Premium wine agency in Toronto, Ontario overseeing the sales of products from 55 global producers to restaurant, hotel and private clients. Acting as an agent of the LCBO, responsibilities include the importing, sales, marketing, promotion and growth of products and brands in the Ontario market while working closely with winery partners.

Responsible for the sale and promotion of wine to key accounts and buyers while developing strong interpersonal relationships with restaurant accounts and private buyers. As the front line and face of the company, it is a priority to solve problems and creatively grow the sales market to maximize profitability and increase revenues while multitasking and having a high level of attention to detail. In addition, I assist in administrative sales and marketing functions such as creating internet… Show more Responsible for the sale and promotion of wine to key accounts and buyers while developing strong interpersonal relationships with restaurant accounts and private buyers. As the front line and face of the company, it is a priority to solve problems and creatively grow the sales market to maximize profitability and increase revenues while multitasking and having a high level of attention to detail. In addition, I assist in administrative sales and marketing functions such as creating internet and email sales offers, accounts receivables, private importing, and working closely with winery partners in the Toronto market. Show less

Oversaw daily operations from open to close including scheduling and staffing. As the manager of the 70-seat restaurant, the job required a close working relationship with the owner to ensure operating margins and inventory was kept at desirable seasonal levels while overseeing staff. In addition to training in point of sale systems, upselling, and cost reduction, a focus on menu planning and costing was a large priority while also coordinating creative restaurant events and private parties… Show more Oversaw daily operations from open to close including scheduling and staffing. As the manager of the 70-seat restaurant, the job required a close working relationship with the owner to ensure operating margins and inventory was kept at desirable seasonal levels while overseeing staff. In addition to training in point of sale systems, upselling, and cost reduction, a focus on menu planning and costing was a large priority while also coordinating creative restaurant events and private parties. Additionally dealing with customers on the front line to ensure that every request was met and satisfied. Show less

Achieved staffing objectives by recruiting, evaluating and submitting job candidates with a high degree of confidentiality. This was accomplished by establishing requirements of clients, then building a database of qualified candidates by reaching out to applicant resources such as employment agencies, recruiters, media, Internet sites and personal connections. Additionally, the full management of internal software and database was maintained and organized to provide better client relations and… Show more Achieved staffing objectives by recruiting, evaluating and submitting job candidates with a high degree of confidentiality. This was accomplished by establishing requirements of clients, then building a database of qualified candidates by reaching out to applicant resources such as employment agencies, recruiters, media, Internet sites and personal connections. Additionally, the full management of internal software and database was maintained and organized to provide better client relations and optimize functions. Show less

Worked closely with owner/operator as a working manager. Responsibilities included ordering, training in point of sale systems, upselling, and cost reduction while effectively working to operate business in a successful manner.

Assisted management team as a service manager overseeing staff. Collaborated in weekly management meetings and executed front line service. Expedited plates while welcoming guests and maintaining adequate service levels. Focus on restaurant profitability levels and responsible for open and close of restaurant.