Kamloops, British Columbia, Canada
Strategic and people-centric hospitality professional excelling in driving customer engagement and revenue growth, thanks to strategic sales and marketing initiatives. Passionate about fostering positive workplace cultures, driving profitability, and delivering exceptional guest experiences. Adept in team leadership, food & operational cost management and inventory management. Proven ability to enhance brand visibility, implement process improvements, and lead with authenticity and heart.
Drove sales by engaging local sports and corporate teams for dining experiences. Organized and executed high volume events, enhancing customer engagement and satisfaction. Analyzed P&L, COGs, payroll, labor and various other metrics to align strategies with company goals. Facilitated onboarding, orientation, and training for new employees.
Oversee daily restaurant operations with a focus on maximizing efficiency and profitability in a high - volume setting. Manage end-to-end inventory processes including ordering, tracking, and minimizing waste, ensuring optimal stock levels. Implement suggestive ordering strategies aligned with sales trends and promotional calendars to maintain product availability. Develop and execute staff schedules, balancing labor costs with service quality to achieve optimal staffing levels. Control labor budgets and monitor productivity metrics to align with corporate labor targets. Collaborate with culinary and procurement teams to manage food cost control measures, reducing variance and improving margins. Coordinate phasing strategies to align staffing and service flow with peak and off-peak business hours, ensuring guest satisfaction. Ensure adherence to provincial health regulations and corporate food safety protocols, conducting regular inspections and staff training.
Oversaw full-spectrum restaurant operations including budgeting, forecasting, cost control, staff scheduling, and service delivery for a high-volume, multi-service diner. Implemented robust cost management initiatives that reduced food waste and improved profit margins year-over-year Designed and enforced daily operational checklists and SOPs that improved service efficiency. Collaborated with the culinary and procurement teams to ensure inventory accuracy and supplier alignment Enhanced customer satisfaction by refining service workflows and launching a personalized guest engagement program Collaborated cross-functionally with marketing, sales, and leadership teams to optimize customer engagement and brand visibility. Led a team of front and back-of-house staff; introduced structured training programs that improved service consistency and reduced onboarding time
A fast-tracked managerial training program focusing on getting trained in all the important functional departments of the organisation and take-up numerous roles as required. Departments Include:- HSEQ - Develop and review organisation's HACCP, FSMS (Food Service Management Service), CCP and Operational Pre-Requisite program. Also, assisted HSEQ manager in conducting non-negotiable operational and vendor audits. Culinary - Detailed understanding of Core Food Programs, which also includes study of all components of Cost Management Planning like food cost and identifying key levers and control around providing wholesome meals. Planning, execution of events, festivals, special occasions and food/cuisine promotions in colaboration with Executive Chef. Store - Understanding the supply chain and becoming a part of it to ensure smooth and efficient services. Hand-on-usgae of SAP for placing orders, uploading documents and releasing payments to the suppliers in assistance with the store manager. PM Shadowing - Collaborated in professional team to solve consumer issues, leading to consumer satisfaction and providing better products/services. The role also includes shouldering management responsibilities - monitoring employee performance, enacting improvement plans, co-ordinating disciplinary actions and providing rewards. Aligned team actions with company policies and industry standards.
Exposed to all the four core departments of the hotel. Closely working with the managers and executives in understanding the administrative activities. Adhered to the hotel's quality constraints and industry's best practices to ensure guest satisfaction in all the core departments. Actively listened to consumers, handled concerns quickly and escalated major issues to supervisor. Understand various consumer needs and provide excellent service.