Lead Server for Executive Hospitality Services team providing catering, events and private dining services to Royal Bank of Canada Executives and their VIP guests, as well as other internal events and training sessions.

Managing the Workplace Support Services teams in Vancouver, BC and Calgary, AB in supporting the corporate teams at Royal Bank of Canada to focus their time and efforts on their clients.

With the contract assignment, I assisted the operation team to establish and maintain high standards of hospitality services for EY partners, teams and client events. This role evolve daily with the brand new office in prime downtown location at “The Stack” in Vancouver.

Relais & Chateaux property, 4 Diamond AAA restaurant, Travel & Leisure #1 City Hotel in Canada

*responsible for operations of the AAA 4 diamond awarded Bacchus Restaurant with focus on ensuring the implementation of the highest service standards and ensuring an outstanding guest experience*continuous monitoring of staff performance, cleanliness and maintaining the best dining ambience *responsible for weekly orders of operational items as well as assisting with inventory management*setting up systems for various shifts to ensure the best distribution of covers between team members and managing floor plan accordingly during service*managing service teams for private event bookings and coordinating service with kitchen and restaurant duty managers to ensure timely service of food in all outlets*assisting the catering coordinator in providing the best options of party bookings in the restaurant i.e. location of table, layout options and ensuring the service team are informed in all aspects of the group requirement*responsible for opening and closing manager duties including auditing cash out reports from servers, completing payroll entries on a daily basis, completing end of day operational reports and ensuring duties are completed as per shift requirements*managing labour and monitoring required schedule adjustments based on business levels and operational requirements

Managing restaurant, lounge and room service operations for multiple awarded boutique hotel property. #1 Tripadvisor Restaurant in North VancouverTripadvisor Certificate of Excellence for restaurant and hotelOpentable "Diner Choice" restaurant- responsible for staff recruitment, reviews and training as well as implementing a strong sense of team responsibility- prepare weekly schedules and manage vacation allocations- POS management – ensuring menu items programmed, changes made as required, analyze reports to develop strategies of focus for upcoming promotions- create and manage incentive programs to promote up-selling- organizing events for group and private dining guests and liaise with sales and catering on meetings in private spaces- developed an inventory system to have accurate control of transfers and current inventory levels- developed a training checklist for new hires to ensure consistency of operational standards- ensuring strong relations with suppliers and managing the wine program to ensure quality selections and promotions- representative on the Health and Safety Committee of the hotel to ensure that any incidents are reported, followed up and corrective action taken to avoid similar incidents- managing menu development with Executive Chef and ensuring updates of online menus and restaurant data- managing Opentable booking systems and creating online promotions for special occasions- developing incentive programs for team with product representatives and in the process increase salesRECOMMENDATION:Jaco Retief, Very dedicated team leader, who is very detail oriented, committed and well respected by co-workers. Thinks out of the box and is very goal oriented and driven. I have had the opportunity to work with Jaco and only have the utmost respect and admiration for him. Sharon Holmes

part of the planning team of the Downtown Vancouver Jugo Juice location contracted on the Canada Line transit system linking Vancouver International Airport with Downtown Vancouver. Lead the training of 3 store locations at the City Centre location and managing the City Centre location during the Vancouver Winter Olympics in 2010.

- manager on duty for all food and beverage outlets- operational supervision of restaurant and lounge operations- conducting performance reviews, corrective action meetings & interviews- prepared a SOP document for restaurant and lounge positions- responsible for schedules of bar, lounge and restaurant colleagues- manage all holiday requests and ensure proper staffing levels are maintained at all times- training of new colleagues and ensure constant follow-up with progress- implement training of “Fairmont Artistic Mixology Experience” and manage monthly cocktails program- implemented Front Office Incentive program to encourage outlet reservationsResidence Inn

- acting as department manager reporting to General Manager- responsible for planning and execution of daily operations in restaurant, banquets and breakfast service- inventory and purchasing for department- scheduling of colleagues in all food and beverage outlets- training of staff to maintain and adhere to brand standards- screening and interviewing of applicants- during first 3 months I managed kitchen operations in absence of executive chef- involved with planning re-launch of restaurant including menu, wine list, signage, marketing strategy

- solely responsible for all events in the hotel, private dining and brasserie reservations- took all enquiries and dealt with complete event planning details to hand over to operations team on day- daily duties also included individual room reservations and group bookings- assisted the Business Development Manager in preparing events budgets and conducted site visits- acted as the sole contact and coordinator for all Christmas bookings- coordinated with the accounts department in processing of deposits and paymentsHilton