Murray Saunders Email & Phone Number

Vancouver, British Columbia, Canada

Richmond, British Columbia, Canada

Vancouver, Canada Area

General Manager Cibo Trattoria & UVA Wine & Cocktail Bar 2018-PresentOverseeing all operational needs for dual properties. Responsible for P&L for both venues. All Hiring, staff training and development including management. Development of all policies and procedures. Food, Wine & Cocktail Menu development. Marketing strategies for both venues. Coaching and leading both teams to ensure guest satisfaction including providing performance based feedback. Lead and support both venues during day to day operations ensuring the highest level of service and guest experience. Managing schedule for both venues including labour budgeting and cost control.

Vancouver, British Columbia, Canada

Responsible for all properties P&L, budget and goal setting, follow up weekly and monthly. Company –wide Marketing initiatives and development. Menu creation and development with Executive Chefs. Hiring of all FOH & BOH Management. Overall guest experience initiatives with GM’s of each property. Supplier Relationships to develop Corporate pricing.

Vancouver, Canada Area

• Known as a leader in guest comments and for creating ‘ beyond compare’ experiences in their division, leverages local culture, latest trends and industry thinking into service and product offerings.• Resolves problems and responds to complaints graciously and efficiently, where possible finding a low cost/high impact solution to issues• Bravely challenges the status quo on current working methods and concepts and is able to generate bold solutions to challenges and opportunities• Maintains agility by continually keeping up to date with service and product innovations within the luxury industry, competitive set and parallel industries; responds quickly to new opportunities Pilots new ideas to test guest impact and feasibility. Reviews and measures pilots to determine impact, and shares pilot ideas and learnings with regional and global colleaguesIs open to new technologies and seeks to apply them to develop faster or less expensive ways of doing things• Distinguishes the important from the urgent to meet objectives and generates action lists to break down tasks and activities, creating clarity for team members and setting expectations• Manages time of self and staff members, effectively communicates and delegates tasks deploying resources in an efficient manner• Makes a realistic assessment of what can be achieved on a week by week basis and develops and implements plans to achieve itInvolves the team in decision making and builds a sense of team ownership of goals and actions• Identifies root causes of departmental problems using own knowledge, experience and intuition• Uses good judgment and consults with others where appropriate to ensure proposed solution is effective and optimal in respect of cost, guest experience and other relevant factors• Effectively delegates tasks and responsibilities and empowers team members to act, supporting their decisions

Scheduling, interviewing and hiring of all front of house staff. Resource for the company with our Point Of Sale operating system. Smallwares ordering and inventory, labour and sales forecasting, staff performance reviews and coaching, facilitated and held monthly company food and beverage seminars, weekly wine knowledge seminars. Resource for the company in wine knowledge, started program to teach wine skills and knowledge for all four restaurants in the company to increase and improve sales. Developed relationships with local businesses and hotels to build business. Started a wine evening for locals to increase regular customer appreciation. Responsible for sales increasing every year to a record setting year in 2011.

Responsible for scheduling over 120 staff members in all departments. Interviewing and hiring of all staff. Supervised and trained new staff and managers. Developed and maintained a regular customer following encouraging all staff to build and maintain regular customer business. Sales increased every year that I was at Sandbar.RESTAURANT MANAGER, SEASON'S IN THE PARK RESTAURANT - 2000-2003Interviewing and hiring of all staff. Training and development of all staff including new managers. Responsible for Liquor, Wine and Beer ordering and inventory. Event coordinator for many important and successful events such as the official dinner for the 2010 IOC evaluation Commission Visit and the Order of Canada 50th Anniversary Gala dinner. Planned and coordinated many events for local and foreign dignitaries as well as many celebrities. Helped increase sales for the entire four years at Season's.

Interviewing and hiring of all staff. Training and development of all staff includingnew managers. Responsible for LWB ordering and inventory. Event coordinator formany important and successful events such as the official dinner for the 2010 IOCevaluation Commission Visit and the Order of Canada 50th Anniversary Gala dinner.Increased sales for the entire four years at Season’s.

no previous experience and within a year had been promoted to Branch Manager the fastest rise from teller to Branch Manager in Royal Bank. Overall Manager for entire branch, scheduling and performance for all staff, achieving and meeting sales goals through daily, weekly, monthly targets and performance reviews. Maintenance and upkeep of Branch.

achieved highest company performance in sales and labour for my department by motivating and rewarding staff and building relationships with locals and businesses. Responsible for hiring and training of all staff. In charge of creating and maintaining wine list.

2Nd Year Bachelor Of Science

2nd year Bachelor of Science

Bachelor Of Science