Microsoft Word, Excel, Powerpoint
Lucky Ngcobo
Hotelier
Johannesburg
Summary
Proven leader in the hospitality sector, adept at boosting operational efficiency and sales growth, notably at Johannesburg Theatre- Stages Restaurant. Skilled in labor management and menu development, excelled in driving employee retention and cost control. Strategic hiring decisions and ability to foster team cohesion have consistently enhanced service quality and financial performance. Highly proactive manager with 17 years of experience in team leadership in Tourism and Hospitality industry. Background includes sales, management and customer service in fast-paced settings. A Hospitality Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations.
Overview
17
17
years of professional experience
3
3
years of post-secondary education
1
1
Certification
2
2
Languages
Work History
Senior Restaurant Manager
Joburg Theatre- Stages Chain Restaurants
Johannesburg
11.2013 - 06.2023
- To ensure that most suitably qualified person is appointed in the event of a vacancy and full training is conducted before staff starts for duty.
- Opened and managed Roodepoort Theatre restaurant and Theatre Bar in 2014.
- Managed Stages restaurant in Braamfontein for 3 years with maximum capacity of 280 sits.
- Opened and managed 2 restaurants at Joburg Zoo one is Express restaurant with no maximum capacity for as long Joburg Zoo gates are open as for sit down restaurant with maximum capacity of 180 sits.
- Opened and managed 4 kiosks selling snacks and take aways inside Joburg Zoo.
- Ran special annual events such Arts Alive, Festival of Lights and Jazz on the Lake
- To ensure fair and equitable discipline yet complying with house regulations.
- To maintain high standards of morale and personal appearance of all staff.
- To investigate and action causes of staff grievances
- To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
- To hold regular staff meetings with all levels of restaurant staff i.e. front of house and back of house.
- To hold regular on the job training sessions to ensure that staff can perform their duties correctly.
- Ensure that faults and defects are reported to maintenance and actioned without any delay.
- Stocks and supplies are timeous when requested from the central warehouse and correct stock levels are maintained and stored under optimum conditions.
- Ensure regular stocktaking of all food, beverages and operating equipment at specified intervals.
- Liaise with suppliers for monthly promotions.
- Effectively manage the point of sale operating system ensuring that all bills are closed of correctly.
- Communicate with Finance to ensure that all account charges are billed accordingly.
- Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems including issuing against dockets, sales analysis and proper menu costing.
- Analyzed sales data to identify trends in patron preferences and strategically adjust menu offerings accordingly
- Reduced food waste by monitoring inventory levels and ordering supplies based on demand predictions
- Coordinated special events and private parties, providing exceptional experiences for guests such as team buildings and year end staff parties.
- Streamlined communication between kitchen and front-of-house staff for improved efficiency during peak hours especially when Mandela Theatre with maximum capacity of 1059 patrons.
Restaurant Manager
Protea Hotel Waterfront Richards Bay 4*
Richards Bay
09.2012 - 11.2013
- Managed daily operations to ensure high levels of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies as per business occupancy levels.
- 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.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Carefully interviewed, selected, trained, and supervised staff.
- Performed duty manager activities such as walking hotel floors ensure that room service clearance is done to avoid floors with with dirty room service trolleys and trays.
- Managed staff compliment of 12 restaurant waiters, 8 room service waiters overseeing 15 chefs.
Assistant Lodge Manager
Sanbona Wildlife Reserve 5* Lodges
Montagu
10.2010 - 08.2012
- Conducted regular inspections of facility, ensuring highest standards of cleanliness and safety were met consistently.
- Managed 8 Housekeeping staff, 10 Waiters, 4 Bartenders overseeing 10 chefs and 1 Grounds man.
- Ensured timely resolution of maintenance issues, minimizing disruption to guests'' experience at lodge.
- Established strong relationships with local vendors, securing preferential pricing for lodge's supply needs such as local R62 wine suppliers were introduced instead of relying on Stellenbosch suppliers.
- Streamlined reservation processes from head office, leading to decrease in booking errors and increased guest satisfaction upon arrival.
- Proactively addressed potential guest issues by maintaining open lines of communication and anticipating their needs throughout their stay.
- Managed and trained staff to ensure consistent delivery of exceptional guest experiences.
- Member of Employment Equity Forum which personally boosted my knowledge of Labor Relations Act and disciplinary procedures.
- Assisted in budget planning activities, offering valuable insights into potential areas for cost reduction or revenue growth opportunities.
- Contributed to team-building efforts through effective employee training programs designed to boost morale and productivity among staff members.
Food and Beverage Facilitator
Maia Resort Seychelles Island 5*Plus
Victoria
07.2006 - 07.2010
- Ensure personalized Food and Beverage service in private villas.
- Taking food and beverage orders in restaurant or in villa dining and communicating them with kitchen to ensure that our guests received the best.
- Attend French training sessions on regular basis, ensuring active participation thorough understanding of subject matter.
- Built rapport with diverse groups of stakeholders by demonstrating empathy, active listening skills, and cultural competence during facilitated sessions.
- Handled customer inquiries and suggestions courteously and professionally.
- Actively listened to customers, handled concerns quickly and escalated major issues to my manager on duty.
- Managed high-stress situations effectively, maintaining professionalism under pressure while resolving disputes or conflicts.
- Clarified customer issues and determined root cause of problems to resolve product or service complaints.
- Supervised 16 Waiters and 8 Bartenders
Education
National Diploma - Hospitality Administration And Management
Durban University of Technology
Durban, South Africa 02.2003 - 12.2005
Skills
Software
Certification
Health and Safety, First Aid Level 1
Timeline
Senior Restaurant Manager
Joburg Theatre- Stages Chain Restaurants
11.2013 - 06.2023
Restaurant Manager
Protea Hotel Waterfront Richards Bay 4*
09.2012 - 11.2013
Assistant Lodge Manager
Sanbona Wildlife Reserve 5* Lodges
10.2010 - 08.2012
Food and Beverage Facilitator
Maia Resort Seychelles Island 5*Plus
07.2006 - 07.2010
National Diploma - Hospitality Administration And Management
Durban University of Technology
02.2003 - 12.2005
Health and Safety, First Aid Level 1
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