Hospitality

1. CV of Cobert Kodzai
Cobert Kodzai
Customer Service
Barcelos Restaurant LLC.
Email: enicobe@yahoo.com
Mobile: +971 55 792 1904
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Professional Objective
To be an outstanding hospitality professional with the principles of Integrity & Team Work
combined with motivation for Recognition, Innovation & Continuous growth and improvement.
Career record of achieving set goals within parameters of cost, quality, profitability, effective
resource utilization and maintaining excellent client service.
Personal Information
Age & Date of Birth: 32 years; September 05/1983
Passport No: CN026181
Nationality: Zimbabwean
Languages: English & Shona
Driving License UAE
Qualification: Tourism and Hospitality Management.
PIC Level 3(Food and safety supervision).
Professional Experience
Assistant Restaurant Manager
May 2013–April 2016
Barcelos Restaurant LLC, UAE
Responsibilities:
 Providing guests with a friendly, competent and top quality service.
 Responsible for administrative work for the department.
 Special promotions and marketing as well as being in charge of the entertainments and live
acts.
 Oversees all service and culinary presentations, activities and quality in all assigned
venues. Observes preparation to ensure quality standards are met.
 Oversees food and beverage inventory and ensures proper inventory controls are in place
while managing carrying costs effectively.
 Liaison with the kitchen on menus and service.
 To supervise staff, check standards and provide departmental training.
 To be involved in planning of promotions, beverage purchases and pricing.
 To supervise the daily operation
To supervise the call center

2. CV of Cobert Kodzai
Restaurant Supervisor
August 2012 to April 2013
Barcelos Restaurant LLC, UAE
Responsibilities:
 Restaurant Shift in charge of the Operation & Functions.
 Overlook service operation of allocated sections, from order taking to presentation of check.
Since client profile is different, it is vitally important that instructions are clearly followed.
 In-charge of Duty Roster & Staff Allocation, outlet requisition & inventory.
 Conduct regular training for a new team member.
 Conducting an intensive wine & beverage training, basic food hygiene training.
 Creation and implementation of guest preference programs.
 Conduct weekly SOE (service operating equipment) inventory to keep track on breakage.
 Coordinate with Chef Steward with special cleaning and planning of cleaning schedules.
 Create and innovate new ideas and promotion to generate revenue.
Waiter
June 2011 to July 2012
Barcelos Restaurant LLC, UAE
Responsibilities:
 Monitor duty schedules for the respective team.
 Familiar with the outlets menu, promotional activities and other relevant issues concerning
the outlet and the hotel.
 Great & seat guests and serve them in a professional, discreet & personalized way.
 Participate in a service as necessary in accordance with restaurant needs.
 Consistently monitor quality of food & beverage being served.
 Control stocks for daily use in the restaurant to ensure service requirements are met.
 Contribute to meet and maximize the monthly revenue budget for the respective outlet.
Bartender
December 2008 to June 2011
Greenfields Coffee Bar SOUTH AFRICA
Reference
Mr. Balu Subramonian: +971 55 9846520
Operations Manager
Barcelos Restaurant
Mr. William Mark Lombard: +971 55 792 1279
Development Manager
Shish Shawerma