Christy Mathie

Work History

Coordinator and Owner

Die Kombuis Corporate Catering

03.2000 - 03.2018

Implemented cost-saving measures through resource allocation optimization, leading to significant budget reductions.
Improved team productivity with regular communication and progress updates, foster collaborative work environment.
Contributed to business growth by identifying opportunities for process improvement and recommending actionable solutions.
Streamlined vendor management processes, facilitating improved relationships and timely service deliveries.
Resolved conflicts swiftly among team members through effective mediation techniques, fostering amicable working environment conducive to collaboration.
Managed budgets skillfully by tracking expenses diligently and allocating resources appropriately based on priority needs.
Managed project timelines for successful completion, ensuring milestones were met and deadlines were adhered to.
Oversaw scheduling tasks efficiently, ensuring optimal staff coverage during peak times without sacrificing quality of service delivery or exceeding budget constraints.
Gathered and organized materials to support operations.
Coached employees through day-to-day work and complex problems.
Set priorities and problem-solved workflow issues to maintain rapport with customers and managers.
Inventoried and ordered office supplies to maintain availability of products.
Managed company schedule to coordinate calendar and arrange travel.
Utilized proactive communication abilities to resolve employment-related disputes.
Tracked records, filed documents and maintained communication between clients to manage office activities.
Organized spaces, materials and catering support for internal and client-focused meetings.
Monitored front areas so that questions could be promptly addressed.
Managed supervisor itinerary and appointments and streamlined scheduling procedures.
Enhanced customer satisfaction by responding promptly to inquiries and addressing concerns professionally.
Resolved issues through active listening and open-ended questioning, escalating major problems to manager.
Reduced logistical errors through meticulous planning of transportation schedules and inventory management practices.
Oversaw appointment scheduling and itinerary coordination for both clients and personnel.
Coordinated individual duties after careful evaluation of each employee's skill level and knowledge.
Diversified revenue streams by exploring new markets and developing innovative products or services tailored to those markets'' needs.
Implemented marketing strategies to increase brand awareness and attract new customers.
Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
Consulted with customers to assess needs and propose optimal solutions.
Evaluated suppliers to maintain cost controls and improve operations.
Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
Conducted target market research to discover customer needs and analyse competitor trends.
Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Interacted well with customers to build connections and nurture relationships.
Monitored daily cash discrepancies, inventory shrinkage and drive-off.
Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

Front of House Manager

Xai Xai Lounge And Bar

Johannesburg

02.1998 - 02.2000

Coordinated special events, including private parties and corporate functions, tailoring menus and décor to meet client needs while maximizing profits.
Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
Implemented successful marketing campaigns to increase patronage during traditionally slow periods or off-peak hours.
Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
Enhanced customer satisfaction by implementing effective front of house management strategies.
Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
Addressed guest concerns and resolved all issues to guests' satisfaction.
Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
Utilized upselling techniques to maximize revenue and increase customer satisfaction.
Coordinated with catering staff to deliver food services for special events and functions.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Managed staff schedules and maintained adequate coverage for all shifts.

Summary

Overview

Work History

Coordinator and Owner

Front of House Manager

Education

High School Diploma -

Skills

Timeline

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