1999 - Present

NORDSTROM, San Francisco, CA

Champaign Exchange Cafe' Manager

·     Oversee operations of 250-seat facility averaging over $10,000 daily sales, offering
American cuisine luncheon and dinner service to store patrons.

·     Schedule, motivate, and supervise staff of 25 full-time and part-time servers per shift.

·     Monitor daily and monthly receipts and expenditures.

·     Communicate with store and corporate management regarding sales targets and profit
strategies.

1997 - 1999

SHAKESPEARE'S TAVERN, LONDON England

Assistant Manager

·     Oversaw operations of 175-seat facility averaging over £2,000 daily food sales and
f2,000 wine and alcohol sales, offering luncheon, dinner, and after-dinner service.

·     Supervised staff of 30 employees per shift.

·     Monitored food costs, effectively communicated with chef and prep staff regarding
costs.

·     Prepared and submitted weekly, monthly and quarterly reports to owners.

·     With chef, planned weekly menus.

1995 - 1997

CLUB METROPOLIS, Montreal CANADA

Assistarlt Manager

·     Scheduled and supervised staff, controlled inventory, deposited cash, maintained
physical plant, and completed daily and weekly reports for after-hours club catering
to elite patrons.

·     Supervised up to 20 employees per shift.

·     Completed management training program.

1994 - 1995

CLUB METROPOLIS, Montreal CANADA

Bartender and Bar Manager

·     Served patrons, purchased wine, alcohol, beer, and mixes.

1991 - 1994

ROYAL CANADIAN AIR FORCE, Toronto and Montreal CANADA 

Completed Class A & C Cooking School

1994

PROFESSIONAL BARTENDING SCHOOL OF MONTREAL, Montreal CANADA 

Certificate

1999

CALIFORNIA SCHOOL OF CULINARY ARTS, San Francisco, CA 

Restaurant Management Certificate

Bilingual French-English