Morissa Arries
Manager
Worcester, Western Cape
Summary
Dynamic Restaurant General Manager with a proven track record at KFC Rohloffgroup, excelling in labor management and customer engagement. Enhanced operational efficiency and boosted revenue through innovative marketing strategies. Passionate about team leadership and delivering exceptional service, fostering a motivated workforce that consistently exceeds customer satisfaction goals.
Overview
2026
2026
years of professional experience
Work History
Restaurant General Manager
KFC Rohloffgroup
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Maintained facility and grounds to present positive image.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Set clear expectations and created positive working environment for employees.
- Carefully interviewed, selected, trained, and supervised staff.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
- Enhanced customer satisfaction through consistent delivery of high-quality food and service.
- Ensured compliance with all health department regulations as well as company policies and procedures.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
- Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Streamlined operational processes to improve overall efficiency without compromising service or product quality.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.
- Ensured compliance with health and safety regulations, maintaining safe environment for both staff and customers.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- 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.
- Reconciled cash and credit card transactions to maintain accurate records.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- 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.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Branch Manager
Hungry Lion
06.2023 - 05.2025
- Improved customer satisfaction ratings by enhancing service quality and resolving client issues promptly.
- Maintained friendly and professional customer interactions.
- Continuously monitored branch performance against key performance indicators, taking corrective actions as needed to ensure objectives were met or exceeded.
- Implemented effective sales strategies to achieve branch targets and exceed expectations consistently.
- Increased branch profitability by implementing cost-saving measures and streamlining operational processes.
- Evaluated employee performance regularly through appraisals and feedback sessions to facilitate continuous development of skills and knowledge base within the team.
- Enhanced staff competency with regular training sessions, boosting productivity levels across the branch operations.
- Managed branch financials including budgeting, forecasting, and expense tracking for accurate reporting and decision-making support.
- Collaborated with senior leadership on strategic planning initiatives to align branch objectives with corporate goals.
- Oversaw daily operations for streamlined efficiency, ensuring timely execution of tasks and optimal resource allocation.
- Developed a high-performing team through targeted recruitment, training, and performance management initiatives.
- Met deadlines by proactively managing individual and team tasks and streamlining processes.
- Complied with regulatory guidelines and requirements.
- Ensured regulatory compliance through diligent adherence to industry standards, guidelines, and company policies.
- Coordinated marketing campaigns tailored towards target audience segments resulting in increased brand awareness within the local community.
- Optimized branch inventory management practices for improved product availability and reduced stock obsolescence costs.
Education
High School Diploma - Leading A Restaurant Continuously
10.2016
Skills
Labor management
Inventory management
Staff scheduling
Customer engagement
Purchasing
Order management
Sanitation standards
Hiring decisions
POS system
Food safety
Food preparation
Operations management
Cost control
Pre-shift walk-through
Health code compliance
Service standards
Restaurant promotion management
Staff management
Inventory control and record keeping
Passion for customer satisfaction
Team management
Shift management
Point of sale (POS) system operation
Complaint resolution
Customer loyalty
Supervisory skills
Recruitment
Kitchen equipment operation and maintenance
Performance improvement
Purchasing and cost control
Brand standards promotion
Employee recruitment expertise
Labor and food cost control
Employee schedule management
Reliability
Relationship building
Teamwork
Customer service
Problem-solving
Time management
Safe food handling
Team leadership
Multitasking
Customer satisfaction
Operational efficiency
Scheduling staff
Multitasking Abilities
Timeline
Branch Manager - Hungry Lion
06.2023 - 05.2025
Restaurant General Manager - KFC Rohloffgroup
Esselenpark Secondary - High School Diploma, Leading A Restaurant Continuously