Peter Vaz

*** *********** **** *******, ******* M1L 4H6

https://www.linkedin.com/in/peter-vaz Cell: 647-***-**** Email: adzspj@r.postjobfree.com

Director, Food & Beverage ( Eastern Canada)

Highly efficient and customer-oriented with more than 16 plus years’ Management experience in food and hospitality environments. Gifted Motivator and Leader, adept communicator with team leading and development skills. Forward thinking multi-tasker able to analyze situations & costs & successfully determine profitable outcomes.

Key skills of areas include:

Strategic Planning

Excellent Customer Service Skills

Associate Development Program

Menu Development

Vendor Sourcing and Negotiations

Human Resource Knowledge

Marketing Strategy

Interviewing, hiring and training

Performance Mgmt. Experience

Service Enhancements

Inventory and Cost Control

Unionized Work Place Experience

Food Sanitation Practices

Staff Motivation and Supervision

Time Management Skills

Operations

Scheduling, Forecasting

Business Development and Sales

Micros, Maitre” D, Remanco

Galaxy, Opera & Vision Knowledge

Budgeting & Revenue Growth

PROFESSIONAL EXPERIENCE

Hilton Group Franchised.

Banquet Manager July2022-Present

Managing the Banquet Department with a space of over 32,000 sq. ft. of event space & also assisting in overseeing the Restaurant, Bar & Room Service

Loyalist College, Toronto. May 2021-Present.

Part Time Instructor and Hospitality Program Co-ordinator (PT)

Presently Teaching Leadership & Corporate Social Responsibility, Customer Service and Business Plan

Seneca College Markham January 2019- (May 2021)

Part Time Instructor, Partial Load (Casual)

Presently Teaching HTM in Room Dining, Catering Mgt, Wedding Planning and Service Leadership.

Intercontinental Hotel, Yorkville. September, 2018-December 2020 (Laid off because of COVID)

Assistant Food and Beverage Manager/Banquets

Managing the Banquets Department and also overseeing the Outlets. Checking Staff assignments &delegating assignments Inventory of products issued & making consumption sheets, planning bar set-ups, & also making sure the bars are well stocked and there is a proper procedure of service followed.

Scheduling reservations, Operating the facilities profitably, planning well so each event runs smoothly, checking all bills are paid on time, managing food and beverage team, briefing staff and checking the room set-up before the event, Ensuring the room is turned around, ready for the next event, Responsible for Making Sure Banquet events are executed in Timely Manner, involved in Post-Sales meeting, Planning, Staffing, Kitchen Liaison, Post Event Duties, BEO Meetings, Payroll.

Metro Convention Centre, Toronto, Ontario June 2016-June 2022

Casual Banquet Supervisor Part Time.

Managing the Beverage and the Banquet function, overseeing there is a smooth flow of the event, Helping Banquets Department during sit down dinner and buffet service as well as coffee breaks, having the operations run smoothly

Managing RFO in Manager’s absence to make sure vendors are following the proper standards and maintaining a smooth service and keeping the area clean and everything that is sold is accounted for and entered in the system, also coordinating with event organizer and co-coordinator making sure everything is above their expectations.

Toronto Don Valley Hotel. April 2018- Sept. 2018

Food & Beverage Manager/Banquets

Supervise day-to-day shift activities and ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function

Assist in the development and implementation of new menus and local F&B marketing programs

Experience meeting budgeted revenue goals, control expenses, and labor costs, and maximize profitability within all areas and also assist in preparation of the annual operating budget.

Managing the Food areas including Catering Section for Private Events as well as dinning program.

Sheraton Parkway North Hotel & Suites. June 2016 – Sept. 2017

Food and Beverage MANAGER.

Managing all F&B and day-to-day operations within budget and to the highest standards, ensuring excellent levels of internal and external customer, Service Leading F&B team by attracting, recruiting, training and appraising talented personnel Establishing targets, schedules, policies and procedures

Directed and maintained strategic initiatives to achieve a high level of guest satisfaction and AOS. Initiated program that standardized employee training which led to increase guest/customer satisfaction by 40%. Developed service standards and training manuals for all F&B employees and also Oversaw the administration and control of the operation of the Outlets.

Resolved many Guest complaints, always ensured that the Guests left satisfied, launched new wine and liquor list Successfully, Planned and organized banquet events in the Restaurant area & requisition lists including Holiday Buffets, strategically developed effective marketing plans to increase sales and profits while managing costs. Correctly calculated inventory and ordered appropriate supplies.

Sheraton Gateway Hotel, Toronto, Ontario March 2015 – June 2016.

Assistant Restaurant Manager.

Carefully interviewed, selected, trained and supervised staff. Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes.

Actively participated in ongoing customer service programs to build sales. Promoted a positive atmosphere and went above and beyond to guarantee each Guest received exceptional food and service.

Led and directed team members on effective methods, operations and procedures.

OTHER EXPERIENCE:

Worked for BAGG Group, Toronto, as a Banquet Manager Feb. 2014-June 2016, Part Time

Worked for Aramark, Rogers Centre as an Event Supervisor Feb. 2015-Dec. 2016, Part Time

Worked for Artisano Café as a Restaurant Manager March 2014 to Jan 2015.

JMD as a Store Manager from May 2013 till October 2013.

Overseas Experience

CIBO Restaurant, NY. Worked as an Assistant Restaurant/Bar Manager, Oct. 28th 2009, - Jan. 2013.

Ristorante “Da Carmelo, New Orleans, Oct. 2008 – Oct. 2009 Asst. Rest. Manager

Sandestin Golf and Beach Resort, Florida, June 2007 – June 2008 Rest. Supervisor

Royal Caribbean Cruise Liner Miami Dec. 2000 to May 2007. Bartender/Bar Server

EDUCATION & PROFESSIONAL DEVELOPMENT

Education:

Completed B.A,Degree from Bombay University (Accredited from WES)

Diploma in Hotel and Restaurant management from AHA in Florida, USA.

Holding Smart Serve Certification from Ontario.

Professional Development Course, Alcohol Awareness Certification, RCCL.

NFSTP and Food Handlers Certification as required by National and Provincial for Managers.

Full trained in WHMIS, certified in Basic First Aid CPR and Health & Safety training, Toronto, Ontario.

Education Certificates have been Accredited by WES

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