• Directed Culinary and Catering teams, which included mobilizing and delegating to Managers, Banquet Captains, Culinary Chefs and up to 130 staff members during peak periods.• Exceeded expectations with a record-breaking revenue year, surpassing sales target by 46%. Achieved the highest sales month in the department’s history. • Facilitated the running of four event spaces, including the overhaul of a successful re-imagined brunch business, a highly popular a la carte restaurant, and multiple popular event venues.• Championed a record 640 external events in 2023, which included multiple full buyouts of up to 7500 guests per event, 112 individual weddings, and many popular creative public ticketed events.• Partnered with multiple vendors to lead the execution of many popular new and upgraded event experiences. • Crafted a successful beverage program with industry-leading cocktails for multiple platforms and venues. • Encouraged culinary team to develop modern and thoughtful menu options while operating within a tight budget.• Curated popular and successful dinner pairing series to highlight the culinary and beverage offerings.• Facilitated a training and development program within food and beverage departments, developing the skills of the future of the team in multiple targeted areas of opportunity. • Established an in-house reporting system to allow more concise pull of information on guest spend metrics.

• Managed 18,000 square feet of banquet space and supported two internal restaurants focused on guest experience, financial targets, employee satisfaction and strategic initiatives. • Engaged the team through training, promoting teamwork, open communication, and creating a positive environment.• Exceeded several metrics including budget, guest satisfaction and employee satisfaction.• Successfully increased the hotel and food & beverage internal service standards score by more than 10%. • Consistently surpassed monthly budgets and departmental projected revenue. • Collaborated with the culinary team to introduce updated beverage menu options that enhance and compliment the food offerings while conserving the budget during time of increased external cost pressures. • Showcases and adapted the Hotels event spaces to host a multitude of events including: Hotels Live, AGM’s, Wine Dinners, Weddings, and Corporate Events and Meetings. • Developed an interdepartmental training system for greater flexibility, engagement, and stability within the Banquet Department and Restaurants. • Maintained the highest level of Operational Processes to meet Marriott International Standards. Banquet department achieved 100% grade twice in Marriott international standard audits.

• Leading role within the premium venues of the leading catering & hospitality facility in western Canada • Undertook role as project leader in opening of new expansion property (2019). Worked closely with construction and catering teams to complete project within the limited time frame allocated. • Developed and maintained budget control, surpassing previously set financial targets by 12.5% (gross) for first year. • Implemented first of its kind training & development plan for multiple venues, old and new. • Created highly continually evolving innovative cocktail menu using entirely new techniques to allow for high productively, low beverage cost and maximum guest satisfaction.• Developed new sales opportunities across multiple venues. Working closely with the Sales team to provide cross training with high degree of success.• Leading role within wine procurement for multiple venues. Working closely with representatives, wine makers and distillers to create unique and varied experiences for guests across multiple varied platforms. • Worked closely with Executive Chef to produce highly popular locally focused a la carte and large party menus.• Working along side marketing team to create targeted strategy and social media presence for new venue.• Implemented entirely new POS system to multiple venues. Created training, trouble shooting and implementation system for park wide operations and smooth future rollouts.

• Leading role of both popular wine orientated restaurant and well loved wine store. • Responsible for working in conjunction with the senor team to plan and achieve the financial aims in terms of wage cost, food cost, overall sales.• Responsible for scheduling and meeting budgeted wage percentage.• Took leading position on company sommelier team in making effective changes to the wine offering to increase profitability, availability and customer requirements. • Actively prospect, source, plan, and successfully execute events, of all kinds, across multiple platforms within both street locations. Create events from the ground up.• Worked closely with the restaurant Chef team in menu development, planning and costing for regular and private event menus. • Used strong, long-standing relationships with beverage representatives to feature and leverage products on wine list to increase sales and add customer value. This included the use of senor members of some winery teams.• Sourced and executed successful and highly profitable craft beer offering to all street locations increasing beer sales by and average of 34% for the first three months, year on year.• Recruited and rebuilt front of house team (almost entirely), training each individual in all aspects of service and standards. This included members of the management team insuring standards to be maintained at all times. • Worked closely with ownership to successfully execute the introduction of a (new fully vet approved) dog menu and accompanying drinks offering. This greatly contributed to increase of (new) customer traffic and increase in sales during key business period.

• Leading role in popular suburban restaurant. Responsible for preparing period and annual projections. Analyze period operating statements with Head Office team and plan for any corrective action. Communicate to senior management team how they are progressing toward achieving desired results. Maximize profit by ensuring all P&L items are controlled and company objectives are achieved.• Sourced, priced and implemented a streamlined wine offering for multiple restaurants within the group. This assisted in achieving a reduction of beverage cost of 4% within the first quarter via monetary assessments and control while working with multi site training. Developed strong industry relationships within the wine industry and hospitality industry at large.• Successfully developed and implemented an entirely new training and development plan for all new team members of varying skill sets and responsibly. This allows for a faster and more effective introduction to the team. This included the introduction of interdepartmental cross training and a health and safety program, which reduced WCB incidents and associated costs.• Reduced the labor costs to fall inline with company KPI’s during tough economic period though various monitoring strategies and development of a strong team ethic and cultural change.

• Leader of multi-tiered, multi-million-dollar restaurant Recipient of numerous awards including; ‘best downtown dinning’ 2016 & 2107, top 10 ‘tried and true restaurant’ 2016, ‘top seafood restaurant’ 2013-2017, ‘Alto sustainable award’ 2014, ‘Diners choice award’ 2013-2017, and many more. • Effectively sourced, priced and implemented a wine list containing over 400 bins while successfully meeting a challenging beverage cost during a time of great economic pressure. Wine list has been the winner of several prestigious internationally recognized awards. • Highly involved in reviewing financial transactions and monitoring budgets and costs of the business. I effectively made major savings to the day-to-day running of the restaurant including key areas such as wage costs, beverage costs and general running costs. • Developed, implemented and maintained a virtual wine list app with a team of external developers creating many new features previously unrecognized. • Effectively integrated the sales and marketing department from the hotel team to the restaurants sphere of responsibility. I planned and implemented a successful and highly cost effective marketing strategy with great effect leading to an immediate and sustained increase in sales. • Successfully developed and implemented an entirely new training and development plan for all new team members, allowing for a faster and more effective introduction to the team. This included the introduction of interdepartmental cross training and a health and safety program.

· Key Staff member of a $3.3M multi floor business.· Developed team’s knowledge on wine & spirit selection resulting in an increase in confidence within the team and uplift in sales in these areas.· Strongest financially performing Christmas on record in terms of covers, wage percentage, stock(yield & G.P), Spend per head and customer comments.· Cross-trained many members of the restaurant team aiding to the versatility within the whole team.· Successfully developed and implemented a training and development plan for all new team members from scratch.· Successfully developed and implemented a health and safety program including regular relevant and entertaining training.· Restaurant named ‘top seafood restaurant’ 2013· Effectively sourced, priced and implemented wine for a list containing over 400 bins.· Developed implemented and maintained a virtual wine list with a team of external developers with a great.· Effectively sourced, priced and implemented a rotating and entirely Canadian beer offering