Canad Inns Garden City

1
Canad Inns Garden City

• By
• Kim Vernon

2
Overview of Canad Inns Garden City

• Canad Inns, Garden City is located at 2100
  McPhillips.
• The hotel has 55 guest rooms, Aaltos Garden Café,
  Playmakers Lounge, Ambassador Conference and
  Banquet Center, Tavern United Sports Pub, and
  Silverados Bar.
• Aaltos Garden Café has 156 seats and four private
  dinning rooms. Two of the private dinning rooms
  can seat 20 people maximum, one can seat 35
  people and the last one can seat up to 70 people.
• Aaltos Garden Café is open Monday to Friday 600
  AM 1000 PM, Saturday 700 AM 1000 PM and
  Sunday 700 AM 900 PM.
• Playmakers Lounge has 30 gaming machines and a
  capacity of 69 people.
• Playmakers Lounge is open Monday to Saturday
  900 AM 200 AM and Sunday 1200 PM 1200 AM.
• Silverados Bar has a capacity of 350 people and
  is open Wednesday, Friday and Saturday from 500
  PM 200 AM.
• Tavern United Sports Pub can seat up to 400
  people and is open Monday to Wednesday 1100 AM
  100 AM, Thursday to Saturday 1100 AM 200 AM
  and Sunday 1100 AM 1200 AM.

3
Overview Continued

• There is a General Manager, 11 Department
  Managers and 9 Supervisors.
• Gerneral Manager
• Sales Manager
• Restaurant Lounge Manager
• Three Supervisors
• Guests Service Manager
• Inventory Manager
• Accountant
• Banquet Manager
• One Supervisor
• Housekeeping Manager
• Maintenance Manager
• Silverados Manager
• Tavern United Manager
• Four Supervisors
• Kitchen Chef
• Sous Chef

4
Overview Continued

• We have a wide variety of clientele but have been
  focusing our marketing on families with young
  children.

5
Placement Responsibilities

• My placement responsibilities include
• Purchasing spirits and beer for Playmakers
  Lounge, and Pepsi products for all departments in
  the hotel.
• Supervise employees and ensure all tasks are
  completed during my shifts.
• Aid in interviewing and hiring new employees.
• Help design and implement new service standards
  and cleaning procedures.
• In charge of tracking all voids, promos and
  discounts in the restaurant.
• Relied on to help train new employees and
  supervisors.
• Ensure the squirrel system in running properly
  and updated as needed.
• Accountable for cash safes in the lounge and
  counting money from the VLT machines when more
  money is needed.
• Assist in meeting monthly budgets.
• Required to help anywhere in the hotel that is
  needed when I am the only manager on at night.

6
Critical Events

• I would say most of my co-op term would be
  considered a critical event because I encountered
  many situations that I had never had to deal with
  before.
• The events range from having to evict guests from
  the hotel, calling the police to deal with out of
  control guests, having to receive orders for
  every department in the hotel, helping implement
  new standards and procedures, and doing what I
  have come accustomed to and supervising staff.
• One of the harder moments I had during my term
  was right at the beginning. I was a new, young
  supervisor who was not trained on the standards
  of the hotel. I had to go in everyday and gain
  the respect of my staff in order to learn how
  things were done. After my first couple of weeks
  the staff were able to open up to me and we were
  able to have a mutual respect for each other.
  This made it very easy for me to help with
  implementing new standards and procedures.
• By having to do all the purchasing for the lounge
  and some for the rest of the hotel I was able to
  get a better understanding of keeping inventory.
  I am now able to incorporate product sales and
  keep appropriate par levels when purchasing all
  products.
• I assisted in interviewing all employees for
  Aaltos Garden Café and Playmakers Lounge. The
  human resources class we took this past year
  definitely helped me in selecting the best
  candidate for the positions.

7
Critical Events Continued

• One of my favorite moments this past term was one
  morning I remember showing up for my shift at
  830 and was informed that both my employees who
  were supposed to open up the lounge called in
  sick. With very short notice I was not able to
  call anyone before the lounge had to open at
  nine. I went and asked the front desk manager for
  help in opening up the lounge and before I new
  it, there was five department managers helping me
  open. This gave me the extra time I needed to
  find someone to come in and work. This moment
  really helped in showing the staff the team work
  that the managers have and it helped increase the
  amount of team work in the hotel.

8
Professional Gains

• This past four months I have had many
  professional gains.
• I have gained lots of valuable information on
  meeting monthly budgets and the importance of
  setting monthly budgets.
• My knowledge on purchasing and tracking inventory
  has grown and I am able to do it with no
  assistant from the Inventory Manager.
• I have expanded my ability to interview and help
  in selecting the best candidates for different
  positions.
• I have used my knowledge of providing exceptional
  service to help raise the standard of service
  provided by my employees.
• I have become very familiar with the old Squirrel
  POS System and am now able to track all voids,
  promos and discounts with in the restaurant. I
  can also update anything needed on the system.

9
Personal Gains

• My personal gains have been just as beneficial to
  my job as my professional gains.
• My communication skills have grown even more and
  I am now able to explain situations, either
  orally or written, to others so they understand
  the reason, the benefit, and the expected
  outcome.
• I have realized that I have lots knowledge of the
  industry and by sharing that with everyone, I
  help educate others. This could be anyone from my
  manager to my staff.
• There has been many situations in my term at
  Canad Inns that have shown me how I want to be
  treated and how I want to treat my staff.
• One of the major things I have learned personally
  over the past four months has been that you can
  get no where without support. This can be support
  from employees, fellow managers or even just
  family. You need that support to help improve
  poor situations.

10
Work Term Conclusion

• Before going into our work term I had many doubts
  about what I would be learning. Canad Inns has
  taught me more in four months then most of my
  previous jobs taught me in years.
• I am very happy to have completed my work term at
  this Canad Inns property cause I was able to see
  many difficult situations and how to resolve
  them. Everything I learned during my term will
  help me in reaching my long term goals in
  becoming the best restaurant manager I can be.