Successful professional qualified by twenty years of visible achievements in thefood service/hospitality industry. Offering a tradition of performance excellenceenhancing visibility in market place and generating high-dollar profits.
To work in a creative and challenging environment that will hone my skills and help me grow as a professional.
1997 - Present
Manager for a high-volume beach club in the Cayman Islands. Planned and managed the project from concept to realization. Responsible for overall management of the resort facilities; a beachside restaurant, ocean front bar with live local music, retail store, water sports center. The opening was overwhelming, with an average dailycover count of 700 and first quarter sales of $1.2 million us. The success of the property was due to the amazing location, concept, and the sales and marketing efforts of the entire team.
2009 - 2010
Currently managing the Grill Restaurant in the prestigious Vancouver Club. The Club provides a prestigious home for its members in the heart of the business district. Having evolved considerably in recent years, the Club remains a cornerstone in the careers of the city's most distinguished achievers.
2008 - 2009
General Manager for Boston Pizza’s Corporate Training Center. Responsible for the daily operations of a high volume restaurant and lounge.
2007 - 2008
Director of Food and Beverage
Managed the food and beverage operations for Opus Hotel. Accountable for the dailyoperations of a modern bistro, lounge, café, room service, banquets and catering.
2002 - 2007
Managed one of Canada’s top seafood restaurants with annual sales of three milliondollars. Directed award winning menus, Wine Spectator awarded wine lists, andexceptional guest service.
2002 - 2007
Managed one of Vancouver's premier restaurants with annual sales of three milliondollars. Accountable for budgeting, cost control, general accounting and exceptional guest service.
2000 - 2002
Managed 4 different outlets with a team of 50 employees. Accountable for budgeting, cost control, general accounting and full profit and loss for two full service restaurants, lounge, and room service. Planned menus, estimated food and beverage costs and purchased inventory. Investigated and resolved food and beverage quality and service complaints, ensuring customer satisfaction and repeat business. Crosstrainedemployees on standards of service, policies, and procedures of Delta Hotels.
1997 - 2000
Manager of a high energy, 140 seat American grill in Yaletown District. The Vancouver hotspot was a hit from opening day filled with visiting stars and celebrities. I assisted the management team in employee development, sales and marketing, and professional development.