- Manage day-to-day operation of the Casino’s Food and Beverage Department- Manage a team of 70 unionized staff and 4 Food and Beverage Floor Managers- Work and coordinate with the HR Department on hiring using JobVite (internal recruitment software system)- Communicates with regular and V.I.P high-roller clients on a regular basis regarding client satisfaction- Monitor and reply to customer satisfaction feedback via InfoSearch on a daily basis- Contribute to the preparation of the annual forecast, revenue budget and labour costs - Closely monitor expenses and labour costs versus budget on a weekly basis and analyze budget variances- Work closely with the Executive Chef to ensure quality of food and accuracy are met- Manage inventory control and beverage cost control - Ensure service standards are kept at the highest level at all times, ensuring corporate standards are met if not exceeded

- overseeing Sales and Marketing of high end Spirits at the Greater Vancouver Area- training and managing Sales Agents, Retail Agents and Promoters- determines annual unit and gross-profit plans by implementing marketing strategies; analyzing trends and results of sales areas- establish sales objectives by forecasting and developing annual sales quotas for BC region; projecting expected sales volume and profit for existing and new products.- sales goals, negotiation, sales planning, building relationships, coaching, managing processes, market knowledge and developing budgets

Oversees the day-to-day operations of the entire Suite Department at the arena – 90 private suites complete with private dining area and private bar.- Manages a team of 70 unionized staff, including scheduling, coaching and counseling- Communicates with suite owners/suite administrators/suites clients on a regular basis- Prepare annual forecasting and budgeting of revenue and labour- Closely monitors expenses and labour versus budget on a monthly basis- Works closely with the Executive Sous Chef to ensure quality and accuracy are met- Programs all suite items into the ordering system – Suite Wizard- Responsible for hiring and on boarding all new suite staff- Manages inventory control and beverage cost control- Ensures service standards are kept at the highest level at all times and ensuring corporate standards are met ! A certified TIPS trainer to teach team members about responsible alcohol service

- Closely works with Premium Suites Manager overseeing day-to-day operation of the Suites Department- Assuming Premium Suites Manager’s responsibilities in his absence- Coordinating and working closely with the Chefs and Culinary team- Arranging staff schedules, suite assignments and programming menu items- Hiring of new associates; addressing union related issues while following a collective agreement- Managing inventory control and beverage cost control- Ensure service standards are kept at highest level at all times according to Aramark’s set standard- Oversees and manages a 210-seat private membership restaurant- Oversees restaurant reservations; manage and coordinates yearly membership program

- Overseeday-to-dayoperationofGriffinsRestaurantandthe900WestLobbyLounge- Handle weekly staff duty roster/scheduling- Hiring of new associates for both outlets- Ensure Fairmont service standards are kept at highest level- Handle Management and Union issues- Organize and coordinate various special/festive events in outlets

- Oversee day-to-day operation of 3 Food and Beverage outlets - Manage food and beverage stock and inventory control- Oversee hiring process of all 3units- Handle Management and Union issues

- Overseeday-to-day operation of 10 Hospitality Suites, Press & Media Lounge, Vancouver Canucks Executive Suites and all Show Artist’s food and beverage arrangement.- Manage food and beverage stock and inventory control- Hiring of new Catering Dept. Associates

- Oversee the day-to-day operation of hotel’s restaurant, lounge, banquet and kitchen operations- Responsible for the daily, weekly and monthly market list- Manage food and beverage stock and inventory control- Manage hiring process of entire F&B Dept. including Kitchen personnel- Plan various theme-promotions and responsible for various promotional materials

- Responsible for operations, management and overall performance of 3 western restaurants, 2 Entertainment Bars, Room Service, Japanese restaurant and the entire Beverage Department- Conducted training and orientation for service staff to ensure proper adherence to and implementation of service standards, procedures, rules and regulations.- Interviewing and hiring all restaurant associates

- Entirely responsible for the operation and profitability of property reporting to Regional General Manager based in Singapore.- Supervised, coordinated, merchandised and directed the operations to maintain a high standard and quality of food and beverage served. Maximized profitability and attained monthly budget.- Reviewed advertising, marketing and promotional activities with Sales & Marketing Manager.- Trained, developed and supported Operations and Floor Managers. Conferred with the chef to plan the menu- Coordinated and supervised the activities of all staff in dining rooms, kitchens, bars and other areas including regularly carrying out hygiene inspection.

- Joined the hotel at its pre-opening stage. Assisted in co-coordinating the construction and technical works of the bar set-up in preparation for the soft-opening; purchase of operating equipment- Trained inexperienced local staff and setting up systems and procedures of stewarding, food and beverage and bar operations.- Supervised activities of stewarding department including day-to-day operations, cleanliness of entire kitchen area, regular hygiene and sanitation inspection, care of operating equipment, supplies, its storage, proper usage and replenishment.

- Member of the opening team assisting the pre-opening task force in training the staff and establishing policies and procedures for F&B operations.- Successfully opened and ensured smooth operations of Coffee House, Lobby Lounge, Poolside Bar, Discotheque, and ‘Live’ Band Club