Richard M. Cooper

** *’Hara Crescent, Richmond Hill, Ont. L4E 4L3 Telephone 416-***-****, ada86u@r.postjobfree.com

Highly efficient, results and challenged driven leader, with a strong business acumen and diverse knowledge encompassing a number of critical business areas, with an emphasis on hotel food and beverage operations. Patient, methodical and task orientated. Visionary and strategic thinker, critically analyzes issues prior to reaching conclusions. Exudes energy and confidence to excel and deliver. Articulate and effective presenter and negotiator; builds trust and support with persons of all levels and backgrounds. Core business expertise includes:

Revenue / Budget Forecasting · Menu Planning and Execution

Event Planning · Inventory Management

Client Relations and Retention · Team Building

Labour Productivity · Change Management

WORK EXPERIENCE

October 2017 - Present DIRECTOR OF FOOD AND BEVERAGE

WESTIN PRINCE TORONTO

Tucked away on 15 acres of rolling parkland, The Westin Prince offers travelers to Toronto, Canada; a serene escape minutes away from the city. The 394 room CAA/AAA Four Diamond winner for 40 consecutive years boasts 4 restaurants on site, 25,000 sq. ft. of meeting / conference space throughout 14 meeting rooms. Annual Food and Beverage revenue is approximately 6 million dollars.

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· Manage day to day operations for all restaurants outlets, banquets, in room dining, including associates payroll.

· Produce forecasting and budgeting reports for all F & B outlets and work closely with the GM on optimizing business strategies.

· Monitor and control F & B inventories, pricing, receiving and purchasing.

· Implement and manage all company programs to ensure compliance with Brand Standards: including GFSA (Global Food Safety Audit) to ensure optimal levels of quality service and hospitality are provided to the guest.

July 2014 – July 2017 DIRECTOR OF FOOD AND BEVERAGE

HILTON SUITES TORONTO / MARKHAM CONFERENCE CENTRE AND SPA

The hotel is located 25 minutes north east of downtown Toronto. The only AAA Four Diamond, all suited hotel in York Region with 502 spacious two-room suites, 45,000 s. ft. of meeting / conference space throughout 22 meeting rooms, and several food and beverage outlets. Annual Food and Beverage revenue is approximately 12 million dollars

· Responsible for managing daily operations of all food and beverage outlets within the property. This

includes: Banquets 45,000 sq. ft. of meeting space, 170 seat Essence of Unionville restaurant, Room

Service, Executive Lounge and Absolute Bar. Responsible for leading a team of 8 managers and in excess of

120 unionized associates.

· Collaborated with the Executive Chef to develop market focused and cost effective menus.

· Reviewed SALT scores and executed action plans. Communicated with Food and Beverage teams and

ensured corrective measures were implemented.

· Reviewed financial reports and developed strategies and plans to be executed to achieve budgets.

· Made recommendations for CAPEX funding of food and beverage equipment and renovations in accordance

with the brand business strategy.

· Coordinated marketing and promotions for all F&B outlets.

· Provided hands-on leadership and training for all F&B associates.

Richard M. Cooper

58 O’Hara Crescent, Richmond Hill, Ont. L4E 4L3 Telephone 416-***-****, ada86u@r.postjobfree.com

Oct 2011– July 2014 BANQUET / CONFERENCE SERVICES MANAGER

HILTON SUITES TORONTO / MARKHAM CONFERENCE CENTRE AND SPA

· Received “Manager of the Year” designation for 2013.

· Responsible for the scheduling of 9 fulltime servers, 8 full-time porters and a part-time staff of 70 persons.

· Executed the daily operations of the Banquet department in the 45,000 sq. ft. facility.

· Communicates and executes the client’s expectations to all staff at pre function meetings.

· Creates and completes invoices for the Banquets Department on a daily basis.

· Interacts with clientele and Group Services Managers concerning requirements for events in progress.

· Attends the daily food and beverage operations meeting and communicates all changes on the Event Orders.

· Attends pre-convention meetings and communicates all information to those concerned.

April 2008 – Oct 2011 ASSISTANT BANQUET MANAGER

SHERATON CENTRE TORONTO

As Canada’s largest convention services hotel, The Sheraton Centre is the flagship property for Starwood Hotels and resorts in the Northeast division. The facility offers nearly 100,000 square feet of function space throughout 50 meeting rooms and with 60,000 square feet of continuous space on the Lower Level. Annual Food and Beverage revenue is approximately 25 million dollars

Responsible for overseeing 18 full-time servers and 12 part-time servers and 150 casual staff

Jan 06 – April 2008 ASSISTANT BANQUET MANAGER

Nov 02 – Dec 05 BANQUET SUPERVISOR

HILTON TORONTO

Specifically dealing with luxurious and high profile corporate business world of North America. This hotel represents the flagship for Hilton in Canada. Total seating capacity of the Banquet conference center is approximately between 1250 – 1500 people (27,000 square feet). Annual Food and Beverage revenue approximately 8 million dollars

June 1998 – Nov 02 EVENT SERVICES SUPERVISOR / BANQUET MANAGER

METRO TORONTO CONVENTION CENTRE

Responsible for supervising the setup and breakdown of functions in the 575,000 sq. ft. facility

104,000 sq. ft of 64 fully carpeted meeting rooms (32 rooms in the North Building covering 35,000 sq. ft and 32 rooms in the South Building covering 69,000 sq ft). Annual Food and Beverage revenues greater than 30 million dollars. Responsible for overseeing 26 full-time and 50 Casual Staff

EDUCATION: RYERSON POLYTECHNIC UNIVERSITY

Hospitality and Tourism Management - Bachelor of Commerce (1998)

Majored in Hotel Management

References available upon request

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