I launched and ran a unique quick-casual dining concept designed specifically for busy professionals, open just 4 hours a day, Monday to Friday. My goal was to provide a high-quality, efficient dining experience for people on-the-go.- Hired, trained, and mentored teams of up to 25 employees at a time between 2 locations, ensuring top-notch service and efficiency.- Managed all key business negotiations, including sales, marketing, commercial leasing, supplier contracts, bank financing, and staff hiring.- Designed the business for maximum efficiency, driving $1 million in annual sales and serving 500+ daily patrons across two locations.- Sold the business before relocating to Boston.I handled everything from supplier negotiations and lease agreements to overseeing a design and marketing team that brought my brand vision to life. I also led the leasehold buildout, working closely with contractors, engineers, and building management at one of Montreal's top office towers.

Managed a portfolio of commercial clients with borrowings ranging from $250K to $5M, serving as their primary point of contact for all credit-related needs.- Monitored financial indicators through the bank’s systems, assessing risk by analyzing financial statements and records.- Recommended actionable steps based on risk evaluations to guide the bank’s decision-making process.- Actively participated in onsite meetings to evaluate intangible risks, engage with clients directly, and build personal relationships.

As the manager on duty of a 456-room downtown Montreal hotel, I drove innovation, strategic initiatives, and sustainable solutions to improve operations, boost profitability, and enhance the guest experience.- Analyzed performance reports to identify opportunities for repeat business, revenue growth, and operational improvements.- Doubled the hotel’s Customer Loyalty Program subscriptions, increasing guest retention and satisfaction.- Worked closely with sales and marketing teams to ensure smooth contract execution for large group bookings and conferences.- Negotiated vendor contracts in areas like food & beverage, building maintenance, and outsourced services to improve cost-efficiency and service quality.- Acted as the key liaison between unionized staff and hotel management, offering insights during union contract renewals.