The Hotel X by Library Collections, Toronto, Canada
Chief Steward November 2017 –2021
- Part of pre-opening team
- Hiring staff including stewarding and receiving
- Created templates, M.E.P sheets, HACCP logs, training documentation,
- Opened all outlets staggered throughout the first year
- Staff Training, scheduling
- Ensures maintenance of cooking equipment
- Completes all purchasing and inventory records within guidelines
- Maintains inventory controls
- Responsible to conduct inventories
- Serves as a role model for employees through teamwork, attention to detail & quality control
- Interactions with all team members
- Ensures guest satisfaction
- Ensures that employees receive fair and consistent treatment and opportunity to advance
- $ 9 million dollar banquet business in 9 months of operation
The Ritz Carlton Toronto
Chief Steward April 2011 – June 2015
- Develops, designs, and creates new applications, ideas, relationships, systems, and products for all kitchen and front house.
- Implementing ordering systems, inventory and HACCP regulations
- Running busy banquet operation and fine dining restaurant.
- Create system for operate with minimum storage in a busy property
- Responsible for hiring, training and employees satisfactions for stewarding, night cleaners and support staff agency
- Organized BEO’S and delivery the MEP request
- Keep the Ritz-Carlton Toronto N-1, 2 and 3 for cleanliness for 4 years
