Regular Part-time Instructor

• Aug 2018 - Present

Hospitality Operations: International Context and Revenue Management and Advanced Sales in Tourism

Convenor, Bachelor of Tourism Management Program

• Aug 2021 - May 2022

Chair

• May 2022 - May 2023

Contract Faculty

• Jan 2018 - Jun 2022

• Currently contracted with the Faculty of Commerce and Business Administration to deliver hospitality courses. • Prepare and deliver learning objectives in Hospitality Advertising and Sales course through lecture and group discussion. • Organizing and facilitating online and group discussions to enhance and synthesize student learning. • Currently contracted with the Faculty of Commerce and Business Administration to deliver hospitality courses. • Prepare and deliver learning objectives in Hospitality Advertising and Sales course through lecture and group discussion. • Organizing and facilitating online and group discussions to enhance and synthesize student learning.

Program Coordinator

• Aug 2020 - Jul 2021

- Reporting to the Director of the International School of Hospitality, Sports, and Tourism Management (ISHSTM) on all academic matters and work with the Vancouver Campus Executive on any administrative matters. - Oversee all the current and future programs offered by the ISHSTM and, with the BAIS program director, manage the BAIS Hospitality Specialization program. The duties of the position include - Working on program responsibilities that include: Student support Student advisement Program troubleshooting and general program administration. Show less

Instructor

• Jan 2020 - Mar 2020

Hospitality Management and Business Instructor

• Aug 2018 - Jan 2020

Instructor in Hospitality Industry Financial Accounting and Business Communications Instructor in Hospitality Industry Financial Accounting and Business Communications

Campus Director

• Mar 2013 - Aug 2018

• Oversaw the direction of the Richmond, East Vancouver and New Westminster campuses in this tenure, each with a strong international student population in Richmond and New Westminster.• Prepared and executed annual operating budgets and ensured monthly forecasts were met and exceeded through a strong sales orientation.• Collaborated with the admissions team on a weekly basis to review inquiry statistics and create a strategic vision through program diversification.• Planned and executed local marketing activities to raise awareness of the campus, it's programs and how we support the community. This included blood pressure clinics, open houses, chamber of commerce events and charity events. Show less

Business Instructor

• Mar 2013 - Apr 2014

• Prepared and delivered standardized curriculum to a mainly international student population.• Instructed high-level subjects in business and food and beverage.• Maintained a high expectation of academic excellence and strict attendance policy.• Participated in monthly staff meetings and gave feedback on curriculum and augmentation.

IELTS Test Supervisor

• May 2015 - Dec 2015

• Oversaw the security of test day materials. • Managed and organized invigilators, examiners and test day personnel to ensure registration and adjudication were in adherence to IELTS standards. • Greeted and oriented all candidates before exam. • Submitted test day reports on any challenges that may have occurred. • Oversaw the security of test day materials. • Managed and organized invigilators, examiners and test day personnel to ensure registration and adjudication were in adherence to IELTS standards. • Greeted and oriented all candidates before exam. • Submitted test day reports on any challenges that may have occurred.

In-Room Dining Manager

• Apr 2011 - Dec 2012

• Hired to be part of opening team, facilitating training standards and publishing position task manuals for new employees coming aboard. • Conducted intensive 6-week training program to ensure new employees were aware of service expectations and procedures to operate in a 5-diamond establishment. • Participated in full recruitment cycle to hire candidates that would complement existing service team. • Maintaining strong departmental efficiency through streamlined processes and procedures so we have ample time and opportunity to exceed guest expectations and truly personalize their experience. • Creating a strong, cohesive team through effective coaching skills and leading by example. Show less

Assistant F&B Manager

• Aug 2008 - Feb 2010

• Reporting to the Director of Food and Beverage, responsible for the direction of 25 associates, 65 seat restaurant and lounge, banquets, room service and Refreshment Centre. • Created weekly schedules for outlets, monitored labour costs to ensure maximum profitability. • Designed and implemented attractive collateral for outlets in menus and promotional materials to raise awareness of outlets and provide tools for upselling to the service staff. • Reporting to the Director of Food and Beverage, responsible for the direction of 25 associates, 65 seat restaurant and lounge, banquets, room service and Refreshment Centre. • Created weekly schedules for outlets, monitored labour costs to ensure maximum profitability. • Designed and implemented attractive collateral for outlets in menus and promotional materials to raise awareness of outlets and provide tools for upselling to the service staff.

Radisson Hotel Edmonton

• Apr 2008 - Aug 2008

• Contracted to open a new restaurant concept. • Planned and oversaw food and beverage operations in all outlets. • Developed training programs for new restaurant concept. • Conducted performance evaluations and follow-up with all food and beverage staff. • Budgeted, forecasted and managed financials to all outlets. • Contracted to open a new restaurant concept. • Planned and oversaw food and beverage operations in all outlets. • Developed training programs for new restaurant concept. • Conducted performance evaluations and follow-up with all food and beverage staff. • Budgeted, forecasted and managed financials to all outlets.

Food and Beverage Outlets Manager

• Apr 2001 - Mar 2007

* In this tenure, I held positions as Assistant Banquet Manager, Convention Services Manager and lastly, Food and Beverage Outlets Manager.* Created and maintained work schedules for managers and associates for all outlets with focus on profitability and cost-control.* Created and maintained budget of $5 million with an overall operating profit of 13%.* Created marketing collateral to exploit outlets.* Oversaw, coached and supported a staff of 30 - 80 on a daily basis.

Catering and Convention Services Manager

• Jun 2003 - Feb 2006

Reporting to the Catering and Convention Services Manager, maintained and serviced convention group contracts of 200 delegates to 800 delegates, coordinating hotel room blocks, banquet room set-ups, food and beverage requirements and audio visual needs.• Created catering contracts, booking suitable banquet rooms, performed hotel site visits with prospective clients and managed group’s hotel room blocks and contract details until the client’s arrival.• Ensured compliance of all contractual agreements with clients.• Utilized skills in collaborative team work for preparation of banquet menus to ensure client needs were met and that event came in on time and on budget.• Preparation of Event Orders which included detailed set-up and related equipment needed for successful function. • Communicated event details with relevant hotel operational departments.• Act as a liason between client and outside vendors in ordering and organizing specific equipment, such as exhibit booths and audio visual.• Facilitated Pre-Event Meetings, introducing the client to the Hotel’s Operations team. • Assisted the Director of Catering and Convention Services in developing strategies and procedures to streamline effective communications between departments.• Assisted in the preparation and management of off-site catering business that brought in $2 million in revenue annually.• Maintained excellent working relationship with clients to ensure events met or exceeded expectations.• Proficient in all Microsoft Office Applications and Delphi. Show less