VUSI KUNENE

• Train new kitchen staff in food safety regulations and proper cooking techniques.
• Mentor Chefs to become industry leaders and be able to participate in Global Platforms.
• Address customer complaints promptly and professionally while maintaining high standards of customer service.
• Organize kitchen staff to ensure efficient operations during peak service hours.
• Conduct daily line-checks of all products used in meal preparation for freshness and quality assurance.
• Assist in developing marketing strategies aimed at increasing restaurant revenue.
• Establish portion control guidelines to reduce waste and maximize profits.
• Develop menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.

FOUNDER AND OWNER

• Created marketing campaigns to attract new customers.
• Developed strategic plans to increase profitability and efficiency.
• Identified new opportunities for growth, expansion, and diversification.
• Oversaw budgeting and financial management.

• Directed company-wide efforts towards achieving established goals and objectives.
• Researched competitors' products and services in order to identify gaps in the market.
• Recruited, trained, managed, and evaluated staff.
• Delivered speeches and attended industry conferences to promote company image and engage with buyers.
• Hired, trained and mentored sales and marketing staff dedicated to employing Google AdWords, Google Analytics, and other SEO techniques and metrics sources.
• Resolved conflicts between kitchen staff members in a professional manner.