Chris Heaton Email & Phone Number

Nashville, TN, US

United States

United States

Nashville, Tennessee, United States

Brentwood, Tennessee

• Annual Sales Volume: $4.5 million
• Reduced food cost from 55.2% to 42.6%
• Source local farms for better ingredients.
• Implemented line checks, standardized recipes and ongoing training of the staff both BOH and FOH
• Oversee menu development, food quality and plate presentation.

Franklin, Tennessee

• Annual Sales Volume: $1.5 million
• Reduced food cost from 38.9% to 30% and labor cost to 15%
• Oversaw menu development, food quality and plate presentation.

Nashville, Tennessee

• Annual Sales Volume: $5 million
• Maintained food costs at 28% and labor cost at 8%
• Redirected kitchen operations for this struggling venue.
• Instrumental in directing the appropriate and required setup of this newly created restaurant in order to meet state standards and health codes, while enforcing appropriate work-flow and quality controls.
• Developed standards and procedures to include recipe preparation, kitchen duties, and banquet preparations.
• Guided the front of the house staff by educating them in different flavors and cuisines.

• Annual Sales Volume: $1.5 million
• Reduced food cost to 32.5% and labor cost to 12%
• Improved guest satisfaction and elevated Mack and Kate’s from four stars to five stars with the Nashville Scene
• Expertly estimated staffing needs and adjust hourly schedules in accordance with demand patterns, budget and local labor law while maintaining labor costs.
• Enforced appropriate work-flow and quality controls for food quality and temperature while maintaining food costs.

• Annual Sales Volume: $500,000
• Maintained a food cost of 32% and labor cost at 12%
• Oversaw the development and opening of The Seafood Shack of Tennessee, executing the hiring of staff, moving equipment, and setting up the kitchen and restaurant for maximum flow through of product from the back door.

Greater Nashville Area, TN

• Managed all local off-site catering for Tomkats Group catering, Movie Division and restaurants while constantly keeping a food cost of 30% on and industry standard of 32%, and a controlled labor cost 6.5% on a standard.
• Oversaw the development and opening of The Southern Steak and Oyster (a 2 million dollar build out of a brand-new upscale restaurant that opened April, 2012 in Nashville). Worked closely with the owner Tom Morales on.
• Planned and executed all culinary operations for VIP and Guest services at Bonnaroo Art and Music Fair, successfully feeding 1800 people a day
• Assisted the Movie Catering division on startups and special projects

Greater Nashville Area, TN

• Managed kitchen activities on Gaylord’s Riverboat, The General Jackson, Rachel’s Restaurant, and have assisted in managing kitchen operations in Rusty’s Sports Bar, Finley’s Irish Pub, Jack Daniels Saloon, and In-Room.
• Reduced food cost at Rachel’s (a 4.5 million dollar buffet restaurant) by 5% from a 43% to a 38% and the General Jackson (a 5 million dollar showboat) by 3% from a 35% to a 32% by expertly estimating purchasing needs.
• Identified and successfully implemented opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction

Savannah, Georgia Area

• Annual Sales Volume: $1.5 million
• Maintained a food Cost of 35% on a goal of 36% and Labor cost of 18% on an industry standard of 20%
• Managed all kitchen operations and banquet preparations, while successfully maintaining the highest level of food quality and sanitation standards
• Responsible for menu development and preparation, monitoring staffing levels, along with all the hiring and training of the kitchen staff

Education record

Education record