Riyahd van der westhuizen

Venue Manager - Emaar Hospitality Group
Dubai, United Arab Emirates UAE

Timeline

ABOUT

I have worked in the hospitality field now for 23 years and take pride in what I do day to day coming to work and getting all jobs done and making sure I am happy with the result. My love for the industry comes from the people involved, both staff and guests, but also all the upper management that I can learn and grow from. I am a true believer that the greatest assets of any hospitality establishment are the staff. Without them nothing is possible or viable. If the staff is lively, driven, inspired, and are given a purpose, then the needs, wants and demands of the guests are met. This in turn leads to a more successful and prosperous establishment. Hope the position is still open and you do consider my skills.

I really hope you give me the opportunity to show you that I can do a lot more than what is on my CV, please do consider me as a candidate and my skills set is training my staff in every outlet or venue I work in. I have what it takes to be a good manager.

If a chance is given to learn then I will do whatever it takes. Looking forward to your feedback

Basic Info

Industry: Restaurant Bars, Cafe and Clubs

Department: Food and Beverage Service

Job Level: Management

Nationality: South Africa

Current City: Dubai

Current Country: United Arab Emirates UAE

Education Level: Certificate Course

Riyahd van der westhuizen's Activity

No Activity

Education

Hotel Management
January 2004 - April 2004

Varsity College, South Africa

Certifications & Awards

First Aid-PIC-Basic Food Hygiene-Fire Warden Training
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Skills

Skills Not Mentioned

Experience

Venue Manager
2020 - Present (4 Years)

Emaar Hospitality Group, United Arab Emirates UAE
• I was responsible for training and mentoring the staff personnel to provide the best possible services, so as to attract more customers, thus leading to increased profits.
• I was responsible for opening and closing the restaurant, maintaining accurate records of the inventories, and ensuring that there is minimum wastage of inventories.
• Thus, I was responsible for the overall control, management, and administration of the restaurant. He may also be involved in designing marketing strategies to attract more customers.
• I was responsible for resolving the customer queries and complaints if any.
• I supervised the break timings and holidays, and last but not the least, he also makes sure that the organization's policies have been communicated and followed by the staff personnel.
• Did one on one personal training with staff if needed.
• Handled all certificates of staff members regarding all health code.
• Liaised with AGM if any new joiners.
• Make sure that all new joiners are aware of the policies and procedures.
• Going through their job description.
• Ensured that al staff follow schedule.
• Administer pays slips too staff.
• Conduct evaluations with staff.
• Organize staff and new joiners there uniforms and what they need to begin work.
Floor/ Restaurant Manager
2017 - 2020 (3 Years)

, United Arab Emirates UAE
Coordinating daily restaurant management operations brDelivering superior food and beverage service and maximizing customer satisfaction brResponding efficiently and accurately to restaurant customer complaints brrecruiting, training, supervising and appraising staff. brmanaging budgets. brmaintaining statistical and financial records. brdealing with customer queries and complaints. broverseeing pricing and stock control. brmaximizing profitability and setting/meeting sales targets, including motivating staff to do so.
Assistant General manager
2015 - 2017 (2 Years)

Bull and Roo, United Arab Emirates UAE
I Assistant General Manager helped the General Manager to ensure that day to day business operations run smoothly. I Assistant Manager used to will draw up weekly schedules, order merchandise, and assist the General Manager with training, recruiting, promotions and planning.
Outlet Manager
2013 - 2015 (2 Years)

Emirates Leisure Retal, United Arab Emirates UAE
What I use to do on a daily basis:

Monitoring the kitchen for cleanliness and adherence to food and drink safety laws
Hiring kitchen staff and performing regular performance reviews
Strategist with top management about new dining options and programs
Helping cook and serve meals and beverages when necessary
Forecasting demand to appropriately schedule food service employees and to order inventory
Arranging departmental meetings to communicate key information
Designing customer surveys and menu items
Managing costs to increase the profitability of the food and beverage outlets of the hotel
Handling employee payroll and scheduling