Continuing in the same vein. I took on more positions of increasing responsibilities, up to the role of a General Manager, Executive Director F&B . I have since 2013 had direct oversight of the establishment’s 152 guest rooms, and 48 apartment-style staff quarters, and the guidance of Food and Beverage for 4 hotels thought-out northern Alberta. Manage staff and oversee operations , ensuring compliance with licensing laws, health and safety and other statutory regulations. Reports directly to the CEO.Notable Achievements include✔ Implementation of creative, strategic plans that helped achieve a target benchmarks of 25% growth in top-line revenues.✔ Presided over an increased year-on-year sales revenues through a strong ADR growth of 23.19%. ✔ Achieved an outstanding online guest satisfaction rating of 4.5/5, and EBITDA growth of 25 % in 3 years.✔ Secured new business and expanded the client base by planning and executing dynamic marketing and advertising campaigns.Feel free to connect with me.☎ 780.852.8029 ✉ tfmb93@gmail.com

I spent nearly another decade in positions of Operations, Rooms Division Manager, Revenue Manager and FB Director. Between 2005 and 2013, I had the oversight and operations of all departments and staff quarters with hotel purview. Improved operational systems, processes and best practices that guarantee organizational well-being. Oversaw purchase of materials, plan inventory and ensure establishment’s efficiency. At this engagement, I reported to Property General Manager/CEO. As a Revenue Manager, I implemented revenue management operations, procedures and best practices. Led planning and execution of a 3 year renovation, taking charge of budgeting, scheduling, and purchasing. Handled contract negotiations for Food, Beverage and Rooms Division. I also had the task of a multi-unit FB management for 5 hotels including sales and marketing, strategic planning event planning, menu development and retaining human resources assets

the very beginning of my professional career, I joined Mountain Park Lodges in 1996. This is an engagement that would go on to last nearly a decade. I excelled in the capacity of an Executive Chef, and reported to the Director of Food and Beverage.In this position, I had the oversight of 4 Restaurants, in multiple hotels. Managed budgets/expenses, analyze and interpret financial information and monitor sales and profits. Maintained Food and Labor costs within budget. Performed Human Resources duties which included staff on-boarding, college development and mentoring.