• Managing books for the seven different companies owned by the organization’s owners• Verifying receipts and payments on a day to day basis• Invoicing the orders shipped out on daily basis and communicating with the warehouse regarding any missing invoices or data• Plan, set up and administer accounting systems and prepare financial information for the various accounts owned by the organization• Making journal entries and balancing the books with the bank on a monthly basis• Working with the Operations Controller and accounts payable and receivable personnel to conduct different financial duties as and when required• Developing reporting standards for the organization to be used in the future in the organization• Making bill payments, wire payments and ACH payments as and when required with online banking• Verifying monthly records of payments made by the accounts payable department and correcting mistakes if any• Communicating needs of the organization with the bank for the changes in payment methods along with resolving online banking issues• Communicating with the software company for updates and issues with the accounting system• Collecting and organizing the expenses and the income sources from the hotel with the staff working on the location• Creating reports for the hotel and developing ways to collect data from the staff working at the hotel• Preparing and filing tax returns for the organization as well as the hotel based in Florida• Ensuring the corporations are complying with the taxation rules and regulations within Canada and in United States

Operation Control• Collaborated with the team to launch a new menu in the Restaurant. Handled the new menu launch from concept to execution. The launch of new menu resulted in additional revenue of $250K for the restaurant over a two year period. • Revised the “Hotel Reservation Policy” in to ensure all reservations are accounted for. Did daily sales audits of the new Reservation Policy resulting in 100% accuracy of the reservation system• Ensured that hotel “Four Star Status” is maintained by ensuring all the policies & procedures for the systems are implemented all the time,• Designed & prepared reports on high cost items like “Food” & “Labour” cost to monitor & control these expenses.• Ensured the hotel rates are reviewed on an annual basis in line with existing market conditions.• Negotiated with suppliers and was able to bring 50% reduction in the purchase price of raw materials.• Collaborated with the suppliers and renegotiated the food prices bringing it a saving of 60% in the food cost.• Developed local suppliers in the community to attract “Just In Time” approach of purchasing, which resulted in saving of inventory cost and space at the restaurant.Financial Control• Prepared & presented restaurant monthly, quarterly & yearly financial for investors. • Managed all the financial including year-end reporting to the Government for Payroll remittances, HST remittances, WSIB. • Worked closely with our Chartered Accountant to ensure our Year-end are done timely and correctly.• Managed Government Sponsored funding program for businesses in order to keep the restaurant operations running.HR Control• Prepared and trained the staff on various HR policies including “Vacation”, “Harassment” and “Workplace Policies” to ensure due diligence with the law.• Recorded and resolved all the workplace incidence to ensure “Diversity & Inclusion” in the workplace.

www.sunsetinn.comSunset Inn is a 3 Diamond Rating and 3.5 Star Canada Select and Quality Hotel. • Collaborated with a local health authority and was able to “Brand” our hotel as the primary hotel of choice for housing patients and escorts, which increased the occupancy of the hotel to more than 80%.• Launched a “Customer Satisfaction Program” and offered perks to increase the retention of the customers.• Streamlined the hotel purchasing program by collaborating with vendors and accounting team and setting up minimum and maximum for every inventory item.• Developed a succession plan for the hotel staff and arranged to bring in new people to cover the retirees to ensure the transfer of knowledge before their term ends.• Developed & communicated a bi-weekly shift schedule to ensure consistency in communication and operations. Ensured all the key roles are always covered up.• Ensured regular audits of accounts receivable, payable, payroll.• Ensured monthly reports are prepared well in time and presented to the Investment company.

• Recognised by the team for 100% compliances in following all the process• Within first of couple months, got promoted as Temporary Transition Officer responsible for training the new employees.• Managed and trained a team of 8 employees using various training tools including “On-the-job” training, one-to-one coaching and various other training tools• Created Team Building activities to have an healthy Team environment on site.

• Performed daily, weekly, monthly audits for budgeting and monthly revenue reports. • Managed accounting and payroll functions including submitting government remittances for the hotel• Managed the reservation and room reservation rates based on seasonal requirement. Ensured a different set of room rates were used.• Ensured minimum and maximum inventory of consumable items• Ensured hotel health & safety requirement were in compliance with the provincial authorities.• Prepared weekly work schedule for the staff and ensured best coverage for all key positions.

• Managed the complete operation of the hotel and restaurant overseeing all areas of operations• Prepared work schedules for employees and ensured best coverage for all key positions• Managed company financials and did a regular audits to ensure organizations expenses and incomes are matched with bank reconciliations• Collaborated with local companies to build the hotel “Brand” and ensured regular customer base• Managed the HR function including Employee Retention, Training & Development. Developed strong relationship with the employees resulting in lowest employee turnover in the 4 years period.• Renegotiated the prices with local vendors for food items, which resulted in saving of 30% in food cost.• Managed the social marketing of the hotel in local advertising magazines and radio channels.• Worked with vendors to ensure that the equipments leased to us were maintained in good conditions without any additional cost to the hotel.