I’ve made a lateral move to serve a business need of KT. Looking forward to contributing to the processes that ensure the delivery of our excellent services to our clients.

Sales support role and customer care.

While I have years of serving experience, the hosts of a restaurant are a super important part of running service smoothly. Due to my return to George Brown College as a full-time student, I was lucky to take on this hostessing role at the beautiful Harbour Sixty part-time alongside my studies. Some achievements from this role:- OpenTable (not a program used in the UK so the experience was super helpful for returning to Toronto)- proper and optimal table allocation under… Show more While I have years of serving experience, the hosts of a restaurant are a super important part of running service smoothly. Due to my return to George Brown College as a full-time student, I was lucky to take on this hostessing role at the beautiful Harbour Sixty part-time alongside my studies. Some achievements from this role:- OpenTable (not a program used in the UK so the experience was super helpful for returning to Toronto)- proper and optimal table allocation under pressure- maintaining the high guest service standards the restaurant has set from years as Toronto's best steakhouse. (Even during those pre and post game rushes!) Show less

Delving into the world of Michelin stars...I learned so much about fine dining and classic French service here. My colleagues were all from France so I was able to pick their brains about so many dishes that I was learning about for the first time. Vadouvan spice, lyonnaise potatoes, cassoulet are some of the many things I can now talk a bout with utmost comfort. Not to mention how fast you need to get a souffle to a table and how to serve bread with a fork and spoon. (Because tongs would… Show more Delving into the world of Michelin stars...I learned so much about fine dining and classic French service here. My colleagues were all from France so I was able to pick their brains about so many dishes that I was learning about for the first time. Vadouvan spice, lyonnaise potatoes, cassoulet are some of the many things I can now talk a bout with utmost comfort. Not to mention how fast you need to get a souffle to a table and how to serve bread with a fork and spoon. (Because tongs would just be too easy!) My favourite thing to do, by far, was to shave truffle onto our black truffle scallop risotto at the table and watch the guest's excitement. Some achievements from this role:- French service - promotion to Assistant Manager (which I turned down in order to move back to Canada)- dining room set up in a fine dining environment Show less

Having been promoted to reception supervisor, I gained experience in officially leading a team of 6 and exposed my career to management learning opportunities by working closely with my managers.

At STAY Central Hotel, I broke into my first hotel role within the hospitality industry. Strengthening my administrative skills and learning a new reservations system, Opera PMS, I have successfully expanded my skills to more than food and drink!

The Grain Store on the beautiful Victoria Street of old town Edinburgh is a classic French bistro style that uses the best of the best of Scottish ingredients. This role opened my eyes to the world of wine and fine dining and was a truly exciting place to be. Sort of like a home, we made drinks in what felt like our home living room and served our guests by candle light in a building that was something like 200 years old. Some achievements from this role:- many personal mentions from… Show more The Grain Store on the beautiful Victoria Street of old town Edinburgh is a classic French bistro style that uses the best of the best of Scottish ingredients. This role opened my eyes to the world of wine and fine dining and was a truly exciting place to be. Sort of like a home, we made drinks in what felt like our home living room and served our guests by candle light in a building that was something like 200 years old. Some achievements from this role:- many personal mentions from guests on Tripadvisor- basis of knowledge on a wide array of wines- education on some classic techniques and dishes like veloutes, tarte tatins and en papillote Show less

For the Edinburgh Fringe Festival, a small team of us partnered from London and Edinburgh to bring Kansas Smitty's Jazz Bar up for the month of August. In this daring venture, we have rented out a large space (up to 900 capacity) at The Biscuit Factory in Leith, turned it into a full bar, kitchen and music venue where we have live music every night and food and drinks served from noon until 3 am. From this job I have gained skills in marketing, bartending, manager roles, kitchen prepping and… Show more For the Edinburgh Fringe Festival, a small team of us partnered from London and Edinburgh to bring Kansas Smitty's Jazz Bar up for the month of August. In this daring venture, we have rented out a large space (up to 900 capacity) at The Biscuit Factory in Leith, turned it into a full bar, kitchen and music venue where we have live music every night and food and drinks served from noon until 3 am. From this job I have gained skills in marketing, bartending, manager roles, kitchen prepping and painting. Show less

- Ensure excellent guest service- Responsibly handle my portion of the business's revenue- Keep a constant attention to detail in regards to food and drink- Follow health and safety regulations on a daily basis

Serving my own section while working as a team with my co-workers to ensure that all guests are happy. Running food, general cleaning, and helping tourists with directions.

Learning basic programs the company uses on a daily basis.Completing daily tasks from all departments.

All points of service were required as there were often no hosts or food runners. During brunch service I was often my own bartender as well. I had cocktail shifts in the upstairs which would entail serving large parties in the days and a late night crowd who would come in for the billiards.

As a server, it is my responsibility to run my own business within a business. I serve a section of tables, make sure my guests have everything they need, and I stay one step ahead of them to deliver a positive experience. Not only do I make my guests want to come back, but I want them to ask for me specifically when they do.