Pioneered operation and execution models, service training, and tools to drive revenue for high-profile hospitality brands.WKND HOSPITALITY / THE G.O.A.T. TAP AND EATERY, Windsor ON 2019 to 2020COVID-19 reopening and staff training plan, new location investigation, hiring plans, leadership development plans, restaurant and events forecastsTHE HEIGHTS SKI & COUNTRY CLUB, Horseshoe Valley, ON 2016 to 2017Established new employee handbook and on-boarding program, led procedural training on execution points, and authored new employee review process and forms.THE LEVEL GROUP OF RESTAURANTS, Windsor, ON 2016Conducted Guest Service seminar for 4 restaurants and 105 attendees and Leadership seminar, increasing average guest check for front-line employees while transitioning managers into leaders.JROSS HOSPITALITY CONSULTANTS, Toronto, ON 2015 to 2016Placed 7 candidates in new positions by consulting with clients, crafting attractive job postings, and tapping into deep network of high-performing individuals.THE BULL & BARREL, London, ON 2015Secured most profitable opening to date by leading opening team, hiring and training new staff, setting up systems, and introducing procedures and policies.TURF LOUNGE - WOODBINE ENTERTAINMENT GROUP, London, ON 2015Established service standards and menu consistency, increased guest satisfaction, and lifted revenue by 12%. Boosted profitability by managing costs to budget.THE CITY GRILL, Windsor, ON 2014 to 2015Developed training programs and slashed inefficiencies by evaluating restaurant operations, staff competencies, and execution points.

Operated 5 Restaurants in Toronto and Calgary, with $24M+ in revenue and 340 team members. Increased guest service scores in all locations, spanning OpenTable, Yelp, Trip Advisor, Facebook, SQM.- Spearheaded best-in-class training programs and boosted technical expertise by developing and implementing Orientation, Product Knowledge, and Server Re-Training programs.- Coached 5 managers into General Managers in the Landing, reducing voluntary turnover, harnessing internal talent, and mitigating loss of intellectual property.- Achieved ‘Best Performing Overall Restaurant’ in the company 2018 (Baxters Landing) and highest sales verses previous year for 2018 (Taylors Landing) by focusing on leadership, development, and operational excellence.

Developed and initiated training programs for managers and increased competency levels through train the trainer and service recovery programs. Lead information sessions for food, wine, beer and spirits to drive average check sales.- Initiated labour forecasting procedure for all outlets, resulting in scheduling efficiency and achieving labour to budget.- Instituted a reservation and seating system, maximizing brunch covers, reducing wait times, improving server efficiency, and increasing seat by over 200 covers.- Enhanced overall guest satisfaction by 20%, according to yearly member survey through new hire training, introducing points of service, structuring sections, ordering standards, and position accountabilities.

Established opening procedures while hiring and training staff. Set up of all day to day procedures, inventories, budgets, and reports.- Achieved beyond expectation and finished with a profit in 2nd, above targets, within 1st month.

Established and lead restaurant opening team. Implemented staff run information sessions for food wine, and spirits and peer interview and mentorship for new employees.- Exceeded revenue expectations by 31% in 1st year, maintaining revenue numbers for 2nd year despite economic downturn.Prior experience includes Director of Restaurants (King Edward Hotel) and Senior Manager (Canoe Restaurant).

Taught courses on wine, beginner to advanced as part of the Hospitality Program.