• Part of the opening management team of luxury five diamond hotel.

Departmental Head - Banquet Manager• Responsible for successful operation of 20,000 sq. ft. of banquet facilities; roomservice (586 rooms/suites) and next generation boardrooms designated for highend cliental and dignitaries.• Excellent up-selling record. Close contact with key individuals in charge of citywide conventions.• Coordinated conventions with on-site audiovisual company and suppliers.• Creative and practical with buffet décor.• Comfortable and successful with VIP- high class events ie. G20 Summit.• Communicated expectations to Banquet and Room Service associates (banquetservers, cashiers, coffee servers, houseman/porters, assistant banquet manager,room service order takers and waiters) through: monthly meetings, training,performance appraisal and couching.• Complemented for successful training of students and responsible for Food andBeverage supervisors on job experience (mentoring).• Sourced and introduced new banqueting products and equipment, includingimplementation of new beverage system which saved time and labour andassistance in development and execution of multicourse choice menu for banquets.

Assistant Banquet Manager• Reported directly to the Banquet Manager, responsibilities included: functionsupervision, management of all staff, payroll, scheduling, attending preconventionmeetings, billing and stock requisition.• Participated in Rebranding.• Achieved a Certificate of Honor for outstanding commitment and dedication.• Chosen to participate in training video for the company in Dallas Texas.

• Throughout this period I was exposed to working ethics of the followingcompanies: CN (Canadian National), CP (Canadian Pacific) and Holiday Inn.This was due to the fact that the property had changed ownerships.• Demonstrated positive attitude and behaviour.• Provided great service for VIP cliental.