Joshua Wright Email & Phone Number

• Recruited staff, including hourly and supervisory positions, for Bar Mason and catering operations.• Created a "Cocktail Forward" bar menu featuring low-alcohol and non-alcoholic options for Bar Mason and catering.• Established partnerships with local breweries, wineries, and distilleries to craft a "100 KM" bar menu for Bar Mason and catering.• Orchestrated social media marketing campaigns to promote the Bar Mason brand.• Oversaw the sales, booking, and execution of private and corporate events at Bar Mason.• Created and implemented off-site catering services.

Guelph, Ontario, Canada

• Opening Chef for Bar Mason, field to fork focused restaurant, establishing standards, staff training, recipe development and building new and strengthening existing vendor purveyor relationships• Managed yearly financial budgets and forecasting• Developed new health focused banquet and catering packages, focusing on health and wellness, and energy-driven foods• Hiring Manager for all kitchen operations teams, mentoring college interns through Internship/Co-op program at University of Guelph and Conestoga College• Navigated and the changing landscape throughout Covid-19 pandemic; implemented successful “Friday Dinners to Go” as well as Holiday to Go dinners during Bar Mason Closure

Bethesda Maryland

• Supported Marriott managed and franchised properties across Canada in culinary operations.• Provided expertise in food and labour cost tracking, daily operations, executive chef roles, brand standard audits, and recovery efforts.• Demonstrated proficiency across multiple brands, particularly within Marriott's lifestyle and luxury portfolios.• Assisted openings and transitions team to both open new hotels and transition hotels from Marriott.• Led food and beverage discipline as operational support lead, conducting bi-monthly webinars to disseminate critical information and initiatives to the team.

Delta Lodge At Kananaskis By Marriott

• Managed Kitchen Operations for a full-service 412-room resort and spa overseeing six restaurants and specialty lounges, in-room dining, and a signature club.• Utilized Opera, CI/TY, and PMS operating systems to forecast labor.• Led operations for a 30,000 sq. ft. convention/event facility.• Contributed to long-term strategies, goals, and training initiatives

Delta Lodge At Kananaskis

• 412 Room Resort & Spa Managing 6 Restaurants/Specialty Lounges, In-Room Dining and Signature Club • Plus 30,000 Sq. Ft of Convention/Event facilities, Catering and Weddings• Ensuring day to day operations are efficient and lead with high standards• Managing Health and Safety and the well-being of the Culinary/Stewarding staff• Oversee 3 meal a day outlet• Purchasing, Scheduling and Inventory responsibilities• Training and onboarding new associates

Gravenhurst

• 160 Room, Luxury Resort & Spa, 2 Restaurants, Specialty Lounge, In-Room Dinning, Chefs Table and 2 Golf Courses• Large Catering Facilities with Indoor and Outdoor Venues, well known for Weddings• Ensuring day to day operations are efficient and lead with high standards• Managing Health and Safety and the well-being of the Culinary/Stewarding staff• Purchasing, Scheduling and Inventory responsibilites• Recruiting and onboarding Culinary/Stewarding staff• Implementation of Raw Food Vegan Cuisine Program, in co-operation with Chef Doug McNish

Thorold

• Full service Restaurant and Catering with Special Occasion Events and Brunch’s• Plan and execute all menus • Ensuring day to day operations are efficient and lead with high standards• Managing Health and Safety and the well-being of the Culinary/Stewarding staff