SashaLei Fabricius
Coquitlam,BC
Summary
- Organizational planning, directing, and evaluation of daily operations.
- Experience in arranging and negotiating with suppliers for food and supplies.
- Management, training, and supervisory skills in culturally diverse settings.
- Implementation of safety and food practices in the restaurant.
- Outstanding customer service in top tourist destinations.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Shift Manager
Great Canadian Entertainment
10.2023 - Current
- Handled escalated customer issues effectively, demonstrating strong problem-solving skills while upholding company values and standards.
- Improved overall team performance by effectively delegating tasks and providing clear instructions.
- Promoted a positive work environment through open communication and constructive feedback.
- Supervised employees and oversaw quality compliance with company standards for food and services.
- Collaborated with other Shift Managers to maintain consistency in policies enforcement across all shifts, fostering a cohesive workplace culture.
Restaurant Supervisor, Hale Aloha Luau
Polynesian Cultural Center
08.2022 - 07.2023
- Collaborated with the Division Vice President and Food & Beverage Director on operational improvement of Oahu’s No.1 Tourist attraction’s culinary division (over 1 million guests annually).
- Analyzed food inventory and supplies costing US$250,000 per month including operating supply management systems (LS Retail and PowerBI).
- Oversees the training of 35+ front-of-house workers and provides performance feedback; meets with all 6 managers in the division regularly.
Restaurant Front-of-House Staff Trainer, Gateway Buffet
Polynesian Cultural Center
05.2018 - 06.2019
- Evaluated employee training and performance of 25+ staff with the Restaurant Manager and back-of-house trainers.
- Arranged labor cost; handled US$110,000 worth of monthly supplies.
- Handled managerial responsibilities upon delegation such as job interviews, division meetings, communicated with 5 supervisors including warehouse.
- Supervised front-of-house operations to accommodate an average of 700 buffet guests per night.
Food & Beverage Coordinator
Sheraton Aggie Grey’s Hotel, Marriott International Inc.
06.2015 - 04.2018
- Managed communication with 4 hotel departments (reservations, banquet, back-of-house, and chefs); addressed customer service needs.
- Oversaw food & labor costs for both hotel and resort venues in one of Samoa and the South Pacific’s foremost hotel destinations.
- Utilized POS systems to manage payments, order status tracking, and troubleshooting any technical services during service.
Education
BA - Pacific Island Studies, Hospitality & Tourism Management Minor
Brigham Young University - Hawaii
01.2022
Skills
- (Excel, Word, PowerPoint)
- Training
- OpenTable
- Squirrel
- Customer Service focus
- Opening and closing procedures
- Handling customer complaints
- Hiring and recruiting
- Team building
Certification
- PServing It Right Program Certificate, British Columbia 2023
- PCanadian Institute of Food Safety Food Handler Certification 2023
- PCanadian Institute of Food Safety Level 2 Food Handler Certification 2024
Timeline
Shift Manager
Great Canadian Entertainment
10.2023 - Current
Restaurant Supervisor, Hale Aloha Luau
Polynesian Cultural Center
08.2022 - 07.2023
Restaurant Front-of-House Staff Trainer, Gateway Buffet
Polynesian Cultural Center
05.2018 - 06.2019
Food & Beverage Coordinator
Sheraton Aggie Grey’s Hotel, Marriott International Inc.
06.2015 - 04.2018
BA - Pacific Island Studies, Hospitality & Tourism Management Minor
Brigham Young University - Hawaii
Awards
PCC Focused Recognition Polynesian Cultural Center Culinary Division, 2023, PCC Employee of the Month Polynesian Cultural Center Culinary Division 06/2018, 08/2018, 02/2019
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