Craig Stevenson

• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning. ($1M per year for 3 consecutive years pre Covid, grew another $1M post Covid, Total $3.4M-$7.5M)
• Managed budget implementations, continuous employee mentorship and development, training, schedules, and employee contract negotiations.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Formulated policies and procedures to streamline operations.
• Monitored financial performance, and controlled expenses to provide financial stability and long-term organizational growth.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Purchased adequate quantities of food, beverages, equipment, and supplies.
• Carefully interviewed, selected, trained, and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
• Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
• Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Maximized efficiency by coaching and mentoring personnel on proven management practices through continuous management study.

-Managed a strong union environment, negotiated collective agreements on behalf of our parent company.

-Increased sales year on year

-Managed and cultivated relationships with Financial Industry Leaders, Members of Parliament ( past and current Prime Ministers), CBC and Media personalities as well as professional sports teams and athletes.

-managed the Annual Federal Budget Release after party.

-integral member of the Hy's Steakhouse Corporate

development team for new product development. Principle members were Corporate Chef, Corporate Sous Chef and myself.

-Developed a strong working relationship that fostered a great work environment for our employees while balancing the line that unions create between employees and employer.