Chris Fee Email & Phone Number

United States

Develop long-term relationships with Enterprise Customers leading to high retention and customer satisfaction.Ensure customers are successful with the product following the launch date.Manage the customer experience and setting expectations.Responsible for tracking & driving customer health and Net Promoter Scores.Responsible for reaching assigned targets for customer KPI’s.Continuously improve customer experience by proposing new processes and concepts.Participate in user groups and client facing webinars.Handle any product or full software attrition to identify save opportunities. Identify and pass leads to our Sales Growth team.

Kennett Square, Pennsylvania, United States

Account manager for BarVision clients.Managed nationwide portfolio including single & multi-location bars, restaurant groups, private clubs, and airport lounges.Develop leads, demonstrated product effectiveness, and spearheaded contract renewals.Manage clients through the onboarding process.Grew portfolio of clients by 24% year over year with company’s highest retention and referral rates.Advise clients on performance and outline improvement plans.Weekly calls with clients to discuss performance and outline improvement plan.Ongoing client engagement and retention.

Delaware County, Pennsylvania, United States

Independent non-profit organization dedicated to connecting voters to candidates who support the issues most important to their local communities.Recruited for Canvasser Coordinator & Canvasser positions throughout state of Pennsylvania with focus on collar counties of Philadelphia (Delaware, Bucks, Chester, and Montgomery Counties).Performed in-person and phone recruiting. Screened resumes on ATS and contacted candidates. Conducted phone interviews and reference checks. Approved candidates for hire and extended offers.

Philadelphia, Pennsylvania, United States

Led a three person management team. Created management schedules that provided coverage for the restaurant and accommodated the requests of the managers. Organized and led weekly meetings with the management team, our Director of Operations, and the owners of the company to discuss the 5 P’s of restaurant management (people, profit, plant, product, promotion). Coached the management team in all aspects of running the business including employee relations & development, human resource functions, hiring & training new hires, maintaining accurate food & beverage costs, maintaining low labor costs, facility management, beverage menu updates, and promotion of the restaurant on social media and in the community.Hired and trained front of house staff. Directly responsible for staffing the server department, and coached the managers of the bar, host, and support staff departments. Posted openings on Culinary Agents (job board specific to the hospitality industry), screened resumes, interviewed candidates, onboarded new hires, designed training schedules specific to individual needs, maintained training materials (food & beverage guides, allergy guide, restaurant information), ongoing progress checks during training, and evaluated employee readiness upon completion of training. We maintained a staff of about 20-25 highly skilled restaurant professionals to properly run the front of house operations.Weekly responsibilities included auditing pay records and inputting employee gratuity in Dolce (payroll system). Approving and releasing weekly front of house staff schedules. Communicating new restaurant information to all front of house staff. Updated pricing and product accuracy of the keys in Toast (point of sales system). Authorizing and coding invoices for our accounting department.

Philadelphia, Pennsylvania, United States

Assisted the General Manager in day to day operations of the business. Conducted pre-shift meetings with the staff. Managed the seating chart in the dining room to ensure we capitalized on all sales opportunities. Assisted the host, bar, and serving staff in their duties to minimize wait times for guests. Assisted the kitchen in expediting food to the guests. Greeted guests and routinely verified they were having a positive experience with us. Handled any guest issues that occurred. Opened and closed the restaurant rectifying daily sales and cash totals. Provided nightly reports to the corporate team recapping that day’s service.Oversaw all aspects of the beverage program. Responsible for recording weekly inventory totals and maintaining proper ordering pars. This allowed us to accurately track beverage costs and monitor areas to increase profitability.Hired and trained front of house staff. Recruited candidates. Onboarded new hires. Assessed trainees’ preparedness for the position.Booked large parties and coordinated events. Large parties ranged in size from 8-20+ guests. Communicated with party host about timing of party, pre-fixe menus, deposit, guest experience, and final payment information. Events included pre-fixe menus for holidays such as New Year’s Eve and Valentine’s Day. Events also included partnering with representatives from liquor or beer companies to promote products and sales.

Philadelphia, Pennsylvania, United States

Managed beverage costs for five beverage programs at four Starr Restaurants (Frankford Hall, Fette Sau, El Rey, the Ranstead Room, and Continental Mid-Town). This included tracking bi-weekly inventory totals with CTUIT (inventory, invoice, staffing, and analysis software). Ordered liquor, beer, wine, non-alcoholic beverages, and drink supplies within strict budget restrictions.Responsible for maintaining staffing pars in the beverage department. Recruited candidates with Culinary Agents. Screened resumes. Onboarded new hires. Developed training schedules. Updated training materials. Completed final assessment for new hires which involved an exam of their knowledge, as well as a work sample of their capabilities behind the bar.Researched and developed seasonal menus for all beverage programs. Empowered staff to actively participate in the process by submitting cocktails, making suggestions, and researching comparative beverage programs in the area. Submitted menu proposals, including breakdown of costing, to the General Manager and Director of Operations for tasting and approval.Utilized networks in the beverage industry to schedule ongoing trainings, field trips, and contests for the staff. This increased employee engagement and knowledge of the products we sold.Worked relationships in the beverage industry to capitalize on purchase opportunities and increase profitability.Stayed current with trends in the beverage industry by visiting a variety of establishments. Attended educational events hosted by the liquor, beer, and wine industries. Read industry-specific publications including weekly newsletters highlighting products and books written by industry professionals.

Philadelphia, Pennsylvania, United States

Daily duties included customer service, drink preparation, and bar maintenance.Assisted the Beverage Manager in cocktail development.Attended Starr Restaurants sponsored training programs that expanded my knowledge and allowed me to suggest upsells the guests would enjoy which helped to increase sales.Supported the Beverage Manager in recording bi-weekly inventory totals.Trained new bartenders in beverage knowledge, specialty cocktails, classic cocktails, and Starr Steps of Service.

Mt. Laurel, New Jersey, United States

Assisted in resume screening, scheduling and coordinating interviews, and administering pre-employment tests for every candidate through SHL Previsor.Prepared and processed new hire paperwork by working closely with the corporate headquarters.Maintained client tracking system known as iCims.Administrative duties including personnel record management, invoice processing, badge system monitoring, mail distribution, and organizational chart maintenance with Microsoft Visio.Took part in special projects as assigned including designing new hire surveys, coordinating the company picnic, scheduling company flu shots, and organizing the intern Social Responsibility project.

Supervised 25-person staff, created bi-weekly schedules, and managed younger employeesResponsible for the successful daily operation of the franchise

Administrative duties; researched the curriculum of other Jesuit universities for review; special projects as assigned

B.S, Psychology

M.A, Industrial/Organizational Psychology