Duane Michael Weiss

Gained a skilled worker visa of which I'm very grateful. The position of Assistant Manager and growth is too limited. My determination has lead to me this decision and look forward to leading a team to success.

After searching for a year, at the age 27 I managed to purchase the first Da Vinci's in the loved community of Harfield Village. A badly managed 100 seating in a terrible state, back to front. With limited capital and identifying issues in the restaurant I put together all my experience to implement a strategy, rebuilt a team, menu, decor, ambience and a winning culture. We doubled our turnover after 6months and quadrupled it after 4 years. At this time we decided to change our name due to unforeseen circumstances. After just 3 weeks I rebranded and renamed to the controversial, The Village Bicycle.

The previous name, Da Vincis was branded as more family oriented where now I targeted a market for more higher spending customers per head. All was going very well till COVID happened. Along with collapsing economy, robberies including being held up, daily electricity blackouts up to 8 hours a day, a biased landlord it was time to sell and leave. The restaurant has now been franchised.

I joined this high intensity restaurant with the ambition to jump to that next level in the day to day operations of a restaurant on all levels. A 200 seating restaurant in the heart of Cape Town. I worked along side the loud, highly energetic owner operator, Chris Parsely who was moulded by the Spur Group. After 2 years Chris was diagnosed with cancer. It was my time to shine during his period of chemo, I successfully ran the business and had a finger on all aspects of the restaurant. I learnt run the shop, don't let the shop run you. Through that time and my previous experience with different management styles I had manufactured my own style on how to build team moral, repeat customers, leading by example, creating a friendly atmosphere but consequences to those that fall out of line. With a winning mentality and strong management limits can be pushed.

Towards the end of working for Da Vinci's I ventured for something upmarket. I was excited for the challenge of being the first manager to a newly opened restaurant and cocktail bar that helped me expand my restaurant knowledge. All was going extremely well until bad habits filtered from sister restaurant/club and decided to unfortunately resign due to toxic work environment.

This was my short term start to my big move to the Restaurant capital of Africa. I scheduled my move for the FIFA World Cup and decided to waiter at the famous Camps Bay for better tips during this time. This was one of those times I learnt from bad leadership and not being able to adapt can effect a business and develop a losing culture. I desperately searched for a management position where I can progress.

Jason was not only a great boss but mentor. I was an absolute sponge during this time. Keeping cost down was always priority and manage to get the best of staff. This was a great team, driven to push the business and sales whilst building the restaurant with team work and a winning culture. This is where I also learnt responsibility and accountability gets you respect.

In between my time at Guido's and after my diploma I received a 1 year working visa. I bravely decided to immigrate to London by myself at 21 years old. I managed for 9 months till the owner decided to sell due to the economy at the time. My main responsibility was customer service, bar stock and staff training. I helped improve ratings and increase sales. I gained maturity in the art of managing and learnt the most important person to manage is yourself.

Where it all began. My first restaurant job was at a very popular, 250 seating restaurant chain in South Africa. For many of us its been an institute for future business owners due to their strong system. I gained better people skills, kitchen co ordination, trained new staff and most importantly how to fly in a restaurant under pressure. I broke the waiter sales record for a single shift at the age of 17.