Experience

Skyline Ziplines

• Canada
• Construction
• 1 - 100 Employee

• General Manager

  • Nov 2021 - Present

  Skyline Ziplines is the world’s leading zipline construction company, having installed over 500,000 feet of cable and developed the ground-breaking skyTECH System that has been installed in over 22 countries. At Skyline we design and engineer zipline courses, fabricate all components/gear and handle the construction and installation from start to finish.I am responsible for the procurement, logistics and sales of all raw material and equipment. As well as the reoccurring gear sales, maintenance, and annual inspections from previous built sites. I work alongside the engineers and CNC operators to maintain stock levels within the warehouse which has an average inventory of $800k-$1m. I am responsible for the assembly and quality checks of all our equipment and gear. Additionally, as the General Manager, I am responsible for improving efficiency and increasing department profits while managing the company's overall operations. These duties include, applying for work visas for the engineering teams to work in foreign countries. Working with the Canadian Government on different funding and grant programs i.e., IRAP and Youth Summer Job and attending trade shows globally. I work closely with our Accountants and bookkeeper on all AP and AR matters and follow up with clients when necessary. For all new builds I am the Project manager/Point Person.

• Purchasing and Logistics Manager

  • Apr 2021 - Nov 2021



Vail Resorts

• United States
• Hospitality
• 700 & Above Employee

• Senior Supervisor - Base Area Operations

  • Oct 2020 - Apr 2021

  I overlooked a team of 110+ staff that work over 4 departments. Snow Removal, Roads & Parking, Security and Cleaning. I am actively out on the ground with the staff majority of the time and assisting where needed predominantly in the heavy machinery. I am responsible for inventory ordering and receiving. I create daily layouts and schedules for staff on upcoming projects and daily requirements. I am responsible for all maintenance and upkeep of equipment and training of all staff on machinery. I pride myself on my ability to fulfil all my daily tasks and responsibility while still being the go to for the team’s questions, concerns and training needs.



Dusty's Bar & BBQ

• Assistant Manager

  • Oct 2014 - Oct 2020

  I was responsible for the day-to-day operations, which include scheduling of a 120+ staff and all HR duties that are involved, the ordering of all liquor and small wares, opening the building and monitoring staff during set up and maintaining a high level of service, closing the building which includes cashing out all servers and bartenders, balancing the vault and alarming the building. Additionally I am a Super User for the POS system and assisted with the layout creation and programming of all Food and Beverage POS systems for Whistler Blackcomb (14 Business Units). I am actively involved in budgeting, forecasting, daily labor and sales, entertainment and upcoming promotions. I have 6 Lead Hands that report to me and work alongside 1 other Assistant Manager and I report to the General Manager. I was awarded Assistant Manager of the year for 2018/19 season. Over my tenure the annual revenue increased by 175%

• Interim General Manager

  • Oct 2019 - Mar 2020

  Due to my tenure I was put forward to take over the position as Interim General Manager whilst the current Manager was on a Leave of Absence. Along side my duties as Asst. Manager I was responsible for increasing overall efficiency within the business whilst upholding the company core values. Additionally, I would attend weekly F&B Manager Meetings to discuss weekly revenue and labor targets. I would then implement this procedures and policies into the day to day operations. During this time I assisted the IT department with the install, layout creation and programing of a tablet POS system for the restaurant . This was the catalyst to implement this system in all F&B Restaurants under Whistler Blackcomb.



Fifi’s Bistro

• Business Partner

  • Jun 2017 - Oct 2018

  I bought in as a business partner to our family restaurant which my brother and his wife started. I assisted with the demolish, design and rebuild of the restaurant. I assisted with the hiring and training of all staff and management. Once the restaurant was up and running with all staff and management trained I took a step back and helped with bookkeeping, ordering, scheduling and any maintenance issues that arose. I bought in as a business partner to our family restaurant which my brother and his wife started. I assisted with the demolish, design and rebuild of the restaurant. I assisted with the hiring and training of all staff and management. Once the restaurant was up and running with all staff and management trained I took a step back and helped with bookkeeping, ordering, scheduling and any maintenance issues that arose.



Harbour Cruises & Events Ltd.

• Canada
• Hospitality
• 1 - 100 Employee

• Onboard Supervisor

  • May 2014 - Oct 2014

  Harbour Cruises has 3 premier ships that service for lunch and dinner cruises, private charters and party cruises. I was responsible for all of the food and beverage operations on the vessels. My main duties were ensuring a high level of service, balancing the cash-outs and safes, opening and closing docks and vessels and providing commentary. Depending on the charter I was responsible for up to 15 staff and 8 security guards. Harbour Cruises has 3 premier ships that service for lunch and dinner cruises, private charters and party cruises. I was responsible for all of the food and beverage operations on the vessels. My main duties were ensuring a high level of service, balancing the cash-outs and safes, opening and closing docks and vessels and providing commentary. Depending on the charter I was responsible for up to 15 staff and 8 security guards.



Ivanhoe Hotel of Manly

• Food & Beverage Duty Manager

  • Jun 2010 - Mar 2014

  I first started in the cellar of the Ivanhoe which included the ordering and receiving of all product, beer line cleaning and general maintenance of all equipment and the building. I was quickly promoted to Duty Manager and I was then responsible for the day-to-day operations of the hotel, its 4 bars, 2 food outlets and liquor store. I was required to open the hotel and monitor staff during their set up and on night shifts I would close the hotel including alarming the building and balancing the safe.



Hilrok Hotel Group Pty Ltd

• Australia
• Hospitality
• 1 - 100 Employee

• Food & Beverage Duty Manager

  • Aug 2012 - Oct 2012

  During my time at The Ivanhoe Hotel of Manly, I was transferred to a newly acquired hotel in Port Douglas to help them initiate the changeover when the Hilrok Hotel Group acquired the Courthouse Hotel. In the 2 months that I was up there I was responsible for training all staff on the new ordering systems, rosters, HR duties, till and operational procedures to be aligned with the other hotels within the company. During my time at The Ivanhoe Hotel of Manly, I was transferred to a newly acquired hotel in Port Douglas to help them initiate the changeover when the Hilrok Hotel Group acquired the Courthouse Hotel. In the 2 months that I was up there I was responsible for training all staff on the new ordering systems, rosters, HR duties, till and operational procedures to be aligned with the other hotels within the company.



Shore Club Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Bar Supervisor & Cellar Manger

  • Apr 2009 - Jun 2010

  I was responsible for ensuring a high level of service in the bar and nightclub. I also worked in the cellar and was in charge of ordering all the stock required for the following week, picking up all the deliveries for the week and changing over all the kegs. I used to be floor supervisor on the weekends, which involved me being in charge of all the floor staff, stocking up all the bars, doing the final counts at the end of the night. I was responsible for ensuring a high level of service in the bar and nightclub. I also worked in the cellar and was in charge of ordering all the stock required for the following week, picking up all the deliveries for the week and changing over all the kegs. I used to be floor supervisor on the weekends, which involved me being in charge of all the floor staff, stocking up all the bars, doing the final counts at the end of the night.