- Opening and securing premises before and after the event, facilitating the arrival and departure of all other contracted staff, vendors, clients and guests.- Ensuring that the venue is run according to the Event Agenda as set out by the Events Manager and AV - Production Manager in a safe, orderly and professional manner by the conditions of all employment, health and safety, fire, and building regulations, as well as Globe and Mail procedures that include, but are not limited to liquor licenses, fire code/fire lane policy, sound restrictions, health & safety requirements.- Ensuring clients, vendors and caterers are fully informed of and adhere to policies and procedures during Event set-up, production, and tear-down.- Communicating and organizing special arrangements for client’s requests (within protocols).- Monitoring client/attendees’ reactions to find opportunities to exceed expectations and handle complaints, if any, ensuring client/attendees’ complete satisfaction.- Providing and/or monitoring bartending services in accordance with laws, protocols and procedures.- Inspecting the pre-set space per the Event Agenda for proper event/equipment set-up/tear-down; assisting or rectifying any deficiencies with the appropriate vendor/supplier.- Ensuring high levels of cleanliness, safety, and hygiene of the venue are maintained by Public Health and Venue Protocols. - Monitoring, supervising, and reporting on the work of the Event security, custodial and all other contracted staff/vendors.- Proper communications with Loading dock Staff and Building Security to coordinate deliveries and pick-ups.- Work as a team with fellow Venue Supervisors and Management to ensure a smooth transition between shifts. - Submitting an event report electronically after each event to The Globe and Mail Centre Management Team and reporting any incidents.- Continually strive to maintain the elevated standards of service and environment throughout the venue

Conduct thorough consultations with clients to understand their event vision, preferences,and specific Kosher requirements.Plan, organize, and execute Kosher events, including weddings, Bar/Bat Mitzvahs, corporatefunctions, and other celebrations.Negotiate contracts, manage budgets, and oversee vendor performance to meet clientexpectations.Develop and manage detailed event timelines and production schedules.Demonstrate a deep understanding of Jewish customs, traditions, and religious requirementsSource and manage vendors experienced in Kosher practices, including caterers, florists,photographers, and entertainment providers

• Oversaw the comprehensive planning, design, production, and promotion of both internaland external non-profit events.• Created tailored events, curated menus, and developed marketing collateral aligned withthe Club's vision and brand, including posters and written materials.• Successfully executed events hosting up to 600 guests, notably contributing to the successof ABYC's 90th Anniversary celebration.• Introduced Jonas Event Software to enhance technical communication for event invoicing,streamlining processes.• Prepared detailed Banquet Event orders and managed invoices efficiently using JonasEvent Software.• Conducted post-event reports and guest feedback surveys to continually enhance eventquality.• Implemented a new reservation system, optimizing event services.

Recruited, trained, and scheduled staff for seasonal work and events, ensuring a proficientand capable team.• Spearheaded a remarkable 106% increase in restaurant profits in 2018 by implementingmodernized operational strategies.• Executed budgeting and reallocation initiatives for strategic restaurant and menu planning.• Drove sales growth by introducing unique menu items and innovative wine pairings.

• Managed staff, ensuring compliance with workplace health and safety policies, whilebalancing financial responsibilities, deposits, scheduling, training, and team appreciation.• Elevated customer relationships through a positive attitude and attentive service.• Mentored and guided employees to foster proper completion of assigned duties.

Attained cross-training on all food kiosks, demonstrating versatility in various roles.• Supervised staff, handled scheduling, upselling, and trained employees on all policies andprocedures.• Managed cash, including inventory counts, ensuring accurate financial transactions.• Successfully completed a 2-week Team Trainer program, empowering me to train largegroups of 50 inexperienced staff.