SISEKO GUBANGXA

O P E R AT I O N S M A N A G E R
Location: South Africa
Contact: +27 78 564 0727
E-mail: siseko141@gmail.com

Professional
Profile_________________________________________________________________________
Motivational, energetic operations manager who led training & operations for multiple openings in
multiple countries. Successful in setting up new concepts, brand expansion and providing solutions that
have generated significant revenue growth and profitability. Exceptional coach focused on getting
maximum performance from team members through effective mentoring and people development.
Core
Competencies______________________________________________________________________
Staff Training POS/MICROS Inventory Management
P&L Catering/Events Menu Engineering
Team Leadership Policies/Procedures HACCP
Work
Experience__________________________________________________________________________

Partner Relations Manager, Nox Rentals

Cape Town, September 2021 – Present
• Managing a portfolio of 32 rental villas in Camps Bay
• Managing and scheduling of maintenance tasks in the buildings
• Managing the relationship between Nox and our Owner Partners.
• Increasing property revenue through actively maintaining the property to keep it open and at peak
availability for prospective guests.

Location Manager, Workshop17,

Cape Town, March 2020 - February 2021
• Property management of a 5 storey coworking space.
• Managing the sales of open seats and offices
• Managing Customer requests for office customization.
• Sourcing and management of maintenance contractors and SLA’s

Brand Manager, Build it Burger, Qatar, Aura Hospitality

Doha, Qatar | May 2019 – March 2020
• Managing and operating of multiple restaurants on daily basis.
• Compile the training programs for the brand in the Middle East.
• Monitoring and upholding the religious calendar to allow for religious holidays and staff hours
allocation.
• Monitoring of daily stock-take and compiling, running and reporting on monthly P&L.
• Induction and training of all staff, developing Personal Development Plan (PDP).
• Creating and maintaining quarterly training calendar and reporting on Training targets.

Claw Restaurant Manager, Double Tree by Hilton

Doha, Qatar | November 2017 – September 2018
• Forecasting, calculations, monitoring and reporting on Pre-opening budgets.
• Sourcing product suppliers and negotiating supply contracts for restaurants.
• Creation of Standard Operating Procedures for the company in the entire GCC.
• Drawing up a Training Matrix for the first 2 months before opening for staff.
• Creating, maintaining quarterly training calendar and reporting
 • Handing over of completed project to senior management.

The Harbour House Group, Group Trainer South Africa

Cape Town | March 2017 – October 2017
• Ensure the successful opening on new restaurant bars
• Develop new bar ideas and concepts, i.e. 5 star bar service and up selling.
• Determine the flow and operation of the bar with the
• Ensuring efficient roll-out of new learning materials and operational systems.
• Conduct training needs assessment/analysis, compile results, and present recommendations based
on key business initiatives.
• Partner with the General Managers and Human Resources to identify opportunities to reduce staff
turnover and improve retention.

Accounts Manager, Micros South Africa

Cape Town |May 2015 – February 2017
• Sales of the Opera and Micros hospitality software and hardware.
• Management of client accounts. Financial reporting
• New Sales and increasing client base
• Management of financials, budget forecast, monitoring and evaluation.
• Developed process improvements to increase efficiency and productivity and presented to
management for approval.

Assistant GM & Training Manager, Al Shaya Group, Shake Shack Restaurant

Jeddah, Saudi Arabia | May 2013 –February 2015
• Managing and running of restaurant on daily basis.
• Compile the training programs for the brand in the Middle East.
• Monitoring and upholding the religious calendar to allow for religious holidays and staff hours
allocation.
• Monitoring of daily stock-take and compiling, running and reporting on weekly P&L.
• Induction and training of all staff, developing Personal Development Plan (PDP).
• Creating and maintaining quarterly training calendar and reporting on Training targets.

Assistant Food & Beverage Manager, Protea Hotel Fire & Ice
Cape Town |November 2009 – January 2012
• Managing and running of restaurant on daily basis.
• Compile the training programs for the brand in the Middle East.
• Monitoring and upholding the religious calendar to allow for religious holidays and staff hours
allocation.
• Monitoring of daily stock-take and compiling, running and reporting on weekly P&L.
• Creating and maintaining quarterly training calendar and reporting on Training targets.

Call Centre Agent, South African Revenue Services (SARS)

Cape Town, South Africa |February 2006 - September 2009
• Assisting Corporate tax clients with any queries pertaining to their taxes
• Telephonic etiquette and soft skills
• Meet and greet tax customers
• Arrange meetings of clients with investigators or management to resolve problems
• Assist clients with tax calculations and completing tax returns.
• Resolve any tax enquiries a client may have.

Assistant Food & Beverage Manager, Protea Hotel President

Cape Town, South Africa |January 2005 – January 2006
• Managing of Food & Beverage division.
• Led sales and marketing for the department
• Coordinated menu revisions with the chef, kitchen staff and food sales representatives
• Managed annual budget for lounge/kitchen by maintaining appropriate inventory and staffing
 levels
• Maintained and updated point of sale system by conducting thorough weekly checks.

Restaurant Manager, The Sports Cafe, V&A Waterfront

South Africa | June 2003 – December 2004
• Responsible for increasing the business of the restaurant.
• Opening duties in assisting in the hiring, training and scheduling of staff.
• Monitoring of daily stock-take and compiling, running and reporting on weekly P&L.
• Generating detailed daily, monthly, quarterly, yearly reports on business, staff profit.
• Set budgets and execute plans for department sales, product purchase and staff development.

Barman cum Assistant Bar Manager, The Haycock Hotel

Wansford, UK, England |November 2001 – June 2002
• Opening of bar for daily trade and operating of cash float.
• Stocking of bar for service.
• Mixology in making Guest cocktails.
• Allocation of staff in the Lounge area.
• Daily Banking duties for opening and closing shifts

Education________________________________________________________________________________________
• June2014 MBA Hospitality Management, James Adam Uni, San Francisco
• June2003 Hospitality Management, Cape Town, South Africa
• Jan2003 Wine & Food Pairing, Cape Wine Academy, SA