MIDLANDS STATE UNIVERSITY
MIDLANDS STATE UNIVERSITY
Work & Experience
CUNARD CRUISELINE U.K
Providing the perfect service experience for every guest. Looking for ways to consolidate service and increase table turns. Presenting menus to patrons and answer questions about menu items, making recommendations upon request. Removing dishes and glasses from tables or counters, and take them to kitchen for cleaning. Serving food and or beverages to patrons,prepare and serve specialty dishes at tables as required. Stocking service areas with supplies such as coffee, food, tableware, and linen.
SENIOR CHEF DE RANG
SBE MONDRIAN DOHA,QATAR 5 STAR
Displayed advanced customer service competencies in every position held, ensured all guests received prompt and attentive service. Thrived within high-volume environments, serving up to 200 guests per shift. Routinely ranked in the top 3 amongst all wait staff for the highest ticket averages. Earned a reputation as an expert in handling difficult and hard-to- please guests. On numerous occasions, turned unhappy guests into jovial fans. Ranked among the top pooled tip earners at Mondrian for 2 years in a row. Received “Employee of the Month” award and similar honors, as well as exemplary ratings on performance reviews year-over-year. Engaged in small talk and jokes with clientele in order to build a rapport and ensure that they became repeat customers. Took food orders from guests at the bar and recommended beverage pairings to go with their meals, which boosted spending on the average check per customer. Memorized cocktail recipes and drink variations.
YUM!RESTAURANTS INTERNATIONAL KFC ZIMBABWE
• Introduced a consistent customer service training program for all customer-facing team members resulting in increased guest satisfaction scores from 65% to 95% within 5 months of program launch. • Improved efficiency, sequence of service, order expediting in the restaurant resulting in remarkable gain in daily covers. • Increased employee satisfaction by more than 20% while cutting staff turnover by more than half by developing staff recognition and accountability programs. • Reduced food costs by 7% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management
INNSCOR INTERNATIONAL PIZZA INN &CHICKEN INN ZIMBABWE
• Looked after the restaurant maintenance, cleanliness, and maintained high safety standards. • Recruited new and capable staff as well as training them. • Ensured that customer satisfaction was maintained consistently. • Prepared weekly reports on sales, profits, and documented them. • Effectively solved customer complaints and queries. • Developed performance analysis reports for staff. • Strictly followed restaurant policies and implemented them effectively. • Looked after and minimized the operational cost of the restaurant.