Experience

Pinnacle Hotel at the Pier

• Canada
• Hospitality
• 1 - 100 Employee

• Front Office Manager

  • May 2015 - Present

  -Leads and supports all aspects of the Front Office departments, including Front Desk, Guest Services, Concierge and Health Club.-Provides services that are above and beyond customer satisfaction and retention.-Manages and motivates the Front Office team. Ensures compliance with all Front Office / Guest Services policies, standards and procedures.-Oversee and supervises guest arrivals and departures.-Handled any guest complaints or contentious issues that cannot be settled directly by team members and provided a fast solution.-Recruited, trained and developed a dynamic administrative team, supporting all corporate growth and productivity objectives.-Managed department payroll, driving timely and accurate payment of employee wages.



Cactus Club Cafe

• Canada
• Food and Beverage Services
• 700 & Above Employee

• Restaurant Office Manager

  • Jul 2022 - Present

  -Responsible for data entry, daily cash balance, weekly numbers and reconciliations.-Handled cash deposits, debit, credit and gift card transactions settlement.-Prepared and made daily sales journal and assisted with invoice processing and reconciliation.-Managed payroll and attendance systems.-Collaborated with restaurant managers to develop solutions regarding discrepancies.-Prepared financial reports by collecting, analyzing and summarizing account information and trends. -Responsible for data entry, daily cash balance, weekly numbers and reconciliations.-Handled cash deposits, debit, credit and gift card transactions settlement.-Prepared and made daily sales journal and assisted with invoice processing and reconciliation.-Managed payroll and attendance systems.-Collaborated with restaurant managers to develop solutions regarding discrepancies.-Prepared financial reports by collecting, analyzing and summarizing account information and trends.



Egg & Co Brunch Restaurant

• Co-Founder

  • Jul 2019 - Present



Xing Fu Tang, LLC

• Food & Beverages
• 1 - 100 Employee

• Franchise Owner

  • Mar 2019 - Present

  -Stayed current on industry trends and changes and participated in professional development opportunities to strengthen product and service knowledge.-Boosted profit margins by effectively managing expenses, budget and overhead.-Negotiated and collaborated with different food delivery platforms to achieve common goals in sales volume.-Optimized sales and marketing directives by closely monitoring employee progress, reviewing regional and local markets and effectively managing inventories.-Evaluated employee progress and compliance while identifying areas for additional coaching by monitoring daily performance.-Actualized strategies to continuously improve in customer service, brand visibility and sub-franchisee support.



Dominion Lending Centres Inc

• Canada
• Financial Services
• 700 & Above Employee

• Client Relations Manager

  • Dec 2011 - Mar 2018

  -Generated new business and boosted sales using extensive knowledge, target market penetration, partner relationships and customer care techniques.-Conducted research to determine top prospective clients and continually cultivated sales pipeline.-Verified income of the borrower and gathered credit information.-Provided constructive feedback on mortgage loans by examining applications and supporting documentation.-Defined repayment terms to consumers and educated them on default consequences.-Developed and maintained relationships with local real estate agents and lenders



Shangri-La Hotel Public Company Limited

• Hospitality
• 1 - 100 Employee

• Guest Hospitality Ambassador

  • Jul 2011 - Feb 2013



Wedgewood Hotel & Spa, Relais & Châteaux

• Canada
• Hospitality
• 1 - 100 Employee

• Room Service Shift Lead / Banquet Captain

  • Aug 2008 - Feb 2011



Shota Sushi & Grill

• United States
• Restaurants

• Restaurant Manager

  • Apr 2004 - Jul 2008

  -Managed daily restaurant operations for multi locations.-Scheduled and directed staff in daily work assignments to maximize productivity.-Optimized profits by controlling food, beverage and labour costs daily.-Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.-Managed accounts payable, accounts receivable and payroll.-Trained team members in food preparation, money handling and cleaning roles to facilitate restaurant operations.