Experience

True Key Hotels & Resorts Ltd.
• Canada
• Hospitality
• 1 - 100 Employee
• General Manager

  • May 2021 - Present

Springs Course - Radium Golf Group
• Canada
• Restaurants
• 1 - 100 Employee
• Food and Beverage Manager

  • Jul 2018 - May 2021


Chiro Foods Ltd

• Operations Manager

  • 2011 - Jul 2018

  Responsible for the overall operations of 6 locations throughout Edmonton and B.C. ▪ Working directly with the franchisee to grow the business through collaborative discussion and planning. ▪ Working with Outback International and Famoso Inc. to ensure compliance to food, beverage and service quality standards. ▪ Recruitment, training and development of current and future management personnel throughout the restaurant. ▪ Grassroots marketing planning and program development. ▪ Optimum Control food and liquor costing and inventory control software training. ▪ Lead recipe/menu development based on guest trends/preferences and seasonal considerations; source vendors and negotiate inventory costs. ▪ Developed budgets for all lines on P&L statement including labor, cost of goods and controllables. ▪ Managed customer loyalty plans and strategies though Radiant Systems and Blink Loyalty. Show less



Outback Steakhouse

• Restaurants
• 700 & Above Employee

• Managing Partner

  • 2004 - 2011

  Responsible for the daily operations of a three-million-dollar business. Recognized for having a strong customer focus: successfully maintained and increased client base by providing outstanding client servicing.▪ Developed and maintained strong relationships with numerous vendors.▪ Engaged in sponsorship opportunities to support community foundations and profile the company.▪ Coordinate logistics and planning of new restaurant openings and closings.▪ Extensive profit/loss experience in standardization of portions and implementation of labor costcontrols, end-of-month documents, daily and weekly transactions; payroll preparation.▪ Recognized for cultivating and motivating long term, stable staff with team-player philosophies.▪ Manage numerous formalized operational systems and procedures including employee trainingguides, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs. ▪ Responsible for all areas of human resources including hiring, termination, payroll and conflict resolution. Show less

• Front Of House Manager

  • 2001 - 2004

  Supported business management and daily restaurant operations to ensure a positive dining experience for every guest.▪ Staff management including training, development of current and future serving, host, bussing, and bartending teams.▪ Strategic coordination and schedule management of front house staff to ensure cost-efficient customer service; focused on customer problem-identification and resolution.▪ Established positive and collaborative working relationships with suppliers and vendors to support front of house inventory requirements. Show less

• Kitchen Manager

  • Sep 1997 - 2004

  Food quality and control management to ensure every guest had an enjoyable and memorable dining experience. Recognized for dramatically reducing food costs by carefully monitoring product mixes and assessing market and customer trends.▪ Leadership and management of kitchen staff including training, development and food safety process.▪ Inventory management of food including quality and quantity control to minimize cost and waste.▪ Responsible for quality control of food by managing food preparation standards.▪ Strived and achieved a clean, professional and organized kitchen and food service area. Show less


Earls Kitchen + Bar
• Canada
• Restaurants
• 700 & Above Employee
• Kitchen Leader

  • Apr 1995 - Aug 1997