Delivery Driver Customer Service

Daniel A. Riviere

109-*****-*** A Street Pitt Meadows B.C. V3Y 0E8

Phone: 778-***-****

E-mail:*********@*****.***

Highlights of Qualifications

Four years of delivery driver experience with a Wine Company

Extensive experience in all aspects of the Food and Beverage Industry

Resourceful individual; Detail and Results Oriented

Worked in all aspects of hotel/hospitality with a wide knowledge of staffing dynamics and proven leadership capability

Human Resources

Customer Service

Security Procedures Covering Guest Concerns

Department Responsibilities in Guest and Asset Protection

The Protection of Funds

Emergency Management and Media Relations

European trained and experienced on an international level

Proven ability to train, instruct, develop, and implement curriculum based on education and experience

Committed to assisting students and employees to succeed and reach their fullest potential in the hospitality industry

Relevant Skills and Abilities

Administration:

Demonstrated skills in all aspects of inventory control and management as well as the implementation of comprehensive record-keeping systems

Curriculum design (Hospitality Programs)

Development of a Security Program

Setting Up Security Programs

Projected and managed operational costs and designed long-term budget plans for multi-unit operations

Proven record in cutting operational costs, increasing sales profits, and reducing waste

Increased profit percentage as a result of improved security, staff retraining, and inventory controls

Developed menus and standardized recipes for full-service hotel

Developed operational manuals for culinary operations

Developed and edited an employee training and policy manual

Implemented standard job descriptions for all personnel of full brigade kitchen

Implemented a training program for all positions in a full-service hotel kitchen

Management:

Experienced Chef and owner of a French Cuisine Restaurant

Developed Business Plans for a variety of hospitality establishments working with owners and investors from inception to completion

Managed the Security Personnel and Security Procedures of Guest Concerns in Hotel/Resort Facility

Executive Chef of Famous Grouse Mountain Ski Resort N/Vancouver, B.C. Canada

Hospitality Consultant and launched the successful introduction of a Family Style Theme Restaurant with 250 seats from one restaurant to a chain of six restaurants within the twenty-four-month period for offshore investors in Lower mainland Vancouver B.C. Canada

Responsible for all aspects of food and beverage operations, and security including two dining rooms seating 250, Banquet rooms seating capacity of 1200, lounge bar, night club capacity of 450, and room service for 150 guest rooms

Promoted to Director of Operations after three months / Assumed responsibility for a Four Star Mexican Theme Resort which catered to conventions, corporations, and leisure clientele

Managed $8.000.000 annual revenue and a staff of up to 360

Communication:

Taught/instructed curriculum for the American Hotel & Lodging Association, Hospitality Management program

Lecture / instructed curriculum for The International Culinary School at The Arts Institute of Vancouver

Actively involved in sales and marketing including creative promotional advertising

Enhanced customer service satisfaction utilizing intensive service training motivation

Established business relations with key guests resulting in increased business and customer referrals

Trained and supervised all personnel in various hotel departments

Responsible for all aspects of the development, opening, and marketing of the operation, including kitchen and dining room design, menu planning, inventory controls, scheduling, bookkeeping and accounting

Provided orientation to employees’ including duties and responsibility

Responsible for staff recruiting, orientation, training, and evaluation

Setting up the Security Program

Certifications & Affiliation:

Conflict Resolution Certificate / Justice Institute

Alumni / Vancouver Community College

BC Provincial Instructors Diploma Program

Member British Columbia Chefs Association

Member Chefs’ Table Society Vancouver British Columbia

Food and Beverage Certification / American Hotel and Motel Association

Alumni / Business Management Forum / BC Hotel and Restaurant Association

Culinary Certification’s 151 / 152 City and Guilds of London England

Food and Beverage Executive Program Certificate /American Hotel and Motel Association

Catering Diploma / Ayr Catering College Scotland\

Professional Experience

Chef Instructor / Hospitality Lecture

The International Culinary School at The Arts Institute of Vancouver, B.C. October 2006 - September 2015

Director of Hospitality (American Hotel & Lodging Association) May 2005 – September 2006

Berkshire International College

Vancouver, B.C.

Hospitality Instructor (American Hotel & Lodging Association) September, 2004 September 2005

Ridge Meadows College

A division of school district No.42

Maple Ridge, Pitt Meadows, B.C.

Hospitality Instructor (American Hotel & Lodging Association) April 2004 - August 2004

Anderson National College Vancouver, B.C.

Sales & Marketing / Food & Beverage Management April 2001 - July 2002

Seymour Golf & Country Club, North Vancouver, B.C.

Director of Operations – Food and Beverage Manager March 1998 - January 2000

Best Western Pacific Inn Resort and Conference Center,

White Rock, B.C.

Food and Beverage Director March 1986 – April 1997

Holiday Inn, Coquitlam, B.C.Canada

Hospitality Consultant January 1982 - 1986

Riviere & Associates, Vancouver, B.C.Canada

Executive Chef April 1979 – December 1981

Grouse Mountain Resort

North Vancouver B.C. Canada

European Experience

La Petite France Restaurant Scotland, Chef Family Business

Queens Restaurant, London, England Chef Proprietor

C.A. Parsons Engineering, Inverkip, Scotland Catering Manager

Reo Stakis (Hilton Group) Hotel’s, Casino’s & Restaurants, Glasgow, Scotland Executive Chef

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