Chris C. Email & Phone Number

Palo Alto, Ca, Us

Calistoga, Ca, Us

Brought on to the Woodside team to oversee all aspects of Bodega Bay Lodge, the trip advisor #1 hotel on the Sonoma Coast and Condé Nast #14 in Northern California. During the first year of tenure I oversaw over 3M in capital projects including a soft room renovation and build out of new bar and lounge. During this time I was responsible for all construction deadlines, budgets, and execution of the projects in addition to all resort operations, sales and marketing, finance, and HR. Due to turnover of a GM at a sister property, Indian Springs, I had the incredible opportunity to oversee both Bodega Bay Lodge and Indian Springs Resort in Calistoga in part of Q3 and all of Q4 of 2018. I enjoyed this challenge thoroughly and chose to accept the permanent Managing Director role at Indian Springs. I was incredibly fortunate to have stayed employed to lead the property through the pandemic, 2 shelter in place orders, and also the most destructive fire season Napa Valley has ever faced. The fires in 2020 resulted in a mandatory evacuation of Indian Springs and the entire city of Calistoga forcing the 2nd closure of the year for the resort. The resort also left the Woodside Hotel Group portfolio in 2020 in order to go fully independent with no brand affiliation.

Merrillville, In, Us

The opportunity to be the AGM of the Westin in downtown Austin, Tx was a wonderful experience. By coming to the property with a strong background in F&B, the company put me through a rigorous rooms training program which included 120 days of working every role in the rooms department in properties in both Denver and Austin. During this time I gained hands on training of all aspects of rooms rounding out my experience as a hotelier and giving me a deep respect for everything front desk and housekeeping. This training was invaluable and I will always be grateful for it. After settling into my official role I was able to lead the operations team through festival season in Austin including ACL, Formula 1, and SXSW. This experience educated me fully on how box hotels operate vs resorts which previous to this was my full experience. In conclusion, while this experience was albeit a short one in my career, it was extremely valuable and I will always be grateful to WLS for it. Had it not been for an opportunity for progression (GM) in an area of the country I love, I would still be there.

Napa, California, Us

One of eight core members serving on the Wyndham Corporate Food & Beverage Council, an advisory board created to develop standards, implement procurement programs, and innovate a company-wide culture of food & beverage excellence. Total F&B GOP increased $368k (18%) and $210k over budget. F&B labor improved as a percentage of revenue by 1.5%. Lowered beverage cost by 3.5% totaling 123k yoy. Lowered Beverage Inventories by 18% and Food inventories by 10%. Lowered food cost by 1.2 % yoy. Method: Maximize productivity staffing during peak hours and make better use of salary employees. Reduced BQT labor by 60k YOY with 20k more revenue by reducing overtime pay though strategic staffing of part-time, on call, and temp labor. Total overhaul of food and beverage pricing to match competitive set and Micros Audit. Hired ARO audit of all food purchasing, inventories, and menus, action planned the results for success. Implement bar measuring standards for all outlets including banquets for wine and spirits. Renegotiated contracts with beverage distributors to maximize profit and negotiated lowest possible pricing. Designed classic cocktail program at lobby bar for wider appeal. Established pool-side dining and cocktail service. Started cigar program to generate new revenue in outlets. Opened 2 “pop-up” fine dining restaurants during week long 2014-2016 Safeway Open PGA tournament hosted at Silverado. Responsible for all F&B on property during this time and all planning leading up to executing the tournament. Utilized this opportunity to sell off back inventory of high dollar wines. Provided oversight and continual support for Thomas Keller’s pop up restaurant “Ad Lib” which operated in the resort for 1 year.

Dallas, Tx, Us

Responsible for overseeing five food & beverage outlets at a 400 room, 4-diamond property in Paradise Valley. Outlets include: Prado Restaurant, Centro Restaurant, Poolside Dining, In-Room Dining, and Crave Café. Responsible for maintaining inventories, controlling labor and food & beverage costs. Worked with marketing department to increase restaurant cover counts by 35%. Manage all aspects of $4 million beverage program, including banquets. Reduced beverage cost by 2.3% yoy. Reconcepted bar program to focus on fresh, locally sourced ingredients. Implemented training program focused on creating knowledge based selling, along with sales incentives to increase table transactions.

Managed AAA 4 diamond, elements restaurant & award winning Jade Bar. Continually monitoring outlets to ensure that guests are being accommodated and dealing with guest issues and resolving them to ensure that each guest is satisfied. Ensuring that staff is adhering to AAA 5 Diamond and Resort standard service levels. Prepare daily, weekly and monthly reports including payroll, product tracking, and manager reports. Named Manager of the Quarter for the 3rd quarter of 2011, and Manager of the Year for 2011.

Responsible for beverage program for Alaskan/Hawaiian cruise ships. Implemented sales tracking system to provide specialized training for ship teams. Streamlined established wine & beverage programs to increase beverage knowledge amongst staff of 700+ employees. Create and present guest activities and programs focused on wine training, with groups of up to 400 passengers. Increased average price of wine bottle sold by 12%

Bs, Hotel And Restaurant Management

Education record

Certified Level Sommelier, Cs

Certified Specialist Of Wine, Csw