* Serving the best food in the city. In charge of the hotel's beverage program. Managing costs & labour. Wowed everyday at how good it feels to have built the best FOH team in Vancouver. Proud to have opened a restaurant I believe in and enjoy every moment working alongside an amazing Chef. * brass tacks of the job: * yearly budgets & quarterly forecasts for sales & labour * meeting COS for the hotel's liquor inventory * being creative in marketing meetings & * weekly catering meetings * meeting every month with the other department heads of the hotel * ensuring service levels remain consistent with training, communication & discipline with staff * scheduling my time and the FOH staff's time * being a face for forage at promo events, or paid outside events

Restaurant operations, media communications and marketing activities

as Restaurant Manager I was a department head in the F&B division of the Listel Hotel. I helped to maintain sales, service & costs in the restaurant as well as the F&B team at large. I participated in the concept of the renovation & rebranding of the restaurant into forage, and was the face of the opening FOH team. I am proud to say that as O'Doul's closed I retained the entire staff until the very last shift worked.

* Supported my GM, * ensured levels of service by scheduling and being present through busy service periods. * able to step into every position on the FOH team to maximise efficient service. * growing guest database. * familiarizing myself with regular guests & local media and growing the restaurant's relationship with them. * ensuring a clear communication of the restaurant's identity & strengths to new guests. * representing and supporting RCG's strong brand of sustainable business practices, local food & wine menu & Ocean Wise program to guests