•Spear-headed team that implemented Bottomless Mimosa Brunch which increased brunch sales by an average of 300% over a 2-year period•Negotiated a deal with Magnotta Winery which dropped the cost on Mimosas from 37% to 26% and decreased our overall wine cost by 6%•Within one year, abolished the 10k deficient in liquor inventory by redesigning the liquor program, streamlining inventory & ordering and eliminating theft•Re-designed the existing Cost of Good excel spreadsheets to make them more automated in order to track sales goals, server check and tip averages and other useful business analytics

•Managed and mentored a team of 5 supervisors in different areas of the restaurant to ensure its smooth operation•Met weekly with the General Manager, Director of Operations and Owners to ensure we were meeting sales target, keeping control of Cost of Goods and present other restaurant analytics

Managed at Pure Spirits and Cluny, as well as helped run The Toronto Christmas Market in 2015 and 2016.

Entry level restaurant job at the Miller Tavern on Yonge. Worked in both the FOH and BOH and gained invaluable experience

•Began role as a volunteer and was quickly promoted to a supervisor position•Led a team of 6-8 staff responsible for 60+ children for both March break and Summer camps