Michelle Kirkman

I am a dedicated and results-driven individual with over 13 years of experience in managing and overseeing business operations. I have established a proven track record of optimising administrative processes, managing diverse teams, and improving operational efficiency. I am skilled in the areas of problem-solving, allocating resources, implementing effective strategies and planning, that drive organisational growth and productivity. I am known for my strong leadership skills, effective communication skills, and the ability to manage multiple tasks in a high pressured environment. I am committed to advancing the vision, goals and objectives of any given organisation whilst ensuring optimal operation efficiency.

Lab / Operations Manager:

Book samples for testing and arrange collection via courier or at designated drop-off points. Capture and record test results, then communicate findings to clients. Manage invoicing, debtors, creditors, and payroll to ensure timely financial operations. Developed and maintain the company website using Google Sites, as well as manage marketing campaigns through MailChimp and WhatsApp.

Events and Venue Manager:

Event Planning & Coordination: Oversee all aspects of event planning, including scheduling, logistics, and vendor coordination. Venue Management: Ensure the venue is prepared, clean, and well-maintained before, during, and after events. Client Communication: Act as the primary point of contact for clients, addressing needs and ensuring their vision is executed. Budget Management: Create and manage event budgets, ensuring events are executed within financial constraints. Vendor Coordination: Negotiate contracts and work with vendors (caterers, decorators, AV teams, etc.) to ensure services are delivered as planned. Staff Supervision: Hire, train, and supervise event staff, including security, waiters, and support teams. Health & Safety Compliance: Ensure events adhere to health, safety, and legal regulations. Troubleshooting & Problem-Solving: Quickly address any issues or disruptions that arise during events.

Events Manager (Health and Safety):

Risk Assessment: Conduct thorough risk assessments for each event, identifying potential hazards and ensuring appropriate mitigation strategies are in place. Health & Safety Planning: Develop and implement health and safety plans tailored to each event, including crowd management, emergency response procedures, and first aid protocols. Compliance with Regulations: Ensure the event complies with local health and safety laws, industry standards, and venue-specific requirements. Staff Training: Provide health and safety training for event staff, security, and volunteers, ensuring they understand emergency procedures and safety protocols. On-Site Safety Management: Oversee safety measures during the event, ensuring all activities are conducted safely, from crowd control to handling hazardous materials. Emergency Response Coordination: Act as the lead in emergency situations, managing evacuations, first aid, and other crisis interventions as necessary. Safety Equipment Management: Ensure the availability and proper functioning of first aid kits, fire extinguishers, safety barriers, and other required safety equipment. Incident Reporting & Investigation: Document and investigate any accidents or safety incidents, implementing corrective actions to prevent recurrence. Liaison with Authorities: Work with local authorities (fire, police, medical teams) to ensure safety measures are met and all necessary permits are obtained. Post-Event Review: Conduct a post-event review to evaluate the effectiveness of health and safety measures and suggest improvements for future events.

Restaurant and Events Manager:

Event Coordination: Plan, organise, and execute events within the restaurant, such as private parties, corporate events, and large gatherings. Guest Relations: Serve as the primary point of contact for clients and guests, ensuring exceptional customer service and addressing any concerns. Staff Management: Oversee and manage restaurant and event staff, including training, scheduling, and performance evaluations. Menu Planning & Special Requests: Delegate to the kitchen team the clients specific menu choice and accommodate special dietary needs or preferences. Vendor Coordination: Work with external vendors (florists, Photographers, AV teams, etc.) to ensure timely and quality service for events. Operational Oversight: Ensure smooth day-to-day restaurant operations, including reservations, seating, inventory control, and health and safety compliance. Marketing & Promotion: Promote restaurant events and services through social media, advertising, and partnerships to increase visibility and bookings. Event Setup & Breakdown: Supervise the setup and breakdown of events, ensuring all logistics are executed seamlessly. Post-Event Follow-Up: Gather feedback from clients and guests after events to evaluate performance and identify areas for improvement.

Diploma in Business Management

Cape Peninsula of Technology