RIGHT CHOICE Camps & Catering Ltd.
Damien Callaghan is an experienced facility and operations manager in the hospitality industry with a career spanning over two decades. Currently serving as Facility Manager at RIGHT CHOICE Camps & Catering Ltd. since January 2022, Damien previously held significant leadership roles including General Manager at Westmont Hospitality Group, Director of Operations at Delta Hotels and Resorts® and SilverBirch Hotels & Resorts, and Director of Food & Beverage at West Edmonton Mall Property Inc., Marriott Vancouver Pinnacle, Sheraton Suites Calgary Eau Claire, and Fairmont Hotels and Resorts. Beginning a culinary career as a Sous Chef at Fairmont Hotels Chateau Lake Louise, Damien holds a Diploma in Culinary Arts from Cork RTC.
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RIGHT CHOICE Camps & Catering Ltd.
RIGHT CHOICE Camps & Catering brings together an enormous amount of internal experience from numerous establishments within the camps and catering services industry. With over one hundred years’ experience within this and the hospitality industries, the corporate founders have a clear understanding of what it takes to become an industry leader while offering our employees support, fairness, and understanding. With some of the most recognized names in the industry, RIGHT CHOICE Camps & Catering will stand as the stylish, forward thinking Canadian leader of hospitality in the remote site camp and catering sector. RIGHT CHOICE Camps & Catering will be synonymous with innovative approaches to products, amenities and service. We will make our client’s experiences exceptional through our pioneering designs, innovative hospitality concepts, quality service and commitment to the Canadian remote site hospitality community. RIGHT CHOICE Camps & Catering management truly believes in creating successful teams. Our “Team Members” must always be ready to provide friendly high quality service to our clients. We will support our employees through the belief that “quality of life” is important to each and every employee, combined with above average compensation packages we will strive to hire the “best of the best”. Our equipment assets are new and developed with the thought process of usefulness, comfort, and quality. A significant majority of our menu offerings consist of made-from-scratch products based on proprietary recipes and prepared daily at each location. In addition, we heavily invest in the training of our employees with the adherence to our high quality standards.