Tony Smith has over 35 years of experience in hospitality management. He includes a detailed CV highlighting his roles and responsibilities as an executive chef, operations manager, and general manager at various hotels, lodges, and restaurants across South Africa. He provides references and emphasizes qualities like leadership, discipline, transparency, and prioritizing customer service. Smith is seeking a new opportunity where he can continue growing his experience in the hospitality industry.

1. Curriculum Vitae
Anthony Eric Smith
COVERING LETTER FOR ANTHONY ERIC SMITH [TONY]
TO WHOM IT MAY CONCERN

2. From – Tony Smith
City and Guild series 7 Diploma
National Certificate Occupationally Directed Education Training and Development
(ID 50334) (120 credits) (Level 5)
I have been in the hospitality industry since 1979 and have no problem with being associated with being
mature, the guy who keeps his cool when the rest of the folks around him are in a flat spin.
The question always asked in an interview “are you a team player “always answered “yes “, my
question, is why do you want to hire a person to assist and take you to the next level, when you just
want to hire another one of the same, as what you have?
There is a drastic need for individuals who, despite the flack that will be brought to their plate, will carry
on and implement change and see it through because it is the right thing to do. A leader? these are
persons that are born .A manager can be taught the basics, but a leader is born, and I am proud to
acknowledge that I am one of those. We operate on instinct and have very few crises in our lives, crisis
management is a very stressful way to live, and I choose not to work or live in that environment.
What I bring to the table, is order, discipline, [and not by screaming and shouting, or threats of losing
jobs] compassion and leading by example, instilling a desire in my staff to follow me into battle rather
than “do as I say and not as I do”. By proving to my staff that I am more than capable of performing
their tasks as well as my own, but that I trust them to perform when needed, without constantly having
to check up on them. In other words, instilling a sense of pride in their tasks.
Transparency, in the true sense of the word rather than the political use of the word. Some may get
agitated at times, not my problem. I am hired to do a job and that I will do, with compassion and
passion. When I leave a task /place of employment, then all around me are enriched, whether
spiritually, mentally or physically stimulated. I work first for my God, {you see he is watching over me
always and not just when the boss is present} then my wife, and, then the company. These are my
priorities, to be advised upfront.
If you are serious about educating your staff and growing your business then I am your man. Unlike
most people you interview, I will be interviewing you to establish whether, in my eyes, we are a good fit.
Otherwise we would be wasting each other’s time and yours and mine is too precious to waste.
To my future employer, what you see is what you will be getting. It truly is a liberating feeling to know
who you are, and accepting it warts and all. Will speak to you soon and, yes with this attitude, strangely
I am employed. You have a wonderful day now.
Tony Smith

3. Email: tonysmith9009@yahoo.com Cell: 0844 822 582
Profile
 A highly motivated Hotel/Lodge Manager
 An experienced Executive Chef
 Strong proven record of managing and developing of staff
 Excels in the high pressure and dynamic environment of the hotel industry
 Over 35 years experience in the hotel/restaurant industry
 Specialist knowledge of:
 Food and Beverage operations
 Hotel/Lodge operations
 Kitchen Management/Chef
 Stock Control
 Event Planning and Management ( weddings, conferences etc )
 Outside dining in a game Park Environment
 Menu planning and food costing
Zebula Golf Estat & SPA Bela Bela Limpopo Oct 2013 - Current
Executive Sous Chef
Duties:
Managing all staff
Controlling food cost
Organize effective flow of production.
Daily supervision.
Maintain safe working conditions.
Cleanliness and sanitation of kitchen and equipment.
Training and scheduling.
Solve problems that arise and seize control.
Discipline of Staff.
Ensure all staff prepares menu items following recipes and yield guides, according to the department
standards. Ensure quality, fast service and excellent plate presentation. Provide incentives for staff
members to go above and beyond the expectations of their particular roles.I’m involved in
apprenticeship development and skills.

4. Career History
The Silver Fox Restaurant – Koi Samoya island - Thailand contracted to open a restaurant -
implemented within time and budget from August/September 2013 – Ad hoc consulting - Ongoing
Sefapane Lodge and Safaris 2010 May-July 2013
F&B Operations Manager/Head Chef
Number of rooms: 30 Rondavels and 20 Estate houses
Star Rating: 4
Reporting Staff: 39
Duties
Maintain food costs
Monthly stock takes
Stock requisitions
Training of staff and chefs
Costing and planning of menus
Staff Rostering
Quality control of food
Sales and marketing strategies for Food and Beverage
Conducting Interviews
Health and safety
Disciplinary hearings
Work within expenditure budgets
Exceed all guests’ service expectations
Ensure highest Food Standards are maintained during service
Develop an outstanding relationship with guests so that we ensure high volumes of return business
Ensure department profits are maintained
Ensure legal obligations are followed etc.
Mapungubwe: I was sent to open a restaurant for Sefapane …also doing conferences anything from 20
to 200 delegates and have been here for a year and 5 months now. Due to a decision taken by Sand
Parks and Sefapane contract was cancelled. Sefapane had no position for me to fill at home base so I
was retrenched.
Peebles Country Estate Dullstroom Jan 2008 - Oct 2010
General Manager/Operations
Number of rooms: 14
Number of staff: 20
Star Rating: 5
Fine Dinning / French Cuisine
Duties:
Managed Wellness Centre and purchases
Stock Control
Menu planning and costing Budgets.
Managing F&B and all purchasing
Managing reception and housekeeping
Managing gardens and all outside activities
Managing conferences and weddings

5. Work within expenditure budgets
Exceed all guests’ service expectations.
Ensure highest Food Standards are maintained during service
Developing an outstanding relationship with guests so that I ensured a high volume of return business
Breede River Lodge: Nov 2002 to Nov 2007
Operations and F & B Manager
Star rating: 4
Number of rooms: 10 water front cabins, 20 rooms and 14 chalets
Reporting staff: 40
Duties:
Sunday Carvery
Preparing of A LA Carte meals
Managing Conferences and weddings
Landscaping of gardens
Manage harbor
Maintain food costs
Monthly stock takes
Stock requisitions
Training of staff and chefs
Costing and planning of menus
Quality control of food
Health and safety,
Disciplinary hearings.
Other: Projects Manager…Building of walls, paving etc
St James of Knysna: Oct 2001 to Oct 2002
Operations Manager and Executive Chef
Fine Dinning/ French Cuisine
Duties:
Purchasing
Menu planning and costing
Maintain food costs
Monthly stock takes
Stock requisitions
Training of staff
Costing and planning of menus
Staff Rostering
Quality control of food
Conducting Interviews
Health and safety
Disciplinary hearings
Control of Hotel in the absents of the Owners
Work within expenditure budgets
Exceed all guests’ service expectations.
Ensure highest Food Standards are maintained during service
Ensure department profits are maintained

6. Early Career History
Kidd’s Beach Hotel – East London: 2000 – 2001
Manager Luigis Italian Restaurant – Sandton City: 1998 – 2000
News Café – Rivonia: 1997 Kitchen Manager and Head Chef Running the Kitchen Stock Control, Duty roster,
Quality control, and Cooking
Porter House – Alberton and Rivonia: 1993 - 1995 and 1996 - 1997
Senior Manager
Staff management, training and general discipline of staff, Duty roster, Cash ups, Control and preparation of food,
Opening and closing of shop, Customer relations
Mac Rib – Sandton and Westgate: 1990 – 1992 Floor and Duty Manager
Fedics Food Service: 1988 - 1989
Unit Manager: Stock and portion control, Costing, Buying
Central Canteen Highveld Steel: 1985 – 1987
Senior Supervisor
Control of 4 Kitchens, 8 shops and 57 staff members, catering for 6500 meals per day
Personal preparation of 30 executive meals per day
Irene Country Club: 1982 to 1984
Catering Manager Buying, General hygiene, Stock and staff control, Half-way house meals, Weddings and other
dinner
Pick n Shovel steakhouse – Pretoria1980 to 1982 Floor Manager
South African Police Force: 1974 to 1979
ID 5802095029082
Marital Status Married / No Dependents
Drivers License Code 8
Health Excellent
Secondary education Law Matric 1975/South African Police.
o R.P.L...CITY AND GUILD
o W.S.P. 2015 Sondela College
o City and Guild series 7 Diploma
o Assessor’s course - Cathseta
o National Certificate Occupationally Directed Education Training
and
o Development. (ID 50334) (120 credits) (Level 5)
Computer Literacy Microsoft Word/Pilot/MS Excel/Microsoft Outlook

7. Language Afrikaans/English
Envisaged monthly salary Negotiable
Areas Preferred Anywhere in South Africa
Availability 30 days notice
References:
Alan V.D.Westhuizen News Café 011 2340164 / Written Reference
Derek Goldby St James 044 3826750 / Written Reference
Mathew Cassey Breede River Lodge 082 6908575
Eugene Van Vollenstee Sefapane Lodge 074 1853666 / Written Reference
Derick Erasmus Breede River Lodge CEO in Dubai / Written Reference