Co-owner at Davie Social Kitchen & Bar (2026-01 – Present)
- Lead the launch, operational development, and stabilization of the business, translating the ownership vision into practical systems, service standards, and daily operational priorities.
- Direct restaurant operations, budgeting, labour planning, recruitment, coaching, supplier relationships, and performance reviews while maintaining accountability for quality, cost control, and the guest experience.
- Establish corporate discipline through documented procedures, financial controls, compliance routines, management follow-up, and consistent execution across front- and back-of-house operations.
- Analyze sales, labour, purchasing, and operating costs to identify performance gaps, improve efficiency, and support sustainable profitability.
General Manager at Coast Coal Harbour Hotel (2023-07 – 2025-12)
- Directed financial and operational performance for a $90K monthly-revenue restaurant ($1.08M annually), overseeing P&L performance, labour, COGS, purchasing, inventory, scheduling, vendor management, and financial controls.
- Implemented cost-control and performance-management initiatives targeting labour improvement from 29% to 27.5%, food cost from 32% to 29.5%, and beverage cost from 25% to 22.5%, while supporting guest-count and average-cheque growth through pricing, menu, service, and operational strategies.
Restaurant Manager at Coast Coal Harbour Hotel (2022-06 – 2023-07)
- Supervised daily restaurant operations to achieve consistent performance, quality, cleanliness, and service expectations across each shift.
- Coordinated staffing, opening and closing controls, cash-handling procedures, inventory routines, and operational handovers to reduce execution gaps.
- Coached employees through clear expectations, in-the-moment feedback, and structured follow-up, reinforcing accountability and compliance with company standards.
General Manager at Harbor's Restaurant Steakhouse and Raw Bar (2020-07 – 2022-06)
- Directed restaurant performance across service, staffing, cost awareness, training, and guest relations, maintaining a visible leadership presence during daily operations.
- Strengthened the restaurant's reputation for attentive service by setting clear expectations, monitoring execution, and addressing operational issues promptly.
- Applied structured planning and management follow-through to balance immediate service demands with longer-term business priorities.
Assistant Manager at Solaz, a Luxury Collection Resort (2019-01 – 2020-01)
- Supported luxury food-and-beverage operations in accordance with brand procedures, service standards, and guest-experience expectations.
- Implemented staff training that strengthened product knowledge, service confidence, and consistency across the team.
- Assisted with shift leadership, task delegation, quality checks, and service recovery, ensuring details were executed accurately in a high-expectation environment.
Assistant Manager at Courtyard by Marriott (2017-12 – 2019-01)
- Supported daily operations while reinforcing brand standards, operating procedures, and disciplined shift execution.
- Assisted with recruiting, interviewing, hiring, onboarding, and employee development to maintain adequate staffing and operational readiness.
- Coordinated team priorities, monitored service delivery, and escalated operational risks promptly to support consistent performance.
