Based in Vancouver, Atria Designs provides innovative solutions for residential and commercial outdoor spaces across North America.Atria’s revolutionary product line heightens the value and enjoyment of your outdoor space. The exclusive European crafted products allow you to develop an outdoor area that is elegant and functional for use all year round.

BEST WESTERN PLUS Chateau Granville Hotel & Suites & Conference Centre is a trendy hotel located in the heart of downtown Vancouver’s entertainment district. I successfully re-positioned the hotel from a mid-scale 150 room facility to a successful 118 upscale full service suite hotel through a multi-million dollar extensive renovation. Through strategic planning, I increased profitability, yearly occupancy, average rate and ensured return on owner investment. I passionately improved service level through training, motivation and empowerment of staff in every department.•Spearheaded the conversion of the hotel from a Best Western to a Best Western Plus with the implementation of a new 300 seat capacity restaurant, 5,500 sq.ft. Conference Centre and a state-of-the-art fitness centre.•Expert in relationship building with clients and suppliers, consistently offering a professional and engaging service.•Revived the image of the hotel through an innovative and dynamic marketing plan aggressively focusing on digital marketing, e-commerce, social media and website re-design•Created new sales strategy, focusing on replacing existing business with an upscale corporate, FIT and leisure clientele, which maximized revenue.•Instilled environmentally friendly practices across every department which rewarded the hotel with 4 Green Keys, Trip Advisor Gold Green and many other leading green designations.

The Edge Social Grille & Lounge has evolved into one of the most successful restaurants on busy Granville Street with the implementation of a new 300 seat capacity. The restaurant has been acclaimed by many culinary and service critics and has received numerous accolades from within the food & beverage industry. It has also been rated extremely well on most review sites.• Analyze and plan restaurant sales and organize marketing events and promotional plans.• Set budgets and execute plans for department sales, product purchase and staff development• Managing the entire staff of the restaurant.• Generating detailed daily, monthly, quarterly and yearly reports on business and profitability.

Responsible for the overall operation of the hotel to include sales, employee selection, training, quality control, expense control and profit maximization. I built team values which allowed them to embrace guest’s needs and offer excellent guest service.•Managed refurbishment of the hotel and re-aligned a struggling property by reviving it to Choice Hotels Standards and increasing it’s ranking from position 269 to 124.•The hotel was also one of the few properties across Canada to receive Gold Status.•Created key alliances with the Ministry of Tourism Ontario, the Rotary Club and the Mayor’s office resulting in valuable revenue for the meeting room and banquet facility.•Successfully increased room sales through my interpersonal skills which resulted in repeat business and higher guest satisfaction.

A leading chain of 8 restaurants with a shared passion for cuisine and outstanding service that created a memorable dining experience.•Implemented systems for increased profits, product consistency and service quality. •Focuses on cost-cutting measures, developing training programs for both front and back of the house employees, engineering menu, and a code of conduct for the restaurant staff. •Conducted on-site operation evaluations to identify ineffective cost controls and inadequacies of management systems, policies and procedures.•In depth cost analysis on all the prime cost areas; server training, sales incentive training, management training and evaluation programs.•Recipe documentation, menu pricing, and market positioning analysis.

Quality Hotel Downtown Inn at False Creek was located in a prime location in beautiful Vancouver. It was in close proximity to the city’s main attractions such as BC Place and Granville Island. The Creekside restaurant was a popular hotspot in downtown Vancouver for both leisure and corporate guests.•Preparation of the annual budget and effectively managed financial statements, cash flow, inventory and payroll.•Developed an innovative marketing plan in line with the forecasts and objectives to exceed our client expectations.•Directed the selection, training, development, and evaluation of employees .I encouraged a positive working environment with a reduction in union grievances from a constant high to 0 grievances.•Designed and implemented new menus for Lounge, Restaurant and Banquets.•Addressed and met the health, safety standards and welfare of guests and employees.

A leader in premium casual dining with outstanding food and an exceptional atmosphere. It is a casual upscale steakhouse and seafood restaurant.•Created, developed, and executed operational systems and procedures for an under performing group of establishments. •Expanded market penetration, increased visibility and revenue, by creating a flourishing entertainment program.•Spearheaded the operations for the lounge as well as two offsite restaurants with a collective seating capacity of 2,000.•Orchestrated the hiring, training and daily supervision of over 150 employees.•Reduced employee turnover; by raising staff morale and performance through dedicated leadership.•Conceptualized and sourced the building, staffing, and management of a profitable third location.