Born in Athens, and immigrated to South Africa at 17, Mr Holiasmenos has been a successful restaurateur for most of his working career. He is a successful entrepreneur to the bone and is able to spot a business opportunity in any market. He has the uncanny ability to establish a niche in the restaurant market and has a history of growing and selling successful restaurant groups in a global market. His innovative approach to the business has resulted in continued growth and expansion into markets outside of his home country. His businesses are often set aside by introducing quality food, a wonderful atmosphere, quality fittings and all at affordable prices. He also has a passion for service and this underpins all of his business ventures.

Theo is a hands-on individual who has the ability and experience to take control and manage all of the financial and operational aspects of the business as well as ensure that every patron has a memorable experience. A testament to his brilliance is in the achievement most restaurateurs only dream of - the launch of eight new restaurants in one of the largest South African Shopping malls (Westgate) on the same day! These are listed below

• Ristorante Italiano (An Italian Restaurant)
• Wine and Mousaka (Authentic Greek Restaurant)
• The Waterfront (An upmarket sea food restaurant)
• Flavours (A gelato, ice-cream concept)
• MacBurger (A fast food sit down gourmet burger concept)
• Henry J McBean – But his friends called him Carol (An upmarket bar restaurant with entertainment)
• Acropol Bakery (Bakery)

RESTAURANT GROUPS CREATED, OWNED AND MANAGED BY THEO ARE AS FOLLOWS:

• 1969- 1978 -The Golden Rand Steakhouse (highly profitable) -
• 1978- 1981 - Shaft 58 (very successful buffet carvery)
• 1981 – 1984 - The Carvery Restaurant (a luxurious al a carte and carvery dinning environment)
• 1981- 1984 - Mikes Kitchen (immensely successful eatery – high quality food and presentation)
• 1984 – 1997 - MacRib and Franchises – the number 1 family and business restaurant)
• 1997 – 2000 - Uncle Basils (Fresh meat and fish with a distinctly European atmosphere and deli)
• 1999- 2004 - Wollensky’s Grill House – an upmarket steakhouse with a different flair
• 1999- current - Ciao Baby Cucina – an upmarket Italian restaurant with a worldwide presence
• 2004 – current - Smith & Cale Steakhouse – an upmarket steakhouse with an international presence
• 2007 – current – Karoo Cattle and Land – an upmarket steakhouse with an international presence.
• 2008 – current – Kerasma – an upmarket Greek restaurant with an international presence.

OTHER BUSINESS EXPERIENCE INCLUDES:

• Directorship of Joffer (PTY) Ltd – an import and export business
• Directorship of MacRib Fast Food Systems (PTY) Ltd
• Directorship of MacRib Property Holdings (PTY) Ltd
• Directorship of MacRib Advertising cc
• Directorship of Lettuce Entertain You Enterprises  (PTY) Ltd
• Directorship of Ristorante Italiano Sandton  (PTY) Ltd
• Directorship of Ranch 117A cc
• Directorship of T.H Restaurants cc
• Directorship of The Waterfront cc
• Directorship of Wine and Moussaka cc
• Directorship of Henry J Macbean Bar & Grill cc
• Directorship of Flavours cc
• Directorship of Acropol Bakery cc

Rita Swart

A BRIEF LOOK AT HER EXPERIENCE IS SELF-EXPLANATORY:

• 1986-1997 – MacRib Group - Operations Manager
• 1997-2000 – Uncle Basils – Managing Director
• 1999- current - Ciao Baby Cucina – Managing Director
• 1999- 2004 -  – Wollensky’s Grill House - Managing Director
• 2004 - current – Smith & Cale Steakhouse - Managing Director
• 2007 – current – Karoo Cattle and Land – Managing Director
• 2008 – current – Kerasma – Managing Director

RITA IS RESPONSIBLE FOR THE FOLLOWING:

• Preparing training manuals to ensure impeccable service
• Preparing Recipe Manuals for the franchise operations
• Training staff
• Compiling menus

• 1993 – Director Sixel & Patterson SA (Pty) Ltd)
• 2001 - 2005 – Managing Director – Serveco (Pty) Ltd
• 2005 – New business Transact Consulting & Training cc. Specialising in structuring small businesses by setting up structured procedures and processes.
• Joined TH Restaurants April 2007

• Training of Management & waiters
  
• Service standards
  
• Quality standards
  
• Financial controls
  
• Setting up of franchise stores.
  
• Supplier negotiations
  
• Labour relations

• Manage operational, marketing and sales budgets.
• Development of new business. Start up, implementing systems and always improving.
• Always looking at the “Big Picture”.
• Networking, customer service and relationship building.
• Set sales objectives and devise tactical plans to achieve business targets.
• Quality assurance and reporting, including compilation of Operations Manuals.
• Staff management: recruitment, training, performance evaluation and motivation.
• Reporting: financial statements to Balance Sheet, Sales Reports, and Quality Reports.

CAREER SUMMARY