Dean Schult

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Dean Schult

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  • Preferred : UTC+2
  • Expected : 1000 USD/Month
  • Updated 7 months ago

Peoples Person

  • Age : 41 Years Old
  • Gender : Male
  • Educational Attainment :- Grade 11
  • Availability :- 50 Hours/week
  • Experience :- 20 Years

18 Ebony Drive, Glen Anil, Durban North, KwaZulu Natal

Mobile: +27 [0] 68 490 1828 Whatsapp: +27 [0] 64 548 0575

Email: [email protected]

 

PROFESSIONAL PROFILE

Experienced and result driven hospitality and sales professional, highly motivated to launch a professional sales representative career. Excellent interpersonal, communication and relationship-building skills. Listens attentively, communicates persuasively and follows through diligently. Passionate about developing long lasting and effective client relationships, bringing forth the ability to develop and implement winning business plans that lead to increased sales. Adept in staff training and negotiations aswell as staff training and development.

Career Objective: Sales Executive

PERSONAL DETAILS

Nationality South African

Language English

Location Durban North

Equity White Male

Driver’s License Code 08

Marital Status Single

References & Certificates Presented upon request

Availability Immediately

AREAS OF EXPERTISE

Customer Acquisition
New Business Generation
Complaint Handling
Front of House
Back of House
Self Starter
Adaptability
Staff Scheduling
Sales and Marketing
Planning & Administration
Client Satisfaction & Retention
Sales
POS System
Inventory / Stock Control
Strong Work Ethic
Problem Solving
Controlling Costs
Cold Calling

Staff Training & Development
Team Leadership
Negotiations
Quality Management
Marketing Strategies
Forex Trading
Brand Management

QUALIFICATIONS

Grade 11, Oakridge College, 1999

 

 

PROFESSIONAL EXPERIENCE (MOST RECENT)

Part time trading Forex / Crypto 2020 – Currently

Key Roles & Accountabilities

Buying and selling crypto currency online on the stock market

 

Social on Main August 2018 – February 2019

Head Waiter

Key Roles & Accountabilities:

Training junior staff
Evaluating customer satisfaction
Promoting special menu items
Monitoring waiters
Assigning tasks and solving customer complaints.

 

PRIOR TENURES

 

Nikos Coalgrill Greek Restaurant 1 April 2017 – 1 July 2018

Head Waiter

Key Roles & Accountabilities:

Training junior staff
Evaluating customer satisfaction
Promoting special menu items
Monitoring waiters
Assigning tasks and solving customer complaints.

 

La Bella Riversde 1 September 2016 – 31 January 2017

Front and Back of House Manager

Key Roles & Accountabilities:

Accomplishing restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees
Communicating job expectations
Planning, monitoring, appraising, and reviewing job contributions
Planning and reviewing compensation actions
Enforcing policies and procedures.
Controlling costs by reviewing portion control and quantities of preparation, minimising waste and ensuring high quality food and beverage preparation and presentation.
Customer relationship and service management to ensure customer satisfaction
Maintenance of ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Liaising with clientele, senior management and suppliers.
Ensuring adherence to health and safety, food safety and hygiene regulations.
Continuous improvement of customer service and brand management.
Developing marketing strategies to attract more clientele
Stock control
Quality management

 

Just Property Group. January 2016 – June 2016

Rentals Agent

Key Roles & Accountabilities:

Cold calling
Looking for properties
Showing/meeting with potential clients/property owners
Managing landlords/ tenants

Rocomamma’s Randburg June 2015 – October 2015

General Manager

Key Roles & Accountabilities:

Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Control costs by reviewing portion control and quantities of preparation, minimising waste and ensuring high quality food and beverage preparation and presentation.
Customer relationship and service management to ensure customer satisfaction and resolve complaints
Maintenance of ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Liaising with clientele, senior management and suppliers.
Ensuring adherence to health and safety, food safety and hygiene regulations.
Continuous improvement of customer service and brand management.
Development of marketing strategies to attract more clientele
Stock control
Quality management.

 

The Dutch and Remos Village November 2014 – May 2015

Front of House Manager

Key Roles & Accountabilities:

Reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Control costs by reviewing portion control and quantities of preparation, minimising waste and ensuring high quality food and beverage preparation and presentation.
Customer relationship and service management to ensure customer satisfaction and resolve complaints
Maintenance of ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Liaise with clientele, senior management and suppliers.
Ensuring adherence to health and safety, food safety and hygiene regulations.
Continuous improvement of customer service and brand management.
Development of marketing strategies to attract more clientele
Stock control and quality management
Grill and Butcher January 2014 – November 2014

Front and Back of House Manager

Key Roles & Accountabilities

Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Control costs by reviewing portion control and quantities of preparation, minimising waste and ensuring high quality food and beverage preparation and presentation.
Customer relationship and service management to ensure customer satisfaction and resolve complaints
Maintenance of ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Liaise with clientele, senior management and suppliers.
Ensuring adherence to health and safety, food safety and hygiene regulations.
Continuous improvement of customer service and brand management.
Development of marketing strategies to attract more clientele
Stock control and quality management
Raybel Automotive January 2000 – December 2013

Junior Artisan

Key Roles & Accountabilities

Over the counter sales of new and second-hand spares
Crankshaft grinding
Reboring
Cylinder head overhauling
Conrods and welding
Sub assembly and Stock control
Cashiering and petty cash management
Purchasing of stock and price negotiation with suppliers

KEY STRENGTHS & SOFT SKILLS

Strategic project leadership: manages project risks and issues, engaging in dialogue around management strategies yet still demonstrating a level of skill beyond simply ‘managing the process’.
Self-motivated and proactive: seeks out opportunities to improve processes and operates with a high degree of autonomy where there is ambiguity and change in a project.
Empowering staff member: inspires cohesive teamwork and motivates staff within a matrix system, demonstrating ability to lead by example and encourage team members to seek solutions.
Interpersonal intelligence and resilience: balances conflicting ideas, priorities and personalities, mediating for consensus and buy-in to ensure delivery whilst managing conflict.
Savvy relations builder: networks with a broad range of key stakeholders, cultivating valuable work relationships and partnerships based on regular engagement, trust and reliability.
Excellent communication skills: articulates technical and non-technical information effectively both in writing and verbally, and respectfully listens and addresses queries, ideas and complaints.
Computer literacy: MS Office & POS Systems

 

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