Rare Events is a family owned special event company based in Calgary, Alberta. • As a site manager, I assisted in organizing and overseeing bar operations for events and festivals including Cody Snyder Charity Bull Bustin’ and The Great Outdoors Comedy Festival (Vancouver, Calgary, Edmonton, Halifax). Key Responsibilities:- Plan and manage bar setup, operation, and teardown for festivals.- Coordinate equipment, supplies, and staffing, ensuring everything runs smoothly.- Prepare backup plans for issues like weather or equipment problems.- Lead on-site teams, assign tasks, and provide training before events.- Keep staff motivated and ensure smooth teamwork under pressure. - Work with suppliers for timely delivery of drinks and equipment.- Negotiate contracts and oversee equipment maintenance.- Track and manage stock levels of drinks and supplies.- Conduct audits after events and ensure accurate ordering to meet demand.- Manage budgets, track expenses, and ensure accurate handling of sales and cash.- Adjust operations to boost profitability based on sales data.- Ensure compliance with health and safety regulations.- Train staff on safety procedures and responsible alcohol service.- Quickly handle any issues during events, from staffing to equipment breakdowns.- Work with festival organizers to keep things running smoothly.- Ensure great customer service by reducing wait times and addressing concerns.- Monitor service quality and make improvements as needed. - Gather and analyze sales and expense data after events.- Use insights to improve future event operations.Key Skills: - Operations & Logistics Management- Team Leadership & Training- Supplier Coordination- Inventory Control- Budget & Financial Management- Health & Safety Compliance- Problem Solving- Customer Service- Data Analysis & Reporting

Key Responsibilities:- Spearheaded the successful launch of a new restaurant, contributing expertise in pre-opening planning, team development, and operational efficiency.- Oversaw pre-opening efforts, including the setup of facilities, recruitment, staff training, and coordination of logistics to ensure a seamless launch.- Developed and executed operational plans, including workflow processes, IT systems programming, inventory management, and quality control measures.- Designed comprehensive training programs and manuals, ensuring all staff were thoroughly prepared for opening day and maintained consistent service quality.- Collaborated with marketing and PR teams to develop promotional strategies aimed at driving awareness and increasing foot traffic.Key Skills:- Pre-Opening Planning & Strategy- Team Development & Training- Operational Efficiency & Workflow Optimization- IT Systems & Inventory Management- Quality Control & Process Improvement- Marketing & PR Collaboration- Logistics Coordination

Key Responsibilities:- Managed and led a diverse team, including hiring, training, scheduling, and performance evaluation to ensure optimal staff performance and customer satisfaction.- Developed and implement strategic initiatives to boost customer engagement, enhance menu offerings, and increased profitability through promotional events, customer loyalty programs, and creative marketing campaigns.- Monitored inventory, supply chain management, and vendor relationships, ensuring timely deliveries, quality control, and cost-effective purchasing practices.- Maintained compliance with all local and provincial regulations, including food safety, alcohol service, and health codes, to guarantee a safe and enjoyable environment for patrons.- Prepared financial reports, managed budgets, and analyzed profit and loss statements to identify opportunities for growth and operational improvements.- Fostered strong relationships with regular patrons, handle customer feedback, and resolve any concerns to enhance the overall guest experience.- Coordinated with local entertainment and event organizers, to create a vibrant and appealing entertainment schedule that drove foot traffic and maximized revenue.- Collaborated with marketing teams to maintain online presence, including social media promotions and community engagement.Key Skills:- Leadership & Team Management- Operations & Workflow Optimization- Customer Service Excellence- Financial & Budget Management- Marketing & Promotions Strategy- Vendor & Inventory Management- Conflict Resolution & Problem Solving- Event Planning & Coordination- Regulatory Compliance & Safety Management

Key Responsibilities:- Oversaw operations of the Food & Beverage department at a 900-member private golf club, including the clubhouse restaurant, lounge, halfway house, and catering/events business.- Revitalized Food & Beverage operations, reducing operating costs by $350K from 2018 to 2021.- Increased member F&B sales by 20% in 2021 despite COVID-19 restrictions.- Developed and implemented long-range and annual plans, operating reports, forecasts, budgets, and capital plans for clubhouse operations.- Led and managed the F&B team, attracting, recruiting, and developing top-level talent to enhance member experience.- Assisted in negotiating financial contracts and coordinated execution of the Shaw Charity Classic PGA Champions Tour Event as tournament hosts in 2018, 2019, and 2021.- Created and executed formalized operations systems and training programs for 40 direct reports in the F&B department.- Collaborated with the Executive Chef on quarterly menu development and launches for for member dining and events.- Curated and maintained an extensive member and event wine list, ensuring high-quality offerings.- Built partnerships, negotiated contracts, and secured sponsorships with local vendors and suppliers.- Implemented COVID-19 health and safety protocols, ensuring compliance across all departments, members, employees, and guests.- Collaborated with the General Manager on presentations and dealings with the Board of Directors and House & Social Committee related to Food & Beverage operations.Key Skills:- Food & Beverage Operations Management- Budgeting & Cost Reduction- Sales Growth & Event Management- Strategic Planning & Forecasting- Team Leadership & Talent Development- Vendor & Supplier Negotiation- Menu Development & Wine Curation- Contract Negotiation & Sponsorship- Health & Safety Compliance- Board & Committee Collaboration

Direct Reports: 10 Employees: 130 Seats: 350• Developed strong corporate business and community relationships to drive yearly sales increases• Designed and executed high level quarterly, monthly and weekly business plans to drive sales, increase average guest spend and guest counts year over year• Assisted in the creation and implementation of formalized operations systems and training for all roles in the restaurant• Trained servers, bartenders and managers at six new Earls restaurant openings in Canada & the U.S and helped to strengthen the Earls brand • Created and exceeded yearly operations budgets – sales forecasting, cost of sales, labor, controllable costs and marketing to maximize profit dollars and EBITDA on total sales between $4 - $6 Million annually• Achieved year over year sales and profitability increases as a General Manager in 2014, 2015 and 2017• Completed daily profit checklists for all areas of business• Performed 16-week planning sessions with management team to ensure all areas of the business were efficient• Accountable to owners, shareholders and regional managers for weekly and monthly profit/loss reviews• Maintained and maximized cost of sales profitability through effective training, ordering, implementation of systems and minimizing waste• Inspired and aligned a team of 100 plus employees to achieve the company’s vision and mission statement • Created and executed numerous restaurant level recognition programs for all staff

Direct Reports: 4 Employees: 80-140 Seats: 200-350• Assisted in the opening of the first new Earls location in Calgary in 20 years in 2012/2013 • Recruited, hired and facilitated training of 140+ staff for the restaurant opening• Created, identified, communicated and maintained service standards to employees, ensuring a consistent level of high-quality service was met for every guest.• Developed and mentored leaders through weekly individual development sessions• Improved employee engagement levels through improved training and performance management which resulted in a decrease of employee turnover.• Coached and mentored 3 Salaried Managers to exceed sales targets for their businesses while hitting profit goals in labour, cost of sales and controllable budgets. • Organized weekly team manager meetings, bi-monthly staff meetings and quarterly management promotion/training sessions• Selected and recognized managers for annual leadership awards dinner• Co-ordinated costed schedules for 15 managers, 100 FOH staff • Organized staff parties and team building events• Oversaw monthly ‘Occupational Health and Safety’ meetings