Marius Venter
Hospitality Senior Management
Vanderbijlpark,GP
Summary
Experienced restaurant management professional with a strong ability to lead high-performing teams and drive operational excellence. Emphasizes the importance of team collaboration and adapting to changing needs to consistently achieve results. Expertise lies in staff training, customer service, and inventory management. Recognized for reliability and creating a positive work environment. Energetic and personable, with a passion for delivering exceptional customer experiences. Possesses a deep understanding of hospitality management and operational efficiency, including inventory control and staff training. Committed to driving revenue growth and enhancing guest satisfaction through innovative solutions and strategic planning. Proven track record of managing high-volume restaurants to enhance customer satisfaction and streamline operations. Known for fostering team collaboration and achieving consistent results. Reliable and adaptable with strong leadership and problem-solving skills. Dedicated and hardworking restaurant management professional with extensive experience in daily planning and operations. Skilled in staff training and development. Highly proactive manager with 34 years of experience in team leadership within the hospitality industry, including sales, management, and customer service in fast-paced settings. Adept at both front-of-house (FOH) and back-of-house (BOH) operations, demonstrated as a team leader with excellent staff management skills. Driven leader with strong problem-solving and customer service skills, dedicated to providing the highest level of service to customers while creating a pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Dynamic professional with a proven track record in developing and executing innovative marketing strategies to boost sales while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passionate about food preparation and providing quality products to customers.
Overview
34
34
years of professional experience
1987
1987
years of post-secondary education
Work History
2IC / Operator
Benecke Group
Vanderbijlpark, South Africa
10.2017 - Current
- Collaborated with team members to ensure seamless coordination of tasks and efficient completion of projects.
- Streamlined communication between kitchen and front-of-house staff for improved efficiency during peak hours.
- Implemented cost-saving measures in food sourcing, reducing expenses without sacrificing quality.
- Managed daily operations, ensuring smooth workflow and top-quality customer service.
- Continuously sought opportunities for professional development by attending industry conferences, workshops, and seminars.
- Fostered an inclusive work environment where all employees felt valued as part of the team.
- Resolved customer complaints promptly and professionally, ensuring repeat business and positive reviews.
- Developed successful marketing campaigns to attract new patrons and increase overall revenue.
- Recruited hired, and trained team members who contributed to the success of the establishment.
- Reduced food waste by monitoring inventory levels and ordering supplies based on demand predictions.
- Increased customer satisfaction by implementing new service protocols and staff training programs.
- Improved overall labor cost management by effectively scheduling staff according to business needs.
- Analyzed sales data to identify trends in patron preferences and strategically adjust menu offerings accordingly.
- Maintained high standards of cleanliness and safety, consistently passing health inspections with excellent ratings.
- Coordinated special events and private parties, providing exceptional experiences for guests.
- Correctly calculated inventory and ordered appropriate supplies.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Reconciled cash and credit card transactions to maintain accurate records.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Purchased food and cultivated strong vendor relationships.
General Manager
Steers & Fishaways & Debonairs
Kimberley
01.2016 - 09.2017
- Reason for Leaving: Better offer
General Manager
MochachosRoshnee
Roshnee
12.2013 - 05.2015
Branch Manager
Esgro Group
Braamfontein
11.2012 - 11.2013
Operations Manager
Benecke Group
Vaal Mall
11.2011 - 10.2012
Family Farm Northern Cape
Groblershoop
06.2010 - 10.2011
Food & Beverage Manager
Valley Lodge Hotel
Magaliesburg
11.2006 - 01.2007
General Operations Manager
Dessert Palace Casino Hotel
02.2005 - 10.2006
General Employee Part Time
Mugg & Bean Sandton
Sandton
07.2004 - 01.2005
Trainee Chef / Catering Manager
Royal Food Services
Bloemfontein
05.2003 - 06.2004
Asst Banqueting Manager
Emerald Safari Hotel
Vanderbijlpark
06.2001 - 01.2003
Started as a Barman, Banqueting Co-coordinator, Assistant Banqueting Manager, Assistant Food & Beverage Manager, Operations Manager
Emfuleni Conference & Sport Centre
Vanderbijlpark
04.1991 - 05.2001
Education
Metric -
H T S Carel De Wet
College - Only first Year
Skills
Teamwork and collaboration
Hiring decisions
Labor management
Menu development
Operational efficiency
Scheduling coordination
Cost control
Employee retention
Sales growth
Inventory control and record keeping
Passion for customer satisfaction
Customer engagement
Team management
Shift management
Operations management
Organization and prioritization
Point of sale (POS) system operation
Complaint resolution
Customer loyalty
Supervisory skills
Recruitment
Staff management
Adaptable
Promotions planning
Business operations expertise
Kitchen equipment operation and maintenance
Supply chain management
Staff scheduling
Food service background
Recipes and menu planning
Trained in performance and wage reviews
Pre-shift walk-through
Customer-oriented
Regulatory compliance
Order delivery practices
Purchasing and cost control
Restaurant promotion management
Table management
Full service restaurant background
Customer service best practices
Take-out service
Employee recruitment expertise
Menu pricing
Personnel recruiting
Employee schedule management
Kitchen oversight
Labor and food cost control
Restaurant operations management
Teamwork
Customer service
Problem-solving
Time management
Problem-solving abilities
Safe food handling
Team leadership
Multitasking
Customer satisfaction
Multitasking Abilities
Scheduling staff
Sanitation standards
Excellent communication
Food safety compliance
Reliable and responsible
Decision-making
Cash handling
Self motivation
Time management abilities
Adaptability and flexibility
Collaboration and teamwork
Cost controls
Sales and marketing
Employee supervision
Team building
Attention to detail
Problem-solving aptitude
Health and safety regulations
Employee performance evaluations
Otherqualifications
- Acc Pac
- Fedilo
- Micros
- Excel
- Word
- Office
- Internet
- E-mails
- Hotelier
- Aura
- Smart- It
- UCS Gaap
Dependence
0
Personal Information
- Age: 54
- Date of Birth: 11/24/70
- Nationality: S A Citizen
- Marital Status: Single
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Accomplishments
- Supervised team of 360 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
Work Preference
Work Type
Full TimeImportant To Me
Healthcare benefitsWork-life balanceQuote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
2IC / Operator
Benecke Group
10.2017 - Current
General Manager
Steers & Fishaways & Debonairs
01.2016 - 09.2017
General Manager
MochachosRoshnee
12.2013 - 05.2015
Branch Manager
Esgro Group
11.2012 - 11.2013
Operations Manager
Benecke Group
11.2011 - 10.2012
Family Farm Northern Cape
06.2010 - 10.2011
Food & Beverage Manager
Valley Lodge Hotel
11.2006 - 01.2007
General Operations Manager
Dessert Palace Casino Hotel
02.2005 - 10.2006
General Employee Part Time
Mugg & Bean Sandton
07.2004 - 01.2005
Trainee Chef / Catering Manager
Royal Food Services
05.2003 - 06.2004
Asst Banqueting Manager
Emerald Safari Hotel
06.2001 - 01.2003
Started as a Barman, Banqueting Co-coordinator, Assistant Banqueting Manager, Assistant Food & Beverage Manager, Operations Manager
Emfuleni Conference & Sport Centre
04.1991 - 05.2001
College - Only first Year
Metric -
H T S Carel De Wet