Christopher Estrada Email & Phone Number

Washington, District Of Columbia, United States

Provides support and expertise to the Aramark staff in production, team development, and process improvement.Draft and advise on operating procedures and policies – Translate technical information to chefs unfamiliar with technology or/and little financial acumenEducate and support managers in the preparation and review of financial reports and using.

Washington, District Of Columbia, United States

Redesign staff model, re-hire, re-opened the dining facilities, and design effective standards of operation to serve 7,000 students dailyCoordinated purchasing and production strategy across two proprietary restaurants, three dining halls, and a catering department, spanning two campuses Redesigned purchasing strategy for main campus and install purchasing.

Washington, District Of Columbia

Lead an operations team of seven managers and 100+ culturally diverse union team membersOversee production for 100,000 sq ft of banquet catering space and multiple restaurantsRedesign banquet and catering menu to control costs and increase guest satisfaction (ESS)Design and implement team trainingsCommunicate financial successes in monthly finance meeting.

Bethesda, Maryland

Direct culinary teams in a 408 room hotel with 21,000 sq/ft of banquet/meeting space and three restaurant outletsImproved productivity with increased volume; installed 2 sous chef positions to manage additional staffImplemented successful pilot of (HotShop) enterprise procurement systemRedesign purchasing department to improve inventory and purchasing.

Bethesda, MD

Assumed responsibility over culinary department in Nov 2016Redesign catering menus to deliver restaurant quality food in banquet settingRedesign kitchen layout to improve operational efficiency Build relationship with local vendors to improve food quality and support DMV vendor community

Washington D.C. Metro Area

Lead team at a historical convention hotel of 834 rooms with 100,000sq ft of meeting and banquet space in the D.C. metro areaMaintain positive relationship with “Local 25” workers unionCollaboration with meeting clientsManage logistical efforts of garde mange, cooks, and stewarding to deliver top quality products in an elegant environment to groups in.

Williamsburg, Virginia

Oversee culinary operations team for a high volume restaurantUtilize Kronos systems to maintain good labor marginsPurchase dry goods, chemicals, and food through Stratton&Warren requisition systemsTrack customer feedback through Unifocus systems and utilize information to better serve needsRecruitment and interviewingTrain ten and Supervise Waste.

Williamsburg, Virginia

-Create staff schedule that mirrors business demands-Design and execute clubhouse menu for 2013 LPGA Kingsmill Open-Train staff on cleanliness, sanitation, and organized production

Master Of Business Administration - Mba

Current Student

Business Administration And Management, General

Culinary Arts And Hospitality

Pennsylvania Culinary Institute | Pittsburgh, PA