Ray Urban

Experience

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  Hotel Zlaty Klucik

  Jan 2000 - Jan 2005

  Assistant Restaurant Manager
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  Carnival Cruise Lines

  Feb 2005 - Apr 2008

  Team Headwaiter

  Responsible for providing top level dining service to guests aboard the ship. Maintained extremely high standards of hospitality, efficient service, and hygiene in a fast paced, high-stress environment. Consistently received 100% ratings for exceeding guest expectations. Responsible for managing a team of waiters.• Celebrated as the youngest Team Headwaiter in the Carnival fleet.• Selected to cater solely to chalenging guests.

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  The Seaforth Inn

  May 2008 - Nov 2009

  Bistro Manager

  Cocktail and Tapas Bar Manager of busy tourist bar in the Scottish Highlands. Solely responsible for creating and implementing cocktail menu, staff training and maintaining stock and par levels of cocktail and tapas bar. Other responsibilities included, assisting and overseeing staff, maintaining high standard of hospitality and guest services, complying with and enforcing licensing laws. • Created and successfully implemented new bar concept for the restaurant. Marketed the concept and created new customer base for the restaurant.• Developed bar procedures, menus and training plans. Show less

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  Bird & Bird LLP

  Jun 2010 - Apr 2012

  Event Manager

  Coordinator in charge of events, special meetings and parties. Responsible for staff scheduling and hiring. Keeping the stock levels up to par in the bar. Providing exceptional hospitality to existing and potential clients of Bird & Bird LLP.• Successful in organisation of senior partner promotion celebration parties, catering and staffing.

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  Four Seasons Hotels and Resorts

  May 2012 - Apr 2014

  Assistant Food & Beverage Manager

  Started as an Assistant Pool Manager, responsible for pool staff supervision, training, scheduling and delegation of duties as well as development of new programs such as Pool Olympic Games, pool parties, movie nights and various entertaining activities for the guests. Ensured adherence to policies, procedures, and regulations, while maintaining excellent customer service. Responsible for keeping the par levels of inventory and in charge of monthly inventory count.• Improved efficiency by creating, implementing and overseeing service procedures.• Conducted financial analysis for development of new guest programs.• Created new marketing tactics and directed the execution.• Documented record increase in revenue from sales and effective cost management.Selected to become an Ambassador for Blue Water Innovation leading team and closely worked on ideas that led to implementation of successful innovation. Created several presentations for the Blue Water team as well as for the Department Head meeting. • Leader of the winning innovation group, responsible for successful development and implementation.Put in charge of developing training manuals and creating the first in-house F&B training for the Fireside Bar team. Responsible for advertising throughout the town of Vail. In charge of marketing and invite distribution to other hotels, galleries and restaurants for special occasions. Development of incentives for vendors participating in the advertising.• Conducted several group training sessions for F&B department staff. Created training satisfaction surveys, gathered and evaluated the outcomes. Implemented the results into my training materials to increase efficiency.Assisted the Banquet Manager and Banquet Captain in their duties. Coordinated In-Room-Dining team and developed new guest amenities. Show less

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  Cambridge Group of Clubs

  Jan 2015 - Oct 2021

  Food & Beverage Manager at Toronto Athletic Club
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  Frank's Organic Garden Restaurant & Marketplace

  May 2021 - Jan 2023

  General Manager
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  Sodexo Live!

  Jan 2023 - now

  General Manager

  Sodexo Live!, the leading hospitality partner to the world’s most iconic venues, announced a new, multi-year agreement to provide best-in-class hospitality services to Mount St. Louis Moonstone — one of the largest family-owned ski resorts in Ontario. We aim utilize our regional expertise and inventive approach to invest in a next-level dining experience for all guests to enjoy.