Summary
Overview
Work History
Education
Skills
References
IN-SERVICE TRAINING
OTHER ATTRIBUTES
Timeline
Generic

REGINALD PATRICK JUNIOR VAN DER HOEVEN

Windhoek, Khomas, Namibia

Summary

Dynamic hospitality specialist with extensive experience in lodge management, recognized for exceptional leadership and commitment to fostering team collaboration. Proven ability to enhance guest relations and operational efficiency while driving staff development initiatives that elevate service standards. Expertise in managing all facets of lodge operations ensures high levels of guest satisfaction and seamless team coordination. Eager to embrace new challenges in a full-time role that leverages strong organizational skills and a passion for delivering outstanding hospitality experiences.

Overview

16
16
years of professional experience

Work History

Lodge Manager

Gondwana Collection T/a Namushasha River Lodge
07.2023 - Current
  • Oversaw daily lodge operations, ensuring exceptional guest experiences and adherence to service standards.
  • Managed staff scheduling, optimizing workforce efficiency and coverage during peak periods.
  • Developed training programs for new employees, enhancing team performance and service delivery.
  • Implemented inventory management systems, reducing waste and improving supply chain efficiency.
  • Coordinated maintenance schedules, ensuring facilities remained in excellent condition for guests.
  • Analyzed guest feedback to identify areas for improvement, driving enhancements in services offered.
  • Oversaw property maintenance activities to ensure timely repairs, preventative upkeep measures, and visually appealing surroundings for guests.
  • Managed budgets, inventory control, and purchasing to optimize financial performance while maintaining quality standards.
  • Established a culture of exceptional service within the team by modeling desired behaviors and setting high expectations for performance.
  • Implemented successful strategies to increase customer satisfaction.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.

Lodge Manager

Gondwana Collection T/a Namushasha River Lodge
07.2023 - Current
  • Oversaw daily lodge operations, ensuring exceptional guest experiences and adherence to service standards.
  • Managed staff scheduling, optimizing workforce efficiency and coverage during peak periods.
  • Developed training programs for new employees, enhancing team performance and service delivery.
  • Implemented inventory management systems, reducing waste and improving supply chain efficiency.
  • Coordinated maintenance schedules, ensuring facilities remained in excellent condition for guests.
  • Analyzed guest feedback to identify areas for improvement, driving enhancements in services offered.
  • Oversaw property maintenance activities to ensure timely repairs, preventative upkeep measures, and visually appealing surroundings for guests.
  • Managed budgets, inventory control, and purchasing to optimize financial performance while maintaining quality standards.
  • Established a culture of exceptional service within the team by modeling desired behaviors and setting high expectations for performance.
  • Implemented successful strategies to increase customer satisfaction.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.

Assistant Lodge Manager

Gondwana Collection T/a Kalahari Anib Lodge
07.2022 - 06.2023
  • Analyzed customer feedback data to drive improvements in service offerings.
  • Led team meetings focused on performance improvement and operational goals.
  • Established strong relationships with local vendors, securing preferential pricing for the lodge''s supply needs.
  • Proactively addressed potential guest issues by maintaining open lines of communication and anticipating their needs throughout their stay.
  • Enhanced guest satisfaction by overseeing daily lodge operations and addressing guest concerns promptly.
  • Contributed to team-building efforts through effective employee training programs designed to boost morale and productivity among staff members.
  • Managed and trained staff to ensure consistent delivery of exceptional guest experiences.
  • Developed a thorough understanding of local attractions, enabling personalized recommendations that enhanced guest experiences during their stay.
  • Maximized revenue opportunities by upselling additional services and amenities to guests during their stay.
  • Assisted in budget planning activities, offering valuable insights into potential areas for cost reduction or revenue growth opportunities.
  • Maintained a welcoming and well-organized environment, contributing to an increase in repeat guests.
  • Created memorable experiences for guests by organizing special events tailored to their preferences and interests.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Established and upheld high standards, promoting great customer service and assistance to guests.

Assistant Lodge Manager

Gondwana Collection T/a Damara Mopane Lodge
05.2019 - 06.2020
  • Streamlined daily operations to enhance guest experience and staff efficiency.
  • Managed scheduling and resource allocation for optimal lodge functionality.
  • Implemented training programs for new staff to ensure service excellence.
  • Coordinated guest services, resolving issues promptly to maintain satisfaction levels.
  • Developed standard operating procedures to improve workflow consistency across teams.
  • Monitored inventory levels, ensuring timely procurement of supplies and materials.
  • Monitored inventory levels closely, maintaining optimal stock quantities for smooth operation and reduced waste or shortages instances.

Head Chef

Gondwana Collection T/a Damara Mopane Lodge
11.2017 - 04.2019
  • Supervised kitchen operations, ensuring high-quality food preparation and presentation.
  • Developed seasonal menus reflecting local ingredients and culinary trends.
  • Trained and mentored junior chefs, fostering skill development and teamwork.
  • Implemented food safety regulations, enhancing compliance and sanitation standards.
  • Placed orders to restock items before supplies ran out.
  • Resolved customer complaints promptly, maintaining high satisfaction ratings in dining experience.
  • Conducted regular inventory checks, managing stock levels to minimize waste.
  • Streamlined kitchen workflows, increasing overall productivity during peak service hours.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef

Casa Blanca Boutique Hotel
10.2014 - 10.2017
  • Developed and executed seasonal menus, enhancing customer satisfaction and dining experience.
  • Trained and mentored junior kitchen staff, fostering skill development and teamwork.
  • Streamlined food preparation processes, improving kitchen efficiency and reducing waste.
  • Ensured compliance with health and safety regulations, maintaining high standards in food quality.
  • Implemented inventory control systems, minimizing shortages and maximizing resource utilization.
  • Innovated cooking techniques to enhance flavor profiles, contributing to positive guest feedback.
  • Managed kitchen operations during peak hours, ensuring timely service and a cohesive team environment.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Chef

Lid's Coffee Shop
02.2013 - 09.2014
  • Developed and executed diverse menus to enhance customer satisfaction and dining experience.
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Trained new culinary team members on food preparation techniques and kitchen operations.
  • Collaborated with suppliers to source high-quality ingredients for menu items.
  • Participated in food tastings and taste tests.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Customs Agent

A-Z IMPORTERS & EXPORTERS
01.2012 - 12.2012
  • Assisted in preparing and submitting customs documentation for import/export compliance.
  • Supported clients with inquiries regarding customs regulations and procedures.
  • Monitored shipments to ensure timely clearance through customs processes.
  • Collaborated with freight forwarders to coordinate logistics and documentation needs.
  • Collaborated with carriers, warehouse operators, and freight forwarders to expedite shipments and resolve issues.
  • Identified and gathered commercial and international data, documents and rulings upon clients' requests.

Commis Chef

Waterkloof Wine Estate and Restaurant
01.2011 - 07.2011
  • Performed basic tasks of food preparation and organization of the kitchen.
  • Applied a lot of skills in a short amount of time and practicing these skills by implementing them.
  • Cycled through various stations during my tenure in order to assist and learn different techniques.
  • Rendered support in all areas of the kitchen.
  • Prepared food at different stations in the kitchen and assisting other chefs.
  • Followed orders as given by the Executive Chef while applying my own knowledge of cooking and combining ingredients.
  • Took care of general day to day cleaning duties.
  • Applied health and hygiene policies in the work place.

Commis Chef

Safari Hotel and Conference Centre
03.2010 - 06.2010
  • Performed basic tasks of food preparation and organization of the kitchen.
  • Applied a lot of skills in a short amount of time and practicing these skills by implementing them.
  • Cycled through various stations during my tenure in order to assist and learn different techniques.
  • Rendered support in all areas of the kitchen.
  • Prepared food at different stations in the kitchen and assisting other chefs.
  • Followed orders as given by the Executive Chef while applying my own knowledge of cooking and combining ingredients.
  • Took care of general day to day cleaning duties.
  • Applied health and hygiene policies in the work place.

Education

Advanced Food and Wine Diploma - Food

The Culinary Academy
Paarl, Western Cape, South Africa
01.2011

Diploma - Hospitality And Tourism Management

International College of Lingua
Windhoek, Khomas, Namibia
01-2009

Secondary School - English, Afrikaans, Development Studies, Business Management, Geography, History

Academia Secondary School
Windhoek, Khomas, Namibia
01.2008

Skills

  • Menu development
  • Maintenance coordination
  • Guest relations management
  • Reservation management
  • Housekeeping supervision
  • Teamwork and leadership
  • Front desk operations
  • Reliability
  • Excellent communication
  • Computer skills
  • Hotel operations
  • Professionalism
  • Food service operations
  • Adaptability
  • Food and beverage knowledge

References

  • Cathy, Markgraaff, Chef, +264 61 296 8000, Safari Hotel
  • Chef Gregory, Executive Chef, 0027 21858292, Waterkloof Wine Estate and Restaurant
  • Chef Heila Basson, Chef, 0027 218734089, Grand de Dale
  • Ms. Annilie Don +264 81 129 3883 A-z Imports & Exports
  • Ms. Lydia, Dien, +264 81 295 5544, Lid’s Coffee Shop
  • Mr. Joseph Ndauvako, +264 61 249 623 Casa Blanca Boutique Hotel
  • Silke Ahrens, +264 81 129 4006, Gondwana Collection Namibia
  • Jana Burger, +264 81 336 8488, Gondwana Collection Namibia
  • Frank Rechter, +264 81 145 7665, Gondwana Collection Namibia


IN-SERVICE TRAINING

Second Semester (January – July 2011) Waterkloof Wine Estate and Restaurant

OTHER ATTRIBUTES

  • Strives for quality and applies process and discipline towards optimizing performance;
  • Self-starter, mature judgment, able to work independently, an employee who takes pride in my work
  • Able to work effectively and efficiently in a high-pressured environment
  • Have a good disposition, reliable, dependable – high standards and attention to detail;
  • Self-responsive – always seeking to learn and grow.

Timeline

Lodge Manager

Gondwana Collection T/a Namushasha River Lodge
07.2023 - Current

Lodge Manager

Gondwana Collection T/a Namushasha River Lodge
07.2023 - Current

Assistant Lodge Manager

Gondwana Collection T/a Kalahari Anib Lodge
07.2022 - 06.2023

Assistant Lodge Manager

Gondwana Collection T/a Damara Mopane Lodge
05.2019 - 06.2020

Head Chef

Gondwana Collection T/a Damara Mopane Lodge
11.2017 - 04.2019

Chef

Casa Blanca Boutique Hotel
10.2014 - 10.2017

Chef

Lid's Coffee Shop
02.2013 - 09.2014

Customs Agent

A-Z IMPORTERS & EXPORTERS
01.2012 - 12.2012

Commis Chef

Waterkloof Wine Estate and Restaurant
01.2011 - 07.2011

Commis Chef

Safari Hotel and Conference Centre
03.2010 - 06.2010

Advanced Food and Wine Diploma - Food

The Culinary Academy

Diploma - Hospitality And Tourism Management

International College of Lingua

Secondary School - English, Afrikaans, Development Studies, Business Management, Geography, History

Academia Secondary School

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