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Jaco Jacobus Van den Berg

Home » Jaco Jacobus Van den Berg

Jaco Jacobus Van den Berg

Restaurant Manager

Sector: Hospitality

Salary: $70,000.00 / Yearly

(Age: 42 years)

Melbourne, Victoria, Australia

About

  • Academic Level Diploma
  • Industry Hospitality

PROFESSIONAL SUMMARY

I am an Internationally Experienced Restaurant Manager with over 20
years’ experience in the industry and distinctly revenue orientated
with minimization of waste and breakage costs. As well as promoting
high Health and Safety standards, I am inter alia well acquainted with
US Public Health requirements. I am extremely knowledgeable
regarding food and wine from all over the world, as I have travelled to
many countries working on a cruise ship and enjoy sharing my
knowledge. I also easily build rapport with teammates and all valued
guests.
I have a great deal of knowledge regarding planning and executing
of events as I have owned my own events and catering company.
Starting with duties such as marketing and webpage design, to
budgeting, food costs, recipes, stock taking, hiring and training of
staff. Liaising with clients and suppliers.
I also have a year of experience in Australia, from exclusive
restaurants, to working in a hotel managing four outlets as well as
overseeing wedding and conferences on a weekly basis.
Having a TSS 482 working visa, I have full working rights in Australia.

Education

Experience

  • 2023 - Present
    The Trawool Estate

    Restaurant Manager

    As the overall manager of restaurant operations, my focus is on both the daily activities of the main restaurant and the supervision of three other Food and Beverage outlets. Daily operational responsibilities involve prioritizing guest satisfaction, maintaining service and health/safety standards, conducting daily cash-ups, and generating comprehensive daily and financial reports. In terms of staffing, I handle the scheduling, hiring, training, and disciplinary aspects for both wait and bar staff. Clear communication channels are maintained, relaying information from top management to relevant departments and key personnel. The promotion of menu items and efficient stock sales with correct pricing is vital for revenue growth. I also oversee stock ordering and ensure par levels are maintained. Special events, including weddings, conferences, and other functions, are managed meticulously. This involves thorough pre-event organization, such as ordering necessary stock and linen. Effective communication ensures that everyone involved is aware of the event's details. Timekeeping during events is crucial, and I communicate updates to relevant departments. Adherence to Responsible Service of Alcohol (RSA) guidelines is a priority, particularly during large functions, to guarantee a smooth and responsible event.

  • 2023 - 2023
    Food and Desire - Half Acre, Mel

    Assistant Restaurant Manager

    Daily operations of the restaurant including guest satisfaction, building report and solving any guest concerns. Scheduling of waitstaff, keeping staff expenses according to the need the restaurant will have according to reservations and restaurants needs not incurring unnecessary expenses. Training and managing wait staff on a daily basis with daily meetings, also keeping communication channels open between the kitchen, events department and the marketing department Also, the execution of several events, from business functions up to weddings. Doing daily cash ups as well as financial reports comparing our daily profits and expenses to the forecasted budget, having meetings with relevant management and departments to increase profits and minimize expenses.

  • 2018 - 2023
    Princess Cruises

    Restaurant Manager

    Overall management of daily operations such as scheduling, motivating and training of wait staff and seating of guests ensuring groups are allocated beforehand as well as overall booking / management of the restaurant’s capacity and timings. Monitoring health and safety at all times according to the US Health Department standards Building guest rapport, handling guest complaints, attending to praises and other incidents by writing relevant daily reports. Booking and overseeing of special events and groups and ensuring correct charges are made to correct accounts. Generating and implementing creative ideas to increase revenue and monitoring and ensuring wastage and breakages are kept to a minimum. Ensuring the safeguard of company policy and culture at all times and taking of prompt disciplinary action where and when required. Providing remarks and compiling of Appraisals for approval by the Director of Restaurant Operations.

  • 2015 - 2018
    Princess Cruises

    Assistant Restaurant Manager

    Overall management of daily operations, motivating and training of Buffet staff. Opening and closing of buffet food lines and sections as needed. Monitoring that health and safety be kept at all times according to the US Health Department standards Building guest rapport, handling guest complaints, praises and other incidents by writing relevant daily reports. Generating and implementing creative ideas to increase revenue and monitoring and minimizing wastage and breakages to a bare minimum. Ensuring the keeping up of company policy and culture at all times and reporting if disciplinary action needs to be taken. Presenting reports on employees to be taken into account for staff appraisals.

  • 2015 - 2018
    Princess Cruises

    Waiter

    Food service in general and ensuring that food and drink orders are delivered correctly and in a timely manner. Managing and training assistant waiters. Building rapport with guests and priding myself in increasing revenue. Ensuring that my assistants and I keep wastage and breakages to a minimum, as well as strictly implementing US Public Health standards regarding health and safety. Rigorously abiding by company policies and culture at all times.

  • 2010 - 2012
    Events Exons

    Owner

    I was the sole owner of an events and catering Company. Where my duties were, but not limited to. Marketing of the business and running of the web site on all viable platforms. Planning and booking events according to the clients need. Calculating quotes and processing deposits and other contracts and forms. Hiring of any venues and equipment if needed. Budgeting and pricing for the event. Catering the event if requested. Food planning such as purchasing, recipes, pricing, hiring, instructing and training cooking personal. Prepare and coordinate the events. ensuring all items are accounted for and enough staff is hired and trained as needed. Keeping standards to an extremely high level. Stock taking of all equipment and perishables, hired or owned. Running of accounts receivable and paying of debtors. Accounting for all transactions to be handed over to the accountant.

Honors & awards

Languages

English
Proficient
Afrikaans
Proficient
Dutch
Beginner

Skills

Computer skills - Word, Excel, and other restaurant booking and charging systems. Leadership skills Motivation and Training skills Problem Solving Time Management
 
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