Paul Feaver-McGowan

Halifax, NS

902-***-****

adkahs@r.postjobfree.com

Profile

Experienced Catering Manager, Retail Manager, Operations & Chef

• Food Service Operations (front and back of house)

• Hospitality

• Restaurant Management

• Menu Development (catering, fine dining, pub style)

• Food Safety

• Staff Training (front and back of house)

Professional Experience

Aramark Corporation – Halifax, NS 2009–2020

A food service, facilities, and uniform provider to the education, healthcare, business, corrections, and leisure industries.

Catering Manager, Saint Mary’s University 2019–2020

Reporting to the Food Service Director, managed daily operations of the catering department; trained and supervised 20–100 staff; organized events for various audiences of 2–350 people; conducted inspections, adhering to food health and safety standards; ensured menus complied with company standards; planned and developed menus, including pricing and implementation; developed a service training manual and guidelines; handled staff scheduling and payroll; and oversaw purchasing and inventory requirements. Creating, maintaining and building relations and trust with all customers old and new alike.

Accomplishments:

•Reviewed staffing, skills and work patterns, with the objective of ensuring a more efficient service. Directed work with the University to establish better controls over standards of maintenance for all food service areas. Worked continually with Conference Services to accommodate the needs / requirements of clients in conjoint efforts of services. Worked continually with back of house kitchen staff to create, present and execute increasing standards of food and services, for all aspects of food services on the campus.

•Created a structured and specific training manual for all catering service staff, training of general kitchen staff with regards to procedures required for food health and safety and overall general training. Revamped processes used to do billing, filing and correlation of billing for invoicing purposes for internal and external clientele.

•Setup and delivered small catering or high-end VIP functions ranging in size from 5 to 500 plus people. As required worked alongside the catering cooks and executive chef with food production and execution.

Assistant Catering / Assistant Residential Manager – Aramark, Saint Mary’s University 2017–2019

Reporting to the Manager Catering and Residential Dining and Food Service Director, assisted with the managing of daily operations for the catering department and residential food service; helped trained and supervised 20–100 staff; organized events for various audiences of 2–350 people; conducted inspections, adhering to food health and safety standards; ensured menus complied with company standards; planned and developed menus, including pricing and implementation; developed a general service training manual and guidelines; handled staff scheduling and payroll; and oversaw purchasing and inventory requirements. Maintaining and building customer relations and trust.

Catering and Residential Supervisor – Aramark, Saint Mary’s University 2011-2017

Reporting to the Food Service Director, managed daily operations of the catering department; trained and supervised 20–100 staff; organized events for various audiences of 2–350 people; conducted inspections, adhering to food health and safety standards; ensured menus complied with company standards; planned and developed menus, including pricing and implementation; developed a service training manual and guidelines; handled staff scheduling and payroll; and oversaw purchasing and inventory requirements. Maintaining and building customer relations and trust.

Accomplishments:

• Implementation of new procedures for the creation of catering efficiencies when it comes to pre / post event execution and setup

• Training of staff in more efficient ways to work and execute required jobs with production and guest services

• Working with staff and cooks to create a more effective production of product for retail outlets on campus

Catering and Retail Manager, Mount Saint Vincent University 2010-2011

Reporting to the Food Service Director, managed daily operations of the catering and retail departments; trained and supervised 25-50 staff; organized events for various audiences of 2–350 people; conducted inspections, adhering to food health and safety standards; ensured menus complied with company standards; planned and developed menus, including pricing and implementation; developed a service training manual and guidelines; handled staff scheduling and payroll; and oversaw purchasing and inventory requirements. Helping to build a d maintain excellent customer services and relations.

Catering and Retail Supervisor, Mount Saint Vincent University 2010

Set-up/cleanup of all catering functions on the campus; delivery of all food products to retail areas; Maintained all catering areas and ensuring equipment was in good working order. Maintaining good customer relations.

Accomplishments:

• Implementation of new procedures for the creation of catering efficiencies when it comes to pre / post event execution and setup

• Training of staff in more efficient ways to work and execute required jobs with production and guest services

• Working with staff and cooks to create a more effective production of product for retail outlets on campus

Food and Food Services Worker, Dalhousie University 2009–2010

Reporting to the Food Service Director, revamped display food cooking and re-marketed food production in campus bistro Responsible for 4 staff, all food production and service ensuring that food health, safety processes and cash processes were executed correctly on a daily basis while maintaining good customer relations.

Piccolo Mondo Ristorante – Halifax, NS 2008–2009

An Italian restaurant located in downtown Halifax.

Assistant General Manager (Contract)

Assisted in the restaurant’s restructuring, including kitchen set-up and operation, food product service and preparation, and training and mentoring front-of-house staff. Oversaw 4 kitchen staff and 10 front of houses staff

Barry Callebaut/Cacao Barry Canada (US) – Halifax, NS 2007–2010

The world’s leading manufacturer of chocolate and cocoa products, with 60 facilities worldwide.

Eastern Canada Ambassador

Reporting to the Teaching Director, provided information and training for overall product offerings, done both in group and one on one setting for the purpose of learning proper processes of handling chocolate and related items.

Accomplishments:

• Creation of a teaching / training program for pairing wines and spirts with chocolate, and its adaptation into food pairing. This was used both in the US and Canada

Additional Experience

Pastry Chef, Seven Restaurant and Wine Bar – Halifax, NS 2003–2007

Pastry Chef, Park Place Ramada Plaza Hotel – Dartmouth, NS 2001-2003

Sous Chef (Seasonal), Saraguay Club – Halifax, NS 2001

Superintendent, Colonial Charm Inn and Properties – Charlottetown, PE 1997–2000

Executive Sous Chef (Seasonal), Tara Manor Inn – St. Andrew’s, NB 2000

Multi-Task Worker / Line Cook (Seasonal), Oran Mor Restaurant – Nantucket, MA 1999

Chef (seasonal), Meeko’s Mediterranean Grill and Café – Charlottetown, PE 1998

Education & Professional Development

Advanced Food Health and Safety Certificate, TrainCan 2019-2024

Pastry Arts Diploma, Atlantic Tourism and Hospitality Institute, Holland College 2000

Culinary Arts Diploma, Atlantic Tourism and Hospitality Institute, Holland College 1999

Bachelor of Music Degree (Vocal Performance), Memorial University of Newfoundland 1997

Community Involvement

Volunteer, Saint Lukes Old Age Retirement Home, Newfoundland 1990-1995

Volunteer, Rainbow Riders, Newfoundland (equestrian training) 1990 -1997

Organizer, Opening and Closing Ceremonies, Newfoundland Summer Games 1988

Volunteer / Performer, Canada’s 125th Birthday Celebrations (Nationally and Internationally) 1992

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