Summary
Overview
Work History
Education
Skills
Accomplishments
Work Availability
Interests
Quote
Timeline
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Christian Lohner

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 Officeundefined

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

Swimming, fishing, hiking, gym, motorbike, cycling

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

Kitchen Manager and Chef

Entrepreneur

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Christian LohnerManager, Chef