ryno cv- december2015

Curriculum vitae - Ryno Laubscher 1/1

Ryno Laubscher – 071 855 8959



EMPLOYMENT SUMMARY

Company Dates Position Reason for Leaving Company Dates Position Reason for Leaving Company Dates Position Reason for Leaving Company Dates Position Reason for Leaving Company

The Aurum Institute NPC January 2014 – to date Office Coordinator –Executive / Personal Assistant to Deputy CEO N/A Eduard Farm Lodge March 2013 – November 2013 Event Manager / Function & Event Coordinator Moved back to Johannesburg HLM – Meropa Casino & Entertainment World (Sun International Casino) June 2012- February 2013 Banqueting & Events Manager Company Contract Ended Headline Leisure Management (HLM) February 2011- June 2012 National Banqueting & Events Specialist Promoted to Meropa Casino (Polokwane) Gross & Co (Pty) LTD

Dates June 2008- February 2011

Position Reason for Leaving

Sales & Marketing Assistant / Graphic & Web Design Company retrenchment

Company 4 Season Catering (Pty) Ltd

Dates March 2007 – June 2008


Event Manager / Kitchen & Catering Manager Better Job offering

Company Sha-Mani Country Lodge

Dates November 2005- February 2007


Assistant Lodge Manager & Function coordinator Growth Potential / Temporary position

CANDIDATE SUMMARY Skills and Experience Poductive , Efficient

Logical , Creative

Imports & Exports Controller

Accounting

Corporate Finance

Reporting Skills, Attention to Detail

Deadline-Oriented

Reporting Research Results

Confidentiality, Time Management

General Math Skills, Data Entry Management Customer Service Product Knowledge, Problem Solving Market Knowledge

Hotel Management Diploma



Highest Qualification Computer Literacy Ms Office :Word , Excel, PowerPoint, MS Project, Access Outlook

AccPac windows & Dos

Micros / Micros Certificate 97%

Pilot

Odyssey

Internet

HTTP

URL, Web Design

V-tiger – (Quoting System)

Gaap (Stock and Financial Reporting System)

CURRICULUM VITAE

PERSONAL DETAILS

Surname Laubscher First Names Ryno Residential Area Boksburg Nationality South African Home Language Afrikaans Other Languages English Drivers Licence Code 10 Mode of Transport Own Marital Status Single Dependents None ID Number 861005 5022 089

EDUCATIONAL QUALIFICATIONS

SECONDARY EDUCATION High School Hoerskool Dinamika Highest Standard Passed

Matric

Year Completed 2005 Subjects Passed English

Afrikaans Travel & Tourism Business Economics Computer Studies Hotel & Catering

TERTIARY EDUCATION & COURSES / CERTIFICATES

Institution De Barraseur – Hotel & Chef School Period of Attendance 2005 Qualification Hotel Certificate & Honors Institution Intec Collage – Home Studies Period of Attendance 2007 Qualification Hotel Management Diploma



EMPLOYMENT HISTORY

Name of Employer Period Employed Position Held Responsibilities Office Coordinator

The Aurum Institute NPC January 2014 – to date Grants Coordinator / P.A to Deputy CEO /

DUTIES AND RESPONSIBILITIES

1. All department administrative duties

Ensure smooth running of administrative section of the department

Filing, taking minutes, preparing for meetings

Preparing of documents and reports and purchase orders

Preparing presentations for meetings

Assisting with meetings, seminars and conference and events preparation, minute keeping, typing and distribution of minutes

Booking venues for meeting or training purposes, ensure stationery are in order 2. Assist with the distribution of marketing material 3. Maintaining and daily reconciling of Petty cash for Department 4. Assist in contract management regarding indexing, version control, tracking etc. 5. Booking of boardrooms on SharePoint 6. Liaising with all staff via telephone and email 7. Ordering of stationery, distribution and recordkeeping as per Department 8. Managing diaries of the CEO, Deputy CEO, Boardrooms via outlook 9. Photo copying, scanning and fax documents 10. Coordinate, collaborate and liaise with all Internal Customers and External Customers and

Suppliers when necessary towards the achievement of organizational and departmental goals. 11. Organizing and arranging travel and accommodation for Deputy CEO and all EXCO staff. 12. Arranging Forex for Traveling 13. Coordinate Travel Packs and all travel documentation. 14. Submit and reconcile of all travel claims and substance allowance for Deputy CEO and EXCO

Members 15. Registration and up keeping of Board members with the The Institute of Directors in Southern

Africa (IoDSA) 16. Provide support and assistance to all Department staff 17. Responsible for assisting the Grants Manager with compilation & submission of funding

applications and renewals, including:

Ensuring that contracts are signed and send back to relevant departments

Data captured and Grants are signed

Responsible for scanning and filing of the grants and contracts

Assist in the compilation and submission of funders/donors reports

Responsible to keep record of sand updating contract’s expiry/renewable timetables

Return fully executed contracts to Suppliers

Assist the with preparation of Audit reports and files 18. Responsible for assisting the Procurement Manager with general administration including,

Assist in maintaining BBBEE certificates from Vendors including new vendors opened

Raising/scanning/filing of Purchase orders/Invoices/Quotations

Requesting and checking quotations from existing Suppliers

Perform other duties as assigned. 19. Grants Access Database capturing, training, maintaining and up keeping. 20. Modify and improve filing systems, or implement new filing systems 21. Coordinate, collaborate and liaise with all Internal Customers and External Customers and

Suppliers when necessary towards the achievement of organizational and departmental goals. 22. Comply with all safety policies, practices and procedures according to prescribed procedures

and legislation



PERSONAL ASSISTANT (P.A to CEO/Deputy CEO/ CFO)

1. Render Administrative support to Chief Executive Officer and the Deputy CEO:

Execute personal Assistant duties and responsibilities

Manage and co-ordinate several electronic diaries

Screening of telephone calls to the various functionaries

Preparing documentation for scheduled meetings,

Responsible for all logistical arrangements for the Executive meetings

Oversee the procurement, distribution and stock control of stationery, supplies and services

Set up and maintain filing systems for various functionaries 2. Responsible for National and International travel arrangements:

Liaise with Travel Agents

Develop and communicate a detailed travel itinerary

Finalize the forex for each trip

Processing of travel claims and forex reconciliations to Funders or Finance 3. Meeting management:

Drafting and sending out invitations, Programmes and agendas

Booking of venue and catering required

Preparation of Attendance registers, name badges, meeting documentation and folders (packs)

Preparation of Venue, registration tables and breakaway areas

Recording and drafting of minutes

Distribution of minutes

Coordinate action items.

Prepare slide presentations for meetings 4. Coordination of Visitors programme

Liaison with visitors (Funders, International Visitors, Monitors, Stakeholders etc.)

Draw up visitors programme/itinerary

Coordinate travel arrangements, transport and accommodation

Implement Site visit Programme

Coordinate all logistical arrangements e.g. accommodation, venues, catering, dinners etc. 5. Site Facility Management: Health and Safety Management

Housekeeping: ensuring that the Executive Suite and Boardroom is kept clean, neat and tidy at all times

Ensure that the Executive Suite and Boardroom are locked at all times, when not in use

Floor Warden – assist with the Evacuation procedures relating to the Executive Suite

Assist with the Aurum Disaster Management Plan

Ensure compliance with the Occupational Health and Safety Act (Executive Suite) 6. General Finance and Procurement administration (Executives)

Responsible for budget and expenditure control

Oversee and approval of all purchasing of supplies and services

Oversee the purchasing of Office supplies for the Aurum Executive 7. Implementation of Policies and Procedures:

Implementation of existing SOP’s

Development and implementation of new SOP’s as required

Monitoring of SOP’s relevant to procedures relating to Aurum Executive

Providing leadership to canteen staff and Temp Staff to ensure the delivery of an affordable food service to the staff of Aurum

Planning, organising, and monitoring the day to day operations of the canteen.

Opening and closing the canteen, preparation and cooking for service and ensuring all workers sign in and out.

Ensure that the operation of the canteen is in line with the values of Aurum

Developing the necessary procedures to deliver the food service needed by Staff of Aurum

Orientating and training in the food preparation and other procedures to deliver an affordable food service to the Staff of Aurum

Ensuring that the products and services supplied by the canteen are marketed and promoted to generate a high level of sales on a daily basis;

Use food preparation and cooking skills to minimise waste of fresh produce.

Ordering, purchasing and checking all supplies against invoices and delivery dockets then passing them on to the appropriate financial delegate for processing

Ensuring that food products prices are monitored and value for money considered.

Provide a report to canteen financial Accountant on the activities of the Canteen, including sales.

Counting, recording and reconciling the daily takings according to Aurum policies for safe handling of money;

Ensure that stock is keep at appropriate levels and a stock take is undertaken at the end of



AURUM CANTEEN SUPERVISOR

each Month

Executive – to expedient reconciliations of sales to purchases and to allow for informed decision making when adding or taking an item off the menu.

Ensuring all canteen workers including Temp staff are familiar with correct food handling and hygiene practices.

Organising the ordering, delivery and storage of items for special events being conducted by Aurum

Ensuring the health, safety and welfare of others in the canteen.

Security in the canteen such as money, keys, locking all doors and windows, switching off all appliances (except refrigeration units) and restricting.

Entry to the canteen to only those who are authorised to be there.

Ensuring that the cleaning incidental to the main function of the canteen is carried out daily (e.g. dusting of shelves and stock, wiping down benches, cleaning of all equipment and fixtures) in accordance to the cleaning procedures set out in the food safety plan.

Logging maintenance issues and adhering to policies and procedures.

Ensuring a pleasant working environment for the Staff Members.

Maintaining and up keeping of canteen systems and Maintenance problem solving and registering with barcoded cards for all new employees.

Resolve customer complaints regarding food service.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Analyse operational problems, such as theft and wastage, and establish procedures to alleviate these problems

Develop equipment maintenance schedules and arrange for repairs.

Compile and balance cash receipts at the end of the day or shift.



Name of Employer Period Employed Position Held

Responsibilities

Person specification Teamwork Communication

Name of Employer

Eduard Farm Lodge March 2013 – November 2013 Event Manager / Events Coordinator

DUTIES AND RESPONSIBILITIES Primary responsibilities include but are not limited to:

Provide regular reports to the Managing Director and Finance Director outlining the strengths and weaknesses of the hotel and services provided.

Get to know the clientele, particularly long term clients, and make them feel welcome.

Encourage an approachable, sociable and dynamic atmosphere.

Develop, train, and provide direction for all staff.

Promote the hotel as widely as possible and ensure maximum occupancy.

Ensure that high standards of hygiene and quality in both accommodation and catering are always maintained.

Maintain a safe environment for staff and guests.

Review and identify problem areas, operational concerns and policies and procedures.

Work with the accountant to ensure proper stock and cash controls are maintained and follow up on outstanding invoices.

Maintain relations with local authorities – Governors, the Department of Labour, Tax office etc.

Work effectively with the managers of the associated businesses in South Sudan for mutual gain.

A hands-on Hotel Manager, who takes responsibility for the day to day operation of the lodge, with an emphasis on increasing sales, developing staff, providing great service and striving for improvement in all areas.

Must be committed to the provision of quality service and be responsive to customer needs.

A dynamic approach towards business development.

Excellent communication and interpersonal skills.

Willingness to work a flexible schedule that includes evenings and weekends.

A Diploma in Marketing or Hotel Management will be an added advantage.

Previous experience in frontier markets would also be beneficial.

To demonstrate a positive attitude towards work, customers and colleagues.

To give full co-operation to any colleague requiring assistance in a prompt and helpful manner.

To treat colleagues in a polite and courteous manner.

To act as a team encourage pride, passion and integrity in your colleagues.

To attend meetings and training courses as required by your General Manager.

To immediately communicate any maintenance issues and hazards to your General Manager immediately.

To immediately communicate all issues relating to non-adherence of company standard to management.

To communicate any suspicious behaviour to Management.



Period Employed Position Held Responsibilities

Standard procedures

HLM – Meropa Casino & Entertainment World Sun International Casino

June 2012 – February 2013

Banqueting & Events Manager

DUTIES AND RESPONSIBILITIES

Eensure that the agreed budgeted targets are achieved or bettered.

To ensure that the food and liquor costs are maintained at their agreed levels and that the correct profit margins are achieved.

To ensure a prompt, courteous response and follow up to all enquiries.

To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten, e.g.:

- Number of covers - Where to assemble - Where to serve - Details of menu - Plan of tables - List of guests - Drinks, aperitifs, wines, liqueurs, spirits, and whether per-ordered or cash, cigars, cigarettes - Entertainment

To liaise or ensure liaison with the client a few days before the function to confirm exact numbers, in turn informing the appropriate departmental heads.

To ensure that bands, discos, or entertainment have been booked as directed.

Ensuring that duty rosters are compiled, making certain that adequate numbers of experienced permanent and casual waiting staff will be on duty.

To check the function room, ante rooms and cloakrooms for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified.

To greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint.

To ensure that the accounts department receives accurate information to enable it to correctly bill the client.

To ensure that all staff are correctly and smartly dressed at all times.

Ensure effective briefing of waiting staff before the function commences.

To ensure that bar and waiting staff know the limit of open bars and that this is not exceeded.

To ensure that the service of food and drink is courteous and professional.

To ensure that tables are correctly set and that table appointments, including flower arrangements, are impeccable.

To ensure that surplus equipment is removed once the function is over and returned to its correct storage place.

To check equipment against the function checklist to ensure that no items have been misappropriated or mislaid.

To check equipment regularly against the inventory to ensure minimum losses.

To ensure maximum security of all areas under your control, paying particular attention to valuable assets, e.g. silverware.

To ensure that all items are used for their correct purpose and not abused, e.g. knives used as screwdrivers, table-cloths or napkins used for cleaning.

To give feedback on guest letters and comments.

To ensure that attendance registers are completed daily in accordance with statutory procedures and that any anomalies are reported to the Personnel Department.

To carry out or ensure that regular On-the-Job Training is carried out to enable staff to perform their duties correctly.

To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.

Ensure each subordinate receives whatever training is necessary for job competence

Ensure that staff under your control are disciplined (when and if required) in accordance with prevailing legislation

Attendance of monthly meetings and financial revenue meetings



Take ownership of the sales and achieve financial targets.

Ensure that the prescribed levels of service are maintained in your outlet.

Ensure that all stocks are maintained to adequate levels according to Company standards, including food, beverages, uniforms and operating equipment.

Ensure that no staff are employed or terminated unless according to agreed Company policies.

Daily monitoring and submission of orders to ensure 0% out of stock on all items within operations.

To ensure that all methods of preparation and presentation comply with current recognised catering & bartending standards within the budgeted costs set down by the Company, and to the agreed portion size.

To ensure the prompt service of all meals and services at the required and acceptable times to customers’ satisfaction.

Ensure that a daily health & safety health & hygiene inspection takes place incorporating all food outlets, back of house areas and bars.

Ensure that a daily cleaning programme for the department is in place, following up on a regular basis.

Liaise with contractors(e.g. hygiene) ensuring contract agreements are maintained, doing spot checks when required.

To ensure that Company and statutory regulations pertaining to the safety and hygiene operations of both back & front of house areas are adhered to by all members of staff and that all food and beverages are prepared in the most hygienic manner possible

To ensure that all areas under your control are clean and tidy as is reasonably practical at all times according to the instructions laid down by management and that stock is used in rotation.

To ensure that all equipment surfaces and work areas are in a clean and safe working condition and to report to Senior management &/ Maintenance any defects or malfunction of equipment.

To carry out any reasonable request by management in the functioning of the smooth operations of the outlets.

To prepare and assist at any special functions, which may also sometimes be out of normal working hours.

Ensure that time and attendance registers are kept up to date to maximise salaries control.

To minimise costs by carefully handling stock and breakables in your work areas.

To comply with company procedures regarding wastage, when serving or handling company issued equipment and / products.



Name of Employer Period Employed Position Held Responsibilities

Headline Leisure Management (HLM) February 2011 – June 2012 National Banqueting & Events Specialist

Efficient reconciliation of weekly and monthly banqueting figures for national units

Compiling Bi-monthly progress reports

Providing support to Banqueting departments nationally

Conducting monthly customer service calls

Updating the database with reports submitted by units

Directing enquiries to the correct units as they arrive

Assisting with larger events when required by the units

Compiling stationary and presentations when required

Researching potential websites and avenues of advertising

Submitting quotations for enquiries for events

Finding competitive, quality orientated suppliers

Updating website information as it changes

Maintaining 5 star service standards as set by the company

Attending to requests made by management

Maintaining a 24 hour turn around on all enquiries and bookings

Attending meetings with subordinates to ensure good flow of communication

Maintaining BQT files with 100% correspondence and stationary

Accurately reporting sales information on weekly chase lists and monthly sales reports sent to Head Office

Proactively solving any operational setbacks hampering the service standards

Attending all training as required by Management

Skills/Qualifications:

Customer Service, Product Knowledge, Quality Focus, Problem Solving, Market Knowledge, Documentation Skills, Listening, Phone Skills, Resolving Conflict, Analyzing Information , Multi-tasking



Name of Employer Gross & Co Pty LTD Period Employed 2008-2010 Last Position Held

Debtor Controller

Responsibilities Sales & Marketing Assistant

Prepares asset, liability, and capital account entries by compiling and analysing account information.

Documents financial transactions by entering account information.

Recommends financial actions by analysing accounting options.

Summarizes current financial status by collecting information; preparing balance sheet, profit and loss statement, and other reports.

Substantiates financial transactions by auditing documents.

Maintains accounting controls by preparing and recommending policies and procedures.

Guides accounting clerical staff by coordinating activities and answering questions.

Reconciles financial discrepancies by collecting and analysing account information.

Secures financial information by completing data base backups.

Maintains financial security by following internal controls.

Prepares payments by verifying documentation, and requesting disbursements.

Answers accounting procedure questions by researching and interpreting accounting policy and regulations.

Prepares special financial reports by collecting, analysing, and summarizing account information and trends.

Maintains customer confidence and protects operations by keeping financial information confidential.

Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

Accomplishes the result by performing the duty.

Contributes to team effort by accomplishing related results as needed. as needed.

Maintains marketing staff by recruiting, selecting, orienting, and training employees; maintaining a safe and secure work environment; developing personal growth opportunities.

Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counselling, and disciplining employees; initiating, coordinating, and enforcing systems, policies, and procedures.

Maintains customer response operations by establishing work schedules; assigning employees; providing back-up.

Maintains quality service by establishing and enforcing standards; training representatives; monitoring calls; surveying customers; evaluating outcomes.

Resolves customer problems by training telemarketing service representatives; maintaining reference manuals and dialogue guides; providing information; answering questions.

Maintains work process flows by coordinating information and requirements with related operational departments; participating with and providing resources to business improvement teams.

Keeps management informed by preparing reports; making presentations; interpreting information; making recommendations.

Maintains equipment by coordinating requirements with telecommunications and information services departments; examining state-of-the-art technology; recommending upgrades; controlling installations.

Maintains professional and technical knowledge by attending educational

Services existing accounts, obtains orders, and establishes new accounts by planning and organizing daily work schedule to call on existing or potential sales outlets and other trade factors.

Adjusts content of sales presentations by studying the type of sales outlet or trade factor.

Resolves customer complaints by investigating problems; developing solutions; preparing reports; making recommendations to management.

Maintains professional and technical knowledge by attending educational workshops;



Sales Representative Web & Graphic designer & Full I.T functions

Reason for Leaving

reviewing professional publications; establishing personal networks; participating in professional societies.

Provides historical records by maintaining records on area and customer sales.

Redesigned Gross & co website www.gross.co.za & www.chefworks.co.za

Managed and processed all online Orders, Payments & Queries.

Designed all advertising boards, pamphlets, pressures, posters and catalogues.

All on line marketing and distributing of advertising material, Managing all Golf days and expeditions.


General Knowledge of URL, HTTP designing software, setting up of back pages and registering of domains

Retrenched

Name of Employer O.R Tambo – City Lodge Period Employed 2007 – 2008 (6 months contract) Position Held Responsibilities

Food and Beverage Supervisor

Assist, in conjunction with the Assistant General Manager the training and development of all Food & Beverage staff including cooks, barmen, waiters, waitresses and cleaners, to ensure that they have skill required to perform efficiently

To be aware of stock usages at all times, ensuring sufficiency stock levels are maintained at all times. Simultaneously, checking that stock is rotated, avoiding any waste or pilferage. Placing daily weekly and monthly orders to prevent any shortages and according to occupancy demands. Ability to improvise regarding products out of stock.

Responsible for all stock in the restaurant, kitchen, internet café, Boardrooms and Bar , Maintain daily stock counts and submit monthly stock take for cutlery, crockery and glassware

Responsible for the supervision of public area, cleaners and ensuring those daily, weekly and monthly cleaning scheduled duties are strictly adheres to

Plan/organize daily, weekly and monthly schedules (staff rosters, preparation of room & ordering Sheets) for boardrooms

Ensuring that Breakfast is displayed correctly, replenished timeously and that all food items are fresh, appealing and of the highest standards and quality

Liaises with suppliers and maintain good relations with these individuals as to ensure they are informed and familiar with our minimum requirements

Prioritize, delegate and organize a function and regularly check progress of events to ensure that it runs smoothly

Contributes to team effort by accomplishing related results as needed.


Supervision, Planning, Quality Focus, Resolving Conflict, Customer Service, Managing Processes, Presentation Skills, Hotel Degree/Diploma and 2 years working experience

Reason for Leaving

Contract expired

http://www.gross.co.za/

http://www.chefworks.co.za/



Name of Employer Sha-Mani Country Lodge Period Employed 2005-2007 Position Held Assistant Lodge Manager & Function coordinator

Responsibilities To be aware of stock usages at all times,

ensuring sufficiency stock levels are maintained at all times. Simultaneously, checking that stock is rotated, avoiding any waste or pilferage.

Placing daily weekly and monthly orders to prevent any shortages and according to occupancy demands.

Ability to improvise regarding products out of stock.

Responsible for all stock in the restaurant, kitchen, internet café, Boardrooms and Bar ,

Maintain daily stock counts and submit monthly stock take for cutlery, crockery and glassware

Database maintenance

Responsible for the supervision of public area, cleaners and ensuring those daily, weekly and monthly cleaning scheduled duties are strictly adheres to

Quoting on enquiries – events

Customer Relationships

Sourcing competitive suppliers

Compiling Stationary and presentation

Maintain 4 star standards in customer service

Ensure all enquiries are handled within a day

Plan/organize daily, weekly and monthly schedules (staff rosters, preparation of room & ordering Sheets) for Functions & Conferences

See to that all guest houses are maintained and guest are well looked after,

Room service are of the highest standards.

Prioritize, delegate and organize a function and regularly check progress of events to ensure that it runs smoothly -

Internal / external communication (staff and clients)

Contributes to team effort by accomplishing related results as needed.

Reason for Leaving 7 day week – better remuneration / Temp position