Ryno CV- December2015.

Curriculum vitae - Ryno Laubscher 1/1
Ryno Laubscher – 071 855 8959

EMPLOYMENT SUMMARY
Company
Dates
Position
Reason for Leaving
Company
Dates
Position
Reason for Leaving
Company
Dates
Position
Reason for Leaving
Company
Dates
Position
Reason for Leaving
Company
The Aurum Institute NPC
January 2014 – to date
Office Coordinator –Executive / Personal Assistant to Deputy CEO
N/A
Eduard Farm Lodge
March 2013 – November 2013
Event Manager / Function & Event Coordinator
Moved back to Johannesburg
HLM – Meropa Casino & Entertainment World
(Sun International Casino)
June 2012- February 2013
Banqueting & Events Manager
Company Contract Ended
Headline Leisure Management (HLM)
February 2011- June 2012
National Banqueting & Events Specialist
Promoted to Meropa Casino (Polokwane)
Gross & Co (Pty) LTD
Dates June 2008- February 2011
Position
Reason for Leaving
Sales & Marketing Assistant / Graphic & Web Design
Company retrenchment
Company 4 Season Catering (Pty) Ltd
Dates March 2007 – June 2008
Position
Reason for Leaving
Event Manager / Kitchen & Catering Manager
Better Job offering
Company Sha-Mani Country Lodge
Dates November 2005- February 2007
Position
Reason for Leaving
Assistant Lodge Manager & Function coordinator
Growth Potential / Temporary position
CANDIDATE SUMMARY
Skills and Experience  Poductive , Efficient
 Logical , Creative
 Imports & Exports Controller
 Accounting
 Corporate Finance
 Reporting Skills, Attention to Detail
 Deadline-Oriented
 Reporting Research Results
 Confidentiality, Time Management
 General Math Skills, Data Entry Management
 Customer Service
 Product Knowledge, Problem Solving
 Market Knowledge
Hotel Management Diploma

Highest Qualification
Computer Literacy  Ms Office :Word , Excel, PowerPoint, MS Project, Access Outlook
 AccPac windows & Dos
 Micros / Micros Certificate 97%
 Pilot
 Odyssey
 Internet
 HTTP
 URL, Web Design
 V-tiger – (Quoting System)
 Gaap (Stock and Financial Reporting System)
CURRICULUM VITAE
PERSONAL DETAILS
Surname Laubscher
First Names Ryno
Residential Area Boksburg
Nationality South African
Home Language Afrikaans
Other Languages English
Drivers Licence Code 10
Mode of Transport Own
Marital Status Single
Dependents None
ID Number 861005 5022 089
EDUCATIONAL QUALIFICATIONS
SECONDARY EDUCATION
High School Hoerskool Dinamika
Highest Standard
Passed
Matric
Year Completed 2005
Subjects Passed English
Afrikaans
Travel & Tourism
Business Economics
Computer Studies
Hotel & Catering
TERTIARY EDUCATION & COURSES / CERTIFICATES
Institution De Barraseur – Hotel & Chef School
Period of Attendance 2005
Qualification Hotel Certificate & Honors
Institution Intec Collage – Home Studies
Period of Attendance 2007
Qualification Hotel Management Diploma

EMPLOYMENT HISTORY
Name of Employer
Period Employed
Position Held
Responsibilities
Office Coordinator
The Aurum Institute NPC
January 2014 – to date
Grants Coordinator / P.A to Deputy CEO /
DUTIES AND RESPONSIBILITIES
1. All department administrative duties
 Ensure smooth running of administrative section of the department
 Filing, taking minutes, preparing for meetings
 Preparing of documents and reports and purchase orders
 Preparing presentations for meetings
 Assisting with meetings, seminars and conference and events preparation, minute
keeping, typing and distribution of minutes
 Booking venues for meeting or training purposes, ensure stationery are in order
2. Assist with the distribution of marketing material
3. Maintaining and daily reconciling of Petty cash for Department
4. Assist in contract management regarding indexing, version control, tracking etc.
5. Booking of boardrooms on SharePoint
6. Liaising with all staff via telephone and email
7. Ordering of stationery, distribution and recordkeeping as per Department
8. Managing diaries of the CEO, Deputy CEO, Boardrooms via outlook
9. Photo copying, scanning and fax documents
10. Coordinate, collaborate and liaise with all Internal Customers and External Customers and
Suppliers when necessary towards the achievement of organizational and departmental goals.
11. Organizing and arranging travel and accommodation for Deputy CEO and all EXCO staff.
12. Arranging Forex for Traveling
13. Coordinate Travel Packs and all travel documentation.
14. Submit and reconcile of all travel claims and substance allowance for Deputy CEO and EXCO
Members
15. Registration and up keeping of Board members with the The Institute of Directors in Southern
Africa (IoDSA)
16. Provide support and assistance to all Department staff
17. Responsible for assisting the Grants Manager with compilation & submission of funding
applications and renewals, including:
 Ensuring that contracts are signed and send back to relevant departments
 Data captured and Grants are signed
 Responsible for scanning and filing of the grants and contracts
 Assist in the compilation and submission of funders/donors reports
 Responsible to keep record of sand updating contract’s expiry/renewable timetables
 Return fully executed contracts to Suppliers
 Assist the with preparation of Audit reports and files
18. Responsible for assisting the Procurement Manager with general administration including,
 Assist in maintaining BBBEE certificates from Vendors including new vendors opened
 Raising/scanning/filing of Purchase orders/Invoices/Quotations
 Requesting and checking quotations from existing Suppliers
 Perform other duties as assigned.
19. Grants Access Database capturing, training, maintaining and up keeping.
20. Modify and improve filing systems, or implement new filing systems
21. Coordinate, collaborate and liaise with all Internal Customers and External Customers and
Suppliers when necessary towards the achievement of organizational and departmental goals.
22. Comply with all safety policies, practices and procedures according to prescribed procedures
and legislation

PERSONAL
ASSISTANT
(P.A to CEO/Deputy CEO/
CFO)
1. Render Administrative support to Chief Executive Officer and the Deputy CEO:
 Execute personal Assistant duties and responsibilities
 Manage and co-ordinate several electronic diaries
 Screening of telephone calls to the various functionaries
 Preparing documentation for scheduled meetings,
 Responsible for all logistical arrangements for the Executive meetings
 Oversee the procurement, distribution and stock control of stationery, supplies and services
 Set up and maintain filing systems for various functionaries
2. Responsible for National and International travel arrangements:
 Liaise with Travel Agents
 Develop and communicate a detailed travel itinerary
 Finalize the forex for each trip
 Processing of travel claims and forex reconciliations to Funders or Finance
3. Meeting management:
 Drafting and sending out invitations, Programmes and agendas
 Booking of venue and catering required
 Preparation of Attendance registers, name badges, meeting documentation and folders
(packs)
 Preparation of Venue, registration tables and breakaway areas
 Recording and drafting of minutes
 Distribution of minutes
 Coordinate action items.
 Prepare slide presentations for meetings
4. Coordination of Visitors programme
 Liaison with visitors (Funders, International Visitors, Monitors, Stakeholders etc.)
 Draw up visitors programme/itinerary
 Coordinate travel arrangements, transport and accommodation
 Implement Site visit Programme
 Coordinate all logistical arrangements e.g. accommodation, venues, catering, dinners etc.
5. Site Facility Management: Health and Safety Management
 Housekeeping: ensuring that the Executive Suite and Boardroom is kept clean, neat and tidy
at all times
 Ensure that the Executive Suite and Boardroom are locked at all times, when not in use
 Floor Warden – assist with the Evacuation procedures relating to the Executive Suite
 Assist with the Aurum Disaster Management Plan
 Ensure compliance with the Occupational Health and Safety Act (Executive Suite)
6. General Finance and Procurement administration (Executives)
 Responsible for budget and expenditure control
 Oversee and approval of all purchasing of supplies and services
 Oversee the purchasing of Office supplies for the Aurum Executive
7. Implementation of Policies and Procedures:
 Implementation of existing SOP’s
 Development and implementation of new SOP’s as required
 Monitoring of SOP’s relevant to procedures relating to Aurum Executive
 Providing leadership to canteen staff and Temp Staff to ensure the delivery of an affordable
food service to the staff of Aurum
 Planning, organising, and monitoring the day to day operations of the canteen.
 Opening and closing the canteen, preparation and cooking for service and ensuring all
workers sign in and out.
 Ensure that the operation of the canteen is in line with the values of Aurum
 Developing the necessary procedures to deliver the food service needed by Staff of Aurum
 Orientating and training in the food preparation and other procedures to deliver an
affordable food service to the Staff of Aurum
 Ensuring that the products and services supplied by the canteen are marketed and promoted
to generate a high level of sales on a daily basis;
 Use food preparation and cooking skills to minimise waste of fresh produce.
 Ordering, purchasing and checking all supplies against invoices and delivery dockets then
passing them on to the appropriate financial delegate for processing
 Ensuring that food products prices are monitored and value for money considered.
 Provide a report to canteen financial Accountant on the activities of the Canteen, including
sales.
 Counting, recording and reconciling the daily takings according to Aurum policies for safe
handling of money;
 Ensure that stock is keep at appropriate levels and a stock take is undertaken at the end of

AURUM CANTEEN
SUPERVISOR
each Month
 Executive – to expedient reconciliations of sales to purchases and to allow for informed
decision making when adding or taking an item off the menu.
 Ensuring all canteen workers including Temp staff are familiar with correct food handling and
hygiene practices.
 Organising the ordering, delivery and storage of items for special events being conducted by
Aurum
 Ensuring the health, safety and welfare of others in the canteen.
 Security in the canteen such as money, keys, locking all doors and windows, switching off all
appliances (except refrigeration units) and restricting.
 Entry to the canteen to only those who are authorised to be there.
 Ensuring that the cleaning incidental to the main function of the canteen is carried out daily
(e.g. dusting of shelves and stock, wiping down benches, cleaning of all equipment and
fixtures) in accordance to the cleaning procedures set out in the food safety plan.
 Logging maintenance issues and adhering to policies and procedures.
 Ensuring a pleasant working environment for the Staff Members.
 Maintaining and up keeping of canteen systems and Maintenance problem solving and
registering with barcoded cards for all new employees.
 Resolve customer complaints regarding food service.
 Train workers in food preparation, and in service, sanitation, and safety procedures.
 Inspect supplies, equipment, and work areas to ensure efficient service and conformance to
standards.
 Analyse operational problems, such as theft and wastage, and establish procedures to
alleviate these problems
 Develop equipment maintenance schedules and arrange for repairs.
 Compile and balance cash receipts at the end of the day or shift.

Name of Employer
Period Employed
Position Held
Responsibilities
Person specification
Teamwork
Communication
Name of Employer
Eduard Farm Lodge
March 2013 – November 2013
Event Manager / Events Coordinator
Primary responsibilities include but are not limited to:
 Provide regular reports to the Managing Director and Finance Director outlining the
strengths and weaknesses of the hotel and services provided.
 Get to know the clientele, particularly long term clients, and make them feel welcome.
 Encourage an approachable, sociable and dynamic atmosphere.
 Develop, train, and provide direction for all staff.
 Promote the hotel as widely as possible and ensure maximum occupancy.
 Ensure that high standards of hygiene and quality in both accommodation and catering
are always maintained.
 Maintain a safe environment for staff and guests.
 Review and identify problem areas, operational concerns and policies and procedures.
 Work with the accountant to ensure proper stock and cash controls are maintained and
follow up on outstanding invoices.
 Maintain relations with local authorities – Governors, the Department of Labour, Tax
office etc.
 Work effectively with the managers of the associated businesses in South Sudan for
mutual gain.
 A hands-on Hotel Manager, who takes responsibility for the day to day operation of the
lodge, with an emphasis on increasing sales, developing staff, providing great service and
striving for improvement in all areas.
 Must be committed to the provision of quality service and be responsive to customer
needs.
 A dynamic approach towards business development.
 Excellent communication and interpersonal skills.
 Willingness to work a flexible schedule that includes evenings and weekends.
 A Diploma in Marketing or Hotel Management will be an added advantage.
 Previous experience in frontier markets would also be beneficial.
 To demonstrate a positive attitude towards work, customers and colleagues.
 To give full co-operation to any colleague requiring assistance in a prompt and helpful
manner.
 To treat colleagues in a polite and courteous manner.
 To act as a team encourage pride, passion and integrity in your colleagues.
 To attend meetings and training courses as required by your General Manager.
 To immediately communicate any maintenance issues and hazards to your General
Manager immediately.
 To immediately communicate all issues relating to non-adherence of company standard
to management.
 To communicate any suspicious behaviour to Management.

Period Employed
Position Held
Responsibilities
Standard
procedures
HLM – Meropa Casino & Entertainment World
Sun International Casino
June 2012 – February 2013
Banqueting & Events Manager
 Eensure that the agreed budgeted targets are achieved or bettered.
 To ensure that the food and liquor costs are maintained at their agreed levels and that the
correct profit margins are achieved.
 To ensure a prompt, courteous response and follow up to all enquiries.
 To ensure that once a booking is confirmed, all details and requirements are noted, using a
check list, so that nothing is forgotten, e.g.:
-Number of covers
-Where to assemble
-Where to serve
-Details of menu
-Plan of tables
-List of guests
-Drinks, aperitifs, wines, liqueurs, spirits, and whether per-ordered or cash, cigars, cigarettes
-Entertainment
 To liaise or ensure liaison with the client a few days before the function to confirm exact
numbers, in turn informing the appropriate departmental heads.
 To ensure that bands, discos, or entertainment have been booked as directed.
 Ensuring that duty rosters are compiled, making certain that adequate numbers of
experienced permanent and casual waiting staff will be on duty.
 To check the function room, ante rooms and cloakrooms for cleanliness before guests arrive,
table layout and stipulated specific requirements to enable shortcomings to be rectified.
 To greet the host and circulate during the course of the function to ensure availability in the
event of a problem or complaint.
 To ensure that the accounts department receives accurate information to enable it to
correctly bill the client.
 To ensure that all staff are correctly and smartly dressed at all times.
 Ensure effective briefing of waiting staff before the function commences.
 To ensure that bar and waiting staff know the limit of open bars and that this is not
exceeded.
 To ensure that the service of food and drink is courteous and professional.
 To ensure that tables are correctly set and that table appointments, including flower
arrangements, are impeccable.
 To ensure that surplus equipment is removed once the function is over and returned to its
correct storage place.
 To check equipment against the function checklist to ensure that no items have been
misappropriated or mislaid.
 To check equipment regularly against the inventory to ensure minimum losses.
 To ensure maximum security of all areas under your control, paying particular attention to
valuable assets, e.g. silverware.
 To ensure that all items are used for their correct purpose and not abused, e.g. knives used as
screwdrivers, table-cloths or napkins used for cleaning.
 To give feedback on guest letters and comments.
 To ensure that attendance registers are completed daily in accordance with statutory
procedures and that any anomalies are reported to the Personnel Department.
 To carry out or ensure that regular On-the-Job Training is carried out to enable staff to
perform their duties correctly.
 To prepare and submit on the required format all information necessary for budgeting
purposes, timeously and accurately.
 Ensure each subordinate receives whatever training is necessary for job competence
 Ensure that staff under your control are disciplined (when and if required) in accordance
with prevailing legislation
 Attendance of monthly meetings and financial revenue meetings

 Take ownership of the sales and achieve financial targets.
 Ensure that the prescribed levels of service are maintained in your outlet.
 Ensure that all stocks are maintained to adequate levels according to Company standards,
including food, beverages, uniforms and operating equipment.
 Ensure that no staff are employed or terminated unless according to agreed Company
policies.
 Daily monitoring and submission of orders to ensure 0% out of stock on all items within
operations.
 To ensure that all methods of preparation and presentation comply with current
recognised catering & bartending standards within the budgeted costs set down by the
Company, and to the agreed portion size.
 To ensure the prompt service of all meals and services at the required and acceptable
times to customers’ satisfaction.
 Ensure that a daily health & safety health & hygiene inspection takes place incorporating
all food outlets, back of house areas and bars.
 Ensure that a daily cleaning programme for the department is in place, following up on a
regular basis.
 Liaise with contractors(e.g. hygiene) ensuring contract agreements are maintained, doing
spot checks when required.
 To ensure that Company and statutory regulations pertaining to the safety and hygiene
operations of both back & front of house areas are adhered to by all members of staff
and that all food and beverages are prepared in the most hygienic manner possible
 To ensure that all areas under your control are clean and tidy as is reasonably practical at
all times according to the instructions laid down by management and that stock is used in
rotation.
 To ensure that all equipment surfaces and work areas are in a clean and safe working
condition and to report to Senior management &/ Maintenance any defects or
malfunction of equipment.
 To carry out any reasonable request by management in the functioning of the smooth
operations of the outlets.
 To prepare and assist at any special functions, which may also sometimes be out of
normal working hours.
 Ensure that time and attendance registers are kept up to date to maximise salaries
control.
 To minimise costs by carefully handling stock and breakables in your work areas.
 To comply with company procedures regarding wastage, when serving or handling
company issued equipment and / products.

Name of Employer
Period Employed
Position Held
Responsibilities
Headline Leisure Management (HLM)
February 2011 – June 2012
National Banqueting & Events Specialist
 Efficient reconciliation of weekly and monthly banqueting figures for national units
 Compiling Bi-monthly progress reports
 Providing support to Banqueting departments nationally
 Conducting monthly customer service calls
 Updating the database with reports submitted by units
 Directing enquiries to the correct units as they arrive
 Assisting with larger events when required by the units
 Compiling stationary and presentations when required
 Researching potential websites and avenues of advertising
 Submitting quotations for enquiries for events
 Finding competitive, quality orientated suppliers
 Updating website information as it changes
 Maintaining 5 star service standards as set by the company
 Attending to requests made by management
 Maintaining a 24 hour turn around on all enquiries and bookings
 Attending meetings with subordinates to ensure good flow of communication
 Maintaining BQT files with 100% correspondence and stationary
 Accurately reporting sales information on weekly chase lists and monthly sales
reports sent to Head Office
 Proactively solving any operational setbacks hampering the service standards
 Attending all training as required by Management
Skills/Qualifications:
 Customer Service, Product Knowledge, Quality Focus, Problem Solving,
Market Knowledge, Documentation Skills, Listening, Phone Skills, Resolving
Conflict, Analyzing Information , Multi-tasking

Name of Employer Gross & Co Pty LTD
Period Employed 2008-2010
Last Position Held Debtor Controller
Responsibilities
Sales & Marketing
Assistant
 Prepares asset, liability, and capital account entries by compiling and analysing account
information.
 Documents financial transactions by entering account information.
 Recommends financial actions by analysing accounting options.
 Summarizes current financial status by collecting information; preparing balance sheet,
profit and loss statement, and other reports.
 Substantiates financial transactions by auditing documents.
 Maintains accounting controls by preparing and recommending policies and procedures.
 Guides accounting clerical staff by coordinating activities and answering questions.
 Reconciles financial discrepancies by collecting and analysing account information.
 Secures financial information by completing data base backups.
 Maintains financial security by following internal controls.
 Prepares payments by verifying documentation, and requesting disbursements.
 Answers accounting procedure questions by researching and interpreting accounting
policy and regulations.
 Prepares special financial reports by collecting, analysing, and summarizing account
information and trends.
 Maintains customer confidence and protects operations by keeping financial information
confidential.
 Maintains professional and technical knowledge by attending educational workshops;
reviewing professional publications; establishing personal networks; participating in
professional societies.
 Accomplishes the result by performing the duty.
 Contributes to team effort by accomplishing related results as needed.
as needed.
 Maintains marketing staff by recruiting, selecting, orienting, and training employees;
maintaining a safe and secure work environment; developing personal growth
opportunities.
 Accomplishes staff results by communicating job expectations; planning, monitoring, and
appraising job results; coaching, counselling, and disciplining employees; initiating,
coordinating, and enforcing systems, policies, and procedures.
 Maintains customer response operations by establishing work schedules; assigning
employees; providing back-up.
 Maintains quality service by establishing and enforcing standards; training
representatives; monitoring calls; surveying customers; evaluating outcomes.
 Resolves customer problems by training telemarketing service representatives;
maintaining reference manuals and dialogue guides; providing information; answering
questions.
 Maintains work process flows by coordinating information and requirements with related
operational departments; participating with and providing resources to business
improvement teams.
 Keeps management informed by preparing reports; making presentations; interpreting
information; making recommendations.
 Maintains equipment by coordinating requirements with telecommunications and
information services departments; examining state-of-the-art technology; recommending
upgrades; controlling installations.
 Maintains professional and technical knowledge by attending educational
 Services existing accounts, obtains orders, and establishes new accounts by planning and
organizing daily work schedule to call on existing or potential sales outlets and other
trade factors.
 Adjusts content of sales presentations by studying the type of sales outlet or trade factor.
 Resolves customer complaints by investigating problems; developing solutions; preparing
reports; making recommendations to management.
 Maintains professional and technical knowledge by attending educational workshops;

Sales
Representative
Web & Graphic
designer & Full I.T
functions
Reason for Leaving
reviewing professional publications; establishing personal networks; participating in
professional societies.
 Provides historical records by maintaining records on area and customer sales.
 Redesigned Gross & co website www.gross.co.za & www.chefworks.co.za
 Managed and processed all online Orders, Payments & Queries.
 Designed all advertising boards, pamphlets, pressures, posters and catalogues.
 All on line marketing and distributing of advertising material, Managing all Golf days and
expeditions.
General Knowledge of URL, HTTP designing software, setting up of back pages and registering
of domains
Retrenched
Name of Employer O.R Tambo – City Lodge
Period Employed 2007 – 2008 (6 months contract)
Position Held
Responsibilities
Food and Beverage Supervisor
 Assist, in conjunction with the Assistant General Manager the training and development
of all Food & Beverage staff including cooks, barmen, waiters, waitresses and cleaners, to
ensure that they have skill required to perform efficiently
 To be aware of stock usages at all times, ensuring sufficiency stock levels are maintained
at all times. Simultaneously, checking that stock is rotated, avoiding any waste or
pilferage. Placing daily weekly and monthly orders to prevent any shortages and
according to occupancy demands. Ability to improvise regarding products out of stock.
 Responsible for all stock in the restaurant, kitchen, internet café, Boardrooms and Bar ,
Maintain daily stock counts and submit monthly stock take for cutlery, crockery and
glassware
 Responsible for the supervision of public area, cleaners and ensuring those daily, weekly
and monthly cleaning scheduled duties are strictly adheres to
 Plan/organize daily, weekly and monthly schedules (staff rosters, preparation of room &
ordering Sheets) for boardrooms
 Ensuring that Breakfast is displayed correctly, replenished timeously and that all food
items are fresh, appealing and of the highest standards and quality
 Liaises with suppliers and maintain good relations with these individuals as to ensure they
are informed and familiar with our minimum requirements
 Prioritize, delegate and organize a function and regularly check progress of events to
ensure that it runs smoothly
Supervision, Planning, Quality Focus, Resolving Conflict, Customer Service, Managing Processes,
Presentation Skills, Hotel Degree/Diploma and 2 years working experience
Reason for Leaving Contract expired

Name of Employer Sha-Mani Country Lodge
Period Employed 2005-2007
Position Held Assistant Lodge Manager & Function coordinator
Responsibilities  To be aware of stock usages at all times,
 ensuring sufficiency stock levels are maintained at all times. Simultaneously, checking
that stock is rotated, avoiding any waste or pilferage.
 Placing daily weekly and monthly orders to prevent any shortages and according to
occupancy demands.
 Ability to improvise regarding products out of stock.
 Responsible for all stock in the restaurant, kitchen, internet café, Boardrooms and Bar ,
 Maintain daily stock counts and submit monthly stock take for cutlery, crockery and
glassware
 Database maintenance
 Responsible for the supervision of public area, cleaners and ensuring those daily, weekly
and monthly cleaning scheduled duties are strictly adheres to
 Quoting on enquiries – events
 Customer Relationships
 Sourcing competitive suppliers
 Compiling Stationary and presentation
 Maintain 4 star standards in customer service
 Ensure all enquiries are handled within a day
 Plan/organize daily, weekly and monthly schedules (staff rosters, preparation of room &
ordering Sheets) for Functions & Conferences
 See to that all guest houses are maintained and guest are well looked after,
 Room service are of the highest standards.
 Prioritize, delegate and organize a function and regularly check progress of events to
ensure that it runs smoothly -
 Internal / external communication (staff and clients)
Reason for Leaving 7 day week – better remuneration / Temp position

Ryno CV- December2015.

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