Manage three different types of operation Tim Hortons, Booster Juice and a grab and go kiosk. I Identify and delegate responsibilities to my union staff to ensure objectives are met and excellent service is consistently achieved• Implement new company policies and procedures by developing plans and instructing staff• Provide direction to union staff, and casual staff to achieve restaurant goals• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement• Provide coaching and feedback to managers and staff and assess performance on and ongoing basis• Create a positive guest experience by delivering a high level of service and ensuring all staff engages guests to understand their needs and exceed expectations• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness• Consistently monitor product and labor costs to remain within goals• Solicit guest feedback to understand the needs and wants of customers• Train and coach staff on guest services principles and practices• Follow the Silo Restaurant policies and procedures, including those for cash handing and safety/security• Monitor and maintain the Micros POS System• Assist in new menu implementation• Develop and implement creative solutions to areas of improvement• Assist in any areas of the restaurant when staffing constraints require• Identify employee weaknesses and retrain as necessary• Complete the season to the specifications outlined in your Employment Contract.

Reporting to the Director of Operation on restaurant performance in operation standards, guest performance and food safety. I work by creating my own timetable with scheduled appointments to meet owners and also doing guest surprise audits. I ensure that training is completed by owner and execution of new product is done correctly. I also assist owner to build their business by offering them strategies on managing their people that best fit the business, how to move the lines quickly and how to showcase the product correctly and effectively.

As a Corporate Restaurant Manager I was responsible for a team of approximately 30-45 and worked to lead team to give the best guest experience in hospitality as well as in speed of service. I also acted as point of contact for guests and ensuring guest retention by making it right. In managing the head office location I was involved in the training of franchisees in the day to day duties of management as well as center island both classroom and hands on. In two locations I increased profits to the point they were now viable and were sold back into franchise locations. I also increased another mall location profits by 11% in one year and was chosen to take over the first Tim Hortons and return it to a corporate store after years of it being franchised owned.

.- Facilitate courses at Tim Horton's University for new/existing owners and managers developing proper ownership knowledge and creating consistent practices and standard throughout brand and organizations.

- Opened Tim Horton restaurants within Canada and the United States by leading and contributing on assignments.-Supported and oriented new franchisees to the business- Instruct and train employees on Tim Horton's Inc. (THI) and business operations, food safety, and health and safety, developing high-performance teams with excellent customer service skills.- Coordinate and participate on special projects

Instructing an average of 4 franchisees, restaurant owners, district Managers and / or operations staff per week from 4am to noon in always fresh baking methods. Other duties include opening restaurant, stock rotation, production sheets, ordering donuts, cleaning kitchen area and assisting with customer service.

As a Restaurant Manager I was responsible for a team of approximately 30 team members and worked to lead team to give the best guest experience in hospitality as well as in speed of service. I also acted as point of contact for guests and ensuring guest retention by making it right. I improved the year over year annual sales by implementing statistic planning and training to my team members. I was also responsible for hiring, discipline, scheduling, and employee files, as well ordering and banking.

Shift Manager at various locations duties were setting up team members into positions, scheduling breaks, over seeing that daily task were completed by team members. Responsible for ordering supplies and confirming numbers that enough products will be produced for that day. Also balancing tills, and completes the banking.

Donut Baker at various stores with an average bake of 120 pounds of yeast per shift. Duties included working with strict guidelines for products, production of product, cleaning of baking area as well as heavy lifting were involved on a daily basis.

Cookie and Tea Biscuit Baker at various stores with duties involving production of products, strict guidelines for production as well as the cleaning of baking area.

Counter Person at various locations dealing with customer service, storefront cleaning as well as closing of Restauants.