Medina Feliziani

• Success in managing high volume gaming lounges and restaurant operations.
• Skilled in optimizing guest experiences.
• Emphasize the importance of hygiene and cleanliness in a professional environment.
• Ensuring compliance with gaming and alcohol regulations.
• Leading diverse teams to achieve profitability.
• Adept at streamlining operations to increase efficiency and improve customer satisfaction.
• Oversee daily operations of food, beverage, and gaming areas.
• Managing a team of 100+ staff
• Developed staff training programs, improving service efficiency and guest satisfaction.
• Supervise staff in a high-volume gaming lounge, ensuring seamless coordination between the kitchen and gaming floor.
• Recruit, train and supervise an events team.
• Coordinate cross functional teams and delegate tasks efficiently.
• Oversee event logistics, including venue setup, technology needs, and scheduling.
• Ensure compliance with health, safety and legal requirements.
• Provide detailed reports and recommendations for improvement.
• Ensuring all event elements are executed to high standards.
• Oversee setup, breakdown and troubleshooting during events.

• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise restaurant/café
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen equipment and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant's image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Recruit and train staff
• Scheduling
• Purchase and control inventory
• Monitor revenues and expenses
• Send monthly Reports to Revenue Quebec

• Coordinate daily front of the house and back of the house restaurant and banquet operations
• Liaise between the various departments and promote fluid communication of information within the organization and third-party catering company
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise restaurant and banquet shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant's image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Instill a corporate culture oriented towards the values promoted by the company
• Revise various reports, communicate the results and recommend directions

Housekeeping Department

• Conducted regular room inspections to verify compliance with housekeeping standards.
• Investigated guest complaints and resolved issues to increase customer satisfaction and establish trust.
• Increased employee performance through effective supervision and training.
• Worked with front desk to respond promptly to all guest requests.
• Managed inventory levels effectively, ensuring adequate supplies for daily operations while minimizing waste and costs.
• Conducted regular performance evaluations for housekeeping staff, identifying areas for improvement and providing constructive feedback for professional development.
• Communicated repair needs to maintenance staff.
• Assigned housekeeping staff to specific shifts and room blocks based on abilities and daily requirements.
• Managed team productivity and workflow to exceed quality standards.
• Improved overall cleanliness scores with thorough inspections and prompt corrective actions as needed.

• Supervise the operations of one or more units and establish shifts in accordance with SSP brand standards and specifications to achieve financial objectives
• 100% customer interaction, ensuring the customer's needs are top priority while enforcing standards for individual returns
• Maintain inventory levels of the unit, make purchases and inventory on a weekly basis
• Provide guidance, coaching, feedback as well as performance evaluations for all team members
• Prepare work schedules on a weekly basis
• Coordinate the training and ongoing development of team members
• Maintain an adequate level of staffing by recruiting, interviewing, and hiring talented team members
• Act as a support system for all areas of the restaurant
• Maintain a restaurant that is always impeccable and safe
• Ensure the highest levels of product quality and hospitality
• Obtained Transport Canada security clearance
• Worked flexible hours from 4 am to 11 pm

• Organized, directed and evaluated food and beverage services
• Recruited and trained staff
• Shift scheduling
• Monitored staff performance and provided feedback
• Purchased and controlled inventory
• Monitored revenues and expenses
• Ensured practice of health and safety regulations
• Negotiate supplier arrangements for food and beverage products
• Negotiated with clients for use of facilities for catering, parties, banquets, etc