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FOOD & BEVERAGE MANAGEMENT →

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f&b mANAGEMENT

My hospitality career began at 16, followed by formal studies in Hospitality and Catering Services (N4–N6) and practical experience as a chef, including at The Savoy in London. This foundation gives me an understanding of F&B operations from the kitchen floor through to financial management, purchasing, stock control, cost analysis and profitability.

Financial Management →

Financial Management

Extensive experience in financial management across hospitality, entertainment, events and service businesses. My responsibilities have included budgeting, forecasting, cash-flow management, financial statements, management reporting, internal controls, procurement and commercial decision support. I focus on making financial information practical and useful for business owners and management teams.

Operational Management →

Operational Management

Hands-on operational leadership developed across hospitality, theatre, events and service environments. My experience includes managing daily operations, improving workflows, coordinating teams and suppliers, overseeing procurement, managing operational risks and implementing practical procedures. I understand how financial decisions affect the people, processes and service delivery behind a business. procedures.

cLIENT rELATIONS →

Client Relations

Experience managing client relationships, resolving service concerns, preparing performance reports and identifying opportunities to strengthen client engagement. My background includes working with business clients, suppliers, management teams, committees and other stakeholders. I bring a practical, service-focused approach to communication, problem-solving and relationship management.

Executive Assistance →

Executive Assistance

Experienced in supporting directors and senior management with business administration, financial reporting, meeting preparation, board agendas, operational coordination and confidential matters. My work at The Fugard Theatre also involved supporting productions, events and international travel arrangements, requiring organisation, discretion and the ability to manage competing priorities.

Profitability Improvement →

Profitability Improvement

A proven ability to improve financial performance through stronger controls, cost management and informed operational decisions. At Kelvin Grove, I helped turn a R2 million loss into a R5 million profit. My approach combines financial analysis with practical changes to purchasing, stock management, reporting, accountability and everyday business procedures. Grove.

Food & Beverage Results →

Food & Beverage Results

Combining my early experience as a chef with financial and operational management has enabled me to improve F&B performance. At Kelvin Grove, stronger stock controls, purchasing discipline and cost reviews contributed to Food GP increasing from 48% to 64% and Beverage GP from 51% to 60% between FY2024 and FY2026.

Team & Payroll Leadership →

Team & Payroll Leadership

Experience leading finance and operational teams, supporting recruitment and onboarding, managing employee relations and overseeing payroll administration. I have managed a finance team of seven professionals and handled payroll for 38 employees, including salaries, casual payments, leave, deductions and reporting. I value clear processes, accountability and supportive leadership.

Cross-INdustry Experience →

Cross-INdustry Experience

My career spans hospitality, Food & Beverage, theatre, entertainment, events, agriculture and service-based businesses. From starting in hospitality at 16 and working as a chef to managing finance and operations at senior level, I bring both frontline understanding and commercial experience. This allows me to adapt practical solutions to different business environments. challenges.

Professional Experience & Proven Results

My professional experience combines a lifelong background in hospitality with extensive financial and operational leadership. Having started working in hospitality at 16, studied Hospitality and Catering Services, and gained hands-on experience as a chef at The Savoy in London, I understand business operations from the ground up.

Over the years, I have progressed into senior roles managing finance, operations, payroll, teams, procurement, risk and business performance across hospitality, theatre, entertainment, events and other service industries. Through RB Consulting, I draw on this combination of practical experience and financial expertise to help businesses strengthen their controls, improve efficiency and achieve sustainable results.