Zandile Mthembu

financial Management

to ensure correct and effective financial administration according to Nandos policies & procedures on a daily basis

to assist in controlling expenditures and achieving expected gross profits margin( stock control,waste management,pilferage,ect)

to assist in taking corrective actions necessary to improve business performance indicators ( sales,year on year & actual vs budget, gross profit, ticket average, customer count,menu mix,Day parts, complaints ,labour turnover, Payroll vs turnover) on a daily basis.

To monitor performances against set daily targets ( Turnover, Ticket average, Customer Count)

Operational Management

To ensure efficient stock control management for the restaurant on a daily basis.

People Management

to assist in developing and monitoring rostering on weekly basis to ensure sufficient people capacity to meet the business requirements.

To ensure adherence to opening and closing of the procedures.

To assist with recruitment,induction and training of all new staff accordance to Nando's policies and procedures to proactively meet the needs of the business.

Marketing Management

To assist with communication and execution of all national, regional, and local marketing campaigns and initiatives.

• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Purchased adequate quantities of food, beverages, equipment and supplies.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Correctly calculated inventory and ordered appropriate supplies.
• Carefully interviewed, selected, trained and supervised staff.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Reconciled cash and credit card transactions to maintain accurate records.
• Prepared for and executed new menu implementations.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Led and directed team members on effective methods, operations and procedures.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

• Trained restaurant employees to prepare food, operate cash registers and keep restaurant clean throughout shift.
• Monitored employee food handling, safety and uniform requirements.
• Assigned tasks to employees and oversaw opening and closing of restaurant.
• Communicated with health inspectors during inspections and resolved issues found.
• Checked and monitored inventory levels to reorder items.
• Cross-trained crew members on different duties to increase coverage.
• Addressed customer concerns, complaints and questions, resulting in outstanding customer service ratings.
• Observed cash handling and security procedures during shifts to recognize and address issues with staff.
• Coached crew during food preparation, controlled production levels and tracked waste to manage costs.
• Motivated staff to perform at peak efficiency and quality.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Purchased food and cultivated strong vendor relationships.
• Developed unique events and special promotions to drive sales.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maximized quality assurance by completing frequent line checks.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.