Lloyd Thipe
Restaurant FOH Manager
Johannesburg,GP
Summary
With a proven track record at Doppio Zero Restaurant, I excel in enhancing guest satisfaction and streamlining operations. My expertise in staff management and complaint handling, coupled with a knack for fostering teamwork, has significantly improved service quality. Leveraging hospitality management and Microsoft Office skills, I've successfully increased customer loyalty and operational efficiency.
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.
Overview
8
8
years of professional experience
Work History
Senior Front Of House Manager
Doppio Zero Restaurant
01.2022 - Current
- Performed cash handling activities and secured nightly bank deposits.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Resolved guests complaints while maintaining positive customer environment.
- Coordinated with suppliers to establish timely delivery of food and beverage items.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Collaborated with executive chef to develop new menu items that catered to diverse clientele tastes.
- Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
- Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.
- Enhanced customer loyalty by developing feedback system that allowed for real-time adjustments to service and menu offerings.
- Streamlined reservation process with integration of new online booking system, improving accessibility for guests and reducing no-shows.
- Increased revenue by monitoring sales data and adjusting menu offerings based on customer preferences.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Organized special events and private parties, customizing menus and decor to exceed guest expectations and generate significant revenue.
- Regularly reviewed performance metrics to identify opportunities for improvement and implemented changes accordingly which resulted in increased customer satisfaction rates.
- Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Coordinated with kitchen manager to launch seasonal menu, attracting new customers and encouraging repeat visits.
- Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Manager
Dinner Time Stories
01.2019 - 12.2021
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Developed and maintained relationships with customers and suppliers through account development.
- Hosted a 5 star dining show called Dinner time stories (dinnertimestories.co.za) for more information.
Account Manager
Only The Best (Hospitality)
01.2018 - 09.2019
- Successfully resolved escalated issues, preventing potential loss of valuable clients while maintaining positive relationships with all parties involved.
- Maintained high client retention rate by providing exceptional customer service and anticipating client needs.
- Collaborated with sales team to identify potential upsell opportunities and expand client base.
- Run day to day operations of the hospitality department
- Manage and supervise staff including Chefs, Waitron, Bar keepers and Housekeepers
- Liaising between clients (Hotels, Lodges and restaurants ) and relevant candidates.
Head Waiter
Aurelia Restaurant
01.2017 - 09.2017
- Greeted new customers, discussed specials, and took drink orders.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
- Trained staff members on use of POS system.
- Managed food resources, memorized orders, and coordinated customer service.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
Education
No Degree - Hospitality Management
Tswane South College
Centurion, South Africa 04.2001 -
Skills
Guest Relations
Complaint Handling
Order Acuraccy
Emergency Procedures
Reservation Management
Staff Management
Staff Motivation
Health and Safety Regulations
Upselling strategies
Restaurant Operations
Quality Control
Employee Scheduling
Training and coaching
Service prioritization
Wine pairing knowledge
POS system operations
Pre-shift walk-through
Assignment Delegation
Restaurant maintenance
Hygiene standards
Floor management
Menu knowledge
Food Preparation
Customer Service
Food presentation
Hospitality Management
Time Management
Multitasking
Reliable and Responsible
Decision-Making
Teamwork skills
Computer skills including experience in Microsoft office (Word, Excel, PowerPoint)
Punctual and pay close attention to detail
Timeline
Senior Front Of House Manager
Doppio Zero Restaurant
01.2022 - Current
Manager
Dinner Time Stories
01.2019 - 12.2021
Account Manager
Only The Best (Hospitality)
01.2018 - 09.2019
Head Waiter
Aurelia Restaurant
01.2017 - 09.2017
No Degree - Hospitality Management
Tswane South College
04.2001 -