Summary
Overview
Work History
Education
Skills
Timeline
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Mathew Insogna

Team Leader
Blainville,QC

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

15
15
years of professional experience
3
3
Languages

Work History

Project Manager

Alumalco Windows And Doors
09.2020 - Current
  • Negotiated contracts with vendors and suppliers, securing quality materials at competitive prices for efficient use of resources.
  • Delivered exceptional customer satisfaction by proactively addressing client concerns and meeting or exceeding expectations throughout the engagement process.
  • Successfully managed multiple projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals.
  • Enhanced overall project success by conducting thorough post-project evaluations and incorporating lessons learned into future efforts.
  • Planned, designed, and scheduled phases for large projects.
  • Recruited and oversaw personnel to achieve performance and quality targets.

Director of Food and Beverage

Sheraton Montreal Airport
11.2018 - 12.2020
  • Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
  • Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
  • Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
  • Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
  • Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
  • Launched successful special events programming to drive additional revenue streams during off-peak times.
  • Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
  • Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
  • Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
  • Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
  • Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.

Director of Food and Beverage

Le Centre Sheraton Downtown Montreal
11.2017 - 11.2018
  • Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
  • Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
  • Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
  • Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
  • Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
  • Launched successful special events programming to drive additional revenue streams during off-peak times.
  • Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
  • Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
  • Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
  • Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
  • Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Worked with qualified chef to diversify menu with new offerings.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Director of Food and Beverage

Hilton Garden Inn Montreal Airport
03.2014 - 11.2017
  • Purchased food and cultivated strong vendor relationships.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Oversaw food preparation and monitored safety protocols.
  • Developed unique events and special promotions to drive sales.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Motivated staff to perform at peak efficiency and quality.
  • Identified team weak points and implemented corrective actions to resolve concerns.

Restaurant General Manager

Restaurant Towne Hall
03.2011 - 02.2014
  • Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
  • Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
  • Streamlined operational processes to improve overall efficiency without compromising service or product quality.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
  • Negotiated with vendors to secure the best pricing on quality ingredients and supplies while maintaining cost control measures.
  • Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
  • Ensured compliance with all health department regulations as well as company policies and procedures.
  • Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
  • Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.

Owner/Manager of Operations Restaurant Concession

Hilton Garden Inn Downtown Montreal
12.2008 - 03.2010
  • Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Spearheaded initiatives aimed at improving internal communication channels between team members facilitating greater collaboration across departments.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.

Education

Associate of Science - Pure And Applied Science

Vanier College
Saint-Laurent, QC
05.2001 -

High School Diploma -

Laurier Macdonald High School
Montreal
05.2001 -

Skills

  • Compliance Monitoring
  • Risk Management
  • Strategic Planning
  • Procedure Development
  • Financial Administration
  • Vendor Sourcing
  • Contract Management
  • Work flow planning
  • Cost Control
  • Project Planning
  • Project tracking

Timeline

Project Manager

Alumalco Windows And Doors
09.2020 - Current

Director of Food and Beverage

Sheraton Montreal Airport
11.2018 - 12.2020

Director of Food and Beverage

Le Centre Sheraton Downtown Montreal
11.2017 - 11.2018

Director of Food and Beverage

Hilton Garden Inn Montreal Airport
03.2014 - 11.2017

Restaurant General Manager

Restaurant Towne Hall
03.2011 - 02.2014

Owner/Manager of Operations Restaurant Concession

Hilton Garden Inn Downtown Montreal
12.2008 - 03.2010

Associate of Science - Pure And Applied Science

Vanier College
05.2001 -

High School Diploma -

Laurier Macdonald High School
05.2001 -

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Mathew InsognaTeam Leader