• Oversaw the 150+ seat high volume restaurant with over 75 staff. • Manage day to day operations, purchasing, food and labor control, staffing and implementation of new products and services.• Create and implement action plans to increase sales and lower food cost.• Ensure proper marketing of product and services thus increasing sales and profitability.• Ensured that proper customer service is provided to guests thus increasing the frequency of repeat guests.

• Oversaw the 100 seat restaurant in addition to 80 seat outdoor patio with 35 staff.• Managed day to day operations, purchasing, food and labor control and implementation of new products and services as well as company policies and procedures.• Recruited, trained and conducted employee performance reviews• Established successful catering business and serviced high profile corporations in the GTA including KPMG, RBC Investments and TD Asset Management. • Increased store sales… Show more • Oversaw the 100 seat restaurant in addition to 80 seat outdoor patio with 35 staff.• Managed day to day operations, purchasing, food and labor control and implementation of new products and services as well as company policies and procedures.• Recruited, trained and conducted employee performance reviews• Established successful catering business and serviced high profile corporations in the GTA including KPMG, RBC Investments and TD Asset Management. • Increased store sales by 25% weekly through the summer months during patio service. Show less

• Managed and operated two locations of one of the fastest growing fast casual chain Lettuce Eatery (Freshii)• Trained opening teams for both locations• Maintained 30-32% food cost within both locations meeting Freshii Corporate metrics. • Managed daily operations, purchasing, food and labor control, execution of new menu items and ensuring Freshii Corporate standards and procedures were met.

• Held Assistant Restaurant Manager position and was promoted to Assistant General Manager within 2 years. • Supported in daily operations including scheduling, purchasing, inventory control, cost control, implementation of new products and services and ensured company policies and procedures were followed. • Managed various cook stations including grill, pizza, pasta, bakery, sandwich, pastry, salad and bar. All menu items made in-house.

• Joined as a Team Leader and was subsequently promoted to Bakery Manager.• Managed various market cook stations, scheduling, purchasing, cost control, labor and inventory control, data entry and training of new employees.• Prepared and served of baked goods including in-house made breads, pizzas and pastries.• Developed and introduced new menu products