Mark Meagher Email & Phone Number

Ottawa, Ontario, Canada

Ottawa, Ontario, Canada

- Develop a culinary and service plan with short and long term goals that ensure high levels of guest satisfaction. - Enhanced food and service quality levels by establishing standards while creating diverse menus to satisfy specific regional preferences. - Provide culinary and service expertise, training and operational support to site level culinary and service teams to ensure high quality food service.- Provided guidance to all General… Show more - Develop a culinary and service plan with short and long term goals that ensure high levels of guest satisfaction. - Enhanced food and service quality levels by establishing standards while creating diverse menus to satisfy specific regional preferences. - Provide culinary and service expertise, training and operational support to site level culinary and service teams to ensure high quality food service.- Provided guidance to all General Managers for the development of culinary and service team member.- Address quality and/or service gaps to develop continuous improvement for execution across the division.- Embrace guest satisfaction reports and develop and execute division wide programs to enrich the overall dining experience.- Research, test and introduce new/improved products to enhance the overall dining experience. - Establish menus and products that are in line with food cost projections, operational feasibility, quality standards and guest satisfaction.- Develop, revise, measure and maintain culinary and service standard operating procedures throughout the division.- Cultivate and maintain effective partnerships with site level management to execute the culinary and service strategic plan.- Liaise with supply chain management to identify key potential supplier relationships.- Uphold and promote the organization’s values, philosophy, ethics, morality, integrity and code of conduct. Show less

Ottawa, Ontario

- Overlook a 6,000 square foot restaurant operation consisting of service, food and beverage departments- Apply strategic planning for financial budgets to achieve better profit margins- Provide strategic direction to departmental leaders and employees on an ongoing basis- Create new revenue opportunities such as establishing contracts with tour groups, catering and upselling programs to increase average checks- Optimize operational efficiencies to achieve higher… Show more - Overlook a 6,000 square foot restaurant operation consisting of service, food and beverage departments- Apply strategic planning for financial budgets to achieve better profit margins- Provide strategic direction to departmental leaders and employees on an ongoing basis- Create new revenue opportunities such as establishing contracts with tour groups, catering and upselling programs to increase average checks- Optimize operational efficiencies to achieve higher productivity- Conduct operational audits to sustain and enhance effectiveness of all services- Maximize all business opportunities to drive sales- Purchase stock, supplies and negotiate best prices with suppliers- Responsible for recruiting, staff trainings to corporate standards and developing future leaders- Ensure Health and Safety standards are maintained- Manage up to 80 staff to insure company policies and procedures are being followed- Responsible with the upkeep of the restaurants preventative maintenance procedures- Having in depth knowledge of all menus and menu planning- Resolve customer complaints and encourage employee empowerment to ensure total satisfaction to our guests Show less

Cumberland

- Personally prepare weekly menus special to meet customer requests - Menu Developing for special events- Purchasing and inventory control- Staff training and development

Ottawa, Canada Area

- Prepare and cook an assortment of meals for up to 2000 guests- Deliver high-quality and courteous service in banquet settings- Assist with menu development - Work in a fast paced, high stress environment to deliver quality, professional and courteous service to guests while serving meals in a quick manner- Banquet set up and execution for guests numbering from 400 to 2000 people

Ottawa/Montrel

- Organize food stations in such a way that encourage easy access to materials and foods, while maintaining pride of cleanliness and quality- Monitor staff to ensure that stations were operating efficiently and effectively- Coach staff when necessary and implement progressive positive discipline- Analyze the needs of the station to maintain the appropriate amount of food served daily

Law And Security

Culinary Arts/Chef Training, 2000