Vancouver, British Columbia, Canada
Director of Operations | General Manager | Restaurant Openings & Expansion | Business Strategy & Growth | Team Leadership & Culture Development I am a dynamic and results-driven restaurant operations leader with a passion for driving efficiency, optimizing costs, and fostering high-performance teams. I have successfully implemented new reporting systems and COGS controls, introduced culture-focused improvements that enhance accountability, and designed and executed HR, employment, and labor programs tailored for operational excellence. My expertise extends to developing and refining inventory controls for food and beverage, ensuring profitability and sustainability. Above all, I thrive on mentoring and empowering teams, creating a culture where individuals reach their full potential and consistently exceed expectations. Always seeking opportunities to innovate and elevate the guest experience, I am committed to pushing the boundaries of excellence in the food and beverage industry.
• Provided oversight for two Rodney’s Oyster House locations with full P&L accountability • Worked with a specific mandate of implementing new systems for reporting and COG controls as well as introducing key restaurant/employee culture changes concentrating on improvement and accountability • Implemented policy and procedures for both locations • Wrote and implemented new Human Resources program including employee handbook • Wrote and implemented new employment contracts for both hourly and management positions • Designed and implemented daily sales and labor reporting • Implemented labor control system utilizing Push Operations • Implemented inventory controls for food and beverage • Achieved an immediate drop in all operating costs • Reduced fixed costs through negotiation with key service providers • Oversaw new POS system integration • Researched and implemented employee benefits program for management and hourly employees. • Hired key management positions to position both restaurants for success • Oversaw major and minor renovation projects during Covid-19 shutdown • Successfully increased EBITDA for both locations • Oversaw digital and social media marketing • Designed and implemented new menu strategies to increase top line sales
• Increased guest count and guest frequency • Added service standards and development for key personal in a challenged environment • Established a new reporting system to increase efficiency and implemented new marketing strategies
• Trained and prepared management for new restaurant concepts and locations, • Analyzed and improved organizational processes, and improved service quality, productivity and efficiency.
• Established a streamlined reporting system and implemented a “customer first” culture • Hired and trained new and existing management • Established new training procedures and service standards for 4 restaurant locations
• Responsible for overall operation and management of the multi-use venue • Hired and oversaw development of management and staff