Management of a growing staff of 65+ employees in the operation of camp facilities. Scheduling, billing, hiring, payroll, travel, and other HR duties when neededInventory management, stock projection, ordering, menu design, maintaining food safety requirements and standardsHost safety and tool box talks, mandatory training for employeesClient relations, crisis management and employee dispute resolutionWork area inspections, and other tasks as required for successful… Show more Management of a growing staff of 65+ employees in the operation of camp facilities. Scheduling, billing, hiring, payroll, travel, and other HR duties when neededInventory management, stock projection, ordering, menu design, maintaining food safety requirements and standardsHost safety and tool box talks, mandatory training for employeesClient relations, crisis management and employee dispute resolutionWork area inspections, and other tasks as required for successful operation of the camp. Currently operating at a capacity of 350 guests and are growing. Show less

Created concept restaurant with a clear and strong presence in target marketEstablished a loyal Japanese and ex-pat clienteleDeveloped a strong and highly respected brand identity through commitment to healthy, wholesome culinary offerings and excellent serviceGHG Catering offers popular, signature Good Honest Grub menus for corporate, US and Canadian Embassies and private clientsGood Honest Grub III, Shibuya 2007-2017, seating 35, staff 6. Concept restaurant offering casual… Show more Created concept restaurant with a clear and strong presence in target marketEstablished a loyal Japanese and ex-pat clienteleDeveloped a strong and highly respected brand identity through commitment to healthy, wholesome culinary offerings and excellent serviceGHG Catering offers popular, signature Good Honest Grub menus for corporate, US and Canadian Embassies and private clientsGood Honest Grub III, Shibuya 2007-2017, seating 35, staff 6. Concept restaurant offering casual, healthy, primarily organic fare for dining at lunch and weekend brunches, seasonal special events, and dinners by reservation.Good Honest Grub II, Harajuku 2004-06, seating 70, kitchen staff 10, floor staff 10.Full dining and catering of comprehensive Good Honest Grub menu.Good Honest Grub I, Ebisu 1999-05, seating 30, staff 8. Popular eatery offering a healthy alternative in Tokyo dining including vegetarian and traditional dishes. Show less

Seating 100, Staff 8Purchasing, inventory managementTrack and record deliveries into computer for inventory purposesTroubleshoot POS systems as problems ariseUpdate changing prices and SKU’s in POSPayroll management, staff scheduling and managementPreparing wine lists, planning menu, and hosting

Provided full meal & catering services for up to 200 people with diverse dietary needs

Staff of 8Managed all employee, café, and catering operationsDesigned attractive, nutritious and cost-effective menus for staff daily meals and embassy functions of up to 300 staff accompanying visiting dignitaries.

Consulted on menu, trained staff

Seating 70, Staff of 11Developed a traditional and innovative Canadian menuFirst to introduce full North American style weekend brunch in TokyoCatered gourmet and home-style cuisine for up to 500 guests for embassy, corporate, Chamber of Commerce and private events.

Seating 50, Staff of 8Managed all front and back operations of popular caféDeveloped transition from order-and-pick-up counter establishment to a fully serviced café, significantly increased business and revenue

Seating 60, Staff of 12Provided a solid foundation for future operations and managementKitchen management: CookingFood costing, purchasing, inventory managementPayroll management, staff scheduling and managementPreparing wine lists, menu planning, hosting