Swimming, fishing, hiking, gym, motorbike, cycling
Christian Lohner
Manager, Chef
Remuera,AUK
Summary
I am hands on and I have a can-do attitude, I am committed, dedicated and dynamic minded chef and manager with 30 plus years’ experience in the hospitality industry. I have worked in 3 different countries not including New Zealand where I have citizenship therefore, I believe I have both national and international experiences. I tend to meet and exceed expectations and wherever and whenever possible give more than is expected and I enjoy being organized. I am a team player who believes in clear open transparent communication which in turn empowers the team to understand and excel in that we have a mutual foundation of trust and better understanding of tasks at hand. I have worked in a multitude of kitchens and I have sat in various managers chairs from front office, head chef, food and beverage, entrepreneur to General manager, therefore I I feel I understand the different pressures endured by staff in various departments, and as a result my Management style varies in that I am flexible to situations and I am no stranger to crisis management. I work well under pressure where decisions are fast and effective, and I am a firm believer in being organized and ready to face most challenges. My Successes’ and achievements are. 2011 my bachelor’s in business administration 2020 my level 5 in hospitality management qualification through service IQ 2020 a registered assessor with Service IQ, 2020, and I am proud to be a New Zealand Citizen.
Seasoned Entrepreneur with a solid background in business management, operational planning and revenue generation. Hardworking, dedicated and resourceful leader with 35+ years in the hospitality industry.
I am ready to leverage experience and drive to pursue new professional challenges.
Overview
10
10
years of post-secondary education
15
15
years of professional experience
Work History
Entrepreneur
- Kuckis Pub and Restaurant Swakopmund, Namibia 165 seats 2 floors Seafood restaurant.
Kitchen Manager and Chef
- Rest-homes age care and caffes) Responsibilities.
- Ensure food is above standard and work within a tight budget.
- Stock take.
- Enter Payroll and process Invoices.
- Month end procedure to be completed.
- On Time including stock take.
- Work within a team and to be independent and responsible.
- Time management.
- Strong P.O.L.C ability.
- (planning, Organizing, Leading, Control).
- Ordering and controlling stock received.
- Temperature control and recording of received and cooked items.
- Fridge, freezer and storeroom management.
- Client satisfaction, residents and management.
- Hands on cooking.
- Work within a team, manage team and remain cost effective.
- Ongoing Training.
- Ensure the site is safe environment to work in.
- Make Health and safety priority number one.
- Maintain equipment safety and standards.
- Work with a budget from fresh as possible.
- Menu control and portion control.
Sous chef
Everil Orr Oceania
07.2019 - Current
- Understand and apply the Oceania Healthcare systems and procedures.
- Produce healthy home cooked meals on time and work within a budget.
- Always apply the first -in first-out rule.
- Oversee that stock rotation is applied and followed.
- Take over the duties and responsibilities of the head chef during his absence.
- Apply and oversee food safety in the kitchen.
- Always understand and apply health and safety in the kitchen.
- Understand and apply all food safety requirements in the kitchen.
- Effective customer and people relationship skills.
- Hands on and work as part of the team.
- Volunteered responsibility: Assessor for Service IQ for cookery level 3 and level 4 Successfully completed level 5 in hospitality management with Service IQ Assessor for level 3 and 4 in cookery.
- I have two trainees both completing level 3.
CaterPlus
03.2015 - 07.2019
- Worked with companies customers to understand needs and provide excellent service.
- Used coordination and planning skills to achieve results according to schedule.
- Performed duties in accordance with all applicable standards, policies and regulatory guidelines to promote safe working environment.
- Resolved conflicts and negotiated mutually beneficial agreements between parties.
- Created plans and communicated deadlines to ensure projects were completed on time.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
- Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
- Prepared and recommended long-range plans for development of department.
- Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
- Developed and maintained relationships with customers and suppliers through continual communication and meeting with account managers.
- Onboarded new employees, including training, mentoring and new hire documentation.
- Conducted monthly inventories of raw materials and components on work floor.
- Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
- Applied customer feedback to develop process improvements and support long-term business needs.
General Manager
Silverdale and Districts Returned Services Association
03.2014 - 03.2015
- Functions and General Responsibilities:.
- To execute and supervise all aspects of the operations of the Silverdale RSA.
- To maintain an efficient and well-trained staff to operate effectively and provide a high level of friendly service to members and their guests.
- To research opportunities for developing the existing volume of profitable business.
- To direct and coordinate all staff activities so that the objectives of the Silverdale RSA are achieved.
- Specific Responsibilities:.
- To provide a consistent quality of service to all customers.
- To give effect to specific and general policy directions that are issued by the Committee of the Silverdale RSA.
Restaurant Manager and relief chef
Serengeti Restaurant
01.2012 - 03.2014
- Meet, greet and seat guests, managing seating arrangements and organizing floor plan.
- Managing waiter and bar staff- Scheduling.
- Telephonic and E-Mail correspondence and confirmation for all bookings.
- Assisting with service at the tables.
- Making sure that the service levels are maintained at all times.
- Making sure that the restrooms are well stocked and hygienically clean.
- Ensuring that all service levels are up to the Serengeti standard as set out by the owners.
- Helping where I see help is needed, either as barman or as cook or as waiter.
- Maximizing table usage without compromising service levels.
- Transparent relationship with STAFF regarding service level expectations and performance.
- Food and beverage costing and stock control.
- Liaise with chef regarding specials of the day as well as availability.
- Briefing STAFF before service.
- Cash-up and float control.
- Attend to Minor maintenance, managing food and beverage waste and controlling cost.
- Assisting in the Serengeti Rib Shack as counter hand or cook.
- Managing hygiene levels and cash up.
General Manager and Chef
Protea Hotel Walvis Bay and Guest House Indongo
08.2007 - 12.2012
- 58 bedroomed Hotel in the heart of Walvis Bay, Namibia.
- Responsibilities.
- Guest and Staff relations and personal client visits building client relations.
- Preparation and setup of Board reports etc.
- Overseeing Supervisors and other staff including organizing required training.
- Daily ordering, Menu Planning and Costing.
- Total Control and managing a separate unite 34 Km from hotel.
- 10 room checks per day, focus on standard levels as well as maintenance required.
- Implementations of Systems, Control of Systems and maintain of systems.
- General Maintenance over the hotel.
- Garden up keeping and upgrading.
- Implemented and started our own kitchen for lunch and dinners.
- We were originally known as a B&B.
- Checking on occupancy levels and managing the rates board accordingly.
- WE were introduced to BAR (Best Available Rate) and we in turn had to introduce it to our units.
- This included setting it up on OPERA and assisting reservations and reception how to make it work for them.
- Transparent reporting to the owners and Weekly and Monthly financial and forecast reviews.
- Implemented F&B controller and her daily duties and responsibilities.
- Financial overview and reporting and budget preparation as presentation.
- Marketing the property (internet, personal visits to clients etc).
- Transparent relations with the owners, personnel and Clients.
- Controlling payables and receivables.
- Implementing back-up procedure for Fidelio micros and opera.
- S.W.O.T.
- Analysis, internal and external.
- Managing and checking on the key card system.
- I was very strict about NO copy keys.
- Keeping an eye on OPERA from my console and my main task was right pricing.
- Overall staff supervision and maximum discipline to minimize mistakes.
- Get it right the first-time approach, meeting and exceeding guests expectations.
- Introducing and implementing Policy and procedures.
- Finding new and improved systems to minimize cost and maximize profits.
- Managing our own bank account.
- Continuous welcome of returning guest, re, VIP parcel and corporate gifting.
- Planning, leading and managing the building of a new kitchen.
- Initiating the idea of a conference room.
- Initiating ideas with the employee’s ways of increasing revenue.
- Rooms F&B, Conferencing.
Education
Bachelors of Business Administration Degree - Business Management
MANCOSA
South Africa 07.2008 - 11.2011
Hospitality Management - Management
NZQA
Auckland 02.2018 - 02.2020
Diploma in Chef -
APEX Training Center
Johannesburg South Africa 01.1985 - 11.1989
Skills
Microsoft OfficeOutlookFidelioMicrosOperaMan3000Menu MateWord, excel, PublisherFidelio version 7 (Windows Based)Brilliant PM pro
Business planning
Team Bonding
Revenue Generation
Cultural development
Business Development
Staff training/development
Scheduling
Delegation
Inventory management
Employee scheduling
Client account management
Coaching and mentoring
Recruitment
Relationship building
Effective leader
Budget development
Employee reviews
Product development
Computer skills
Customer service
Recipes and menu planning
Stocking and replenishing
Plating
Commanding leadership style
Safe handling
Performance improvement
Food preparation and safety
Schedule Management
Operations support
Food spoilage prevention
Catering background
Sales planning
Order delivery practices
Special requests
Menu development
Workflow Optimization
Food plating and presentation
Food inventories
Forecasting and planning
Budgeting
Performance assessments
Signature dish creation
Sanitation guidelines
Baking and broiling skills
Accomplishments
- Supervised team of 3 to 136 staff members.
- Collaborated with team of 6 in the development of the hotels internet project, uncapped, unlimited fixed price.
- Collaborated with team of 4 in the development of the hotels new kitchen.
- Collaborated with team of 8 in the development of hotels room upgrades.
- Collaborated with team of 14 in the pre-olympics gymnastics tournament and catering in 2010.
- Increased hotels occupancy from 38% to a consistent 80+ % through continuous customer interaction and contacts
- Increased staff moral and work performance through teamwork and team-building.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Interests
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Sous chef
Everil Orr Oceania
07.2019 - Current
Hospitality Management - Management
NZQA
02.2018 - 02.2020
CaterPlus
03.2015 - 07.2019
General Manager
Silverdale and Districts Returned Services Association
03.2014 - 03.2015
Restaurant Manager and relief chef
Serengeti Restaurant
01.2012 - 03.2014
Bachelors of Business Administration Degree - Business Management
MANCOSA
07.2008 - 11.2011
General Manager and Chef
Protea Hotel Walvis Bay and Guest House Indongo
08.2007 - 12.2012
Diploma in Chef -
APEX Training Center
01.1985 - 11.1989