FREDELENE STOLTENKAMP

Responsible for assisting in managing up to 30 team members to create a memorable service to guests during breakfast, lunch and dinner.

My duties included:

• Working in a small team in setting up the whole restaurant for service.
• Overseeing,delegating duties and assisting waiters.
• Assisting in creating daily schedules and ensured suitable coverage for all shifts.
• Resolving complaints calmly and professionally in a timely manner.
• Welcoming guests and creating a welcoming environment with top quality service.
• Responsible in ordering sufficient product for service.

A general role, covering duties in serving guests of up to a 1000 daily, food and beverages for breakfast, lunch and dinner. Duties included:

• Displayed eagerness and promoted excellent service to guests.
• Clean and set tables quickly to maximize restaurant capacity.
• Provided friendly, courteous service, maximizing positive customer satisfaction.
• Accurately taking orders, making menu recommendations to enhance dining experience.
• Rotating restaurant for next service.

This opportunity has placed me in multiple positions in supervising a team of 4 in breakfast service and housekeeping duties, working as a reception and completing requisition for both housekeeping chemicals and food and beverage non-consumables and consumables. Duties included:

• Managed and motivating employees.
• Overseeing breakfast preparation, serving guests and assisting with breakdown of the outlet.
• Monitoring and purchasing consumables and non-consumables.
• Completing final checks of all guest suites.
• Checking in and out all team members.

This position gave me the opportunity to be part of a small team set out to contribute to new changes for the up coming season. I have been part of a small group of managers each supervising up to 30 employees and working closely with the culinary team. My duties included:

• Creating a warm experience for club members and guests.
• Oversaw daily operations of service team, delegated tasks, and trained new team members.
• Motivated team members and established open communication.
• Communicating between galley and service team.
• Preparing paper work for the day, opening all systems for service and completing closing paperwork with the daily numbers for the Club house manager.

My second season as a Server at Addison Reserve, more responsibility was given with the duties of the role of Server. This which included:

• Training and motivating new team members
• Being part of the more experienced servers in supervising the team and at times, service.
• Ensuring correct food and beverages are taken, worked with the POS system to place orders and manage checks.
• Involved in the set up team for functions and service.

Being a Server at a smaller club gave me more opportunity to not only show my skills in a team of more than 20. Working hard at creating excellent guest experience but being able to learn and shadowing managers in their work. Placing me in a position where I could increase my service skills. My duties included:

• Taking Food and Beverage orders, working with the POS system and managing checks
• Ensuring guest satisfaction in all outlets
• Being part of a strong set up team for functions and service.
• Shadowing management on their daily duties

This general role put me in a team of more than 30 team members. International training and experience was given to provide excellent dinning experience for both guests and club members. My duties included:

• Multitasking skills by managing multiple tables without it affecting the quality of service.
• Managed the POS system and club member checks.
• Creating open communication between myself and team members to offer guest a smooth service.
• Performed opening and closing duties for the next service.
• Enhanced customer satisfaction by providing personalized service and anticipating guests needs.

This managing role put me in a position to provide a 5 star service to international and local guests. I was in part of a small team that overlooked all areas of the operation with duties including:

• Checking guests in and out with completion of all paperwork.
• Overseeing the galley to ensure all food orders are prepared in a timely manner and support where needed.
• Taking food and beverage orders and serving guests.
• Overseeing the housekeeping team, inspecting suite for detailed cleanliness and assisting team when needed.
• Communicating with maintenance team with daily tasks.
• General Administrations.
• Assisting Senior Management with additional duties for smooth running of the operation.