• Work closely with the General Manager to ensure the front-of-house operations are aligned with company policies and procedures. • Monitoring retail inventory, discounts and implementing processes and procedures to instill efficiency in the front of house• Work closely with the leadership team to motivate, educate and liaise any implementations to employee initiatives, point of sale, equipment maintenance, and product knowledge• Perform team building and management, including coaching for growth and success, staff development with their ultimate goal of creating future FOH leaders• Provide assistant in business financials to balance all operating costs including budget management, profit and loss management, forecasting, labour, payroll, custody, and control of all cash inventories, food waste, marketing, and promotions• Produce exciting, contemporary menus using trending flavors and local products to keep the customer base engaged and intrigued• Use relationship management techniques by working in partnership with clients to solicit feedback to incorporate into menu design, ensuring customer satisfaction of menu options and standard of service• Review and create all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/invoices, daily detailed labor report), and communicates restaurant’s results• Adhere to all new and regular health & safety guidelines, provincial, & federal government mandates

• Managed a team of 30 cooks (unionized staff) and coordinated daily business operations including quality control, staff management, purchasing, and scheduling, and performing a hands-on approach to execute volume foodservice and small private functions• Performed kitchen inventory and purchasing, invoice management and ensured consistent tracking of cost of goods, labor costs, and weekly inventory counts• Oversaw various elements of food production, plating buffets and stations, and client dietary needs; directed culinary operations to ensure a clean, organized, and successful kitchen with a focus on fresh ingredients and quality control• Assisted with food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products• Conducted recruitment and selection, training and development initiatives, performance management, planning monthly staff and production schedules, and employee coaching • Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation• Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.• Monitored sanitation procedures and ensure health and safety code is followed effectively and efficiently

• Led a culinary management team of 12 employees to oversee all aspects of food preparation, product handling, inventory management, purchasing, budgeting, forecasting, profit and loss accountability, cost control, labour, equipment utilization, and food safety to ensure quality and effectiveness across all departments• Partnered with senior management to develop special daily a la carte and catering menus, items, and presentations; created cost cards, recipe cards, photos, and catalogues for utilization during taste presentations and expedited/monitored all food specs.• Effectively interact with team members, managers, external providers, and suppliers; contributed to the goal of 100% customer satisfaction through personal commitment to customer service and performance management of the culinary team• Collaborated with the marketing team to provide top clients with industry insight and up to date trend data by creating and presenting inspiring and progressive menu ideation • Ensured adherence to company standards for health and safety, food quality, creativity, taste, flavor, and presentation