William Boyd Email and Phone Number

• Trained the owner for the daily running of operation of a four-room Bed and Breakfast in a tourist area including, planning and cooking of breakfasts, booking of room reservations, cleaning of rooms as daily routines.• Staged all public rooms, directed renovations already in progress• Set-up advertising and promotions

• Daily operation of the Gift Shop including: choosing, procurement, pricing, displaying of product, daily sales, cash balancing, and provide assistance to museum clients • Revamping of the cash system to accommodate increases and changes of the inventory levels • Greeting and processing entrance fees of visitors; Answering phone inquiries, forwarding staff phone calls and taking messages• Preparing weekly, monthly and year-to-date Gift Shop income statements; preparing reports from Past Perfect 4 for volunteer hours, memberships lists, address labels, etc.• Daily use of computer programs including: Word, Excel, Publisher, Past Perfect 4, and extensive internet search skills• Recruiting and training of staff and volunteers, reviewing related policies and procedures regularly • Overseeing facility rentals and setting up for special events • Developed and administer policies, programs and job descriptions• Assisting the curator with hanging shows, building items for the museum as required and packing and shipping artwork loans

• Knowledge of Artesian cheese local and international • Consultant for cheese events• Customer service and sales

• Waiter, bartender, and wine steward

• Machine operator, shipping and receiving • Quality control check and weigh materials and products• Sort, pack, crate and package materials and products

• Zehrs Markets was the largest FTD chain in Canada• Customer service, full Wedding and Funeral consulting, as well as other special and daily consults• Assisted with initial set-up and layout of 7,000 sq ft Floral Department, then creatively changing it every four weeks, creating renewed customer interest• Daily and seasonally running of perishables product department • Used Point Of Sales cash system for forecasting sales, purchases and staffing• Supervised and scheduled for a unionized staff of twelve plus• Union Steward, store of 250 union employees

• Laid-out and set-up a 20,000 sq ft Produce and Meat Store in an urban strip mall, effectively using the space for both presentation and preparation of product• Responsible for the presentation and quality of Produce, Fresh Meats, Deli, and Bakery• Responsible for inventory control, receiving, proper storage, stock rotation, secondary product use, minimizing product loss and pricing• Supervised a staff of fifteen

• Set-up and managed a 125 seat Family Dining Restaurant• Designed layout for kitchen, dining room, and bar• Created and accurately cost menu items, choose suppliers• Choose and purchased equipment, coming in under budget• Initiated portion control system• Hired and effectively trained staff for various of positions• Set-up inventories and payroll• Created advertising and promotional programs to increase customer awareness • Supervised and scheduled a staff of 25 in three departments

• Set-up liquor inventory system, ordered and restocked bar, reduced overstocking by 35%• Set up Point Of Sales cash system to tie into the inventories• Booked and creatively set-up banquets creating additional revenues of 30%

• Operated take-out chicken franchise with convenience seating and full range catering• Projected sales, inventories, and staffing requirements together with labour and food costs • Set-up Point Of Sales cash system to tie into the inventories• Exceeded levels of quality and service as set out by franchise • Exceeded projected sales, food costs and labour costs creating new margin profits• Performed regular staff evaluations, reviews, promotions and dismissals • Supervised and scheduled full and part-time staff of 18

• 58 room hotel with 60 seat Full Service Dining Room, 250 seat Disco and 95 seat Lounge• Hired and scheduled staff of 150 full and part-time people in eight different department• Managed daily bookkeeping up to and including trial balance, accounts receivable and payable• Menu planning and costing• Created quotes for in and out-of-house catering • Set up and staffed banquets in and out of house• Restocking of the wine cellar and liquor • Handled advertising, promotions and booking of entertainments