• Actively and independently monitor 15-20 franchise operations throughout the GTA (Ottawa, Sudbury, Kingston) area parts of Manitoba, ensuring compliance with all relevant food safety, quality, service, and cleanliness standards. • Implement and manage total franchise supports from initial application and store launch to ongoing, long-term franchise operations, including sales, marketing, recruitment, training, human resources, vendor relations, budgeting, operational management, etc. • Evaluate, protect, and correct brand value and consistency by working with franchisees to understand and deliver restaurant experiences within approved procedural, menu, food quality, and brand standards.• Leverage strong communication, interpersonal, active listening, and public relations skills to effectively engage with diverse stakeholders, collaborate across cross-functional teams, and support leadership teams.• Drive continual improvement and corrective action related quality, service and cleanliness standards as well as consistency of customer service excellence by scheduling and coordinating in-person, on-site visits, as well as implementing scorecards, benchmarking tools and brand involvement. • Determine and stabilize financial health of franchise operations by gathering key data, evaluating metrics, and monitoring progress to provide advice and drive optimization of brand systems and tools• Lead consistent YOY revenue growth by establishing sales goals and operating budget for assigned areas and leveraging targeted cooperative and local marketing programs to expand brand profile. • Successfully support the design of local, regional, and nation marketing campaigns and execution of new product rollouts/procedures.• Enhance brand stability by establishing and managing strong business partner relationships franchisees, corporate staff, and vendors.

• Provided theoretical and practical training within Mixology professor role teaching hospitality students bartending competencies including Smart Serve training as well as lecture/demonstration of classic and trending drinks. • Instructed students through a wide range of associated coursework including bar management, safety / sanitary compliance, bookkeeping, inventory control, managing cash / cashiering controls, ID protocols, monitoring / limiting customers intake, handling unexpected situations, and legal issues encompassing the serving of alcohol.• Designed and facilitated formal classroom training and instruction for diverse audiences and learning abilities. • Met or exceed college expectations for instruction quality, student learning, and outcomes.

• Expertly managed multifaceted dining operations while maintained profitability and growth within three dining rooms, two bars, and comprehensive banquet facilities holding up to 800 people.• Attracted and trained high quality staff compliments to build and retain high performance teams by leading employee relations including recruiting, grievances, scheduling, performance reviews, etc. • Successfully supported the positive and mutually beneficial negotiations of two collective agreements by working with leadership to prepare and present fair and equitable labour proposals that maintained profitability. • Drove exceptional workplace culture by modelling dignity, respect, cooperative leadership, and collaboration through the use of strong communication and leadership skills.• Established vendor relationships for food and beverage contracts to secure best in class pricing and products. • Ensured consistency of corporate operations and guest satisfaction by coordinating Weekly manager and supervisor meetings to ensure • Oversaw the budgeting and financial control of all the outlets with a focus on maximizing resources and revenues.

• Hired to lead the recruitment, training, and management of opening team for new hotel operation with over 20,000sq/ft of banquet space, 2 restaurants and bars, and room service functions. • Designed and implemented diverse training processes including the creation of service manual and coordination of formal classroom and on-the-job training of 25 staff. • Defined customer service processes and expectations in order to generate consistently exceptional guest experiences. • Lead all areas of Employee relations including recruiting, training, mentorship, coaching, and evaluation. • Managed daily operations within all restaurant, bar, banquets and room service functions within this 149 room hotel.• Audited the food and beverage department operations to ensure compliance with all policies and procedures.• Established vendor relationships for food and beverage and rooms division by leveraging extensive connections and working partnerships with top quality companies throughout the GTA.