Rory Pimentel

Rory Pimentel

Founder at Café on 5th
Lives in Pretoria, South Africa
over 6 months ago

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Started in the food industry 10years ago. From waitoring, to restaurant manager, to brand developer and now for the last 6 years owner of a fast food.
From March I branched out on my own and built my own menu concept of food that is wholesome and nutritional at a great price.

Over the years with assistance from experienced operators, I’ve been able to design an program that examines the daily t/o of the business with stock consumption and live GP’s.

Experience

  • Founder

    Café on 5th - Wynberg, Sandton, South Africa

    Other
    March 2018 - Now

    A non franchised Café in an industrial business park. Designed and created the menus as well as building the menu item brake down. Costed all items of the menu to have a GP of 63%. Trained employees into key positions with knowledge about all products. Made a full manual with recipes and ingredients to be passed on.

  • Owner

    Bitez Nyama - Sandton, South Africa

    Management
    February 2016 - September 2017

    Grilled food outlet in an industrial business park. Created a low budget menu as well as a grilled menu. Formed a system of which the GP's were at 60%. Did catering for companies / training centers / events ranging from 50 - 500 pax.

  • Owner

    Sandwich Baron Wynberg - Sandton, South Africa

    Management
    March 2013 - February 2018

    Franchisee of Sandwich Baron group. Increased turnover year on year and building a stronger customer data base. Reduced food cost and implemented stock controls to minimize wastage and theft. Catered for various amounts of cooperate companies for meetings, birthdays and year end functions.

  • Operations manager

    Barcelos chicken - Pretoria, South Africa

    Catering
    February 2012 - December 2012

    I worked for the H/O moving from store to store assisting owners / managers with problems of food cost, food quality and customer service. Did evaluations of the store to see where to maximize profits, eradicate wastage and increase turnover with new marketing ideas. Learnt about the central kitchen which was key in teaching the owners / managers on where to look out for wastage and theft of products.

Education

  • Diploma in Culinary arts

    Capsicum - Pretoria, South Africa

    January 2010 - December 2010

    1 year Diploma in Culinary arts with 6 months practical.

  • Matric

    Hendrik Verwoed High School - Pretoria, South Africa

    January 2005 - December 2009

Languages

  • English
    Native or fluent
    100%
  • Afrikaans
    Full professional
    80%
  • Portuguese
    Professional working
    60%

Skills

  • Computer litrate
  • Computer systems
  • Employee Relation
  • Employee Training
  • GAAP
  • Hard work
  • Manament
  • Micros POS
  • Pilot
  • POS system
  • Teamleader
  • Teamplayer
  • Work Ethic
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