BDS - Corporate Dining

Unbound Collection by Hyatt

Forbes Travel Guide five star rating 2018Located downtown Vancouver373 guest rooms . Member of Planning / Executive committee . Overseing all F&B and Kitchen operations for the property, including: .26,000 sq. ft. of conference and banquet facilities .Restaurant: Yew restaurant + bar .24 hour In Room Dining

- Worked closely with the Director of Operations and executive team ensuring daily smooth operations , planning and revenue management.- Spearheaded the smooth closure, transition and reopening of Zoe's lounge after a $ 800k refresh in line with vision 2020 of hottest place in town, and new product positioning.- Actively working on the implementation of new concepts for revitalization of the outlets offerings ( cocktail hour, afternoon tea etc..)- Coordinating closely with executive chef and kitchen team on new offerings and menus.- Achieved a AAA Four Diamond Status for the upscale dining room Wilfrid's- Directed, planned and managed daily operations and volumes during the Canada 150 celebrations- Forecasting and Budgeting for the F&B Operations.

• Co-Founder of KOMIDA GROUP, Head of Concepts Creation, Operations & Development.• Elaborated and Handled new concept’s Operations Manuals and all relative Opening Budgets• Creation, Execution and successful Implementation of major franchise brands: WRAPSODY & CRAVE• Directly Involved in Front /Back of the House Operations Management and all Culinary menu engineering• Lead Training Seminars for service team on standards and expectations of KOMIDA GROUP’s corporate Vision• Managed and directed grand opening of all new outlets under KOMIDA GROUP’s umbrella• In charge of expansion plan of the Group locally and internationally• Expanded the products to Catering and Events Organizationwww.komidagroup.com / www.crave-restaurant.com / www.wrapsodycafe.com

Opening team in charge of Re-Branding of the Casino into a Caesars Casino• Involved in hiring process of service staff prior to restaurant opening• Developed standards of operations manual • Directly involved in Menu Engineering, and Opening Budget.• Involved in establishing 320 labels wine list, and creating cocktail list. Estimated Value of Wine Cellar: $600 000• Achieved Wine Spectator Award of Excellence• Trained entire service team on standards and expectations of fine dining.• Managed and directed grand opening of new outlet under the Caesar’s / Harrah’s flag.• Developed and implemented improved liquor control system to ensure appropriate outcomes at monthly inventory. • Initiated new concepts for lounge area and supported staff during development and implementation of concept• Responsible for personally addressing guests concerns and requests• Responsible for continuous coaching regarding standards and expectations • Responsible for ensuring appropriate staffing levels on a daily basis

Fine Dining Georgian Room and Terrace Lounge Manager - Fairmont Olympic Hotel/ Seattle:• Managing and Directing all day operations: Event planning and organizing: Implementing Banquet Event Orders andlarge catering events. • Reinforced service standards (increasing JD Power Scores from an average of 3.73 to 4.2 in AM and of 4.5 for PM).• Repositioning of the product: Working in Partnership with the Executive Chef and the F&B director, in view to revitalize the whole product, pricing and menu offerings; to better fit the local demand; as well as targeted market segment. • Creating new aggressive Marketing Action plan and competitive promotional concepts to attract and increase local and in house capture, as well as elaboration of next year’s Budget and monthly Forecasts.• Implementing a cross training plan: maximizing staff performance and capabilities.• Reinforcing staff training procedures through monthly meetings & training.Fine Dining Manager - Fairmont Chateau Lake Louise:• Achieved the AAA 4 Diamond rating .• Implemented and trained the staff for new service standards.• Restructuring staffing levels resulting in a more productive payroll and increase of guest satisfaction. • JD-Powers guest satisfaction increase from 3.8 to 4.3 year to date.• Employee satisfaction increase of 6% in comparison to the pervious year’s results.• 10% increase on the year to date average spending check.• Elaborating the outlet’s Budget and Marketing Plan for the next year.

Transferred From the Four Seasons Seattle• Responsible for managing a unionized staff in a high volume restaurant• Responsible for a variety of shifts: managing and organizing day-to-day operations• Implementing staff training, meetings and incentives• Served as the Hotel's Manager on Duty on a number of weekends

Transferred later on to the Four Seasons Toronto as F&B Outlet Assistant Manager.