Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

Sumit Anand

Calgary,Canada

Summary

To seek a senior leadership role within the Hospitality industry, specifically in Education, Senior Living, or Retirement Home sectors. I am a dynamic and dedicated professional with over 18 years of experience in the Food & Beverage industry, with a strong focus on achieving the highest standards of customer satisfaction, public relations, business development, general administration, and education.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Hospitality/Support Services Manager

Millrise Senior village
Calgary, Alberta
09.2022 - Current
  • Manage daily operations for Hospitality & Support Services, ensuring high standards of safety, quality, and service.
  • Lead a multidisciplinary team (housekeeping, culinary, maintenance) to maintain top standards in resident care facility, and regulatory compliance.
  • Develop and implement policies in compliance with industry regulations and best practices, and ensure consistent adherence to corporate and site-specific standards across departments.
  • Collaborate with the Site Director to prioritize tasks, and corporate teams to implement target improvement plans, and maintain high operational and safety standards for residents.
  • Maintain strong, trusting relationships with residents by addressing concerns openly, and manage care plans focused on health, safety, and well-being.
  • Organize monthly chef council meetings to gather feedback, enhance services, and coordinate programs that boost resident engagement.
  • Manage financial operations, including budgeting, forecasting, reporting, and vendor management, ensuring financial sustainability and cost-saving opportunities, without compromising resident care or service quality.
  • Contribute to the responsible allocation and monitoring of financial resources to maintain accuracy in billing and financial processes.
  • Ensure compliance with local, state, and federal regulations for senior living facilities, conducting regular audits and risk assessments to mitigate potential risks to residents, staff, and property.
  • Maintained required documentation, certifications, and licenses to uphold facility accreditation.
  • Planned seasonal, regulation-compliant menus to meet residents' nutritional needs, while overseeing meal preparation and maintaining high-quality food standards.
  • Actively contribute to quality improvement initiatives, enhancing safety for residents and staff, and manage purchasing, receiving, and inventory processes to minimize waste, and ensure compliance.
  • Recruit, provide training, and develop a compassionate, accountable team, fostering professional growth, and ensuring adherence to senior care best practices, safety protocols, and emergency response procedures.
  • Manage recruitment, performance evaluations, and disciplinary actions in line with HR policies, while coordinating training and orientation for new staff.
  • Supervised daily operations of the Maintenance Team, leading capital improvement planning, and supporting staff with equipment use and maintenance knowledge.
  • Organize regular in-service training for Food Services, Housekeeping, and laundry staff, and ensure compliance with seasonal, regulation-compliant menus that meet residents' nutritional needs.
  • Collaborate with the Marketing Manager to promote the residence’s services and rental suites, increasing occupancy through targeted outreach and relationship-building efforts.
  • Coordinate tours, open houses, customized menus, and informational sessions with the marketing team to educate prospective residents and their families on the benefits of residence life.

Hospitality Services Manager

Retirement Concepts
04.2020 - 08.2022
  • Created operational plans for the hospitality services department.
  • Managed a team of over 30 employees in the hospitality services department. Scheduled staff shifts, and assigned duties accordingly.
  • Ensured compliance with health and safety regulations in all areas of hospitality services operations.
  • Analyzed data from customer feedback surveys to identify areas for improvement in the hospitality services department. Investigated guest complaints and utilized critical thinking to foster expedient resolution.
  • Monitored inventory levels of food items, beverages, and linens used by the hospitality services department.
  • Conduct regular in-service training for Food Services, Housekeeping, and Laundry staff, ensuring adherence to seasonal, regulation-compliant menus that fulfill residents' nutritional requirements.
  • Reviewed financial statements regularly to monitor expenses incurred by the hospitality services department.

Culinary Instructor

Calgary Board of Education
09.2016 - 03.2020
  • Conduct in-class demonstrations, illustrating techniques and concepts as required by the curriculum, and deliver clear, organized lectures
  • Assess student performance through observation and interaction, while maintaining accurate records of attendance, performance, and practical exams
  • Ensure classes adhere to food safety and sanitation standards; attend faculty meetings, orientations, graduations, and other events as required by the Calgary Board of Education (on- and off-campus)
  • Foster a positive learning environment and ensure safety in teaching kitchens, overseeing equipment maintenance and student training on proper usage
  • Provide outstanding customer service with a strong commitment to customer satisfaction
  • Highly organized, self-motivated, with excellent time management skills, multitasking abilities, and a drive for success
  • Serve as an ambassador for the company at festivals and external events

Executive Sous Chef, Part Time (Banquets/Restaurant)

Carriage House Inn Hotel
01.2014 - 01.2020
  • Company Overview: Carriage house inn is one of the oldest and classic hotels of Calgary, having 4 food serving Outlets (Fine Dinning)
  • Ranks among best customer satisfaction, in city of Calgary, standing for more than 40 years
  • Carriage house inn is one of the oldest and classic hotels of Calgary, having 4 food serving Outlets (Fine Dinning)
  • Ranks among best customer satisfaction, in city of Calgary, standing for more than 40 years

Banquet chef

JW Marriott Hotel
08.2013 - 06.2014
  • Company Overview: The Rosseau is Canada's first JW Marriott Resort & Spa, located in the heart of Muskoka, Ontario's 'cottage country'
  • Work closely with the Executive Chef to manage food and labor costs, ensuring smooth operations
  • Participate in food preparation and train kitchen staff to uphold high culinary standards
  • Oversee the training and development of both new and existing employees
  • Manage budgets and expenses for banquet events, including food costs, supplies, and equipment
  • Coordinate with the Sales Department to accommodate special requests and provide custom menu tastings based on guest requirements
  • Enhance food quality and guest satisfaction while adhering to the organization's safety protocols and procedures
  • The Rosseau is Canada's first JW Marriott Resort & Spa, located in the heart of Muskoka, Ontario's 'cottage country'

Banquet chef

Calgary Zoo
06.2011 - 07.2013
  • Company Overview: Calgary Zoo is one of the best hospitalities and eco-friendly organization in Calgary, famous for theme weddings, 2 food service outlets and famous for award winning Brunch
  • Calgary Zoo is one of the best hospitalities and eco-friendly organization in Calgary, famous for theme weddings, 2 food service outlets and famous for award winning Brunch

Chef De Tornant : Food Court/Bakery

IGA
Hinton, Canada
04.2009 - 05.2011
  • Company Overview: 24 Hours Operated store on the Highway from Edson till Jasper
  • Busy Operated store, Iga Freson Bros, operated at Hinton Hill, 2 nd Highest in terms of sales after Drumheller Iga
  • 24 Hours Operated store on the Highway from Edson till Jasper
  • Busy Operated store, Iga Freson Bros, operated at Hinton Hill, 2 nd Highest in terms of sales after Drumheller Iga

Fairmont (Jpl)
Jasper, Canada
04.2008 - 04.2009
  • Company Overview: The best golf resort property in North America, with 446 rooms and five F&B outlets.
  • Banquet capacity of 1,000 people and famous outlets of Jasper: Meadows, Mosses Nook, Emerald Lounge, and 4 Diamond Restaurant Edith Cavell.
  • The best golf resort property in North America, with 446 rooms and five F&B outlets.
  • Banquet capacity of 1,000 people and famous outlets of Jasper: Meadows, Mosses Nook, Emerald Lounge, and 4 Diamond Restaurant Edith Cavell.

Education

Culinary Degree (Red Seal) -

Government of Alberta
Canada
01.2014

Bachelor of Science Degree - Hospitality and Hotel Administration

Institute of Hotel Management, Catering Technology & Applied Nutrition
01.2006

Skills

  • Policy enforcement
  • Customer service expertise
  • HR collaboration
  • Quality controls
  • SLA management
  • Compliance management
  • Technical support understanding
  • Facilities management
  • Customer service understanding
  • Corrective actions
  • Professional networking
  • Communications support
  • Training and mentoring
  • Prioritization and time management
  • Problem-solving skills
  • Conflict Resolution
  • Customer Retention

Accomplishments

  • Currently lead multiple departments under Operations within the facility including Food Services, Housekeeping, Laundry & Maintenance, managing Maintenance Manager and mentoring over 40 team members in alignment with the AUPE collective agreement, and adeptly navigating unprecedented challenges since the onset of COVID-19.
  • Directed operations and teams to successfully pass accommodation audits conducted by Alberta Health Services (AHS).
  • Successfully implemented the Infection Prevention and Control (IP&C) COVID-19 audit among Hospitality & Environmental Service departments.
  • Contributed as part of the kitchen team cooking for the Royal Family (Prince William and Princess Catherine) at the Calgary Zoo, during a reception hosted by Alberta government officials.
  • Nominated for 'Culinary Star of the Month' and 'Heart of the House' awards at Fairmont Jasper Park Lodge in 2008.
  • Had the opportunity to work with renowned Canadian celebrity chefs Michael Smith and Massimo Capra at the 'Christmas in November' event at Fairmont Jasper Park Lodge in 2008.

Certification

  • Occupational Health & Safety Co-chair certification from Continuing Care Safety Association.
  • Alberta Provincial Health & Food Safety Certification. Calgary, Canada Member of CCFC (Calgary Academy of chefs & cooks)
  • Occupational Health and Safety Committee Training by Alberta Construction safety Association
  • Certified First AID completion by First Aid. CPR level A&C.
  • Certification of Culinary Degree (Red Seal) from Government of Alberta 2014.

Timeline

Hospitality/Support Services Manager

Millrise Senior village
09.2022 - Current

Hospitality Services Manager

Retirement Concepts
04.2020 - 08.2022

Culinary Instructor

Calgary Board of Education
09.2016 - 03.2020

Executive Sous Chef, Part Time (Banquets/Restaurant)

Carriage House Inn Hotel
01.2014 - 01.2020

Banquet chef

JW Marriott Hotel
08.2013 - 06.2014

Banquet chef

Calgary Zoo
06.2011 - 07.2013

Chef De Tornant : Food Court/Bakery

IGA
04.2009 - 05.2011

Fairmont (Jpl)
04.2008 - 04.2009

Culinary Degree (Red Seal) -

Government of Alberta

Bachelor of Science Degree - Hospitality and Hotel Administration

Institute of Hotel Management, Catering Technology & Applied Nutrition

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Sumit Anand