dumisanisibambo@yahoo.com

JUNIOR WAITER

CUNARD CRUISELINE U.K

Providing the perfect service experience for every guest.  Looking for ways to consolidate service and increase table turns.  Presenting menus to patrons and answer questions about menu items, making recommendations upon request.  Removing dishes and glasses from tables or counters, and take them to kitchen for cleaning.  Serving food and or beverages to patrons,prepare and serve specialty dishes at tables as required.  Stocking service areas with supplies such as coffee, food, tableware, and linen.

SENIOR CHEF DE RANG

SBE MONDRIAN DOHA,QATAR 5 STAR

 Displayed advanced customer service competencies in every position held, ensured all guests received prompt and attentive service.  Thrived within high-volume environments, serving up to 200 guests per shift.  Routinely ranked in the top 3 amongst all wait staff for the highest ticket averages.  Earned a reputation as an expert in handling difficult and hard-to- please guests. On numerous occasions, turned unhappy guests into jovial fans.  Ranked among the top pooled tip earners at Mondrian for 2 years in a row.  Received “Employee of the Month” award and similar honors, as well as exemplary ratings on performance reviews year-over-year.  Engaged in small talk and jokes with clientele in order to build a rapport and ensure that they became repeat customers.  Took food orders from guests at the bar and recommended beverage pairings to go with their meals, which boosted spending on the average check per customer.  Memorized cocktail recipes and drink variations.

RESTAURANT MANAGER

YUM!RESTAURANTS INTERNATIONAL KFC ZIMBABWE

• Introduced a consistent customer service training program for all customer-facing team members resulting in increased guest satisfaction scores from 65% to 95% within 5 months of program launch. • Improved efficiency, sequence of service, order expediting in the restaurant resulting in remarkable gain in daily covers. • Increased employee satisfaction by more than 20% while cutting staff turnover by more than half by developing staff recognition and accountability programs. • Reduced food costs by 7% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management

RESTAURANT MANAGER

INNSCOR INTERNATIONAL PIZZA INN &CHICKEN INN ZIMBABWE

• Looked after the restaurant maintenance, cleanliness, and maintained high safety standards. • Recruited new and capable staff as well as training them. • Ensured that customer satisfaction was maintained consistently. • Prepared weekly reports on sales, profits, and documented them. • Effectively solved customer complaints and queries. • Developed performance analysis reports for staff. • Strictly followed restaurant policies and implemented them effectively. • Looked after and minimized the operational cost of the restaurant.