Slot Attendant - Rivercree casino Enoch - Enoch
(2018-01 - 2021-12)
Slot Attendant - Grand villa Edmonton Casino - Edmonton
(2014-01 - 2018-12)
Banquet Server, Bartender, In Room Dining Server, Valet Parking - Westin Hotel, Edmonton - Edmonton
(2012-01 - 2016-12)
Banquet server - Crowne Plaza-chateau Lacombe - Edmonton
(2011-01 - 2012-12)
Restaurant supervisor - Tio Mario - Fort McMurray
(2009-01 - 2011-12)
Managing the day to day food & beverage operations of Tio Mario in a professional manner, while continually exceeding guest expectations.
- Responsible for all areas of the food & beverage operations
- Ensure all customers are provided with outstanding service
- Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
- Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms
- Responsible for food hygiene, and health and safety issues
- Responsible to assist in menu planning, development and meal specials
- Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness
- Provides leadership and guidance to all team members
- Ensure proper cash management controls are followed by all food & beverage staff members, as per policy
- Responsible for food quality, and presentation
- Ensure the food & beverage operations are properly staffed with trained competent individuals
- Responsible for report generation on a per needs, monthly and fiscal basis
- Other duties as assigned by the Food & Beverage Manager
Warehouse supervisor - Suncor Millennium
(2006-01 - 2009-12)
- Ensuring all order items done correctly
- Day to day inventory
- Put the items in correct places
Banquet Server and bar tender - Fairmont Hotel Mcdonald - Edmonton, Alberta
(2005-01 - 2007-12)
Banquet Server - Royal Glenora Club - Edmonton
(2005-01 - 2006-12)
- Greet patrons and familiarize them with the food and beverage menu
- May be required to present with food and beverage options, take orders, make recommendations, and answer questions regarding the food and beverage
- Act as the point of contact between the patron and bar and kitchen staff
- Make recommendations on wine selection with meals
- Serve food and beverages
- May require preparation of specialty food and beverage items at the table of the patrons
- May have to present bill and payment transaction of the patron
- Typically reports to a supervisor
- Moving tables and chairs around and do the room setup
- Very knowledgeable about Banquet porter
- I have a pro serve certificate
Over Night Officer - United service Security - Fort McMurray
(2001-01 - 2003-12)
Line cook, Banquet cook - Sawridge Hotel - Fort McMurray
(1995-01 - 2000-12)
Line cook/ banquet cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
- Prepare all food items ads directed in a sanitary and timely manner
- Follow recipes, portion controls, and presentation specifications as set by the restaurant
- Restock all items as needed throughout shift
- Clean and maintain station in practicing good safety, sanitation, organizational skills
- Understands and knows how to properly use and maintain all equipment in station
- Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
