Matthew Da Silva Email & Phone Number

Toronto, On, Ca

Vancouver, British Columbia, Canada

Senior Manager of Premium Clubs for Canucks Sports and Entertainment located at the Aquilini Centre West at Rogers Arena. Manager of 5 private members clubs generating revenue of over 17 million annually, oversea over 100 staff with a nightly basis of 70+ and 500 guests. Our premium Clubs are like no other especially our top in it's class "Well Health Presidents Club".

Kitchener, Ontario, Canada

Faculty member of Conestoga College instructing International Marketing and Sales. Overseeing a total of 40+ students through their term from proctoring lectures, material development and grading.

Toronto, Ontario, Canada

Acting General Manager & Consultant of Amano Trattoria operating a as a key restaurant in the business structure of Open Concept Hospitality Group. Amano Trattoria is located in the prized St. Lawrence neighbourhood known for it's deep roots of culture of the city surrounding farmers markets and old town charm.Hired by Open Concept Hospitality to act as the General Manager and consultant to lead the opening team and operation. Pre established restaurant transitioned into a new concept including cuisine, beverage and decor. Built a core team with existing and new staff near the end of a lockdown/ pandemic to operate a 140 seat main dining room comprised of 3 semi private rooms, and a secret speakeasy.

Toronto, Canada Area

You're only as good as your team in it's entirety and I take pride in getting into the deep roots of daily operation. The fine details brings the success.The Carbon Bar is dedicated team of Hospitality professionals with a knack for detailed service and incredible food focusing on American BBQ, quality cocktails and crafted beverage program focusing on the specialty spirit of Whisk(e)y. Prided in one of the largest selections of American Bourbon and worldwide whisk(e)y. I/We-Direct hands on approach to daily service-Marketing management, with a key focus on social media streams-Driving sales growth and profit avenues (grew revenue consistently year over year by a minimum of 18%)-Staff development, coaching, career building, mentorship of over 50 staff-Vendor building and collaboration efforts-Restaurant consists of 178 seats

Toronto, Canada Area

We describe ourselves as a place, where fun-loving aficionados, gourmands and bon vivants meet to share un-pretentious snacks, plates and platters delivered with impeccable hospitality in a space inspired by the storied past of a rock’n’roll discotheque, an upstart TV station and a media giant’s studio.Junior Manager apart of a dedicated team of Hospitality professionals with a knack for detailed service and incredible food. Focused management team takes a very hands on approach to daily service. "treat this as your own business as one day this might be yours!"Human resources managementMenu developmentSales of corporate groups and leisure gatheringVendor management and sourcingCost saving analytics regularly without disruption to product, guest or staff

Toronto, Canada Area

Part- Time Hospitality Faculty member teaching customer service for the hospitality industry in Front of House Operations for Restaurant and Hotel.Weekly class of 20 studentsAssignment creationTeam building and managementStudent evaluation/grading

Toronto, Ontario, Canada

Working for the School of Hospitality and Culinary Arts we created 300+ events annually. Primarily focused events onsite within the school but not limited to, we worked to design food and beverage offerings for our clients. Collaborating with faculty, students and staff to fulfill events ranging in attendance from 4 guests to 300. Full event operation including the following:Site visitEnvision of host(s) desired eventQuotationVendor sourcing- outside where needed - equipment, F & B, audio & visual, small wares, staffing, etc.Menu collaborationContract- beginning to completion (BEO to billing)On site contact for event operation and fulfilment

Jacobs And Co.

Simultaneous employment with Conestoga and George Brown College. Evening dinner service.Provided the highest level of all service capacities related to the guest dining experience from pre arrival to post departure. Jacob's and Co. Steakhouse is a high end restaurant located in the entertainment district of Toronto providing unique steak offering, an extensive wine list, and the highest level of service.

Dining room instructor for a student population of over 100, and manager of our student run restaurant. As both a teaching and live service restaurant, the students have a true opportunity to quickly develop real hands on learning through real paid guests enjoying either lunch or dinner at bloom restaurant. Students have the ability to learn all positions that in the past and today's current restaurant business to make them successful. Students fulfill the role of valet, host, maitre'd, server, bartender, expeditor, server assistant, manager and the heart of it all, the dish area. All students get a live opportunity to not only live and breath front of house service but also are immersed in culinary and cooking in our back of house. Responsible for:Student curriculum developmentPresenting Material information effectively- both classic styles of service and todays day and aged variationsLive service developmentGrade entrySchedulingClient/Guest relationship buildingMarketingPurchasingInventory

Toronto, Canada Area

Duties include the following but not limited too:Weekly Forecasting of current sales vs. previous years, pace variations, performance evaluations, etcInter-department purchase ordersPayrollProcessing contracts and review of event details (update where needed)Accounts receivable liaisonBanquet event order controller - distribution, change confirmation, guaranteeing attendance, etc. Multiple reports for directly connected departments- sales, banquets, housekeeping, restaurant and bar, reservations, valet, purchasing, etc.Site visit coordinationAll stationary requirementsA very detailed role focused with precision and detail orientedA department with event operation of 500+ annually

Toronto, Canada Area

Core team member of DBar and Café Boulud dedicated to providing exceptional quality and service to our guests. Delivering an enjoyable, expertly served food and beverage experience conforming to core standards set forth by Four Seasons Hotel and Dinex Group and excel past to achieve Forbes 5 star status and other accolades. Anticipating guests needs and providing knowledgeable insight and recommendations surrounding menu options, cocktail list and wine pairings. Successfully completed a rapid transition of 3 positions with a year and a designated trainer for the positions of Server, Expeditor and Busser. Awarded employee of the Month for October.Lead team member for first batch of employees to develop into the STEPS program

Personal Chef and Private in House catering from 1-20+ people. Completely customized menu design and planning based on dietary restrictions, health concerns, nutritional preference or general preference of styles and variety of foods desired.

Sydney, Australia

Responsible for menu development, culinary support, quality control, and restaurant re-establishment in rebuilding the brand

Toronto, Canada Area

Territory Sales Manager for foodservice sales in the Greater Toronto Area with a focus on the Hotel, Resort and Conference sector, while jointly developing menu ideas and presenting culinary ideation sessions to our major partners.

Toronto, Ontario, Canada

Administrative Assistant to the Chair of The George Brown Chef School which further progressed to assist in development and initiation of the Baking & Pastry Arts facilities and program. Following the completion of the project I transitioned into a position with Recruitment and Learning Support Services in the Centre for Hospitality and Culinary Arts.Duties including (but not limited to): working jointly with college staff and students regarding issues, concerns and college wide information, implementation of meetings, reviews and “one on one” contact with industry partners, reviewing program and facility deficiencies and clerical work for the George Brown Chef School

Diploma, Hotel Management

2 month International Externship Dean's Honour List for 5 consecutive semesters 2008 Klaus D. Tenter Hotel Management Award.

Certificate, Baking Pre-Employment

Scholarship from Maple Leaf Sports and Entertainment for outstanding Accomplishments Simultaneously completed 1st year of Hotel Management.

Diploma, Culinary Management

Externship at "Le Royal Meridean King Edward Hotel" Recipient of "The George Brown Chef School Award"

Portuguese Language And Literature

Activities and Societies: Completed Level One proficiency of Portuguese language study

Certificate, Hotel, Motel, And Restaurant Management, Tbd

Maison Pernod Ricard is a pioneering global bartender training programme. It uses an innovative training format to bring the bartending.