Fine Dining Server

Sales representative for GTA and Eastern Ontario.

MBA is a project with Chef Matt Blondin and The Food Dudes. Currently operate Doria at 1094 Yonge St. as well as OMAW at 88 Ossington Ave. Currently opening GM at all restaurants to create all systems, steps of service and standards, policies, procedures, scheduling, kitchen ingredient lists, dry goods and alcohol inventory, wine list, accounting practices, management manual, marketing.

• Manager.• Worked with GM setting up and execution of special events and promotions.• Responsible for inventory and ordering of $200,000+ • Managed relationships with alcohol reps with B2B and B2C marketing plans.• Hiring, training and coordination of 35+ staff.

• Co-Founder, owner and operating manager.• Head of research and development, product line, patterns and manufacturing.• West Coast Director of marketing, sales, inventory and distribution.• Strong and detailed international business communication.• Recruitment, development and management of TBA team members (Athletes and representatives).• Field Marketing experience during Whistler Blackcomb’s King of the Rail, Showcase Showdown and World Ski and Snowboard Festival.• Control over event, social (Facebook, Instagram, Twitter with 1,000+ followers) and video marketing (see website for relevant video’s).• Importing and exporting merchandise.• Promotional material development and manufacturing.

• Manager at Signature division of Service Inspired Restaurants (SIR Corp), a multi-franchise restaurant group.• Manager a three F&B outlet facility - Fine dining, casual and quick service.• Beverage Manager – development and overseeing policies, procedures, inventory and costing of the beverage program.• Development of previously neglected patio into Toronto hotspot.• Training and managing over 80 FOH staff

• Part of opening team for largest F&B outlet in Canada as a Supervisor for Maple Leaf Sports and Entertainment Limited – Voted Best Sports Bar in North America by ESPN.• Floor Supervisor and expeditor for 650+ cover seating’s• Training and overseeing 200+ staff• Inventory and ordering for all front-of-house non-alcoholic products

• Fifty Two 80 Bistro Supervisor and Acting Assistant Manager (overseeing restaurant operations including menu engineering & financial management. Expeditor for 115+ cover 5 course dinners). • Pool Bar Manager (Designed Food & Beverage Menu and Layout of Bar, scheduling, financial management and menu engineering).• Both Supervisory positions include training, Microsoft excel skills, leadership, and hitting many deadlines daily.• Worked in the Spa, Housekeeping, Kitchen (Night Line and Banquets), Purchasing & Bistro (evening Food Runner, Server & Expeditor)• Helped design amenity layout for Private Residence health club