A Hospitality Industry Expert with over 25 Years Experience in Vancouver, Canada
I began my hospitality career as a bartender, earning a Culinary Arts Diploma shortly thereafter. At 25 years of age, my leadership skills and positive communication style advanced me to my first Food & Beverage Management position in a multi-outlet downtown Vancouver hotel. I later worked for Gateway Casinos, progressing to Executive Manager of Hospitality. Most recently I have held Director of Operations positions in hospitality.
Director of Operations, January 2018 – Present
Currently, I am the Director of Operations at The Hilton Vancouver Metrotown, a 283 room hotel with 15,000 sq ft of banquet space and a full service restaurant. I am responsible for ensuring the department leaders monthly and annual forecasting, financial and operational analysis and budgets are adhered to. I support a team of 5 department managers and 150+ employees.
Director of Operations, January 2015 – December 2017
As the Director of Operations I focused on strengthening the identities of the company’s five brands. I used my extensive experience to set and maintain brand standards, improve communication with franchisees, and menu development. I assisted with the building of new franchise stores in Canada and the United States which included location scouting, store design, equipment & supply procurement, contractor oversight, and travelling to the store location to assist with staff training and store opening at a minimum of 2 weeks. Also provided support for locations in Mexico and Singapore.
Executive Manager – Hospitality, November 2009 – November 2014
Operations Manager – F & B, June 2009 – November 2009
VIP/Guest Services Manager, December 2008 – June 2009
Banquet Manager, February 2007 – December 2008
Progressive advancement to Executive team member responsible for gross annual revenues of $13 milllion. Portfolio included the food & beverage operations of 2 large casino properties, 77 room hotel, 26,000 sq. ft. convention center, and 420 seat show theater. Responsible for monthly and annual forecasting, financial and operational analysis. Created and executed successful sales & marketing programs, team building, and community initiatives. Lead a team of 10 department managers and 200+ employees.
Food & Beverage Manager, January 2004 – November 2005
Updated and improved the existing dining experience and off-premise catering operations to be the premier Food & Beverage operation in Tsawwassen. Responsible for 60 seat full-service restaurant, 2500 sq.ft. ballroom, 5 meeting rooms, room service for 92 rooms, and off-premise catering for a unique market. Lead a team of 30 employees.
Food & Beverage Manager, February 1999 – January 2004
Responsible for 120 seat full-service restaurant, 30 seat lounge, 2500 sq.ft. ballroom, 180 seat sports bar, room service and minibars for 245 rooms. Lead a team of 3 direct/50 non-direct employees and reported directly to the renowned Robert Leoppky, VP Operations for Atlific Hotels.
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