Experience

Pizzeria Libretto

• Canada
• Restaurants
• 1 - 100 Employee

• General Manager

  • Apr 2022 - Present



The Amphora Group

• Canada
• Food and Beverage Services
• 1 - 100 Employee

• Multi-unit Manager

  • Jul 2021 - Apr 2022



Impact Kitchen

• Canada
• Restaurants
• 1 - 100 Employee

• Front Of House Manager

  • May 2021 - Jul 2021



Icebox Meal co.

• Toronto, Ontario, Canada

• Chef and Co-owner

  • Sep 2020 - May 2021

  -Launched start-up in September 2020 -Created menus and concept -Marketing and Social Media content -Head chef -Launched start-up in September 2020 -Created menus and concept -Marketing and Social Media content -Head chef



Georgian Bay Granola Company

• Sales Specialist

  • Oct 2020 - Feb 2021

  - Manage current accounts with CRM. Daily administrative tasks with MS Excel and Office. - Ensure current customers' stock levels are sufficient, deliver excellent customer service. - Research and approach new customer leads. Close deals with prospective clients. - Staying current with product knowledge, and grocery business practice. - Manage current accounts with CRM. Daily administrative tasks with MS Excel and Office. - Ensure current customers' stock levels are sufficient, deliver excellent customer service. - Research and approach new customer leads. Close deals with prospective clients. - Staying current with product knowledge, and grocery business practice.



Piano Piano

• Harbord st

• Kitchen Supervisor/ Pasta Production

  • Mar 2020 - Oct 2020

  -Produced all pasta for restaurants on a large scale. -Produced batch cooking projects for restaurants on a large scale. -Received goods. -Worked closely with senior staff to ensure quality and standards were being met. -Produced all pasta for restaurants on a large scale. -Produced batch cooking projects for restaurants on a large scale. -Received goods. -Worked closely with senior staff to ensure quality and standards were being met.



Fiorentina Restaurant

• Toronto, Canada Area

• Sous Chef

  • Feb 2019 - Jan 2020

  -Ran a comprehensive food program with the chef and owners. -Responsible for opening the restaurant, and daily operations. -Creativity was exercised daily, with specials and menu items changing every week. -Worked closely with owners to ensure a no-waste food program. -Received goods and ensured Food Safety. -Ran a comprehensive food program with the chef and owners. -Responsible for opening the restaurant, and daily operations. -Creativity was exercised daily, with specials and menu items changing every week. -Worked closely with owners to ensure a no-waste food program. -Received goods and ensured Food Safety.



BCN Sports

• Academy Manager

  • May 2018 - Jan 2019

  Hands-on Academy experience: Setup field (with promotional materials and equipment) to maintain brand consistency and standards, welcome parents and players, relationship building with families and stakeholders, uniform inspections, tracking and executing player assessments (based on behaviour, attitude, skills). Time-management, ensuring coaches followed the directions of the Technical Director. Coaching experience: Managed and coached 2 teams of 8 soccer players ages 8-10, reviewing and executing drills and following academy guidelines, practices and standards laid out by the Technical Director Sales: Players had to renew their membership every 4 months/season which encouraged us to communicate and build relationships with players and their families, targetting high-value customers and players who demonstrated longevity within the organization. Conducted sales calls, sent emails and communicated frequently with parents, answering any questions and providing customer service. Demonstrated growth: When I first began at the organization, there was a high attrition rate of ~%50. At the time of my departure, the success and retention rate of the organization had increased to over %90. Also notable was an evident shift in morale and attitude from players and parents. Teams were playing better and more confidently and parents were satisfied with the organization's services.



Burdock

• Toronto, Canada Area

• Line Cook/Supervisor

  • Mar 2018 - Aug 2018

  -Small, quality-focused kitchen. -Expanded my knowledge of fermentation and picklings. -Cross-trained on multiple sections. -Planned and delivered staff meals daily. -Progressed to daytime Supervisor of the kitchen. -Received goods. -Small, quality-focused kitchen. -Expanded my knowledge of fermentation and picklings. -Cross-trained on multiple sections. -Planned and delivered staff meals daily. -Progressed to daytime Supervisor of the kitchen. -Received goods.



Montecito Restaurant

• Canada
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Jun 2017 - Feb 2018

  Worked plancha, handling fish and meats. High turnover and standard driven environment. Worked plancha, handling fish and meats. High turnover and standard driven environment.



Gladstone House

• Canada
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jan 2017 - Jun 2017

  Worked as C.D.P. for a Jamaican inspired menu pop up ran by Chef Suzanne Barr. Managed daily kitchen operations and created daily specials. Worked as C.D.P. for a Jamaican inspired menu pop up ran by Chef Suzanne Barr. Managed daily kitchen operations and created daily specials.



Montecito Restaurant

• Canada
• Restaurants
• 1 - 100 Employee

• Captain Waiter

  • 2014 - 2017

  -Delivered casual fine dining at high volume. -Consistently trusted with large high demand sections and priority guests. -Trained new staff. -Trusted to work with a minimum direction and manage floor staff. -Worked closely with senior staff to drive work culture and develop service standards. -Delivered casual fine dining at high volume. -Consistently trusted with large high demand sections and priority guests. -Trained new staff. -Trusted to work with a minimum direction and manage floor staff. -Worked closely with senior staff to drive work culture and develop service standards.