Henk and Dianne Visser
Restaurateurs
Mauritius ,Black river
Summary
Veteran Restaurant Owners with hands-on experience in all areas of restaurant operations.
Excellent communication, organizational and conflict resolution skills.
Proven history of raising profits through maximized productivity and customer satisfaction.
Overview
33
33
years of professional experience
Work History
Restaurant Owner
Moby's Restaurant
04.1991 - Current
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Recruited, hired, and trained talented staff to fill vacancies.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed payroll, daily deposits, and cost controls.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Planned and executed strategies to increase customer loyalty and retention.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Maintained positive relationships with local community and government officials.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- 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.
- Developed unique events and special promotions to drive sales.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- 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.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
High School Diploma -
Milner High
Klerksdorp12.1975
Skills
- Portioning
- Portion Control
- Staff Management
- Staff Leadership
- Health Code Compliance
- Labor Cost Controls
- Marketing strategy implementation
- Revenue Generation
- Schedule Coordination
- Staff hiring
- Inventory Management
- Cost Control
- Business Planning
- Delivery Coordination
- Allergy awareness
- Promotional planning
- Portion control
- Labor cost controls
- Sales proficiency
- Inventory management
- Staff supervision
- Menu development
- Building maintenance
- Food plating and presentation
- Workflow planning
- Kitchen staff coordination
- Scheduling
- Recipes and menu planning
- Cost controls
- Recruitment
- Budgeting
- Strategic planning
- Safe food handling
- Kitchen equipment operation and maintenance
- Teambuilding
Additional Information
May we introduce ourselves.
We are a team of husband ( Henk Visser ) and wife ( Dianne Visser ).
We have over 30 years of experience in the restaurant business.
We offer hands on training for restaurant owners and management which is split into two broad categories.
Henk's field of expertise is
* the operations of the Restaurant
* menu costing
* menu items
* stock control systems
* food and beverage systems and procedures
* menu planning
* kitchen layout
*
Dianne's field of expertise is
* FOH which includes
* staff training
* drawing up all rosters and schedules
* Labour relations and procedures
* customer relations
* function planning
* Budgets and Management account's
*
We have an excellent Social media team who promotes on TripAdvisor,Google business WhatsApp,Instagram,Facebook,and local advertising.
We have a Computer programmer who creates a web page with regular updates.
Quote
Price is what you pay. Value is what you get.
Warren Buffett
Timeline
Restaurant Owner
Moby's Restaurant
04.1991 - Current
High School Diploma -
Milner High
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