Accomplished consultant with 25+ years of experience as an Operations, Health & Safety and Human Resource specialist for leading restaurant establishments. Maintaining highest quality standards to avoid time and cost expenditures.Operations, Quality & Health and Safety specialist with the ability to analyze operations, pinpoint areas for improvement and redesign, and implement plans that generate profitable results. Certified Occupational Health Specialist.Excellent relationship builder with success in forming strong, sustainable relationships and securing consensus among cross-functional team members for key initiatives. Effective communicator and leader.

Responsibilities included the ability to effectively analyze business trends and develop and implement plans for success while coaching, teaching and leading a team of restaurant operators.Proven P&L management success with regard to food, liquor and labour costings. Effective financial analysis and forecasting.Operational and administrative overview of each of the restaurants within an area and responsible for bench strength, promotions, hiring and terminations.Responsible for rolling out new policies/procedures.Ability to recruit, hire and maintain an exceptional team of multi-unit managers, managers and crew members.Ability to represent the company in a professional and positive manner at all times.Excellent communication skills with team members and managers, as well as the ability to communicate effectively to Ownership Group and Pub Support.

Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identified and evaluated competitors; prepared financial, marketing, and sales projections, analyses, and estimates.Met restaurant financial objectives by developing financing; prepared annual forecasts and budgets; analyzed variances; initiated corrective actions; established and monitored financial controls; developed and implemented strategies to increase average meal checks.Attracted patrons by developing and implementing marketing, advertising, public and community relations programs; evaluated program results; identified and tracked changing demands.Controlled purchases and inventory; developed a preferred supplier lists; reviewed and evaluated usage reports; analyzed variances; taking corrective action where neededMaintained operations by preparing policies and standard operating procedures; implemented production, productivity, quality, and patron-service standards; determined and implemented system improvements.Maintained patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiated improvements; built relationships with preferred patrons.Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.Maintained a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations;Maintained professional and technical knowledge by tracking emerging trends in the restaurant industry; reviewed professional publications; established personal networks; benchmarked state-of-the-art practices; participating in professional societies.

Responsible for the overall operations of a successful full service restaurant. Recruited and selected people to populate numerous managerial positions within the company. Responsible for the training and work life cycle of all employees. Responsible for ensuring accurate pay roll for a staff of 70+. Built a solid clientele in various locations by focusing on Guest first initiatives and implementing strategies to sustain store income. Ensured the Brand was prevalent in the community.

ACHIEVEMENTS• 1999 – was a member of the management team that received the Ajax-Pickering Board of Trade - Best Business Award• 2003 – completed and made contributions to a Restaurant Analysis & Profit Strategy Couse (RAPS)• 2004 – Recipient of the Most Improved Cost Control Award (Pickering Location)• 2007 – Recipient of the Most Improved Sales Award & Most Improved Cost Control Award (Downtown Toronto Location)• 2012 – Co-Recipient of the Most Improved Sales Award (Pickering)