2. 30 August 2015.
To whom it may concern.
I have over 26 years of experience in the Restaurant trade, having worked extensively both locally and
internationally, running many up-market establishments and large units in Africa
Ideally employment within the group would allow me to showcase my considerable knowledge and skills that I have
garnered over the years, to great effect. In my capacity I was responsible for every aspect of running the enterprise
which included: staffing, ordering and payroll. Additional experience was gained by routinely conducting hygiene
<QPRO> and product audits, to ensure that all regulations both local and municipal were adhered to. My position
also afforded me the opportunity to conduct disciplinary hearings and enquiries. Through all my years’ experience I
was able to utilise what I had learnt to better understand the worker and what he /she is capable of.
My experience is transferable, specifically in the areas of training and management, however I look forward to
having the opportunity to gain more experience within the group. Given my knowledge and disposition I would be a
valuable addition to the Company.
For your convenience, I have attached my resume’ for review and due to the limitations of the written page, I would
welcome the opportunity to take part in a formal interview at your discretion, to better present my qualifications
and answer any questions.
Thank you for your time and consideration.
Sincerely.
Shane Evans

3. CURRICULUM VITAE
NAME Mr Shane-Allan Evans
I.D. NO 6908085155081
MARITAL STATUS Single
CITIZENSHIP South African
LANGUAGE PROFICIENCY English
AVAILABILITY Immediately
TRANSPORT Code 08, own vehicle
EDUCATION
QUALIFICATION National Diploma - Hotel Management, 1993
Durban Hotel School
Matric (Grade 12), 1987
Grosvenor Boys High School
COURSES ATTENDED Silver Service Training, ICC Durban 1997
Wine Tasting, appreciation and matching Courses
Health & Hygiene Course, ESS, 2004
Health & Safety Course, ESS, 2004
GAAP training, 1995
COMPUTER LITERACY MS Excel, MS Word, Galileo; Fidelio; Outlook Express,
Internet Explorer, GAAP, Micros

4. WORK HISTORY
POSITION COMPANY
LODGE MANAGER ISANDLWANA LODGE
From: 1/4/2015 and am currently employed
FOOD & BEVERAGE MANAGER THE BELLAIR SUITES
From: 05/05/2014 to 30/11/2014
OPERATIONS MANAGER PIATTO GROUP
From 01/05/2012 to 30/03/2014
CATERING//OPERATIONS MANAGER ROYAL MNANDI FOOD SERVICE SOLUTIONS
From 21/09/2009 to 31/08/2011
ASSISTANT GENERAL MANAGER LA COUR BOUTIQUE HOTEL, Nigeria
From 16/05/2008 to 31/05/2009
EXEC CHEF THE NEW CAFE FISH, Durban, SA
From 01/11/2006 to 29/02/2008
EXEC CHEF / OPERATIONS MANAGER RSS REMOTE SITE SOLUTIONS, Tanzania
From 01/12/2004 to 30/09/2006
RESTAURANT GENERAL MANAGER THE NEW CAFE FISH, Durban, SA
From 01/01/1999 to 30/11/2004
BAR MANAGER MSC STARLIGHT CRUISE LINERS, SYMPHONY
From 01/01/1998 to 01/01/1999
EXPERIENCE
THE BELLAIR SUITES
 Ensure prompt & efficient service of meals, snacks, functions & beverages to required stds.
 Ensure profit margins are maintained, agreed costs are not exceeded via effective control systems,
including issuing against dockets, sales analysis, menu costings and cash checks.
 To ensure that restaurants and cloakrooms are clean and well maintained, that table appointments,
including flower arrangements are impeccable.
 Ensure waiters are correctly & smartly dressed & offer professional & courteous service
 To ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.
 To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a
professional and friendly manner.
 Ensure room service orders are executed promptly and comply with the required standards.
 To ensure that room service staff are correctly and smartly dressed and serve their customers in a
professional and friendly manner.
 Ensure efficient running of banqueting dept & all banqueting rooms, including cloakrooms, are clean
 To act as Duty Manager as required.
 Ensure consumable & non-consumable are ordered, correctly stored & issued to various deps.
 Ensure max security in all areas and that staff are fully aware of the importance of key security.

5.  Ensure that staffing levels are correct & to agreed standards & not exceeded.
 To ensure that company and statutory hygiene standards are maintained in all areas.
 To attend timeously to customer complaints.
 To take the necessary steps in the event of theft, burglary or fire.
 To ensure that reports and administration requirements are timeously submitted.
 To ensure that the Back of the House Department operates effectively and efficiently.
 To hold regular performance appraisals with all management staff, identifying areas for development and
training needs, and ensuring that this training is effected.
 To ensure that fair discipline is effected.
 Ensure that the causes of staff grievances are investigated and the appropriate action taken.
 To ensure that fire and evacuation drills are held regularly.
 To ensure that bands and musicians are available when required.
 Be conversant with statutory requirements re food & beverage operation, all licenses, including special
licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not
jeopardised.
 To ensure that regular stock takes are conducted.
 Prepare & submit in required format all information necessary for budgeting purposes
 To ensure that an effective table reservation system is in operation.
 Circulate through restaurants, bars & banqueting departments, maintaining a high profile
 To hold regular staff meetings.
 Be aware of trends in the industry & make suggestions for improvement of catering operation.
 To attend meetings as required.
 To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
 To ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever
possible this should be an internal promotion.
PIATTO MEDITERRANEAN
Piatto Mediterranean Kitchens offer the best of traditional Italian, Greek and Portuguese cuisine, cooked the
inimitable Piatto way. Our menu includes a selection of delicious Italian pasta dishes, authentic Portuguese
cooking with a nostalgic hint of “old LM” flavour, Greek Moussaka and Lamb “stolen meat” Kleftico the way
the Hellenics have done it for centuries - tender, loose on the bone and seasoned with spices and wine..
Whether you are entertaining clients, socializing with friends or just treating the family to a great meal,
you’ll find yourself relaxing into the mellow atmosphere and spoilt by the seamless service. Your restaurant
destination for every occasion - the way LIFE’S meant to be LIVED!.
Duties:
 To ensure the efficient management of all districts.
 To ensure that each district contributes the agreed budgeted profits.
 To provide effective leadership through professional man-management and encouragement of
subordinates.
 To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open,
two-way communication is maintained.
 To follow up and ensure that the agreed action and developmental plans identified at these appraisals are
being affected.
 To carry out monthly performance reviews, coach and direct activities to achieve desired performance.
 To draw up, in conjunction with the Personnel Manager, meaningful succession and career plans for all
management staff.
 Monitor progress of agreed succession and career plans and ensure that these are adhered to.
 To ensure that district managers are conducting regular performance appraisals and drawing up
appropriate action and developmental training plans for their subordinate managers, using job descriptions
as a guide.
 To ensure that the company's objective relating to labour turnover is achieved or bettered.

6.  To ensure that subordinates are totally conversant with and practising good industrial relations procedures.
 To ensure that subordinates are totally conversant with and implementing all company policies and
procedures.
 To review and analyze monthly results, highlight problem areas and take appropriate action to rectify poor
performance.
 To ensure that all financial targets are being achieved, e.g. through purchase discounts, debt collection,
etc.
 To compile and agree meaningful, achievable budgets through accurate research and application of in-
depth knowledge of the industry.
 To make recommendations for salary increases for subordinate staff, basing these recommendations on
objective performance reviews and market-related equivalent positions.
 To stay "close to the customer" and maintain effective communication with him at all times through a
planned programme of formal meetings and entertainment.
 To ensure that complaints or problems are actioned without delay and that effective follow-up action takes
place to avoid a recurrence.
 To ensure that the company's training objectives are achieved.
 To attend all company social and promotional functions, maintaining a high profile with current and
prospective clients.
 To be aware of current trends in the industry and make suggestions how these could be implemented for
the benefit of the company.
 To attend meetings and training courses as required and continually strive for the improvement of won
professional skills.
 To liaise and work closely with sales executives to ensure that realistic, achievable proposals are
submitted.
 To maintain effective working relationships with line and staff functions to ensure the efficient opening of
new contracts.
Reason for Leaving: Seeking a more challenging working career and growth prospect. (International
environment or local environment)
ROYAL MNANDI FOOD SERVICE SOLUTIONS
Is a specialist outsourced catering company operating in the food services sector within South Africa and
Africa. It enjoys the 5th largest market share in the country.
Duties:
Based in Mozambique, running the Vale-Moatize contract
 Food and Beverage Services
 Construction Camps assisting with: Clearing and demarcating of land where construction camps need
to be erected
 Layout and planning of the construction camps including the construction and erection of the following
units in the construction camps: Accommodation units (permanent and semi-permanent)
 Organising and set-up’s of Kitchen and Ablution units as well as Entertainment units
 Security units (Gate offices as well as guard accommodation)
 Administration office units (including kitchens, toilets,
 boardrooms and storerooms)
 Laundry units, Dining rooms
 Village Management, Registration of Camp Residents
 Postal Services
 Inventory
 Pest Control, Housekeeping
 Security
 Bar and Canteen Services
 Water Purification
 Sewerage Disposal

7.  Malaria Control
 Fuel Supply (Diesel and Petrol) and Fuel Dump Management
Reason for Availability: Retrenched due to company re-structuring.
LA COUR BOUTIQUE HOTEL, Nigeria
Lagos, Nigeria – a 4* boutique hotel, with 18 single suites, 5 double suites, business centre, boardroom,
conferencing for 50pax, a gym, swimming pool, a la Carte Restaurant and cocktail bar. The group also has
a residential hotel with 40 suites. http://www.lagoslive.com/hotels?option=com_venues_db&id=15599
 Assisted with the general management and running of both the boutique and residential hotel
 Managed, supervised and constantly trained approximately 120 staff members in both units
 Conducts daily site inspections carefully checking each department of the hotel
 Ensured each section was prepared and ready for the day including a daily check of the generators
 Delegated duties daily maintenance and gardening staff daily duties
 Checked reception area and daily and weekly bookings and functions
 Liaised with housekeepers, inspected rooming lists and made regular unexpected spot checks
 Doubled checked and approved all quotations for functions and events
 Ensured the kitchens and kitchen staff were properly prepared for functions and special requests
 Oversaw procurement, orders and stock management, which included sourcing stock from time to time
 Followed up outstanding payments and guest accounts especially with regards to long staying guests
 Negotiated long-stay contracts with potential clients
 Oversaw general maintenance and repairs for the hotels and ensured all work was correctly carried out
 Compiling staff rosters and duty detail lists bearing in mind any sensitive tribal issues
 Ensured dinner service ran smoothly and remained an approachable presence for guests and staff
 Made certain all preparations were completed for the next day, cashed up and locked up where required
 Also liaised with various federal governors and government officials regarding new laws or taxes
 Attended daily meetings with the GM to report on daily operations of both units
Reason for Availability: Completed a 6 month contract and then a 4 month contract before returning to SA
THE NEW CAFE FISH, Durban South Africa
Yacht Mole, Durban – 150-seater Seafood, a la carte restaurant catering for functions of up to 200 guests
 Initially employed on a 3 month contract to re-organised and manage the kitchen and uplift standards
 Contract extended several times as the owners were unable to find a suitable Chef and manager
 Responsible for managing and running all aspects of the restaurant kitchen
 Selected and recruited kitchen staff to complete and compliment the brigade
 Managed and trained 18 kitchen staff on all levels
 Liaised with guests regarding special function menus and function execution
 Trained and re-trained staff on menu items, preparation and presentation
 Implemented and maintained health, hygiene and safety routines
 Ensured staff maintained high standards of morale and personal appearance
 Dealt with staff discipline, investigations, enquiries and grievances
 Stock management and control, ensuring correct stock levels were maintained
 Ordered and received stock, conducted regular stock takes and took measures to prevent shrinkage
 Ensured that all kitchen operating equipment was correctly used, cleaned and maintained
 Attended and held regular staff meetings and carried out continuous on-the-job training for all kitchen staff
 Checked and assisted with menu compilation and costing
 Compiled specials and ensured staff could produce them competently
 Responsible for all meal preparation and presentation
Reason for Availability: Wished to leave Restaurants and was unable to attend interviews while working
RSS REMOTE SITE SOLUTIONS, Tanzania

8. Mtwara, Tanzania - Initially contracted to ESS, they subsequently took over the contract independently.
Situated at an oil & gas rig site, the contract was to cater for the rig’s management and staff approximately
170 staff and oversee and feed the local village with a population of 400.
 Responsible for all operational aspects of the contract including initially setting up and building the site
 Managed 33 contract catering staff and maintained on-the-job training for staff at all levels
 Coordinated and catered for various VIP functions for International visitors, Company Directors, CEO’s
and the previous and present president of the country
 Set up the catering site, installed basic facilities including building an access road and setting up housing
 Assisted with installing basic amenities including electrification, water and toilet facilities
 Sourced, purchased and installed catering equipment and F&B stock and supplies and arranged transport
 Ensured the provision quality food and service to the staff, rig workers, management and local villagers
 This included 3 meals per day, frequent functions and resale items
 Planned menus and ensured the clients staff were adequately catered for within very stringent budgets
 Compiled various reports and dealt with general administration
 Liaised with client HO in USA and ensured all reports were sent them the relative departments
 Managed and balanced petty cash which was used to pay the local temp staff and local suppliers
 Acted as first aid officer and tended to any casualties or minor injuries
 Ensured that staff records were up to date and kept in accordance with company requirements
 Maintained strict medical check system for staff, local staff were sent for medical check ups weekly
 Assisted the local chief in uplifting the villagers, maintaining health and ensuring they were fit for duty
 Maintained effective security and security systems in all areas under his control
 Stock management and control including purchasing, storage and security
 Conducted intensive training of uneducated local staff in everything language, hygiene, health issues,
personal presentation to basic cooking and catering skills
 Practiced good industrial relations and dealt with staff queries, grievances and concerns
 Remained constantly aware of the clients needs and continuously strove to meet them
Reason for Leaving: Contract completed to prevent exceeding the number of ex-pats allowed on site
THE NEW CAFE FISH
Durban – a 150 seater a la carte restaurant specialising in sea food and fish dishes. The restaurant also
catered for functions up to 200 guests
 Responsible for the complete management and running of the restaurant on a daily basis
 Ran the restaurant and took full responsibility while the owners were away for the initial 4 months
 Sourced, Interviewed, selected, recruited and trained staff
 Managed and trained a staff compliment of 18 kitchen, 7 bar and 17 waiters
 Liaised with guests regarding special functions including menus, décor and function execution
 Trained and re-trained staff both front and back of house and kitchen staff
 Implemented and maintained health, hygiene and safety standards
 Ensured all staff maintained high standards of morale and personal appearance
 Dealt with staff discipline, investigations, enquiries and grievances
 Stock management and control, ensuring correct stock levels were maintained
 Ordered and received stock, conducted regular stock takes and took measures to prevent shrinkage
 Ensured that all operating equipment was correctly used, cleaned and maintained
 Attended and held regular staff meetings
 Checked menus and assisted with menu compilation and costing
 Compiled specials and ensured staff could produce them competently
 Ensured all aspects of the restaurant were perfectly presented and of a high standard
 Maintained all statutory regulations affecting safety and ensured that any hazards were rectified
 Ensured all F&B stocks and supplies were ordered and that correct stock levels were maintained
 Oversaw stock takes with beverage stock checked daily and kitchen stock once a month
 Managed all aspects of the kitchen and trained kitchen staff on meal preparation
 Checked specials and menus and assisted with menu planning, compilation and costing

9.  Liaised with guest and gave feedback on guest letters and comments
 Made realistic suggestions for improvements and implemented a waiter staff incentive programme
Reason for Leaving: Career opportunity in Tanzania
MSC STARLIGHT CRUISE LINERS, SYMPHONY
The Symphony is a 780 passenger cruise liner with 180 crew, 5 bars, 2 restaurants - a 350-seater with two
sittings a la Carte restaurant and a lunch only poolside buffet restaurant catering for up to 780 guests per
meal. Cruised from Durban, Mauritius, Seychelles, Madagascar, Reunion, Suez Canal and Genoa, Italy
 Initially employed as a barman – was promoted to assistant bar manager then to bar manager
 Managed and trained 14 staff members
 Managed and controlled operations in 5 bars and 2 stock holding stores
 Liaised extensively with staff, crew and passengers
 Stock management and control of all beverage stock
 Compiled staff duty rosters and trained and re-trained staff
 Maintained health and hygiene standards
 Compiled detailed stock orders for purchasing when ashore
Reason for Leaving: Completed contract
OTHER INFORMATION
Restaurant Manager Thirstys Dockside Tavern 10/1995 – 12/1997
Barman / Waitor Various Temp Positions 02/1994 – 10/1995
Installer / Technician Telkom 02/1993 – 01/1994
In-Service Trainig Malelane Sun (Leopard Creek Golf Estate 1992 – 1993
Secretary General of the SRC ML Sultan Technikon 1991 - 1992
REFERENCES
Verbal Reference: Marcy Stone, Owner, The New Café Fish, Durban 031 305 5062
Marcy confirmed Shane’s employment and her first response was “a great employee, fantastic, always goes
the extra mile and is never shy to put in hard work. Shane’s presentation is always above expectations, he
has a good strong character, good written and administrative shills and great verbal communication skills
with guests, staff and interdepartmentally. His scope of knowledge is vast as he is experienced in Front of
House, is a great Chef and a great all rounder. Marcy feels his strengths lie in his abilities as a fantastic all
rounder, the fact that he always goes the extra mile and that he is not afraid of hard work. Shane has no
limitations at all, handles pressure brilliantly, produces a high standard of work, has strong organisational
skills, uses his initiative and handles guests and queries really well. His staff relations are also excellent
and there has never been any reason to doubt his honesty. Marcy would take him back tomorrow and
definitely recommends him to any prospective employer. Marcy feels that at this stage of his career Shane
would be suited to any upper level management position. May 2008
Verbal Reference: Bob Humphrey’s, Thirsty’s, currently owner, Eden on Essenwood, 082 558 7900
Bob confirmed that Shane is always well presented, has a strong, solid, reliable personality, has good
written skills and great verbal communication skills with guests, fellow workers and senior management.
Bob commented on his great scope of knowledge mentioning his ability to function equally well in the Front
of House, Kitchen, in fact anywhere and that fact that he is a strong candidate and a great all rounder.
Shane’s strengths lie in his great disposition, he is an excellent worker and a “brilliant” person. Shane has
no limitations according to Bob, handles pressure really well, produces a high standard of work, has very
good organisational skills and uses his initiative. Bob would re employ Shane at any time and would

10. recommend him for employment. Bob feels that at this stage of his career Shane would be suited to
management of a small Hotel or Lodge. May 2008
Verified written reference – Carol Kleyweg, Waitre d’ , The Symphony
“Shane proved to be a very good crew member. He was mature, efficient, polite, punctual and very hard
working. He got on well with fellow members of the crew and passengers.” “I would re-employ him”