• Moved to Caribbean to work with Cracked Conch /Macabuca Restaurant Group with Front Host/ Guest Services. Enhance skills, showcase local culture and give confidence to Staff.Rebound and pivot during Covid, exercise compliance to ever changing rules and build interest with new business model. Create ordering measures for sundries and chemical Inventories. Reboot Gift Shop and update website style. • Successfully re-open a 45-seat dining restaurant located in Lougheed House National historic site and surrounding rooms used for large up to 500 person events. A national treasure with Gallery exhibitions, Gift store and acres of gardens. Create food and beverage menus for restaurant, catering and events. Recruit staff and train. Establish SOP’s, secure all licensing and purveyors.• Open First Nations Culture Centre located on a reservation working with elders, community and stakeholders to create food and beverage concepts, layouts, SOP’s, staff requirements within the community. Built relationships with vendors and supply chain.• Worked with pub Owner to revitalize sales, supported existing restaurant team to build commitment and improve work place environment. Maintained inventory controls, provided leadership and validated best practices.• Developed for Museum restaurant an Event department and assisted with Wedding planning.• Assisted Community historic sites to provide inspections and telephone consultations to aid with decision making processes regarding kitchen equipment, menus and execution

During 2007-2008 The Hyatt Regency had a large successful Banquet department of 35,000 square feet recording high revenues smashing all previous year’s sales.• Business Generation- Maintain control measures to impact inventory, labour costs and operating supply costs for the business unit. • Operations Management- Effectively prepare, support and monitor performance in Beverage Division according to Hotel standards. Maintain Micros POS system and pricing.• Outstanding Guest relations skills. Creative Guest interaction contributing to positive change and rising up to top 10% of all Hyatt Hotels. • Creativity- offering innovative original products to Clients and Guests to improve bottom line

Hired by the Owner of the franchise to revitalize the service goals of the restaurant and bar. Improved Guest service experience, established existing bar to be a destination bar and improved profits. Worked closely with Owner, management team and community to re-establish our place within the resort.

Opening of new 88 room Hotel Pan Pacific Village Centre with larger F&B department, ordering all front of house & kitchen small wares, organize product installations, choose food & alcohol products, build relationships with vendors, write SOP’s & format a new POS Micros system. Worked closely with Hotel General manager to ensure our visibility within the resort.