•Fine dining restaurant at Toronto Athletic Club, part of Cambridge Group of Clubs•Controlled costs, managed inventory, cash, and supplies; produced all reports and reviewed results in collaboration with the Food & Beverage Manager on restaurant performance.•Planned and monitored restaurant sales; promoted events, managed event booking budgets, and following up with customers in regard to future events at the restaurant.•Liaised with the kitchen and bar; ensuring excellent quality and service is delivered at all times.•Controlled labor costs to ensure budgets are met and spending is at par with restaurant requirements.•Coordinated tastings with wine suppliers for introducing new wines, oversaw all wine purchases and cost management•Developed training programs, tastings, and manual for all Team Members to improve their knowledge of wine tasting and wine service

•Organized and directed the operations of the bar; managed staff, recruited, scheduled, provided training, and inventory, developed reports on weekly sales, and ensured exceptional service and customer experience every day. •Managed complaints and conflicts; promptly attended to all and any customer concerns and issues, ensuring effective solutioning. •Trained and managed staff of 25; provided ongoing training on new menu items and procedures.•Controlled costs, managed inventory, cash and supplies; produced all reports and reviewed results in collaboration with the General Manager on bar performance.•Planned and monitored restaurant sales; promoted events, managed event booking budgets and following up with customers in regard to future events at the bar. •Liaised with the kitchen and bar; ensuring excellent quality and service is delivered at all times.

•Hired to learn and gain hands-on experience as a supervisor and aspired manager; shadowed and worked in various parts of the bar; hosting, interacting with customers and other operational tasks.

•Provided customers with insightful information about Trius wines, winery and Ontario’s wine region.•Lead private and public winery tours for groups of various sizes; served samples at the tasting bar and promoted sales to guests.•Promoted wine club sales to guest; demonstrated value of taking part in the membership.

•Lead a team of 22 employees; ensured customers received consistent & high quality of service. •Developed staff schedules and monthly stock inventory reports.•Planned and executed monthly staff training.

•Member of the pre-opening core team – responsible for managing operating equipment and food and beverage service department, including: receiving and storing all operating equipment, keeping a detailed inventory log, and distributing equipment to respective restaurants. •Trained up to 35 staff over a 6 month period in food and beverage service standards.•Controlled labour cost to ensure budgets are met and spending is at par with restaurant requirements. •Supervised serving staff; providing feedback and guidance on an ongoing basis.•Responsible of maintaining the highest standards in every task through implementation of Standard Operating Procedures (SOPs)

•Communicated with both Internal and External customers in a courteous and professional manner to establish a rapport, maintain good relationship with the same.•Responsible for requisition and maintaining an inventory of Wines, Spirits, Beers, Liquors and other bar supplies

•Delivered excellent customer service•Actively participated in staff training about food and wine menu•Dealt knowledgeably with questions about menu items, ingredients and cooking methods of the guests