Summary
Overview
Work History
Education
Skills
Timeline
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JOHN GAONYADIWE MONAGENG

JOHN GAONYADIWE MONAGENG

Food & Beverage Manager
Rustenburg

Summary

Driven by a passion for culinary excellence and outstanding customer service, I honed my skills at Emperors Palace, mastering menu development and operational efficiency. My leadership significantly enhanced team collaboration and customer satisfaction, leading to a noticeable improvement in service delivery. With a knack for cost control and a commitment to sanitation standards, I consistently exceed expectations.

I am one individual who makes it difficult for the bosses to release me should i have a job opportunity somewhere else within the outlets

Veteran in food beverage ready to lead at any Hotel service teams through careful training and empathetic management. Proficient at educating staff on proper beverage handling and serving techniques. Perpetually ready to address customer complaints and concerns with amiable and effective solutions. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth. Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.

Overview

19
19
years of professional experience

Work History

Assistant Food and Beverage Manager

Emperors Palace
02.2023 - Current


  • Enhanced customer satisfaction by efficiently managing food and beverage operations and providing exceptional service.
  • Mentored junior team members, fostering professional growth opportunities through guidance and constructive feedback.
  • Increased overall efficiency of the department by developing and implementing training programs for staff members.
  • Ensured adherence to health, safety, and sanitation regulations by regularly inspecting facilities and equipment.
  • Oversaw daily financial transactions, including cash handling procedures, revenue tracking, and budget analysis for continuous improvement efforts.
  • Managed employee scheduling, ensuring adequate coverage during peak hours while minimizing labor costs where possible.
  • Assisted in menu development, incorporating seasonal ingredients and trending flavors to appeal to a diverse clientele.
  • Collaborated with executive management to develop strategic plans for improving overall guest experience at the establishment.
  • Maintained open lines of communication with kitchen staff to ensure timely execution of orders during peak service periods.
  • Implemented cost control measures to effectively manage expenses without compromising quality or customer satisfaction levels.
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Resolved customer complaints involving food or beverage quality and service.
  • Managed bar and wait staff and directed hiring program.
  • Maintained highest standards for beverage quality and service.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Creating a daily count sheet for the bars to ensure we take control of stock.
  • Preparing the staff schedule of about 200 staff members, excluding management.
  • Monitoring that the grooming standard is adhered to.
  • Ensuring that all the banqueting functions and events, the customer satisfaction is met.
  • I have been assisting in many disciplinary cases as a chairman or initiator, and I applied my fairness to all cases that I was involved with.
  • I know how to manage conflict very well to have amicable solution for parties involved

Restaurant Manager

(Sun Deck Restaurant) Southern Sun Group
01.2022 - 12.2022
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
  • Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Upgraded restaurant's interior, creating more inviting ambiance that attracted wider clientele.
  • Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
  • Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
  • Increased sales during off-peak hours by creating and promoting special offers.
  • Managed staff schedules and maintained adequate coverage for all shifts.

General Manager

Matlapeng Stone Lodge
02.2021 - 12.2021
  • Cultivated strong relationships with clients,
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Formulated policies and procedures to streamline operations.
  • Developed and implemented strategies to increase sales and profitability.
  • Implemented robust inventory management systems to optimize stock levels and minimize waste, costs associated with excess product storage.
  • Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • I didn't stay long, as the place was a small unit for my caliber.

Food and Beverage Manager

Kwa Maritane Bush Lodge (Legacy Hotels)
06.2013 - 12.2020
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
  • Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations, especially for the guest who likes to take notes on moments of truth.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Managed bar and waitstaff, and directed hiring program.
  • Improved customer satisfaction by implementing innovative food and beverage menu options.
  • Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
  • Monitored inventory effectively to ensure that we performed, reducing possible waste by optimizing stock levels to avoid things like expiring, and so forth.
  • Crafted a very strong wine and cocktail menu to improve customer satisfaction in the lodge's program and raised profitability.
  • Especially with my signature cocktail named after President Zuma s presidential Period {Kwa President}
  • Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
  • Maintained relationships with suppliers and vendors, leading to special volume pricing discounts.
  • Participated in departmental financial tasks, such as budget planning, forecasting revenue projections, and monitoring expenses. Also responsible for ordering and inventory controls of the wine, beer, and alcohol program.
  • Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
  • Maintained highest standards for beverage quality and service.
  • Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
  • Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
  • Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
  • Selected wine, beer and alcohol products based on customer feedback and local product availability.
  • Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
  • Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
  • Negotiated with suppliers to secure high-quality ingredients at competitive prices, improving overall food quality and profit margins.
  • Fostered culture of excellence among staff, providing ongoing training and development opportunities that led to several internal promotions.
  • Collaborated with the executive chef to ensure menu items met dietary and allergen requirements, catering to a broader customer base.
  • Improved beverage sales
  • Managed budgeting and financial reporting for the food and beverage department, identifying areas for cost savings without compromising on quality.
  • Enhanced dining experience with implementation of new menu, reflecting current culinary trends and customer preferences.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Oversaw food preparation and monitored safety protocols.
  • Coordinated with catering staff to deliver food services for special events and functions.

Food and Beverage Assistant Manager

Luma Bar @ Cascades Hotel
01.2011 - 05.2013
  • Analyzed sales data to identify areas for improvement in menu offerings or operational efficiencies.
  • Monitored guest feedback closely, addressing any concerns promptly to maintain high levels of customer satisfaction rates consistently throughout their dining experience.
  • Introduced new menu items that boosted sales and attracted repeat clientele.
  • Established positive rapport with guests through exceptional communication skills and personalized service offerings.
  • Oversaw daily operations to ensure a smooth flow of service during peak hours.
  • Streamlined employee scheduling processes, resulting in reduced labor costs without affecting service quality.
  • Managed financial aspects of the operation, including budgeting, forecasting, and profit analysis.
  • Enhanced customer satisfaction by implementing innovative food and beverage presentation techniques.
  • Increased staff efficiency through regular training sessions and performance evaluations.
  • Mentored team members on proper food handling techniques, resulting in improved overall kitchen sanitation standards.
  • Resolved customer complaints involving food or beverage quality and service.
  • Maintained highest standards for beverage quality and service.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

Restaurant Manager

Santorini Restaurant
02.2006 - 12.2010
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Promoted a positive atmosphere and went above and beyond to guarantee that each customer received exceptional food and service.
  • Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
  • Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
  • Increased sales during off-peak hours by creating and promoting special offers.

Education

High School Diploma -

Mmoledi High School
North West Mafikeng
04.2001 -

Skills

    Food presentation

    Menu development

    Operational Efficiency

    Sanitation Standards

    Food Pairings

    Cost Control

    Wine Knowledge

    Labor Management

    Ordering Supplies

    Wine pairing

    Menu pricing

    Beverage knowledge

    Teamwork and Collaboration

    Customer Service

    Problem-Solving

    Time Management

    Problem-solving abilities

    Team Leadership

    Multitasking

    Customer Satisfaction

    Excellent Communication

    Reliable and Responsible

    Decision-Making

    Cash Handling

    Leadership abilities

    Self Motivation

    Collaboration and Teamwork

    Adaptability and Flexibility

    Critical Thinking

    Effective Communication

    Recipe creation

    Organizational Skills

    Recruitment

    Attention to Detail

    Problem-solving aptitude

    Health and Safety Regulations

    Employee Performance Evaluations

    Restaurant Operations

    Strategic Planning

    Analytical Thinking

    Work Planning and Prioritization

    Staff Supervision

    Coaching and Mentoring

    Expense Tracking

    Professionalism

    Relationship Building

    Team building

    Cost controls

    Active Listening

    Team Collaboration

    Time management abilities

    Operations Management

    Safe Food Handling

    Food and Beverage Operations

    Special Events Coordination

Timeline

Assistant Food and Beverage Manager

Emperors Palace
02.2023 - Current

Restaurant Manager

(Sun Deck Restaurant) Southern Sun Group
01.2022 - 12.2022

General Manager

Matlapeng Stone Lodge
02.2021 - 12.2021

Food and Beverage Manager

Kwa Maritane Bush Lodge (Legacy Hotels)
06.2013 - 12.2020

Food and Beverage Assistant Manager

Luma Bar @ Cascades Hotel
01.2011 - 05.2013

Restaurant Manager

Santorini Restaurant
02.2006 - 12.2010

High School Diploma -

Mmoledi High School
04.2001 -

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JOHN GAONYADIWE MONAGENGFood & Beverage Manager