Franco Regal

Managed and motivated employees to be productive and engage in work Responsible for hiring and training staff, (100 staff) /Weekly scheduling Enhanced Guest satisfaction by resolving disputes promptly. Maintaining open lines of communication

MANAGER / SOMM / MAITRE d' at HARBOUR SIXTY STEAKHOUSE (2014-06 – 2024-06)

• Managed and motivated employees to be productive and engage in work
• Responsible for hiring and training staff, (100 staff) /Weekly scheduling
• Enhanced Guest satisfaction by resolving disputes promptly. Maintaining open lines of communication
• Review sales data from previous day, EOD Report, helping with the inventory, Wine menus, Cocktail Menu, POS programing
• Responsible for the daily operations of the business, Working with Servers Assistants, Hostesses, Somms, Servers, Bartenders, to Maintain a White Glove – Higher Standard of Hospitality Service.

MANAGER / SOMM / MAITRE d' at LIBERTY GROUP/ BLUEBLOOD STEAKHOUSE (2024-06 – 2024-07)

MANAGER / SOMM / MAITRE d' at LIBERTY GROUP/ DON ALFONSO 1890 (2024-08 – 2025-02)

• Managed and motivated employees to be productive and engage in work.
• Enhanced Guest satisfaction by resolving disputes promptly. Maintaining open lines of communication
• Review sales data from previous day, helping with the inventory, Wine menus, Cocktail Menu, POS programing
• Responsible for the daily operations of the business, EOD Reports, Working with Servers Assistants, Hostesses, Somms, Servers, Bartenders, to Maintain a Michelin Star Standard of Hospitality

MANAGER / SOMM / MAITRE d' at BLACK & BLUE STEAKHOUSE TORONTO (2025-03 – Present)

• Managed and motivated employees to be productive and engage in work. Weekly scheduling, Floor Plan
• Enhanced Guest satisfaction by resolving disputes promptly. Maintaining open lines of communication
• Review sales data from previous day, helping with the inventory, Wine menus, Cocktail Menu, POS programing
• Responsible for the daily operations of the business, EOD Reports, Working with Servers Assistants, Hostesses, Somms, Servers, Bartenders, to Maintain a Higher Standard of Hospitality Service.

INTERNATIONAL HIGHER CERTIFICATE in Wine and Spirits – Wine and Spirit Education Trust (2005 – 2005)

SOMMELIER CERTIFICATED in Sommelier – George Brown College (2007 – 2007)

FOOD & BEVERAGE MANAGER, CERTIFICATION in Food & Beverage Management – George Brown College (2009 – 2009)