Summary
Overview
Work History
Education
Skills
Accomplishments
Hobbies
Languages
Timeline
Generic

Zwelethu Bhekisizwe Ntuli

Midrand

Summary

Diligent Operations Manager with strong background in logistics management and supply chain coordination. Demonstrated success in optimizing transportation routes and reducing operational costs. Proven ability to leverage analytical skills and strategic planning to streamline processes and enhance efficiency.

Food and Beverage professional committed to high standards and achieving results. Extensive experience in coordinating catering operations and improving logistical and service processes. Reliable team player who adapts to changing needs and excels in collaborative environments. Proficient in inventory management and demand forecasting, valued for problem-solving and organizational skills.

Dynamic Logistics Officer with over 10 years managing logistics operations, and tactical levels to estimate resources required for efficient projects. Proven track record of securing impactful resource allocation. Diligent and dedicated to handling numerous duties in ever-changing environments.

Overview

24
24
years of professional experience

Work History

Logistics Officer / Acting Director

Association for Visual Arts
01.2022 - 07.2024
  • Initially employed as a Gallery Assistant on a part-time basis at the Association for Visual Arts (AVA) after working at one of their satellite galleries toward the end of 2021, my role quickly evolved into that of an Administrator and Logistics Officer, and then to Acting Director during periods of great changes in the institution
  • To this end I was responsible for the many facets of the running of this Non-Profit Organisation, which has been in existence since 1850
  • My roles included: Day-to-day running of the gallery, site upkeep, Guest Relations and Sales Promotion, Artwork storage management, recording and tracking by utilising our onsite systems such as AirTable, Copywriting and editing documents to be disseminated through our online channels, as well as writing and editing artist biographies on request, Artwork Sales, Administration and Client Delivery, locally or internationally, Artist Liaison and Administration for all upcoming and ongoing exhibitions, Curation and exhibition planning with some showcased artists on request, Maintenance of all AVA databases such as membership lists, emailing lists etc., Control of admin email account, dealing with all incoming queries, Administration of AVA memberships onsite and online, Control of stock, AV technology and equipment onsite or in our satellite locations, Oversight of in-house Installation Crew during exhibition setups, and installation of artworks in our satellite exhibitions when required, Petty Cash handling for site ordering and exhibition logistics, Processing of Client quotations and invoices using Sage, Planning, logistics and co-running of gallery events, such as exhibition openings, Barista and sommelier service for certain gallery events such as the above

Client Liaison Manager / F&B Operations Manager

Tsebo Solutions Group
01.2020 - 04.2021
  • Employed by the catering company Tsebo Solutions Group, I was contracted to be the Client Liaison Manager of their flagship operation at the headquarters of Liberty in Braamfontein, Johannesburg
  • Acting as a conduit between Tsebo and Liberty, my primary responsibility was to ensure Client satisfaction by fulfilling their requirements for the operation on a daily basis, thereby improving the relations between the two parties at a time when the contract was up for review
  • In order to achieve this, it became abundantly clear that my remit would have to be significantly expanded to that of an Operations Manager to achieve these aims, to which Company management agreed
  • With multiple units and a banqueting operation across two buildings, I provided managerial oversight to every sector of the operation – Canteen, Coffee Shops, Vending, Retail and Banqueting – by running each area in order to drastically improve its operability and service
  • As a result of this, the following responsibilities fell within my purview: Daily liaisons with the Client Representative with a view to action all Client issues for the day and going forward; Ensuring the smooth operation of all areas controlled by Tsebo Solutions Group as per the Service Contract; Improving and maintaining the standards of Customer Service and Operational Efficiency to ensure a premium customer experience in all units; Close daily collaboration with Management, Catering, Retail and Vending staff to improve standards across the board; Additional duties: As per the request of the Client Representative, my work rapidly expanded to duties that are not explicitly covered in the Service Contract, such as Client Equipment Maintenance, Site Health and Safety for non-catering areas and general Facilities Management

Events Manager

Thirst Bar Services
07.2018 - 12.2018
  • Complete managerial oversight and running of numerous high-end, mainly sponsored events all over the Johannesburg area
  • The vast majority of these events were of the corporate and international luxury brand variety, and it was the role of Event Managers such as myself to ensure that not only is the Thirst standard constantly upheld at all times, but that we also provide the type of unparalleled levels of quality service that would befit such champions of global industry
  • Responsibilities consisted of the preparation for the event at the Thirst warehouse, overseeing the dispatch of materials and stock to the site location, liaising with the Client onsite and the setting of the bespoke Thirst bar structures in line with the Client’s wishes; The training, job allocation and debriefing of the staff members – Cashiers, Bar Staff, Supervisors and Backroom Staff, the running of the event and ensuring that things are running promptly and effectively throughout the course of proceedings, the breakdown of the event upon its completion and our return to the Thirst warehouse.
  • Managed budgets effectively, optimizing allocation of resources to maximize event impact.
  • Managed administrative logistics of events planning, event booking, and event promotions.

Operations Manager

MESH
04.2017 - 04.2018
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
  • Led hiring, onboarding and training of new hires to fulfill business requirements.
  • Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.
  • Responsible for the design, creation, staffing and running of a new rooftop bar, MIX, on top of running the entire communal workspace, Bar and Hospitality sectors

Bar, Restaurant and Food & Beverage Manager

Saatchi and Saatchi
04.2013 - 10.2014
  • Bar Manager at the private bar of renowned global advertising agency Saatchi and Saatchi, known as ‘The Pregnant Man, catering only for Saatchi employees and their clients
  • The bar was the host to numerous events for the agency and for the advertising industry as a whole, and I was responsible for the creation, planning and running of these events
  • Working closely with clients, my team and I were ultimately responsible for ensuring that the events ran smoothly
  • Hosting celebrities and sports personalities such as the England Cricket Team and All Blacks legends including Sean Fitzpatrick, The Pregnant Man was the visible face of the agency itself and part of industry folklore, and therefore was an integral part of Saatchi and Saatchi
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • Resolved customer complaints involving food or beverage quality and service.
  • My role as Bar Manager was to ensure that that image was of the highest standard and reputation
  • Being responsible for the food and drink offer at The Pregnant Man, alongside the Head Chef we created specific food and drink pairings that would change on a daily basis, creating tasting profiles that not only complement each other but were catered specifically for the clientele we were hosting

Food and Beverage Manager

Great Ormond Street Institute of Child Health
03.2011 - 04.2013
  • Catering Manager at The Institute of Child Health in Central London, an institute that is part of the National Health Service (NHS) in the United Kingdom
  • Liaising closely with a client who was effectively the representative of the UK government, I was in control of a £450.000 annual budget that came directly from the nation’s coffers and was therefore contractually obligated to ensure that the company that I represented – Elior UK – maintained the very highest of standards whilst achieving the profitability targets defined by Her Majesty’s Government
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • My efforts resulted in better than expected sales results, reflected by a generating £1.5M in gross annual sales with a like-for-like Gross Profit increase of 18% on average per month from the previous trading year
  • Resolved customer complaints involving food or beverage quality and service.
  • I was employed to alleviate some of the pressure on the General Manager and Hospitality Manager
  • The scale of the operation was very large - 45 employees catering on a daily basis for the 3,000 people who worked in the building as well as organising high-end functions for government luminaries in the evenings
  • Liaising with the Head Chef on a daily basis, I conducted site audits to ensure that company standards were consistently met at all times, and together with the Management Team and Client Representative we created new daily menu offerings that were very well received by the patrons of the institute
  • I took on administrative elements of the operation, such as stock and financial controlling, setting budgets and sales targets.
  • Achieved the highest Health and Hygiene company audit of 98% after being appointed as Health and Safety Manager, a rise of 40%

Cafe Manager

Istituto Marangoni
02.2010 - 03.2011
  • Employed by the school to run a cafe that would fit in perfectly with the Marangoni style and would cater for their students, who were paying up to 20,000 GBP for a one-year course
  • My job was to overhaul and revamp the operation and create a café that was more in keeping with the institution’s ethos and image. Using my experience of Italian culture I created a bespoke food and coffee offer that met the expectations of the institution and its students
  • Forging a partnership with the sole distributor of Illy coffee in the UK I created an environment and coffee offer that made the institute feel like an Italian oasis in the middle of London. By redesigning the bar, repainting it myself, and installing Illy artwork and other design features, I also used my knowledge of interior and site design to create a wholly new environment for the client and their students. The cafe was subsequently used as the flagship Illy Coffee branch in Elior UK
  • Oversaw daily cafe operations to maintain smooth workflow in both front-of-house and back-of-house areas.
  • Delivered excellent customer service experiences by addressing concerns promptly and professionally.
  • Established a welcoming atmosphere, maintaining high standards of cleanliness and presentation throughout the cafe.

General Manager

Frumba Juice Bar
02.2003 - 09.2003
  • Management of popular juice and health bar in one of biggest shopping centres in the UK.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Received the runner’s up award at the Brent Cross Customer Services Awards 2003, coming second out of over 120 stores
  • Developed and implemented strategies to increase sales and profitability.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.

Assistant Manager

Starbucks 90-92 Fleet Street
01.2001 - 01.2002
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Store Coffee Master and area coffee machine technician.

Education

Level 4 NVQ - Managing Food Safety And Hygiene

Highfield International
London
04-2014

GED -

Westville Boys' High School
Durban, South Africa
11-1999

Skills

  • Gallery management
  • International logistics
  • Artwork sales
  • Gallery administration
  • Exhibition curation
  • Event coordination
  • Food and beverage operations
  • Operations management
  • Cost control
  • Menu development
  • Employee performance evaluations
  • Budget administration

Accomplishments

  • Collaborated with team of 30 in the development of group exhibition Community Over Clout, 2024 and many others.
  • Used Microsoft Excel and AirTable to develop inventory tracking spreadsheets.
  • Achieved a very successful satellite exhibition at Leeuwenhof (2022) by completing the logistics, installation and opening event with accuracy and efficiency.

Hobbies

My real passion is for words, in all of their forms; writing poetry and music mainly. I also really enjoy making various styles of music and then editing and mastering them into completed projects.


I also love technology and rigging up multimedia systems to maximise the capabilities of each piece of equipment.

Languages

English
Bilingual or Proficient (C2)
Italian
Elementary (A2)
Spanish
Elementary (A2)
German
Elementary (A2)
French
Elementary (A2)

Timeline

Logistics Officer / Acting Director

Association for Visual Arts
01.2022 - 07.2024

Client Liaison Manager / F&B Operations Manager

Tsebo Solutions Group
01.2020 - 04.2021

Events Manager

Thirst Bar Services
07.2018 - 12.2018

Operations Manager

MESH
04.2017 - 04.2018

Bar, Restaurant and Food & Beverage Manager

Saatchi and Saatchi
04.2013 - 10.2014

Food and Beverage Manager

Great Ormond Street Institute of Child Health
03.2011 - 04.2013

Cafe Manager

Istituto Marangoni
02.2010 - 03.2011

General Manager

Frumba Juice Bar
02.2003 - 09.2003

Assistant Manager

Starbucks 90-92 Fleet Street
01.2001 - 01.2002

Level 4 NVQ - Managing Food Safety And Hygiene

Highfield International

GED -

Westville Boys' High School

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