Shelley Robinson

• Managed daily program operations, ensuring compliance with policies and regulations.
• Delegated tasks to staff and volunteers during events to optimize resource utilization.
• Identified opportunities for improvement to enhance efficiency and effectiveness.
• Ensured completion of project deliverables within budgetary constraints and deadlines.
• Collaborated with departments to align efforts with organizational objectives.
• Prepared reports, financial statements, and records on program activities for management review.
• Maintained accurate records related to all program activities.
• Facilitated team communication by organizing regular meetings and conference calls.

• Prepared high-quality meals in fast-paced kitchen environment at luxury lodge.
• Maintained cleanliness and organization of kitchen equipment and workspaces.
• Collaborated with team to design seasonal menu offerings for guests.
• Operated cooking equipment efficiently, including ovens, grills, and fryers.
• Monitored inventory levels and coordinated supplier deliveries to ensure availability.
• Implemented food safety protocols to comply with health regulations.
• Created exquisite plate presentations to enhance flavor and visual appeal.
• Oversaw subordinates in food production, sanitation, and offered assistance during peak hours.

• Developed seasonal menus to elevate culinary offerings and attract clientele.
• Supervised kitchen staff, ensuring efficient operations and adherence to safety protocols.
• Managed inventory to optimize ingredient availability and minimize waste effectively.
• Trained new chefs in cooking techniques and safety measures to maintain high standards.
• Coordinated catering services for corporate events to enhance client engagement.
• Collaborated with procurement to source quality food products consistently.
• Ensured compliance with health and safety regulations in food preparation areas.
• Conducted regular staff meetings to review menu changes and upcoming promotions.

• Developed seasonal menus in collaboration with culinary team to enhance guest experiences.
• Managed inventory and ordering for food and beverage supplies to maintain optimal stock levels.
• Oversaw recruitment, training, and performance evaluations to build a skilled workforce.
• Coordinated special events and catering services to ensure memorable guest experiences.
• Implemented health and safety protocols across all food service areas to ensure compliance.
• Fostered strong relationships with local suppliers and vendors to secure quality products.
• Led budget management and cost control initiatives, optimizing departmental financial performance.
• Analyzed customer feedback surveys to identify growth opportunities within restaurant operations.

• Prepared and cooked meals adhering to dietary guidelines for diverse clientele.
• Maintained organization and cleanliness in kitchen and food preparation areas.
• Served physically and mentally challenged clientele, ensuring tailored meal options.
• Fulfilled temporary role covering an employee on leave, demonstrating adaptability.

Converted UBC culinary operations from third-party catering to in-house management in 2019.

Developed menus, recipes, guides, par lists, and prep sheets for kitchen staff.

Hired and trained sous chefs and cooks to uphold culinary standards.

Established procurement accounts with local suppliers to enhance food sourcing.

• Implemented sustainable practices, reducing solid waste and promoting reusable packaging.
• Managed a team of 120 cooks across five kitchens and three licensed brands.
• Conducted audits and wrote food safety plans to ensure compliance with health regulations.
• Designed new dining hall concept set to open in fall 2021 addressing dietary needs.

Directed culinary operations for award-winning restaurant group with nine locations in Calgary.

Hired and mentored chefs, sous chefs, and cooks to uphold culinary excellence.

• Developed menus and recipes aligned with current food trends.
• Coordinated corporate policies for financial reporting and operational procedures.
• Ensured compliance with health, safety, and sanitation standards across all locations.
• Created budgets for food and labor costs while holding chefs accountable for performance.
• Addressed customer feedback to enhance satisfaction and implemented marketing strategies.
• Collaborated with supply chain to secure competitive pricing and consistent supply.

Ensured contract compliance and staff understanding of ESS' obligations for project.

Reviewed services to address health, safety, and food safety issues promptly.

Facilitated job-specific and safety training for employees to enhance operational effectiveness.

Maintained strong guest communication during meal periods to ensure satisfaction.

Opened all food and beverage outlets within Grand Villa Casino at Rogers Arena.

Oversaw operations for Atlas Steak + Fish, Match Eatery, Vera's Burger Shack, and Sbarro Pizza.

Simultaneously managed food and beverage operations at Palace Casino in West Edmonton Mall.

Evolved culinary vision for group business, enhancing brand identity and market presence.

Established menu and signature dishes for "Preston's" brand to elevate dining experience.

Guided Chefs in menu development, ensuring high-quality execution across multiple locations.

• Built apprenticeship program, fostering innovation, skill enhancement, and competitive enrollment.
• Collaborated with department heads to gain comprehensive understanding of hotel operations.
• Coordinated with trades to ensure equipment installation and maintenance met specifications.
• Created and implemented standard operating procedures for menus, optimizing food costs and pricing.
• Resolved guest service issues by identifying barriers and collaborating with departments to enhance experiences.

• Instructed culinary techniques to students in hands-on cooking labs.
• Developed lesson plans and course materials for diverse culinary topics.
• Demonstrated food safety standards and sanitation practices in the kitchen.

IDeveloped curriculum for culinary department, enhancing educational offerings.

Instructed foundation and apprentice students on various hospitality arts topics.

• Fostered positive work environment, enhancing teamwork and employee morale.
• Managed cash flow, setting budgets for labor and food costs while ensuring timely payments.
• Optimized profits through effective control of food, beverage, and labor expenses.
• Oversaw daily restaurant operations, including staff scheduling and inventory management.
• Developed seasonal menus that highlighted local ingredients and culinary trends.
• Operated iconic Canadian bistro in resort setting, delivering authentic regional dishes.
• Hired, trained, and mentored international team to uphold service excellence.
• Maintained #1 TripAdvisor rating for three years while achieving 'Best Mountain Restaurant' award.