Dickson Matola

• Manage daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interview, selected, trained, and supervised staff.
• Meet, greet, and encourage feedback from customers and used feedback to implement positive changes within restaurant.
• Reconcile cash and credit card transactions to maintain accurate records.
• Carry all floor duties.
• Quickly identify problem situations and skillfully resolve incidents to satisfaction of involved parties.
• Foster a inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
• Collaborate closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
• Handle escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Reduce 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.

• Guests curated, calibrated wine service
• Host wine tasting experiences and food and wine pairings
• Manage guests wine expectations
• Guests emails on wine service
• Process guests wine sale facilitation
• Train and develop staff
• Recommendations and make other beverages
• Stock take and wine cellar maintenance
• Inventory, accessories, and glassware replenishments
• Manage wine programme in communication with SPWD.

• Bar wine stock movement-flow chart, bar cash-up times and procedures
• Checklist, daily routine, guide and general knowledge, requisitions, floats, Key and lock control and stock control and training programme
• Ensure operating equipment and assets are treated correctly
• Establish Bar Stocks for respective departments and cultivate and Floor manager on all meals service
• Room checks before and after guests
• Check in and out guests.

• Reveal and expose guests natural heritage, history and folklore
• Eco-boat cruises, interpretative marine walk, Star-gazing and bird watching
• Host guests during meals and share information
• Assist with bar management and beverage making
• Compile and update wine list, process orders for wine
• Welcome all guests at restaurant
• Handle all guest queries, inquiries and process of guest’s bills
• Handle cash and end of day cash ups
• Make dinner reservations and coordinate functions held at restaurant.

• Train and develop staff
• Mini bar Attendant
• Bar stock movement-flow chart, bar cash-up times and procedure
• Daily routine, guide and general knowledge, requisitions, float
• Key and lock control and stock control and training programme
• Ensure operating equipment and assets are treated correctly
• Establish bar stocks for respective departments
• Welcome and host guests.
• Handle all guest queries and enquiries process guests bills
• Make beverages
• Coordinate functions held at restaurant
• Handle cash and end of day cash ups.

• apprenticeship and Internship in Science and Practice of Agriculture National Certificate, Kaguvi College, Completed 2003.

Certified Court of Master

• Professional Certificate in Wine Sommelier

Geography.

Accounting.

Management of Business.