Christopher Culp Email & Phone Number

Cumming, Ga, Us

United States

Manager Food and Beverage Design and Plan ReviewKey Player in overseeing the design and plan review process for all food and beverage outlets within a 2,000-hotel portfolio. Ensured design and layout of outlets align with brand standards and guidelines while delivering exceptional guest experiences. Led key initiatives with management team which included budgets ranging from $50K to $600K. Collaborated closely with internal stakeholders, hotel owners, architects, designers, and operational teams to achieve successful implementation of food and beverage concepts Created new food and beverage layouts for Staybridge Suites, Even, and Holiday Inn prototypes Slashed equipment costs at Holiday Inn by $26K Made recommendations for properties based on platform, throughput, and brand concept including full-service ala carte menu for Voco and Hotel Indigo, as well as multiple concept dynamic with Holiday Inn Supported PIP team through on-site visits and creation of tools to accurately assess F&B facilities including developing plans to redesign hotel efficiently to support execution of food and beverage

PrincipalServed in consultancy capacity with continuous client collaboration on design and equipment selection for food and beverage operations including large hotel conversion, new construction hotels, daycare facilities, and conference centers. Executed menu development for a rooftop bar brick oven pizza concept and panini concept, which included providing on-site culinary training and opening support  Worked on 4 daycare facilities, 3 sorority houses, 15 hotels, 3 restaurants, and 1 conference center

Culinary and food and beverage consultant

Corporate Manager – Food and Beverage CulinaryResponsibility for managing and implementing culinary innovation, development, and support for concept programs in the F&B portfolio across all brands. Worked closely with third-party vendors on menu creation, and reviewed kitchen design plans, renovation projects, and new hotel builds. Ensured brand fit, profitability, and execution of recommendations throughout system. Delivered consistency across all programs and brands which led to 20% improvement in guest satisfaction Collaborated with corporate to structure global policies for cage-free eggs and seafood sustainability Played key role in transforming the Holiday Inn Express breakfast bar into a fresh food menu which became the standard for 1,800 Holiday Inn Express locations throughout the US and Canada Led IGNITE program for Crowne Plaza which resulted in 1.5-point increase in food quality score Served on team that developed opening F&B concept for Even hotels, known as Cork and Kale Conducted 6 regional workshops for training all Holiday Inn Chef’s and GM’s which led to 93% adoption rate and 2-point increase in food quality score after 1 year of program Developed menu and operating platform for Staybridge Suites breakfast and dinner program consisting of rotational menu and evening reception, which led to becoming standard for all Staybridge hotels Managed food safety audit program for company managed estate which included 38 hotels and consisted of 100-point audit, still in place today

Executive ChefResponsible for overseeing culinary operations and ensuring the delivery of exceptional food quality and service at client locations including Nortel, Bank of America, Georgia Pacific, Georgia Power, United Way Center, HP, and Federal Reserve Bank. Executed interviewing, hiring, and led 32-member team of talented chefs and kitchen staff. Oversaw menu planning, food preparation, and ensured health and safety compliance. Implemented cost-cutting strategies and optimized labor, which resulted in significant profitability improvement Created business plans, designed layouts, and created staffing models for new properties based on program Served as the subject matter expert for the southern district’s culinary training guide Member of area standards audit team, with accountability for auditing Sodexo operations according to corporate-issued food safety audit program

Assisted in executing the day to day operations as well as holiday promotions of a $40,000 a day food operation. * Forecasted, coordinated and ordered purchases (produce, meat, staples, and smallwares) on a daily basis. * Oversaw trained and developed a 43 member kitchen staff in production of corporate issued recipes

* Oversaw food operations of a 160 seat casual dining restaurant; an 80 seat four star restaurant, and 24-hour room service. * Educated staff in the production of corporate issued food promotional menus. * Conducted reviews, set goals, and established training agendas for the entire restaurant kitchen staff.

* Responsible for production of entire PM kitchen. * Created, implemented, and executed menus for an upscale dining restaurant. * Maintained impeccable standards in the operations of a 225 and a 110 seat restaurant.

Bos, Foodservice Management

Ceip Program, Culinary Enrichment And Innovation Program

B.S, Foodservice Management