason for Leaving: Better Opportunity.

Asst. F&B Manager

Alpine Heath Resort
01.2007 - 01.2010
  • As part of the 3-year tertiary studies, I was placed at a Hotel for 3 years to study and complete practical hours, Alpine Heath Resort & Conference Village.
  • 1st Year: Basic entry level employee.
  • 2nd Year: Supervisory Roles & Kitchen.
  • 3rd Year: Junior Management Roles & Duties (Specialized in F&B).
  • Training in various departments: Housekeeping, Restaurant, Bar, Banqueting, Food & Beverage Control, Reception, Reservations, Night Audit, Human Resources, Entertainment, Kitchen (Hot, cold and pastry), Front Office, Banqueting Coordination, Duty Manager, Rooms Division, Accounts, Sales & Marketing.
  • Specialized in Food & Beverage Operations (Assistant F&B Manager duties by 3rd year.
  • Reason for Leaving: 3 Year training completed.

Education

Matric -

Hoërskool Birchleigh
01.2006

12 Subject Diploma - Hospitality Supervision, Food and Beverage Management, Housekeeping Management, Front Office Procedures, Hospitality Today, Bar & Beverage Management, Leadership, Facilities Design & Management, Basic Restaurant and Hotel Accounting, Training in the Hospitality Industry, Food and Beverage Controls in the Hospitality Industry, Sales and Marketing in the Hospitality Industry

International Hotel School

Skills

  • Project management
  • Financial analysis
  • Inventory management
  • Customer service
  • Regulatory compliance
  • Team building
  • Employee training
  • Supplier negotiation
  • Operational efficiency
  • Stock control
  • Client relationships

Own Transport

Yes (Ford Bantam)

Languages

  • Afrikaans
  • English
  • French (Learning)

Additional Courses And Certifications

  • First Aid, Level 1, Currently level 2, 2007, 2010, 2011, 2014
  • Cape Wine Academy Certificate, 2007
  • ICDL Certificate, 2007
  • Firefighting, 2007, 2010, 2013, 2016, 2017
  • Skill Builder - Manage Managers, 2013, 2014, Tsogo Sun Academy

Personal Information

  • ID Number: 8805025004080
  • License: Code 8
  • Health Status: Good
  • Criminal Record: None
  • Date of Birth: 05/02/88
  • Gender: Male
  • Marital Status: Not married

Affiliations

  • Gardening
  • reading
  • charity work
  • lave nature

Accomplishments

  • Tsogo Sun Leadership Academy
  • BBB Electrical has taken the business to a new level

References

References available upon request.

Timeline

Managing Director

BBB Electrical & Plumbing Maintenance
02.2023 - Current

Food & Beverage Manager

Premier Hotel Roodevalley
02.2022 - 01.2023

Senior Restaurant Manager

Crowbar Family Restaurant & Sports Bar
07.2021 - 01.2022

Senior Restaurant Manager

LM in the East Restaurant
07.2020 - 06.2021

Relief F&B Manager

Irene Country Lodge
08.2019 - 02.2020

Owner/ Consultant

CB6 Hospitality Solutions
07.2018 - 08.2019

Executive Asst. Manager

First Group - Selborne Hotel, Spa & Golf Estate
01.2018 - 07.2018

Food & Beverage Manager

First Group – LaMontagne Hotel & Spa
04.2017 - 01.2018

Operations Manager

Stillpoint Country Lodge
06.2016 - 03.2017

Sales Consultant & Admin

JD Group – Rochester Furniture
01.2015 - 03.2016

Asst. F&B Manager

Drakensburg Sun Resort
10.2013 - 10.2015

F&B Supervisor

Leriba Hotel & Spa
10.2013 - 10.2015

Asst. F&B Manager

Zulu Nyala Country Lodge
03.2012 - 02.2013

Senior Branch Manager

The Raj Indian Restaurant
03.2011 - 03.2012

Asst. F&B Manager

Protea Hotel The Park
02.2010 - 02.2011

Asst. F&B Manager

Alpine Heath Resort
01.2007 - 01.2010

Matric -

Hoërskool Birchleigh

12 Subject Diploma - Hospitality Supervision, Food and Beverage Management, Housekeeping Management, Front Office Procedures, Hospitality Today, Bar & Beverage Management, Leadership, Facilities Design & Management, Basic Restaurant and Hotel Accounting, Training in the Hospitality Industry, Food and Beverage Controls in the Hospitality Industry, Sales and Marketing in the Hospitality Industry

International Hotel School

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Christiaan Botha