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Hospitality Management Graduate with a passion for service excellence and Training and Development, worked in numerous departments in restaurants, accommodation and administrative roles and is an adaptable, resilient and hard working individual, well traveled, educated and willing to learn and teach others, South African and Middle Eastern experience and is a great addition to any team.
8 years and 5 months
Front of House Manager
M.H Alshaya - Doha, QatarF&B serviceJuly 2015 - September 2018 · 3 years and 3 months
On boarding of new staff and managers as I was the first recruit for the openings of the new restaurants. Training and Development of New Staff members (FOH and BOH) staff compliment of approximately 400 FOH and 300 BOH for approximately 4 months before each opening. New Restaurant Openings (opened 3 new restaurants in Qatar) Daily opening of the restaurant, setup, financial, product testing, maintenance, Hygiene and Safety and tending to all maintenance and other requests when and if needed. HACCP and Safety Audits throughout the restaurant. Bakery Management and Inventory control Bar Management and Inventory control Overseeing the service of the bar, Bakery and floor. Scheduling of the Hosts and Bakery staff Occasional training of the new managers and new staff members after opening a new restaurant. Support Management at restaurants in Kuwait and Qatar when needed. Table touches, Customer service and Closing of the restaurant Ensuring the smooth running of the restaurant.
Bateel International - Dubai, United Arab EmiratesHuman ResourcesOctober 2013 - June 2015 · 1 year and 9 months
Conducting on-boarding and orientation of all new new staff members Menu Training and SOP training Audits of the SOP within the training outcomes and updating as and when needed Map out annual training plans for management, HR, customer service and delivery services Design and implementation of training programs (outsourced and /in house) Select appropriate training methods or activities (e.g. simulations, mentoring, on-the-job training, professional development classes) Market available training to employees and provide necessary information about sessions Conduct organization wide training needs assessment and identify skills or knowledge gaps that needed addressing Use known education principles and stay up-to-date on new training methods and techniques Design, prepare and order educational aids and materials Assess instructional effectiveness and determine the impact of training on employee skills and KPIs Gather feedback from trainers and trainees after each educational session Partner with internal stakeholders and liaise with experts regarding instructional design Maintain updated curriculum database and training records Host train-the-trainer sessions for internal subject matter experts Manage and maintain in-house training facilities and equipment Research and recommend new training methods
Senior Front of House Manager
Doppio Zero Rosebank - Johannesburg, South AfricaF&B serviceApril 2011 - September 2013 · 2 years and 6 months
Training and supervising staff Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines Overseeing stock levels Ordering stock Producing staff rotas Handling customer enquiries and complaints Taking reservations Greeting and advising customers Problem solving Preparing and presenting staffing/sales reports Keeping statistical and financial records Assessing and improving profitability Setting targets 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 Bakery Management Bar Management Full FOH Function
Mugg and Bean c/o Famous Brands - Johannesburg, South AfricaHuman ResourcesMay 2010 - March 2011 · 11 months
New Restaurant Openings Research suitable training material and design the Training Manual for the project. Conduct hands-on instruction and assessment of the students using the manual designed. Document, report on and assess each student’s ability to comprehend, perform and retain practical information and techniques Work one-on-one with students to ensure comprehension of lessons and information Onboarding and orientation of new staff, managers and HR staff Maintain existing relationships with chefs and organisations/ businesses for volunteer opportunities and fundraising and food donations Oversee the various ordering, set-up, and cleanup needed for lessons Maintain all administration of the programme’s budgeting, stock control, menus, training material and assessment of students theoretical and practical training Training needs analysis based on organizational requirements In house training, Hygiene and Safety Audits
Catering and Hospitality Management
Port Elizabeth College - Port Elizabeth, South AfricaJanuary 2007 - November 2009
Native or fluent
Native or fluent
- Bakery Management
- Bar Management
- Cooking skill
- F&B Administration
- F&B Services
- Front desk management
- Guest satisfaction
- Inventory management
- Money Handling
- Rooms Division
- Staff Scheduling
- Training and Development