Marc Balliston
Vancouver,British Columbia
Summary
Committed professional provides excellent customer service and works to carry out events to highest of standards. Knowledgeable and experienced in budgeting, vendor management and event promotion and marketing. Adept at problem-solving.
Overview
13
13
years of professional experience
Work History
Events Manager
Vancouver Art Gallery | 1931 Gallery Bistro
2021.03 - Current
- Manage business relationship between events at the Vancouver Art Gallery and 1931 Gallery Bistro, leading the Events Department and overseeing a team of event staff and rental associates.
- Drive revenue growth by exceeding sales targets through event venue rentals and catering sales.
- Ensure exceptional experiences for clients and guests, delivering high levels of customer satisfaction.
- Collaborate with Finance team to optimize budgets and maximize financial performance.
- Provide coaching, support, and ongoing training to develop team members into future leaders and high-performing associates.
- Strategically plan and implement effective sales strategies to drive sales and identify growth opportunities.
- Build strong client relationships by understanding their needs and tailoring event solutions accordingly.
- Continuously seek ways to enhance overall event experience, exceeding customer expectations.
- Designed and executed a comprehensive event and catering program for 1931 Gallery Bistro.
- Collaborate with cross-functional teams to implement procedural updates, ensuring seamless and environmentally conscious approach to event planning.
- Optimize event planning efficiency by creating and refining digital booking forms.
- Developed BEO (Banquet Event Order) template for accurate and streamlined execution of Bistro events and catering orders.
- Strengthened rental ordering process for timely delivery and cost-effective resource management.
- Implemented use of All Seated as online floor plan model to optimize space utilization and guest flow.
- Created library of quote templates to provide comprehensive cost and event format information to prospective clients.
- Streamlined Meetings and Events Calendar, implementing virtual booking form and improving efficiency and organization.
- Achieved significant sales growth, generating $656,000 in catering sales revenue and managing $828,000 in film and venue rental revenue for fiscal year 2023.
- Continually develop portfolio system within department to ensure efficient workflow and resource allocation.
- Implement Daily 10/10/10 program with department staff, fostering effective communication, focus, and celebration through daily team meetings.
- Drove technological advancements, leveraging tools such as NFC Counterpoint and All Seated to optimize operations and become subject matter expert.
- Expanded Bistro Catering to maximize revenue generation through online leads sites and innovative menus and packages.
- Continued focus on building inclusive Events Website accessible from both the Bistro and Vancouver Art Gallery websites, providing comprehensive event information and seamless online booking forms.
- Managed administrative logistics of events planning, event booking, and event promotions.
- Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
Server
CinCin Ristorante + Bar
2019.01 - 2021.03
- Served dinner in a fine dining Italian restaurant
- Extensive wine menu and seasonal ingredients food menu
- Restaurant caters to many locals, tourists, and VIPs
- Strong focus on hospitality and care with recommendations and service
General Manager
Moxie’s Grill and Bar
2018.05 - 2019.09
- GM for $4.6mm hotel restaurant employing 85 employees and managers
- Oversaw general operation including restaurant, bar and lounge (250 seats) plus 55 seat patio and banquet sales department
- Managed and analyzed financial parameters and controls for all areas of restaurant and determine business priorities
- Ensured complete guest satisfaction at all times, at an excellent level
- Ensured positive morale and upstanding ethics of managers and crew
- Provided on-going motivation, coaching and effective leadership development of team members and managers
- Oversaw and ensured general maintenance and cleanliness of property is maintained at all times
- Responsible for scheduling and recruiting Achieving financial targets and performance goals while managing store P&L
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning
- Implemented operational strategies and effectively built customer and employee loyalty
- Formulated policies and procedures to streamline operations
- Developed and implemented strategies to increase sales and profitability.
Server/Manager
Hy's Steakhouse And Cocktail Bar
2014.10 - 2018.05
- Served in busy fine dining steakhouse in downtown Calgary, transferred to Vancouver November 2015
- Recommend products and pair beer/wines with guest selections and deliver exceptional guest experience
- Offer suggestions to create up-selling opportunities
- Provided unique table side dining experience to guests, including cooking and preparing various dishes in dining room using set recipes
- Operate as floor manager (in Calgary) as required
- Organize and assign servers' responsibilities when needed
- Provide leadership to service staff; ensure all server duties relating to opening and closing are completed.
- Worked with POS system to place orders, manage bills, and handle complimentary items
- Cultivated warm relationships with regular customers
Food and Beverage Manager
Radisson Hotel & Conference Centre Calgary Airport
2013.07 - 2014.10
- Responsible for opening 3 food and beverage outlets plus extensive in-house catering in new 5 star hotel built near Calgary Airport
- Managed hiring and training process for all staff
- Wrote service schedule; responsible for training, recruitment and management of F&B staff in hotel
- Responsible for sales and volume forecasting, cash reconciliation and monthly sales journal input
- Managed liquor, wine and beer inventory, place weekly orders and managed restaurant supply chain.
- Maintained highest standards for beverage quality and service.
- Resolved customer complaints involving food or beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
Regional Manager
Ric’s Grill Steak, Seafood And Chophouse
2010.05 - 2013.07
- Primarily hotel-based locations, which operated catering, breakfast and full-service restaurants and bars
- Managed daily operation of franchised restaurants within set district through leadership of restaurant General Managers
- Hired, trained and managed operations managers in individual restaurants, lead weekly team calls, conducted store audits and worked with head office on seasonal menu changes, new product and recipe development, and new store openings.
- Managed P&L to decrease discrepancies and retain timely and under-budget project completion.
- Worked diligently to resolve unique and recurring complaints, promoting loyalty, and enhancing operations.
- Established and maintained operational standards for 12 locations.
- Forecasted sales and established processes to achieve sales objectives and related metrics.
- Leveraged profit opportunities by recruiting top talent and managing brand image to exceed plan performance.
- Launched 4 new locations through effective management of property acquisitions and construction and financial planning.
- Introduced cost-saving initiatives to reduce losses and increase profit margin.
Education
WSET - Level 3
Wine Spirit And Education Trust
Vancouver, BC06.2023
WSET - Level 2
Wine Spirit And Education Trust
Vancouver11.2022
Skills
- Cross-functional teams leadership
- Event sales
- Project Management
- New Business Development
- Menu planning
- Budget development
- Project oversight
- Wedding coordination
- Events logistics management
- Team mentorship
- Vendor and contract negotiations
Timeline
Events Manager
Vancouver Art Gallery | 1931 Gallery Bistro
2021.03 - Current
Server
CinCin Ristorante + Bar
2019.01 - 2021.03
General Manager
Moxie’s Grill and Bar
2018.05 - 2019.09
Server/Manager
Hy's Steakhouse And Cocktail Bar
2014.10 - 2018.05
Food and Beverage Manager
Radisson Hotel & Conference Centre Calgary Airport
2013.07 - 2014.10
Regional Manager
Ric’s Grill Steak, Seafood And Chophouse
2010.05 - 2013.07
WSET - Level 3
Wine Spirit And Education Trust
WSET - Level 2
Wine Spirit And Education Trust
Similar Profiles
Ginger SedlarovaGinger Sedlarova
Visitor Services Representative/Receptionist Administrator at Vancouver Art GalleryVisitor Services Representative/Receptionist Administrator at Vancouver Art Gallery
Joshua BarretoJoshua Barreto
1st Cook at Art Gallery of Ontario Bistro1st Cook at Art Gallery of Ontario Bistro
Christiana ShulerChristiana Shuler
SALES & CUSTOMER SERVICE at Diamond Head Art Gallery & Ki'i Art GallerySALES & CUSTOMER SERVICE at Diamond Head Art Gallery & Ki'i Art Gallery