• Co-ordinate the configuration, preparation, training, implementation and on-going maintenance of Optimum Control• Co-ordinate on-site inventory with back of house (BOH) and front of house (FOH) management teams in alignment with O&B fiscal practices• Assist location managers in compiling POS & inventory data• Analyze month end submissions with the OC Team, and review with onsite management teams• Review prices of items across all entities to ensure consistency and accuracy in alignment with negotiated contracts and partnerships

• Ensuring consistencies in SalesForce CRM database• Utilizing HubSpot and Google Analytics to develop dashboards• Gathering information to assemble and create a data dictionary for new product users• Communicate with stakeholders for project expectations, timelines, and requirements• Working independently to derive insights and results

Employment unfortunately cut short due to COVID restrictions• Constant inventory management, required to forecast and organize produce ordering for restaurant outlet• Identify weak points and key issues in restaurant operations and create, implement, and follow through on solutions• Coach, support, and train staff to meet and exceed the restaurant standards• Communicate with management about staff members, and provide constructive feedback about ongoing projects and staff training• Required to personal time management skills to meet daily deadlines

Employment unfortunately cut short due to COVID restrictions• Identify weak points in restaurant operations and create, implement, and follow through on solutions• Responsible for kitchen section, including ordering and production• Required to self-manage, meet daily timelines, and set scheduling• Interact with guests, including explaining dishes and techniques • Uphold the highest standards of food quality and presentation • Ensure kitchen cleanliness and food safety through proper food safety handling procedures• Collaborate with team members to create new and exciting dishes and cooking techniques befitting one of Canada’s best and innovative restaurants

• Oversee all administration duties for back of house, including recruitment, ordering, scheduling, and supervising payroll• Designed and executed production schedules for events, including all ordering and production• Create, implement, and analyze new menus, including costing and budgeting• Required to course and liaison with new supplier in the procurement of new items and price negotiations• Lead and conduct daily and meetings ranging from menu briefings to performance reviews and management meetings

May through October seasonal work