- Scheduling, staff training, performance reviews of a team of 40 for 3 outlets. - Menu engineering for bar and kitchen. - Organizing, hosting and managing mixer events in the lounge

Supporting the General Manager in every aspect of running a successful restaurant in downtown Toronto.

- Cocktail menu creation- Cocktails costing- Inventory and ordering- Invoice handling- Bottled/ batched/ canned Cocktail program pioneer - Working with alcohol brands and representing them in cocktails

• Cocktail menu creation with craft cocktails involving Japanese ingredients• Development of the bar team to be actively invested in the Ki concept of cocktails, beers• Stay on top of the drinking culture in the city and incorporating the ideas in the brands we carry, the rotating taps• Manage the liquor, beer and wine costs in line with strict forecasted budgets• Ordering, invoicing, inventory of all the products behind the bar• Keeping the bar variances in check with establishing an empowered bartender culture• Incorporating efficiency procedure like spillage control, bar bible, 86'd lists• Scheduling the bar and lounge staff based on forecasted events and sales

• Menu development for the bar, cocktails and special occasions• Encourage bar staff involvement in cocktail development• Maintain relationships with suppliers and keeping the wine, beer and the rotating taplist up to date with current trends• Manage the liquor, beer and wine costs in line with strict forecasted budgets• Responsible for inventory counts and bar ordering• Successful cost and variance control based on specific monthly budgets• Creating bar efficiency systems including, a standardized bar recipe binder, spillagebinder etc.• Bar schedule development in line with upcoming events and the forecasted labourprojections

• Responsible for all front of the house operations (bar, lounge and dining room)• Ensured the expectations of guests are met and surpassed• Continuously motivate the team, maintain sense of urgency and kept the momentum toachieve results• Points of service ambassador on the floor• Responsible for training, performance management, labor control and groupreservations

• Oversee service in the dining room while maintaining constant communication with allstaff• Attended to guests’ needs throughout the meal, ensuring their satisfaction andpromoting repeat business• Created relationships with guests in order to maintain a welcome and welcomingambience in the restaurant

Bartend and serve at different types of events across the city

Bartender for the dining guests at Baton Rouge, Eaton Centre, Toronto