Summary
Overview
Work History
Education
Skills
Languages
Accomplishments
Timeline
Generic

Cory LeDrew

Spruce Grove

Summary

Knowledgeable Operations Manager with proven track record in operational leadership and strategic planning. Successfully implemented process improvements, leading to enhanced organizational efficiency and growth. Demonstrated expertise in team management and resource allocation.

Overview

16
16
years of professional experience

Work History

COO

The Evergreens Foundation
01.2021 - 01.2024
  • Directed operational strategies to enhance efficiency across programs and initiatives.
  • Implemented performance metrics to monitor progress and ensure organizational goals are met.
  • Oversaw budget management, optimizing resource allocation for maximum impact on community services.
  • Led cross-functional teams in developing strategic plans that align with foundation's vision.
  • Fostered partnerships with local organizations to expand service offerings and community reach.
  • Spearheaded process improvements that streamlined workflows and reduced operational redundancies.
  • Evaluated program effectiveness, providing insights for continuous improvement in service delivery models.
  • Negotiated key partnerships with vendors, suppliers, and other stakeholders for improved collaboration and resource allocation.
  • Drove process improvements across multiple business units, resulting in increased productivity levels.
  • Navigated complex regulatory environments to ensure compliance across all aspects of operations.
  • Championed change management initiatives for smoother organizational transitions during periods of growth or restructuring.

Lodge Administrator

Pine Valley Lodge
01.2019 - 01.2021
  • Streamlined administrative processes to enhance operational efficiency and reduce response times.
  • Organized workflow and delegated tasks effectively to ensure timely project completion without compromising quality.
  • Improved employee productivity with effective time management strategies for daily tasks.
  • Developed training materials for new staff, fostering a culture of continuous improvement and skill development.
  • Evaluated staff performance and provided coaching to address inefficiencies.
  • Oversaw compliance with health and safety regulations, maintaining a safe environment for all guests and staff.
  • Handled sensitive information discreetly, maintaining strict confidentiality at all times as required by company policy or legal regulations.
  • Reduced overhead costs through careful budget management and resource allocation.
  • Created and managed project plans, timelines and budgets.


General Manager

Overlander Mountain Lodge/Jasper East Cabins
01.2014 - 01.2019
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Directed operational strategies to enhance guest satisfaction and optimize lodge services.
  • Formulated policies and procedures to streamline operations.
  • Coordinated cross-departmental collaboration to ensure seamless guest experiences from check-in to checkout.
  • Streamlined inventory management processes, reducing waste and maximizing resource allocation.
  • Established vendor relationships that enhanced service delivery and reduced operational costs.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Developed marketing initiatives that increased brand visibility within the local tourism sector.

Assistant Director of Food and Beverage

Fairmont Jasper Park Lodge
01.2013 - 01.2014
  • Oversaw food and beverage operations, ensuring exceptional guest experiences and adherence to quality standards.
  • Developed and implemented strategic initiatives to enhance service efficiency and staff performance.
  • Analyzed customer feedback to identify areas for improvement, enhancing menu offerings and service delivery.
  • Managed inventory control processes, optimizing procurement practices while minimizing waste and costs.
  • Implemented successful staff training programs to enhance knowledge and skills of Food and Beverage employees.
  • Contributed to revenue growth by identifying areas of improvement within existing pricing strategies.
  • Managed budget for the department, ensuring cost-effective practices were consistently implemented.
  • Improved guest experience through diligent attention to detail in both front-of-house and back-of-house operations.
  • Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.

Executive sous chef

Fairmont Jasper Park Lodge
01.2010 - 01.2013
  • Supervised daily kitchen operations, ensuring adherence to quality standards and safety protocols.
  • Developed innovative menu items reflecting seasonal ingredients and culinary trends.
  • Trained and mentored junior chefs, enhancing team performance and skill development.
  • Managed inventory control, reducing waste through effective stock rotation practices.
  • Led special culinary events, showcasing local flavors and elevating the lodge's gastronomic reputation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Chef

Fairmont Nile city
01.2012 - 05.2012
  • With the absence of an Executive chef and executive sous chef I was recruited to Fairmont’s flagship property in the heart of Cairo.
  • Managed kitchen staff of 140, sous chef team of 14 and stewarding team of 57.
  • Developed innovative menu offerings that enhanced guest satisfaction and culinary experience.
  • Oversaw kitchen operations, ensuring adherence to food safety standards and quality control.
  • opened a new venue within the hotel 'O-bar' which has become one of Cairo’s hottest Bars.
  • Part of O-bar design team (worked with contractors and designers to finalize concept).
  • Created new menus for the hotel’s signature restaurant, lobby lounge, in room dining, shisha terrace and roof top dining area.
  • Redesigned the banquet menu and layout.
  • Worked with the regional PR team to promote the hotel.

Chef

The Banffshire Club- Fairmont Banff springs hotel
01.2008 - 01.2010
  • creating unique, cutting-edge cuisine, sourcing local ingredients, enhancing flavor profiles and guest appeal.
  • Maintain standards in accordance with AAA five diamond and Mobil four-star guidelines.
  • Mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
  • Implemented cost-effective purchasing strategies, optimizing inventory management and reducing waste.
  • Conducted regular staff training sessions on culinary techniques and food presentation standards.
  • Ranked in Top 5 restaurants in Canada.

Education

Diploma - culinary arts

Culinary Institute of Canada
Charlottetown, PEI
01.2001

Tourism And Hospitality Law, Hotel Accounting And Financial Management, Human Resources Management, Dietician Course, Wine Appreciation And Food And Beverage Service

Atlantic Tourism And Hospitality Institute
Charlottetown, PEI
01.2001

Skills

  • Operations management
  • Organizational development
  • Process improvements
  • Data-driven decision making
  • Contract negotiation
  • Policy development
  • Business forecasting
  • Budget administration
  • Leadership and people development
  • Change and growth management
  • Cross-functional team coordination
  • Workforce planning

Languages

English
Native or Bilingual

Accomplishments

  • Distinguished alumni award Holland College
  • Awarded Fairmont Hotels leader of the year, 2012
  • Fairmont Jasper Park Lodge leader of the month October 2012.
  • Chaine des rottisures -nord, best dish award Alberta 2011.
  • Certified beekeeper, implemented a bee program at 2 program at 2 hotels.
  • Represented Governor General of Canada with a one month seafood and pork promotion in Singapore.
  • Mobil four-star award received for the Banffshire
  • 2nd place at pastry chef guild Showcase Calgary AB





Timeline

COO

The Evergreens Foundation
01.2021 - 01.2024

Lodge Administrator

Pine Valley Lodge
01.2019 - 01.2021

General Manager

Overlander Mountain Lodge/Jasper East Cabins
01.2014 - 01.2019

Assistant Director of Food and Beverage

Fairmont Jasper Park Lodge
01.2013 - 01.2014

Chef

Fairmont Nile city
01.2012 - 05.2012

Executive sous chef

Fairmont Jasper Park Lodge
01.2010 - 01.2013

Chef

The Banffshire Club- Fairmont Banff springs hotel
01.2008 - 01.2010

Diploma - culinary arts

Culinary Institute of Canada

Tourism And Hospitality Law, Hotel Accounting And Financial Management, Human Resources Management, Dietician Course, Wine Appreciation And Food And Beverage Service

Atlantic Tourism And Hospitality Institute

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