Participated in a rotational program where I gained exposure to Bar, Fine Dining and Banquet services with in the Fairmont Royal York at the Assistant Manager level. 6 Months spent in CLOCKWORK CHAMPANGE & COCKTAILS, ranked as one of Canada's Top 50 bars and host of the traditional Fairmont afternoon tea; assisted with the training and execution of a new bar concept.6 Months spent in REIGN RESTUARANT + BAR + BAKERY, 120 seat restaurant with 2 private dining rooms. 6 Months spent in… Show more Participated in a rotational program where I gained exposure to Bar, Fine Dining and Banquet services with in the Fairmont Royal York at the Assistant Manager level. 6 Months spent in CLOCKWORK CHAMPANGE & COCKTAILS, ranked as one of Canada's Top 50 bars and host of the traditional Fairmont afternoon tea; assisted with the training and execution of a new bar concept.6 Months spent in REIGN RESTUARANT + BAR + BAKERY, 120 seat restaurant with 2 private dining rooms. 6 Months spent in Banquets, executing functions ranging from 10 person meetings to 800 person plated dinners. In each role, I was an active floor manager, working a mix of both day and evening shifts ensuring excellent service execution and guest satisfaction through adhering to LQA and Fairmont brand standards Show less

- Delegated opening, mid, and closing tasks for servers in both the bistro and banquet operations to ensure the spaces were well prepared for services and cleanliness standards were met- Communicated professionally and directly with the Executive Chef, Food and Beverage Manager and food & beverage team on all food service issues - Developed relationships with all members by addressing them by their names and noting food and beverage preferences to create a personalized experience-… Show more - Delegated opening, mid, and closing tasks for servers in both the bistro and banquet operations to ensure the spaces were well prepared for services and cleanliness standards were met- Communicated professionally and directly with the Executive Chef, Food and Beverage Manager and food & beverage team on all food service issues - Developed relationships with all members by addressing them by their names and noting food and beverage preferences to create a personalized experience- Collaborated with Catering and Sales Manager to ensure all details on Banquet Event Orders were executed according to the client’s requests- Directed full service catered events of up to 220 guests, ensuring consistent and accurate flow of service with up to 5 plated courses Show less

- Responsible for prioritizing and completing all bakery orders by organizing tasks for other team members to complete based on scheduled pick up dates, requirements, and staff skill level - Provided training and resources, such as handbooks, for new employees in baking department so that they are able to meet company standards of performance and quality- Recorded and maintained inventory pertaining to the bakery department, in charge of placing purchasing orders for necessary items so… Show more - Responsible for prioritizing and completing all bakery orders by organizing tasks for other team members to complete based on scheduled pick up dates, requirements, and staff skill level - Provided training and resources, such as handbooks, for new employees in baking department so that they are able to meet company standards of performance and quality- Recorded and maintained inventory pertaining to the bakery department, in charge of placing purchasing orders for necessary items so meet par stock levels - Assisted in packing, set up and execution of full catered events, off site of up to 500 guests - Developed a summer cooking program by creating lesson plans that were easy to follow for instructors and ensured a 30% food cost budget was maintained while not sacrificing customer experience. Show less

- Rotational Co-op position within both Front of House and Back of House positions to gain well rounded knowledge of restaurant operations- Trained alongside General Manager and President on restaurant standards and processes, within one week was the opening manager of the restaurant, with full authority- Successfully managed services of over 500 guests with 20+ team members, by providing support to staff members, ensuring service standards were met, and that flow of guests ran… Show more - Rotational Co-op position within both Front of House and Back of House positions to gain well rounded knowledge of restaurant operations- Trained alongside General Manager and President on restaurant standards and processes, within one week was the opening manager of the restaurant, with full authority- Successfully managed services of over 500 guests with 20+ team members, by providing support to staff members, ensuring service standards were met, and that flow of guests ran smoothly- Implemented service recovery strategies with guests when they encounter situations where service standards have not been met by empathizing, apologizing and rectifying the situation appropriately and to the best of my ability- Maintained the hostess department (15+ employees) which included: hiring and training of new employees, reprimanding current employees who fail to meet standards, and scheduling to ensure par staffing levels were met- Operated Silverware POS software to input menu items, manage staff labor hours, and create and settle guest checks Show less

- Prepared alcoholic beverages for a basic bar to organizations standard for catered events of up to 300 people- Effectively taken payment and orders for both cash, open and ticket bars by recording served beverages and counting float at end of shift- Responsible for up to 20 guests and their dietary restrictions, food courses, and beverage needs- Communicates with both the kitchen and the guests to ensure that all requirements and necessary adjustments are made to the menu-… Show more - Prepared alcoholic beverages for a basic bar to organizations standard for catered events of up to 300 people- Effectively taken payment and orders for both cash, open and ticket bars by recording served beverages and counting float at end of shift- Responsible for up to 20 guests and their dietary restrictions, food courses, and beverage needs- Communicates with both the kitchen and the guests to ensure that all requirements and necessary adjustments are made to the menu- Contributed to the tear down and packing of all event equipment, such as tables and chairs, to be sent back to the main center Show less

- Collaborated with colleagues to serve up to five food courses efficiently for weddings and formal events of up to 200 people- Maintained a buffet dinner by bussing tables, replenishing drinks, and refreshing food stations as needed.- Ensured guests needs were met by responding to their request in a timely manner and within my capability.

- Facilitated children's birthday parties and cooking classes with up to 30 participants of ages 6-16, by instructing participants based on a structured recipe - Assisted chefs with food preparation for adult cooking classes by chopping, measuring, and setting out various ingredients for recipes- Implemented kitchen safety and sanitizing procedures in accordance to SteriTech standards through the use of appropriate chemicals and cleaning materials