Responsible for the venue in it’s entirety, included but not limited to the following aspects: Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality and patron service standards while determining and implementing system improvementsControl purchases and inventory while developing preferred supplier lists; reviewing and analyzing usage reports; analyzing variances and taking corrective actions.Meeting restaurant financial objectives by developing revenue programs; preparing strategic and annual forecasts and budgets; establishing and monitoring financial controls while developing and implementing strategies to increase profitability.Deliver revenue and profit by developing and providing appealing restaurant service; responsible for development, training and wellbeing of all staff. Maintaining a safe secure and healthy facility by establishing, following and enforcing sanitation standards and procedures; complying with health and legal regulations.

On site supervising of the general operations of Velvet Restaurant. Including assisting customers, ensuring prompt resolution of clients' inquiries, distributing tasks to the staff, and monitoring the employees' performance.Provide leadership and guidance; analyze situations and implement solutions independently or through the management of others while maintains Marriot Bonvoy standards and policies. Executing banquets, meetings, in room dining & fine dining operations within the Josie Hotel.

Reopened the newly renovated Fruitvale Pub under its new concept. Recruited and trained the new team, then installed processes and tools to set up for success. Transitioned from this role into oversight of training of the new team at Columbia Steak and Cocktails, alongside booking and execution of meetings and events at the Best Western Columbia River.

Daily management of all Red Mountain food and beverage outlets. Implemented a new, resort wide point of sale solution for all outlets. Overall responsibility for inventory, schedules, and union regulation issues. Floor management and issue resolution a key component of this role.

Oversaw the planning and execution of all daily bar, restaurant as well as banquet events. Maintained an effective communication flow between front and back of house as well as divisionally between other hotel departments. Provided leadership, development and growth opportunities for staff in their roles and those looking to move forward. Engaged with guests to ensure a luxury experience both within the restaurant as well as the hotel. Worked with high end, luxury wedding planners to provide the highest level of customer service to clients.

Working along side the General Manager as well as the secondary leadership for a team of 130+ employees.Supervise both FOH & BOH staff throughout operations. Create and develop continuous training programs to encourage staff engagement and product knowledge that works in conjunction with Whistler Blackcomb and Vail Resorts goals and guidelines. Train and adhere staff to Whistler Blackcomb and Vail Resorts guest experience, environmental and safety programs to ensure safe and smooth venue operations.Accountable for FOH labour control and scheduling.Actively maintaining guest experience scores through secret shopper programs and staff performance reviews. Ensuring liquor license, 'good neighbour' agreements, Food Safety and Serving It Right procedures are adhered to.

Working as the On-duty Manager as well as a lead front line server or bartender depending on business volume/needs. Supervised both FOH & BOH staff throughout operations. Provided hands-on leadership and direction to food-service employees. Accountable for all cash control procedures as well as cash-out consolidations and business closing/security procedures. Assisting with the preparation and execution of all onsite catering events. Ensuring liquor license, 'good neighbour' agreements, Food Safety and Serving It Right procedures are adhered to.

Organizing and executing the day to day operations of a multimillion dollar high speed, high volume venue. Development of new scheduling system to increase labour efficiency and avoid staff burnout.Creating and implementing systems for continuous staff training and development, designed to support ongoing growth. Working one on one with the staff to adjust training programs effectively and ensure equal opportunities throughout the team.

Held the responsibility of the entire serving team from their daily set up to helping with on floor problems or issues that arose on the day to day. As well worked closely with the General Manager so that training was executed as per his expectations and to lead the team in a sales focused environment.

Worked with a small tight staff in a fast passed breakfast venue that had high expectations of both food and beverage service. As well there was a strong focus in the evening to learn and grow a developed understanding of wine to both pair with food and match based on specific clients requests.