Mauritz Dewing
Witbank
Summary
Accomplished professional with extensive experience in restaurant management, contract negotiation, and sales. Demonstrates expertise in operational efficiency, financial analysis, and revenue optimisation. Proven track record of leading teams to achieve high standards of customer service and satisfaction. Skilled in inventory management, quality control, and event coordination. Adept at building strong client relationships and fostering a culture of excellence and continuous improvement. Career goal: to leverage leadership skills and industry knowledge to drive business growth and enhance customer experiences. Dynamic Owner/Operator with strengths in team leadership and operational management. Drives revenue through targeted promotions and staff training, creating a culture of excellence that enhances customer satisfaction. Ensures compliance with health and safety regulations while optimising costs to achieve profitability.
Overview
26
26
years of professional experience
Work History
Owner/Operator
Primi Piatti/Gatsby's Restaurant and Bar
Witbank
06.2013 - 07.2025
- Managed daily operations in a fast-paced restaurant, overseeing both front and back of house activities to maintain seamless service.
- Oversaw maintenance and repair of restaurant facilities, ensuring a clean and inviting environment for customers at all times.
- Conducted regular staff meetings to communicate targets, share feedback, and discuss strategies for continuous improvement.
- Managed restaurant opening and closing procedures, maintaining faultless establishment security.
- Created targeted promotions to enhance customer spending and achieve weekly sales goals.
- Inspired and motivated front-of-house teams to deliver efficient, accurate service for maximised customer satisfaction.
- Resolved customer complaints with diplomacy and tact, turning negative experiences into opportunities for service improvement.
- Drove revenue by coaching team members on customer service and up-selling techniques.
- Kept food storage and preparation equipment in good working order to maximise safety and cost-efficiency of operations.
- Optimised profits by controlling food, beverage and labour costs daily.
- Analysed financial reports to monitor restaurant performance, identifying areas for cost reduction and revenue enhancement.
- Coordinated staff schedules to ensure adequate coverage during peak times, balancing workload and minimising overtime costs.
- Managed inventory levels to prevent stockouts and excess, conducting regular audits for accuracy and efficiency.
- Developed and maintained a culture of excellence and accountability, setting high standards for service and kitchen hygiene.
- Controlled budget and financial performance, closely monitoring expenditure and revenue to meet targets and drive profitability.
- Identified, investigated and corrected restaurant service issues to maintain customer satisfaction.
- Guaranteed compliance with food safety procedures and quality control guidelines.
- Regularly reviewed customer feedback to effectively adapt and improve food, drinks and service offerings.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure a positive experience.
- Ran operations successfully according to industry best practices and owner standards.
- Led by example in delivering warm, professional customer care for first-rate customer reviews.
- Created and implemented staff sales targets, incentivising teams to consistently achieve outstanding results.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Negotiated with suppliers to secure competitive prices on quality ingredients, maintaining strong relationships to support business needs.
- Analysed sales data to identify trends and adjust strategies accordingly, maximising profitability and customer satisfaction.
- Worked closely with chef and cooks to determine menu plans for special events or occasions.
- Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
- Directed staff in daily work assignments to help each achieve goals and uphold restaurant reputation.
- Conducted daily pre-shift and weekly departmental meetings to maximise organisational efficiency.
- Oversaw maintenance and repairs of restaurant equipment and facilities, ensuring a safe and appealing environment for customers.
- Used coaching and mentoring techniques to improve employee skills and boost morale.
- Counselled and disciplined staff, addressing issues promptly and providing constructive feedback.
- Maintained overall knowledge of functionality in every department to facilitate assistance when needed.
- Fostered relationships with local businesses and community leaders to enhance the restaurant's reputation and community involvement.
- Organised staff meetings to communicate targets, gather feedback, and foster a collaborative team environment.
- Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.
- Coordinated large-scale events and functions, managing all aspects from planning to execution to ensure guest satisfaction.
- Cultivated a positive and motivating atmosphere for staff, recognising achievements and promoting career development opportunities.
- Balanced cash registers, reconciled transactions and deposited the establishment's earnings.
- Interviewed and hired skilled personnel to fill restaurant positions.
- Negotiated with suppliers to secure competitive prices, ensuring high-quality ingredients whilst controlling inventory costs.
- Led a team of 50+ staff, including training, scheduling, and performance management, to foster a cohesive and efficient working environment.
- Pitched in to help with meal service and kitchen tasks during peak periods and employee absences.
- Enhanced customer satisfaction by developing and implementing strategies to improve service quality and dining experience.
Contracts Manager
Eaton Environmental Services
Oxford, United Kingdom
04.2006 - 12.2012
- Managed a portfolio of contracts, monitoring compliance, and performance metrics to maintain high standards.
- Streamlined contract renewal processes, reducing timeframes and enhancing operational efficiency.
- Prepared detailed reports on contract performance, presenting findings to senior management.
- Negotiated complex contracts with suppliers, focusing on cost reduction and value for the company.
- Stayed as the key contact for contract enquiries, promptly answering client questions without hesitation.
- Negotiated contracts with existing suppliers to obtain best price for service renewal.
- Maintained outstanding relationships with suppliers and clients to keep business profitable, positive and co-operative during contract negotiations.
- Negotiated with clients on service price, discounts, terms and volumes, successfully obtaining best deals through excellent persuasive skills.
- Directed daily operations to achieve maximum efficiency and productivity.
- Managed customer relationships through consultative sales techniques to attain individual sales goals.
- Achieved company targets by implementing successful sales strategies.
- Built exceptional customer satisfaction by delivering friendly service.
- Consistently achieved or surpassed sales targets.
- Cold called customers to build lead database.
- Provided accurate quotes and price information to inform customer decision-making.
- Showcased product features and benefits to drive sales.
- Adapted sales techniques and approaches in response to market changes and competitive pressures.
- Guided clients through the buying process, from initial inquiry to closing the sale, ensuring a smooth and positive experience.
- Provided exceptional after-sales support, addressing any customer concerns and fostering loyalty.
- Contacted current and potential clients to promote, upsell and cross-sell products and services.
- Listened intently to customers to identify upselling opportunities.
- Overcame customer objectifications to maximise conversions.
- Established and nurtured long-term relationships with key clients to secure repeat business and referrals.
- Contacted customers to set up appointments, monitor satisfaction levels and upsell additional offerings.
- Negotiated contracts and agreements with clients, optimising terms for both parties while maximising sales profitability.
- Managed a portfolio of accounts, ensuring high levels of customer satisfaction and retention.
Chef Assistant
Barchester Healthcare
Oxford, United Kingdom
04.2004 - 03.2006
- Followed recipes and customer request details to prepare high-quality, delicious meals.
- Assisted in the preparation of basic food items under chef supervision, adhering to recipes and quality standards.
- Supported head chef in meal prep tasks, chopping vegetables, and preparing sauces for efficient service delivery.
- Managed kitchen operations during head chef's absence, ensuring continuity of service.
- Checked stock was stored at correct temperatures to limit spoilage.
- Used kitchen equipment according to manufacturer's instructions and company safety protocols.
- Collaborated with kitchen team to streamline cooking processes, reducing food preparation time.
- Managed kitchen cleaning duties to keep all areas and workstations organised, well-stocked and free from hazards.
- Completed daily cleaning and restocking checklists to support kitchen operations.
- Participated in menu planning, offering creative ideas for seasonal dishes and specials.
- Monitored food temperatures during cooking to comply with health and safety regulations.
- Actively participated in kitchen meetings, providing feedback and suggestions for operational improvements.
- Assisted in developing seasonal menus, taking into account fresh produce availability and current culinary trends.
- Engaged in continuous learning, attending workshops and training sessions to improve culinary skills and knowledge.
- Fostered a positive working environment, encouraging teamwork and productivity among kitchen staff.
- Upheld health and safety standards to protect staff and customers.
- Managed inventory, conducted stock checks, and ordered supplies to maintain kitchen efficiency.
- Implemented cost-saving measures in food preparation, reducing waste and increasing kitchen efficiency.
Sales Executive
KIA South-Africa
Centurion
06.2002 - 03.2004
- Advised customers on product range, price, delivery, warranties and product use.
- Answered incoming calls politely and professionally, following up on enquiries and responding to customer requests.
- Identified customers' needs, recognised purchasing potential and closed deals without aggressiveness.
- Negotiated closures by successfully overcoming customer objections through skilful sales techniques and extensive product knowledge.
- Negotiated sales deals with precision, securing profitable outcomes for the dealership whilst meeting customer budgets.
- Demonstrated products to customers to show features and promote items.
- Facilitated smooth handovers of vehicles to customers, ensuring all paperwork and pre-delivery requirements were met.
- Met sales targets through proactive promotion and excellent customer service.
- Demonstrated comprehensive knowledge of car models, features, and specifications to advise customers effectively.
- Conducted thorough needs analyses for clients to match them with their ideal vehicle, enhancing satisfaction levels.
- Coordinated with the finance department to offer competitive finance packages, facilitating easier purchase decisions.
- Managed the entire sales process from initial enquiry through to post-sale follow-up, ensuring a seamless experience.
- Achieved and exceeded monthly and annual sales targets through effective planning and performance tracking.
- Organised and carried out professional and extensive car demonstrations and test drives, observing safety throughout processes.
- Assessed customer product budget and requirements through consultations.
- Crafted and implemented strategies for increasing sales efficiency and boosting revenue.
- Determined vehicles' values and negotiated car prices and trade-ins, enabling clients to exchange old cars for new vehicles.
- Built displays of items for special promotions and updated signs with correct pricing.
- Handled customer objections with professionalism, converting potential lost sales into successful transactions.
Restaurant Manager
DROS
Centurion
03.2000 - 05.2002
- Scheduled employees to keep shifts well-staffed.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Worked closely with chef and cooks to determine menu plans for special events or occasions.
- Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure a positive experience.
- Managed conflict resolution among staff and with customers, diplomatically addressing issues to maintain a positive atmosphere.
- Balanced cash registers, reconciled transactions and deposited establishment's earnings.
- Interviewed and hired skilled personnel to fill restaurant positions.
- Educated staff members on procedural and menu changes.
- Ran operations successfully according to industry best practices and owner standards.
- Implemented brand values and standards through friendly customer service to create memorable dining experiences.
- Led a team of 20 staff members, providing training and development to enhance service delivery and customer satisfaction.
- Managed rotas to cover high service level periods and avoid service delays.
- Organised staff meetings to communicate targets, gather feedback, and foster a collaborative team environment.
- Maintained overall knowledge of functionality in every department to facilitate assistance when needed.
- Engaged with patrons to boost customer service and identify ways to improve experiences.
- Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.
- Fostered a culture of excellence among staff, recognising and rewarding outstanding performance to motivate and retain top talent.
- Implemented a reservation system to optimise seating capacity and reduce wait times during peak hours, enhancing overall efficiency.
- Drove revenue by coaching team members on customer service and up-selling techniques.
- Delivered pre-shift briefings setting individual and collective responsibilities.
- Coordinated table allocations and reservations, maximising dining area efficiency and guest satisfaction.
- Led team meetings to communicate targets, share updates, and motivate staff towards achieving collective goals.
- Performed restaurant walk-through to gauge timeliness and excellent service quality.
- Balanced registers nightly, recorded any discrepancies for management and completed nightly bank deposits.
- Managed restaurant floor operations, overseeing staff performance to maintain exceptional service standards.
- Set workplace culture by leading by example and demonstrating hard work and diligence to daily tasks.
Owner
Eden Landscapes
04.1999 - 04.2002
- Oversaw day-to-day operations, maintaining high standards of customer service and operational efficiency.
- Controlled expenses and allocated financial resources to reach budget goals.
- Cultivated a loyal customer base by delivering exceptional after-sales support and handling complaints effectively.
- Led a team of employees, fostering a culture of excellence, teamwork, and continuous improvement.
- Delegated tasks and monitored performance and workflow to meet daily demands.
- Monitored operations to keep processes aligned with targets and matching forecasts.
- Coordinated logistics and inventory management, ensuring timely delivery of products and services.
- Conducted annual performance reviews, offering constructive feedback and development opportunities to foster team growth.
- Coordinated employee schedules to provide adequate shift coverage.
- Conducted regular competitor and market analysis to stay updated on activities, opportunities and threats.
- Analysed client needs and objectives to propose customised design strategies.
- Led design projects from concept through to completion, overseeing all stages of the creative process.
- Designed visual images fit for brief, going above and beyond client expectations.
- Consulted with clients to understand project limitations and constraints.
Education
Certificate of Higher Education -
Hertzog High School
Witbank, MP01-1998
Skills
- Operational efficiency
- Financial analysis
- Revenue optimisation
- Inventory management
- Quality control
- Customer relationship management
- Event coordination
- Performance monitoring
- Staff training and development
- Team leadership
- Customer service
- Effective communication
- Decision making
- Dependability
- Self-motivation
- Professional integrity
- Cultural awareness
- First Aid certification
- Cash handling
- Staff training
- Client relationship building
Languages
Afrikaans
First Language
English
Proficient
C2
Interests
- Diving
- Fishing
- Golf
- Hunting
Timeline
Owner/Operator
Primi Piatti/Gatsby's Restaurant and Bar
06.2013 - 07.2025
Contracts Manager
Eaton Environmental Services
04.2006 - 12.2012
Chef Assistant
Barchester Healthcare
04.2004 - 03.2006
Sales Executive
KIA South-Africa
06.2002 - 03.2004
Restaurant Manager
DROS
03.2000 - 05.2002
Owner
Eden Landscapes
04.1999 - 04.2002
Certificate of Higher Education -
Hertzog High School