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.

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.

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.

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..

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