Sommelier at Byblos Toronto

St. Regis Toronto - The Adelaide HotelPart of the team to open the first St. Regis Hotel in Canada. Oversee the operation of the restaurant and bar. F&B Manager on Duty; Ensure staff is working together as a team to deliver outstanding service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process according to Marriott standards.

Marriott Toronto Downtown at CF Eaton CentreF&B Manager on Duty; Ensure staff is working together as a team to deliver outstanding service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process according to Marriott standards. Supervise employees with opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories, stock, and requisition of necessary supplies. Monitor dining rooms for seating availability, service, safety, and wellbeing of guests. Work together with the management bringing ideas forward to increase revenue while maintaining food and beverage costs within department budget. Assist banquets management team with events operations.

Financial and Managerial Accounting Tutor for the Center for Hospitality and Culinary Arts.

As part of the Student Work Experience Program at the Fairmont Banff Springs, I was part of the F&B team as a Bartender at the Golf Course Smokehouse. Working at a seasonal outlet, I had the opportunity to experience the operations of a restaurant from the very beginning. I worked very close with the management team on our beverages menus, cost control, budget, inventory, par levels, bar layout, and design of the floor plan. Having a solid knowledge of wines, I was part of the team that paired our wine list with our food choices. Responsible for the entire bar operations, such as opening and closing duties, inventory control, par levels, recipes, set up the bar for events according to the BEO, and also assisting the management team and my colleagues for the smooth operations of the outlet.The SWEP program provided me with a great deal of knowledge, going above and beyond my bar experience. I was able to cross train in other departments, such as F&B Sales, comprehending the marketing and sales in one of the biggest F&B operations in North America; I had the opportunity to cross train at the famous 1888 Chophouse, a fine dining style restaurant, with an impressive wine list, and one of the most amazing mixology bars I've ever worked. I also cross trained with the beverage and training manager, comprehending Beverage cost and budget throughout the hotel, the policies and procedures of the outlets, JD Power scores, wine purchases and beverage training.

Bartender and Server on call for LITU Staffing, on exclusively Oliver & Bonacini events, such as TIFF, various events at the Arcadian Court and the Carlu, as well as Daniel et Daniel Caters, and the Food Dudes.

Hilton Toronto/Markham Suites Conference Centre & SpaBartending and Mixology; Greet and engage guests, ensuring a high level of service and guests satisfaction; Reasonable knowledge of wine; Suggest and upsell top shelf brands to guests; Inventory Control; Food handling and serving;

Assisted in the smooth operation of the bar division to deliver a high standard of service and customer satisfaction. Provided high quality of beverages service, health and safety. Ensured that bar and lounge areas have an adequate inventory of beverages, glassware, and other supplies.

Helped in different areas of the department helping the operations team as a host and server. Delivering a high standard of service to all guests, ensuring efficiency and guest satisfaction.

Accounting reconciliations, jornal Entries, analysis of managerial accounts; management reports, control of assets (fixed assets) CAPEX reports; Preparation and support of documents for financial audit;