Ryerson Hospitality Alumni Association
As an undergrad, she worked at Encore Catering, YMCA, Mosaic, and the Ontario Bar Association. She has experience in catering, sales and marketing, events and booking meetings, and fine-dining. From these past working experiences, she thought that the most important skills she gained were time management and customer service. This helped her prioritize and she dealt with a wide array of customers. Regine is a very well rounded individual and currently works at the Shangri-La Hotel Toronto as an Events Concierge, which looks over public areas in the banquet department, guest arrival and departure experience and private functions. She is very satisfied with her current position as it fits well with her personality.
When Regine has free time, she likes to watch movies and go on small road trips. She loves to explore new restaurants, especially those who serve brunch.
The one word that best describes Regine is “determination” because she is very determined to do well no matter what company she works for and committed to providing the best experience for her guests.
Regine is very passionate about the hospitality industry and chose the Hospitality & Tourism Management Program at Ryerson for its professors and deep roots in the industry. During her four years as an HTM undergrad, she really enjoyed hands-on courses such as Professor Howard Muchnick’s Advance Service Management and Professor Judy Healy’s Meeting and Conventions. These courses helped her network with industry professionals and gave her a chance to see “the real world.”
Regine’s favourite memory of Ryerson was establishing the HTMentoring Program with her fellow classmate, Jenna Lipman. They created this program because they both had a vision for helping first year students and Regine felt that this was the best way to give back to the university.
Regine was very involved with Ryerson both socially and academically. She volunteered for many events such as orientation, Terry Fox runs and student groups. She was part of the Ryerson Commerce Society and the Hospitality and Tourism Student Association. She joined these clubs because she wanted her voice to be heard and to give opinions regarding the program. She was able to assist in the decisions of two new courses, Ethics & Asset Management along with a new co-operative program. She felt that all these clubs also looked great on her resume!