Thabani Ncube

• Oversaw daily operations in the food and beverage outlets onboard a cruise ship to ensure efficiency.
• Oversaw daily financial transactions, managed dispute resolution, tracked revenue, and analyzed budget to enhance operational efficiency.
• Oversaw daily financial transactions, including dispute handling procedures, revenue tracking, and budget analysis for continuous improvement efforts.
• Collaborated with Environment Officer to reduce waste by implementing cost control strategies and proper storage procedures for perishable products, utilizing FIFO method to manage product quality and expiry.
• Assisted in onboard food and beverage menu development, incorporating seasonal ingredients and trending flavors to appeal to a diverse clientele.
• Conducted staff performance evaluations, identified improvement areas, and developed action plans to enhance team capabilities.
• Working closely with the Environment Officer to reduce waste production levels by implementing effective cost cutting strategies and proper storage procedures for perishable products. Implementing the FIFO, first in first out method to manage product expiry dates and quality management in handling food and beverages stock.
• Conducted regular performance evaluations for staff members, identifying areas of improvement and creating action plans accordingly.
• Responsible for training and development for all crew in food and beverage department on product knowledge, new prod introduction and refresher training to increase revenues and upselling.
• Working closely with Food and Beverage Director and the Executive Chef to ensure adherence to health, safety, and sanitation regulations by regularly inspecting facilities and equipment. maintaining a 95% and above Public Health pass for United States Public Health and Canadian Public Health inspections.

Duties And Responsibilities:

• Led a vibrant Beverage team of 96+ crew members in providing excellence in service focusing in guest engagement proactively reaching the goal for the NPS (Net Performance Score) ratings in guest satisfaction
• Maintained high standards in food safety in line with health protocols onboard, achieving a Vessel sanitation score rate of 94 to 98% for the United States Public Health (USPH) periodic inspections
• Coordinated beverage service for two main restaurants with 600 and 1000 covers, an 80-seater comedy lounge bar, coffee shop, and a cinema cocktail bar accommodating 380 guests to ensure seamless guest experiences
• Effective cost control and achieving targeted 85% GP for each of the 26 bars onboard
• Directing and co-ordinating bar service for high profile events and weddings of up to 600 people
• Drafted and presented Department's Daily Management Report using Microsoft PowerPoint at Hotel Division Meeting to inform Hotel Director of operational performance
• Produced sales and productivity reports for the department
• Trained Beverage department team members on onboard safety procedures, including induction for new hires and refresher courses for evacuation procedures and life boat drills such as first aid, STCW, fire drill, and abandon ship simulation drills.
• Ordering and approval of chemicals, PPE and equipment to be used by team members in the department
• Managed beverage inventory by strategically ordering supplies and anticipating consumer demands to minimize out-of-stock occurrences

Duties And Responsibilities:

• Assisted leadership team in meeting and exceeding revenue goals by identifying cost saving activities.
• Planned and assigned work schedules for bartenders, bar servers, and bar stewards, ensuring balanced staffing for bar department operations
• Supervising and managing the onboard 20+ bars and beverage outlets, including pool bars, sports bars, dining rooms, coffee shops and theatre bar pantries
• Trained restaurant and dining room staff on new product introductions, menu changes, and refresher trainings on cocktails, coffees, and specialty beverage ingredients, preparation, and presentation according to company standards.
• Trained specialist bartenders in areas such as the Alchemy Bars, Whiskey Master Class, and Beer Brewery onboard Carnival ships.
• Drafted and presented the Beverage Department's Expenses report, checking daily revenues against the budget based on the number of guests onboard, itinerary, and seasons.
• Maintained food and beverage safety standards in all bar outlets.
• Assisted beverage manager by providing feedback and supporting administrative tasks.

Duties And Responsibilities:

• Assisted management in conducting annual staff appraisals with team members working within area of responsibility.
• Strategically planned and reviewed restaurant staffing levels in line with F&B service demands.
• Gathered customer feedback to identify insights for implementing process improvements.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Created and communicated business plans to drive food and beverage sales growth.
• Established safe and secure dining environment with strong sanitation standards.
• Led front- and back-of-house teams to maintain high-quality standards and service delivery.