joseph holt
TRANSCRIPT
JOSEPH HOLTP O BOX 1659-00606, NAIROBI
[email protected] cell – 0799 148494 alt – 0723 134 245
Corporate Trainer Restaurant Management
CORPORATE TRAINER:Core functions included:
Sales Training, Customer Care Training, Management Training, Recruitment and Interview, Call Centre Management, Data Reporting, Motivation and Activation, Desk side coaching, Technology integration, IT Training, Efficiency Improvements, Problem Resolution.
RESTAURANT MANAGEMENT:Seven years of experience in the hospitality industry on both part time and full time basis, working closely with some of the best restaurants in Nairobi. Working closely with the front line team to deliver customer service excellence.
Core functions included:
Stock Controls and Management, Data Reporting, Motivation and Activation, HR Management and systems, IT Maintenance and Repair, Cash flow and purchasing, Efficiency Improvements, Problem Resolution, Client Relations, Customer Service Training, Menu Development, Management Training, Recruitment and Interview and onboarding of new employees.
CAREER EXPERIENCETRAINING HOUSE LTD (MAIN COMPANY) AUGUST 2009 TO DATEHead TrainerActing as overall company executive director responsibilities included:
Corporate Training Sales & Marketing Financial planning & Reporting Management reports Client Relations
(During career at Training House have consulted long term for the companies on the following page)
P a g e | 1
SEVEN SEAFOOD AND GRILL OCT 2016 TO JAN 2017General Manager
Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to
alcoholic beverage regulations. Work with other management personnel to plan marketing, advertising, and any special
restaurant functions. Direct hiring, training, and scheduling of food service personnel. Investigate and resolve complaints concerning food quality and service. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen
and dining areas. Comply with all health and safety regulations. Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure
that they conform to budget limitations. Work to improve performance. Perform other duties as assigned by directors.
TALISMAN RESTAURANT LTD OCT 2012 TO AUGUST 2016Restaurant Manager Recruiting, Training and Supervising of Staff Agreeing Management Budgets Planning Menus Ensuring following government regulations Promoting and Marketing Business, working with Social Media Rep to increase company business Overseeing Stock Levels & Managing Bar Controls Day to Day Service Management Handling Customer enquiry’s and complaints Taking Reservations Greeting and Advising Customers Problem Solving Preparing rota and management of staff levels handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities and sales representatives Making improvements to the running of the business and developing the restaurant.
P a g e | 2
EDUCATION AND REFERENCES
Education History
Training Circle November 2009 ILM Certificate Train the TrainerRetraining in 2012
Exeter University October 2000 – July 2003 Bsc Cognitive Learning
Shiplake Collage 1995 – 2000 A levels: History, English (lit), ICT
AS Level: Math
GCSE: English Lan, English Lit, Math, History, Biology, ICT, Drama, CDT,
Referee DetailsTalisman Restaurant (Restaurant Management Ref)Satyan PatelOwnerE: [email protected] & [email protected]
Stuart HerdOwnerE: [email protected]
Ray CournedeGeneral ManagerE: [email protected]
Dry Associates (Corporate Training Ref)Spencer DryOwner and ManagerE: [email protected]
P a g e | 3