Confidential Profile of Nathan Stone
Resume of Career to Date
Personal Details:
Name: Gert, Hendrik, Ennis a.k.a Nathan
Surname: Stone
ID Number: 710628 5305 080
South African Citizens...
Resume of Career to Date:
1]. Company: Mimmo's, Waterkloof Ridge, Pretoria
Period of Employment: July 2015 - Current
Posit...
- Setting up of time sheets for delivery drivers and cashier staff as well as managing them
- Setting up of control sheets...
3]. Company: Café 41 - Continental Eatery and Coffee Shop - Eastwood, Pretoria
Period of Employment: March 2012 - November...
4]. Company: Mimmo's Restaurant - Zambesi, Pretoria
Period of Employment: November 2011 - February 2012
Position: Front of...
5]. Company: Rhapsody's Restaurant - Menlyn, Pretoria
Period of Employment: October 2010 - October 2011
Position: Senior F...
7]. Company: Café 41 - Continental Eatery and Coffee Shop - Groenkloof, Pretoria
Period of Employment: December 2006 - Feb...
8]. Company: Casa Jose - Portuguese Restaurant - Waterkloof, Pretoria
Period of Employment: November 2002 - October 2006
P...
10]. Company: Fandango's Cocktail Bar and Restaurant - Brooklyn - Brooklyn Square, Pretoria
Period of Employment: December...
1]. Mr. Cobus Burgers - NetCB Consulting - 083 395 5196
2]. Mr. Gustav Myburgh - 082 454 8855
3]. Mr. Greg Patsalosavis - ...
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Nathan Stone - CV

Published on: Mar 3, 2016
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Transcripts - Nathan Stone - CV

  • 1. Confidential Profile of Nathan Stone Resume of Career to Date
  • 2. Personal Details: Name: Gert, Hendrik, Ennis a.k.a Nathan Surname: Stone ID Number: 710628 5305 080 South African Citizenship: Yes Health: Good Criminal Offenses: None Reside: Brooklyn, Pretoria Own Transport: Yes Relationship Status: Single Dependents: None Computer Literacy: Brilliant Languages: English, Afrikaans, Zulu Proficiency: English - Read, write,speak Afrikaans - Read, write, speak Zulu - Speak fairly, write - none, read – none Educational Qualifications: Matric Personal Motivation: I am a strong career focused individual with a strong will to successfully achieve any career challenge set to me. I am an honest, trustworthy, reliable, committed & outgoing individual & also direct towards the people I work for and with. My strength lies in focusing on what needs to be achieved & getting the job done, with the outlying focus centered to the betterment of the company. I feel that I am an asset to any company because of the mentioned reasons and my commitment always goes hand in hand with my responsibilities related to my job.
  • 3. Resume of Career to Date: 1]. Company: Mimmo's, Waterkloof Ridge, Pretoria Period of Employment: July 2015 - Current Position: General Manager Duties included: - Purchases of kitchen stock on a weekly and daily basis - Administration of daily stock orders - Liaison with suppliers on a frequent basis regarding pricing, specials, etc. - Sourcing financially viable suppliers - Ordering, receiving and checking of stock - Stock control and stock sheet re-implementation - Payment control of stock received - Monitoring preparation of food, and to see that kitchen equipment was cleaned as directed in accordance with health & hygiene regulations - Maintaining proper sanitary and safety practices - Maintaining a kitchen with clean and hygienic facilities - Maintenance checks on all kitchen equipment on a regular basis - Overseeing maintenance for all kitchen equipment on a regular basis - To ensure that all activities within the kitchen conformed to company policy and procedures - Compiling stock sheets for issuing, preparing and serving/dispatching of food - Ensuring that all food that leaves the kitchen does so at high levels of presentation - General control of food to be portioned for kitchen use in recipes - To see that Local Government and Municipal policies are observed at all times - Food cost responsibilities - Creation of all stock sheets in areas where I saw stock control was not sufficient - Stock control sheets compilation - To communicate effectively with management and co workers - Staff management (+/-10- 12 People per shift - Grillers, Salad Section Staff, Cleaning Staff, Bar Staff, Pass Staff (Supervisors), Breakfast Staff, Pizza Makers - Staff meetings - Staff conflict handling and mentoring - Disciplinary chairing - Overtime calculation and payment of staff - Management of waiters - Shop floor management - Control of customer complaints regarding food - Client liaison and bookings - Planning and control of large bookings relating to kitchen output ability - New waiters training - Waiters briefings and chairing - Drawing of waiters reports - Drawing of Speed Point batches - Drawing of reports, related to all sections within the shop. (POS Control Software) - Re design and implementation of waiter training program - Daily cash-up procedures and control - Redesign of all paperwork with regards to cash-ups, petty cash and finances - Maintenance of finances and administration for the business where no control procedures were in place
  • 4. - Setting up of time sheets for delivery drivers and cashier staff as well as managing them - Setting up of control sheets for company expenses - General management of store - Being involved with the marketing of the store - Drawing financial reports for the business 2]. Company: Harissa Bistro, Hazelwood, Pretoria Period of Employment: June 2014 - February 2015 Position: Kitchen Manager and Front of House Manager Duties included: - All purchases of kitchen stock on a weekly and daily basis - Administration of daily stock orders, etc. - Liaison with suppliers on a frequent basis regarding pricing, specials, etc. - Sourcing financially viable suppliers - Receiving, ordering and checking of stock - Stock control and stock sheet re-implementation - Weekly Stock counts and purchases - Payment control of stock received - Monitoring preparation of food, and to see that kitchen equipment was cleaned as directed in accordance with health & hygiene regulations - Maintaining proper sanitary and safety practices - Maintaining a kitchen with clean and hygienic facilities - Maintenance checks on all Kitchen Equipment on a regular basis - To ensure that all activities within the kitchen conformed to company policy and procedures - Assistance in the planning, issuing, preparing and serving/dispatching of food - Ensuring that all food that leaves the kitchen does so at high levels of presentation - General control of food to be portioned for kitchen use in recipes - Performing daily temperature checks on all refrigerators and freezers - To execute the End of Day procedure, ensuring the kitchen is left spotlessly clean and secure - To see that Local Government and Municipal policies are observed at all times - Food cost responsibilities - Re-creation of all stock sheets areas where I saw stock control was not sufficient - To communicate effectively with management and co workers - Staff management (+/-10- 12 People per shift - Grillers, Fish Section Grillers, Salad Section Staff, Cleaning Staff, Bar Staff, Pass Staff, Breakfast Staff - Staff meetings - Staff conflict handling and mentoring - Disciplinary chairing - Overtime calculation and payment of Kitchen staff on a weekly basis - Management of waiters - Shop floor management - Control of customer complaints regarding food - Client liaison and bookings - Planning and control of large bookings relating to kitchen output ability - New waiters training - Waiters briefings and chairing - Drawing of waiters reports - Drawing of Speed Point batches - Drawing of reports, related to all sections within the shop. (Pilot Software)
  • 5. 3]. Company: Café 41 - Continental Eatery and Coffee Shop - Eastwood, Pretoria Period of Employment: March 2012 - November 2013 Position: Kitchen Manager & Group Buyer for the Group of Café 41 Shop Franchises 1] Kitchen Manager Duties included: - All purchases of kitchen and bar stock on a weekly and daily basis - Ordering of food for catering purposes & overseeing the preparation of catering that goes out to clients - Administration of daily stock orders, etc. - Liaison with suppliers on a frequent basis regarding pricing, specials, etc. - Sourcing financially viable suppliers - Receiving, ordering and checking of stock - Stock control and stock taking - Payments of stock received - Monitoring preparation of food, and to see that kitchen equipment was cleaned as directed in accordance with health & hygiene regulations - Maintaining proper sanitary and safety practices - Maintaining a kitchen with clean and hygienic facilities - To ensure that all activities within the kitchen conformed to company policy and procedures - Assistance in the planning, issuing, preparing and serving/dispatching of food - Ensuring that all food that leaves the kitchen does so at high levels of presentation - General control of food to be portioned for kitchen use in recipes - Performing daily temperature checks on all refrigerators and freezers - To execute the End of Day procedure, ensuring the kitchen is left spotlessly clean and secure - To see that Local Government and Municipal policies are observed at all times - Food cost responsibilities - Stock control and stock sheet re-implementation - Re-creation of all stock sheets areas where I saw stock control was not sufficient - To communicate effectively with management and co workers - Staff management (+/-10 People per shift - Chefs, Salad, Toasters, Cleaning Staff, Bar Staff) - Staff meetings - Staff conflict handling and mentoring - Disciplinary chairing - Management of waiters to a certain extent - Shop floor management to a certain extent - Control of customer complaints regarding food - Client liaison and bookings to a certain extent - Planning and control of large bookings relating to kitchen output ability - Preparation and launching of new menu that was brought out very recently 2] Group Buyer Duties included: - Liaison with suppliers on a weekly basis regarding pricing, specials, etc. - Pricing negotiations with suppliers on certain items that all the stores in the Group make us of constantly - Sourcing financially viable suppliers and products for the shops within the Group - Sourcing stock items from suppliers, at a viable cost, so as to minimize expenditure to all shops - Implementation of weekly stock purchasing sheets and monitoring price fluctuations from suppliers on a constant basis - Letting other stores within the Franchise Group know of specials and pricing from suppliers on a weekly basis - Organizing discount structures for all stores from certain suppliers - Updating all stores, on a weekly basis, with an updated spread sheet that lists all supplier price changes, on all stock items we carry in store - Narrowing down suppliers for the Franchise Group by negotiating "Purchasing under one umbrella" for all stores - Help with branding implementation of certain packaging goods for all stores - Informing all stores of decisions made by the board of directors for the Franchise Group on a weekly basis, if need be - Liaising with the directors of the Group, on a weekly basis, with regards to what is happening from a suppliers perspective i.e. specials, better pricing, price fluctuations, and so forth - Assistance in stock sheet creation and price negotiating for our Central Kitchen, who prepares a lot of the prebaked items that the Group sells - Sourcing new products, at a viable cost, for our new menu that we launched
  • 6. 4]. Company: Mimmo's Restaurant - Zambesi, Pretoria Period of Employment: November 2011 - February 2012 Position: Front of House Manager. This position was purely on a consultancy basis Duties Included: - Shop floor management - Front of house reception and management - Bookings - Redesigning documentation needed for floor plans, etc. - General checking of neatness and tidiness of restaurant within waiters sections - Enforcing company procedure's related to duties, neatness, and job descriptions to waiters - New waiters training - Waiters management - Waiters briefings and chairing - Disciplinary conduct related to waiters in discrepancies - Management of waiter info - Writing of operational procedures for the waiters - Employing and screening of new waiters - Drawing of waiters reports - Checking in, counting and ordering of stock - Issuing of stock to relevant departments within the kitchen and bar, as required and needed - Security control of kitchen staff as they left on shift for lunch breaks, or to go home - Supervision of maintaining a kitchen with clean and hygienic facilities - Stock control and stock taking - Payments of stock received - To ensure that all activities within the kitchen conformed to company policy and procedures - Assistance in monitoring preparation of food, and to see that kitchen equipment is cleaned as directed in accordance with health & hygiene regulations - Assistance in the planning, issuing, preparing and serving/dispatching of food stock - Ensuring that all food that leaves the kitchen does so at high levels of presentation - General control of food to be portioned for kitchen use in recipes - Performing daily temperature checks on all refrigerators and freezers - To execute the End of Day procedure, ensuring the kitchen is left spotlessly clean and secure - To see that Local Government and Municipal policies are observed at all times - Stock control and stock sheet re-implementation - Stock sheet creation of areas where I saw stock control was not sufficient - To communicate effectively with management and co workers - Staff management (8-10 People - Chefs, Salad, Toasters, Cleaning Staff, Bar Staff) - Staff meetings - Staff conflict handling and mentoring - Control of customer complaints regarding food
  • 7. 5]. Company: Rhapsody's Restaurant - Menlyn, Pretoria Period of Employment: October 2010 - October 2011 Position: Senior Front of House Manager Duties Included: - Shop floor management - Front of house reception and management - Bookings and seating arrangements - Welcoming guests and taking orders at their tables - Front of house management of documentation needed for floor plans, etc. - General checking of neatness and tidiness of restaurant within waiters sections - Enforcing company procedure's related to duties, neatness, and job descriptions to waiters - New waiters training - Waiters management - Waiters briefings - Management of waiters meetings and chairing thereof - Disciplinary conduct related to waiters in discrepancies - Management of waiter info - Writing of operational procedures for the waiters, as set out by management and required company procedures - Employing and screening of new waiters - Drawing of waiters reports - Drawing of Speed Point batches - Bar and Floor - Drawing of bar reports - Checking in stock, when no other manager was available - Issuing of stock to relevant departments within the kitchen, as required and needed - Security control of kitchen staff as they left on shift for lunch breaks, or to go home. 6]. Company: Café 41 - Continental Eatery and Coffee Shop - Eastwood, Pretoria Period of Employment: April 2010 - June 2010 Position: This position was purely on a consultancy basis Duties Included: - Assistance in the issuing, preparation and serving/dispatching of food - Supervision of maintaining a kitchen with clean and hygienic facilities - To ensure that all activities within the kitchen conformed to company policy and procedures - Assistance in monitoring preparation of food, and to see that kitchen equipment is cleaned as directed in accordance with health & hygiene regulations - Assistance in seeing that proper sanitary and safety practices are maintained - To execute an End of Day procedure, ensuring that the kitchen was left spotlessly clean and secure - To communicate effectively with management and co workers - Complete redesign and re-implementation of the company's existent stock sheets at the time - Stock sheet creation of areas where I saw stock control was not sufficient - Staff meetings - Liaison with suppliers on a frequent basis regarding pricing, specials, etc. - Administration of daily stock orders, etc. - Stock control and stock taking - Ordering and, in some cases, receiving and checking of daily stock • I need to make mention that this position was purely on a temporary consulting basis, especially with regards to the re-design and re-implementation of stock sheets and controls.
  • 8. 7]. Company: Café 41 - Continental Eatery and Coffee Shop - Groenkloof, Pretoria Period of Employment: December 2006 - February 2010 Position: Initially, Part-time waiter and then Kitchen Manager (October 2007 - February 2010) Duties Included: - All purchases of kitchen and bar stock on a weekly and daily basis - All purchases of kitchen and bar equipment, if needed, on a daily basis - Ordering of food for catering purposes & overseeing the preparation of catering that goes out to clients - Administration of daily stock orders, etc. - Liaison with suppliers on a frequent basis regarding pricing, specials, etc. - Sourcing financially viable suppliers - Receiving, ordering and checking of stock - Stock control and stock taking - Payments of stock received - Monitoring preparation of food, and to see that kitchen equipment was cleaned as directed in accordance with health & hygiene regulations - Maintaining proper sanitary and safety practices - Maintaining a kitchen with clean and hygienic facilities - To ensure that all activities within the kitchen conformed to company policy and procedures - Assistance in the planning, issuing, preparing and serving/dispatching of food - Ensuring that all food that leaves the kitchen does so at high levels of presentation - Preparation of food for catering purposes - General control of food to be portioned for kitchen use in recipes - Performing daily temperature checks on all refrigerators and freezers - To execute the End of Day procedure, ensuring the kitchen is left spotlessly clean and secure - To see that Local Government and Municipal policies are observed at all times - Food cost responsibilities - Stock control and stock sheet re-implementation - Stock sheet creation of areas where I saw stock control was not sufficient - To communicate effectively with management and co workers - Staff management (8-10 People - Chefs, Salad, Toasters, Cleaning Staff, Bar Staff) - Staff meetings - Staff conflict handling and mentoring - Staff salary payments and advances - Disciplinary chairing - Management of waiters to a certain extent - Shop floor management to a certain extent - Control of customer complaints regarding food - Client liaison and bookings to a certain extent - Planning and control of large bookings relating to kitchen output ability
  • 9. 8]. Company: Casa Jose - Portuguese Restaurant - Waterkloof, Pretoria Period of Employment: November 2002 - October 2006 Position: Part-time Manager and Waiter Duties Included: - Management shifts where on every Tuesday and every second Sunday, for a full day - Shop floor management - Front of house reception and management - Bookings and seating arrangements - Receiving and checking of stock on the days that I managed - Payment for stock that I received - Administration of daily cash pay-outs to suppliers and the like - Staff salary payments and advances - Writing of operational procedures for the waiters, as set out by management - Creating of a "Specials List" by which the waiters had to inform clients about the various specials the restaurant had on offer - New waiters training - Managing of waiters - Cashing up of waiters - Waiter - General waiter duties 9]. Company: Rebenga Leisure Lounge - Brooklyn - Brooklyn Square, Pretoria Period of Employment: November 2001 - June 2002 Position: Manager + 10% Profit share, after one year, of which I would have become a 10% shareholder of the restaurant as per agreement with the owners of the establishment Duties Included: - Opening and closing of the shop as per the shifts agreed upon - Waiters training and shift control - Shop floor management - Receiving, ordering and checking of stock - Both kitchen and bar - Cashing up of waiters and barmen - Management of kitchen staff (Approximately 4 - 5 people) - Front of house management - Handling of complaints, bookings and queries - Liaison with suppliers on a frequent basis regarding pricing, specials, etc. - Marketing and P.R.O of the establishment - Staff meetings, both permanent and casual staff - Control of advertising for the establishment to a certain extent - Events management and planning - Planning of a new menu to be brought out - All round administration and banking of daily takings
  • 10. 10]. Company: Fandango's Cocktail Bar and Restaurant - Brooklyn - Brooklyn Square, Pretoria Period of Employment: December 1999 - November 2001 Position: Waiter and then Manager (Waiter at first and then became manager of the establishment in February 2000) Duties included: - Shop floor management - Opening and closing of shop as per shifts agreed upon - Waiters training and shift control - Stock ordering and control - Both kitchen and bar - Cashing up of waiters and barmen - Kitchen staff management - Marketing to a slight extent - Front of house management - Client liaison and bookings - Planning of new menu to be brought out - All round administration and banking of daily takings - Staff meetings - Waiter - General waiter duties List of Contactable References:
  • 11. 1]. Mr. Cobus Burgers - NetCB Consulting - 083 395 5196 2]. Mr. Gustav Myburgh - 082 454 8855 3]. Mr. Greg Patsalosavis - 082 338 4400 4]. Mr. Johan Dreyer - 083 709 2958 5]. Mrs. Lani Lapham - 071 595 9774 6]. Miss Petru Riding - 082 554 6995 My contact details: Cellular number: 082 759 3020 e-mail: n.stonelynx@gmail.com Salary details: Last Salary: R 10 000.00 per Month Expected Salary: Preferably market related - Between R 12 000.00 & R 15 000.00 per Month, although this is open to discussion.

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