Day to day management of service for the private rooms and dining rooms, as well as management for service during special eventsDevelopment and management of staffing for the private rooms and catered functions, including scheduling resources, maintaining adequate coverage for all events and enabling the steady progression of staff training and developmentManaging the annual marketing planning, including the allocation of the marking budget, creation of promotion materials, and representing the company at trade shows and industry expos.Follow-up with clients, including end of event invoicing, customer retention programs such as client feedback and customer satisfaction responses, and maintaining a database of annual events to inform the next year’s sale cycle.Responsible for designing and delivering service during the Canadian Open – an internationally renowned event and part of the official PGA tour. Elements included in the execution of the event included management of human resources to ensure proper service coverage at all time, food and beverage stock management and invoicing, and final billing management.Day to day management of staff for the dining room, banquets, bar areas and course halfway house.Inventory management, including the replenishing of stock and the addition of new items into the company POS.Payroll for all wait staff, including issue resolution.Preparing for all large golf events, including the provision of food and bar services during tournaments, charity events and other special events. Initially beginning as seasonal staff, developed into the full time lead wait staff, responsible for managing small teams for specific events and providing service leadership in the club private rooms and banquets. Duties include: Provision of orders and buffet requirements for private dining rooms, special events, and banquets.End of shift inventory and receipts, reporting directly to the Food and Beverage Manager.