I oversee the daily operations of the restaurant to ensure the delivery of a great guest experience while focusing on achieving goals and budget expectations. I am responsible for the selection, development and performance management of employees to ensure a high-functioning and motivated team. I provide support to the team to ensure compliance to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. I am responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

I was responsible for the overall operations of Front of House (FOH) and Back of House (BOH) by implementing policies, standard operating procedures and ensuring production, productivity, quality, and customer service standards are met. On a daily and weekly basis, I was fiscally responsible for food and labour costs, achieving and maintaining profitability for the restaurant. As part of ensuring profitability, I was responsible for setting ambitious targets to drive sales with promotions and local store marketing. I provided coaching to the restaurant leadership team to ensure consistent delivery of Paramount standards and quality, and am responsible for maintaining a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures and complying with Public Health Inspectors and NORAXX standards.

I was responsible for the operations and staff performance of five restaurants within T3 at Pearson Airport. Within my role I was responsible for the development, training, food quality, presentation, guest services, and the adherence of all policies and procedures of both restaurants. I was responsible for achieving all operational goals, and overseeing staff performance. Ultimately I'm responsible for ensuring a positive experience for OTG guests and staff.

I was responsible for all day to day restaurant operations and staff performance. Within my role I was responsible for development, training, food quality and presentation, guest services, and the maintenance of all policies and procedures of the restaurant. I was accountable for business results in support of operational goals and for assisting supervisors and staff in implementing changes and results.

At the Holiday Inn Toronto-Mississauga reporting directly to the General Manager, I was responsible for the daily operation of the hotel, including managing the Front Desk, Night Audit, Guest Services, Housekeeping, Laundry, Loss Prevention and Engineering teams. Through leadership my goal was to ensure that the IHG standards are not only maintained but exceeded by all staff throughout the hotel. Within my role, I was committed to guest satisfaction. I followed up with all guest related concerns, whether guests are in-house or departed to ensure an overall positive experience. My responsibilities also included monitoring room availability inventory, rate programs and selling strategies of the hotel within our competitive set.

Within my role as the Front Office Manager, I was responsible for the daily management of the Front Office, Concierge, and telephone operators to ensure adherence to the Cambridge Suites Toronto standards, policies and procedures. My responsibilities included ensuring that quality and professional staff are hired, trained and supported towards employee development. I conducted regular staff meetings to achieve high quality service levels are being provided to all hotel guests.On a daily basis I was responsible for resolving problems and guest service issues in a timely manner and implement troubleshooting measure. As part of resolving guest issues, I managed the TripAdvisor page and communicate frequently with potential and past guests to ensure guest satisfaction and repeat business.

I was responsible for the providing on-the-spot authority in the hotel to ensure a smooth operation and the highest level of guest satisfaction.I assisted in providing daily operational supervision and department relief for Reservations and Concierge.I pride myself in having created an environment that allowed employees to achieve job fulfilment.

I managed daily operations of the resort including but not limited to front desk and reservations, housekeeping activities, food and beverage operations and maintained requests. My role included maintaining high standards of work performance of staff through motivation and feedback. I was responsible for the recruitment, training and scheduling of staff, and on a daily basis I handled all guest requests and issues as they arose.

Within my role I provided investor relations for small-cap mining companies. I was responsible for managing client marketing strategies, press releases, and promotions. As part part of my marketing role, I was responsible for creating social media campaigns for mining companies, and worked in small teams to create custom campaigns for each client.

At Hotel Les Aravis I was a qualified outdoor activity guide leading excursions in the heart of the French Alps. I was responsible for route planning, equipment preparation and maintenance. Within my role I promoted scheduled trips to hotel guests and potential client. In addition I created and organized meal plans/ideas for specific clients.

While at Killarney Mountain Lodge I personally operated the outpost lodge, cooking, guiding, and maintaining Lodge facilities. Whilst operating the outpost lodge, I was responsible for ensuring impeccable standards of service, catering for families, couples, and returning guests. In addition I was a qualified waterside activity guide teaching sailing, kayaking, canoeing, boardsailing, fishing and backcountry hiking.