• Created and trained construction and commercial cleaning high-performance team to rapidly respond to clients' needs.• Implemented a new business strategy through innovation by acquiring the best electrostatic disinfection technology• Providing guidance and coaching to my management team to continuously improve the level of service.• Disinfection focus strategy and implementation.• Financial responsibility for the overall company's budget

Managed over 400 employees across all businesses and served as the brand champion and ambassador of the portfolios.• Planned and executed the opening of the flagship café for the Rogers at the Brampton Campus. This restaurant features five food stations and eight different food concepts with around 900 seats. First cashless restaurant in Compass Canada.• Worked with the client to ensure all kitchen equipment was positioned correctly and certified. Introduction of the APP and self–checkout stations significantly decreased line-up times for our customers. Consistently innovating food offering for the RBC, Rogers, Microsoft and Walmart accounts.• Organizing all VIP events, such as Board of Directors dinners and CEO lunches.

Created a comprehensive cleaning strategy for 32 venues during PanAM games by deploying over 650 cleaners at the right time and positions.• Managed a $32M budget for catering, cleaning and waste for the TO2015 PanAm games. Came under budget by $1.2 mil at the end of the games due to practical and hands-on management of all vendors and streams of business.• Oversaw the management of operating processes and interdependencies related to the Catering, Cleaning & Waste function, maintaining standards of quality, efficiency and cost-effectiveness.• Drove a highly skilled and motivated team's planning, recruitment, engagement and management and provided ongoing professional management. Worked closely with Human Resources to build a high-performing team and ensured that the appropriate recognition elements were in place to ensure engagement and retention of the team throughout the Games.

Presented and implemented yearly improvement plans to the board of directors for the Tanbark private club at the Royal Agricultural Winter Fair (RAWF), including creating a new wine and cocktail list and food menu.• Created an equestrian hospitality program that contributed $1M or 10% towards the overall budget for the RAWF by introducing new and trendy food and beverage menus.• Set direction for 22 concessions, 7 restaurants and 154 catering events during the Royal.• Reviewed and executed an improved menu development program to provide five outlets with innovative and on-trend food offerings.• Promoted teamwork and quality service through daily communication and coordination within the Food and Beverage Departments and coordinated with all other departments.•Liaised between third-party contractors, organizers, internal stakeholders, and administrators about daily operations and event organization facets.

Directed the function of all hotel personnel through the management of department heads.• Increased membership by 15% in the Hotel “Jelena” private club by creating VIP theme events that offered exclusive food and drinks.• Established and maintained employee relations, including regular department head meetings to ensure optimum teamwork and productivity.• Implemented the business and operating budget and competitive program plans to ensure optimum total guest satisfaction, sales potential and profitability on an ongoing basis.• Participated with the corporate office in monitoring present and future trends, practices and systems in the hospitality industry.

My Role:•Organized and managed numerous events, trade shows and meetings, ranging in budget from $50K to $1.5M. Provided clients with new and unique concepts and experiences;•Improved operations deliverables by implementing new and creative marketing ideas;•Negotiated and managed contracts with various vendors;•Responsible for overseeing all catering event operations, ensuring the best guest service possible, ensuring crowd management procedures and ushering and hosting of VIP guests; Planned and implemented Bombardier holiday party for over 5,000 guests, which required a staff compliment of 450. Successfully exceeded guest expectations by effectively directing and coaching staff, which resulted in a three-course plated dinner being served in 45 minutes.•Member of the North American team, which provided support to local management during large scale events in Miami South Beach Convention Centre. Successfully developed and implemented event services operational plan from venue perspective for 15,000 guests at the Microsoft Global Briefing Conference

My Role:- Successfully controlled a $2M food and beverage budget. - Established procedures for improving control of food and beverage costs for fine dining restaurant, room service and catering departments. - Reduced food and beverage costs by 5%.