Location opens Feb 2017

Create custom manager communication logs and restaurant reservation books for the hospitality business.

Look after new builds, training and development of owners and staff. Menu design and development, visit all locations across Canada from Newfoundland to B.C. to make sure they are following franchise guidelines and to support there marketing efforts. Work with the franchise on there P.L's so they understand how to control there costs.

Took over a failing franchise new to Western Canada doing 39k a week. Losing approximately 15k per month and currently doing numbers in the 60k per week range making a profit.Set a new franchise record of a 71k week in salesSet a franchise record for one day sale of 22k beating our old record of 17kConsistently rank in the top two restaurants for mystery shopper reports with my last one achieving a 97%.Consistently Achieving Top scores for food safety from both an independent company and the Calgary Health Board.Drastically reduced food and labor costs in a short period of timeWorked hand in hand with the corporate chef out of Montreal in developing new menu items for the Calgary market that are currently my number one items on the menuResponsible for all food and beverage costs and controls for both the restaurant and hotel banquet department.Working side by side with owners and designers for our expansion of an additional 120 hotel rooms and main floor banquet facilities

*Manage and over see Canada's flag ship Olive Garden that was performing as the worst Olive Garden in Canada to in a short time the best performing in the Denver division. Achieving 2 of Dardens highest awards for increased revenue and best profit and over 5 million per year sales.*Manage a current staff of 148 and heading up the charge to give every guest 100% guest delight*Developed, reviewed and monitored fiscal budgets to stay within budget constraints * Hired and trained new staff, working closely to ensure satisfied repeat clientele * Identified and resolved staff issues working toward win-win resolutions * Established excellent customer relations with guests, vendors and community members * Hold weekly managers meetings to discuss areas of opportunities*Lead the charge to make sure all team members followed the company vision and standards *Established excellent customer relations with guests, vendors and community members*Member of The Chamber Of Commerce for networking in the community*Mentored a successful management team of 5 to perform and achieve personal and company goals in a short period of time*Drastically reduced labor and food costs in a short time frame

Director of Food and Beverage* Managed the daily operation of a multi-unit facility including: 60 seat lounge; 100-seat fine dining room; Banquet Department that included 1,300square foot Ballroom * Established excellent customer relations with guests, vendors and community members*Worked hand in hand with the Chef to develop new and exciting menus that defined who we are and gave us a sense of place.*Was crucial in the development of the direction the newly formed concept of Vic's restaurants was heading. Developing the story line and designing the slide shows, story books, wine knowledge material for the servers along with the vineyard stories to enhance the guests dining experience*Worked closely with the Director of Sales to plan and organize the yearly advertising Budgets and to maximize revenues of or Banquet space.*Sat on the hotels executive committee where we made most of the operational decisions for the property. * Hold weekly managers meetings to discuss areas of opportunities * Develop and implement new training procedures for junior management and staff * Work through the staff shortage by developing new operational ways to work on a daily basis to minimize man power

Accurately estimated food and beverage costs, maintaining adequate inventories with close attention to fiscal responsibility * Developed, reviewed and monitored fiscal budgets to stay within budget constraints * Hired and trained new staff, working closely to ensure satisfied, repeat clientele * Identified and resolved staff issues working toward win-win resolutions * Established excellent customer relations with guests, vendors and community members * Hold weekly managers meetings do discuss areas of opportunities * Develop and implement new training procedures for junior management and staff * Work through the staff shortage by developing new operational ways to work on a daily basis to minimize man power

Managed the daily operation of a multi-unit facility including: 125-seat pool lounge; 100-seat fine dining room; 180-seat family restaurant and a Banquet Department that included a 1,000-seat BallroomEstablished excellent customer relations with guests, vendors and community membersCollaborated on and oversaw an 8 million dollar renovation to the food service areaEffectively supervised, managed, motivated and co-ordinated a staff of 65Accurately estimated food and beverage costs, maintaining adequate inventories with close attention to fiscal responsibilityIdentified and resolved staff issues working toward win-win resolutionsConferred with the chef and food preparation personnel to develop menu planningProcured approximately 750,000 dollars in equipment for 8 million dollar renovationDeveloped food and Beverage training manuals, job descriptions and service standardsAddressed and resolved food and service complaints ensuring customer satisfactionChaired weekly department-head meetings; provided guidance and inputDeveloped, reviewed and monitored fiscal budgets to stay within budget constraintsWon Gold, Silver, Bronze Medals for our menus at the Alberta Hotel and Lodging Annual Meetings

Oversaw the efficient operation of a two-floor night club and English pub style roadhouseUsed effective marketing strategies and promotions to double sales in both locations from $11,000.00 to $22,000.00 per week at the Hound and FirkinSet a franchise record with $15,000.00 in St. Paddy's day salesWorked closely with kitchen staff to develop new and exciting menusMotivated, supervised and trained new staff