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Oakville

Spent the better part of a year managing food and bar programs for one of the busiest upscale casual restaurants in Burlington.

As the Assistant Manager in charge of the Food & Beverage department, I was directly responsible for the hiring, training, development and supervision of all FOH employees. My other primary responsibility was to ensure the smooth and enjoyable experience for all members, guests and banquet groups that used the clubhouse. We would regularly host fine dining events that involved high end culinary options, fine wines and spirits, and a service to reflect the evenings' themes. This may be offered to the private clubs' guests, or to any catering group that hired the facility for weddings, birthdays, private celebrations etc.Some of my other responsibilities included developing a weekly schedule for all FOH employees, ordering food and beverage items (i.e. beer, wine spirits, equipment etc.), communicating with suppliers and facility services, inventory management, general health and safety of personnel and guests, site visits for interested catering parties, proper progressive action of all those under my supervision, and creating a motivating and fun atmosphere for all to enjoy.Lastly, along with the Food and Beverage Manager, I was responsible in following and achieving all budgetary goals for the club. Within my power, I would promote the essential tools and training for staff, and schedule the associates in such a way that provided excellent service, without exceeding the labour, equipment, and food and beverage costs. Should their be any issues, we would discuss and create action plans to help curb costs and bring a desirable result for the club, the General Manager and the Board of Directors.

Operations Manager, Marketing Manager, Groups and Events Manager.As the Operations Manager, I oversaw the day-to-day operations in the restaurant with the Food and Beverage Manager, General Manager and Kitchen Manager. This includes service standards, health and safety standards, guest relations, scheduling, inventory management, food presentation, reservations etc. On the Marketing side, I would seek out and find new and interesting way to promote our business to create new fans of restaurant. This was done through a variety of techniques and using a plethora of tools such as social media, print media, word of mouth strategies, partnerships and sponsorship with clubs, schools and sports team etc. Lastly, in Groups and Events Management, I was the main contact for any of the large groups that were interested in hosting events at the restaurant. This would include sports teams, corporate groups, social celebrations etc. Consequently, I was responsible for organizing and successfully managing all offsite events we are involved in. We were partners with such organizations as the Peel Region Police, the MS Society of Mississauga, the Dixie Soccer Club and many more charities, business and social leagues/clubs. I wore a variety of hats in order to ensure we'd succeed as a team, and continue to grow revenue for the business.

Managing up to 70 team members including: crew staff, musicians, dancers, guest entertainers, production staff and any team member in the Entertainment Department.The Entertainment Team would ensure that all passengers on board were safe, happy and entertained. We would accomplish this by hosting a variety of shows, interactive games, trivia, and theme nights. As the Deputy Cruise Director, it was my responsibility to ensure our Team was trained, scheduled and present for all the events for the Cruise Director. As a non-revenue generating department, it was important to work closely with all the revenue generating departments on board, and use our skills to boost their sales and profits.