Christopher Hardin Email & Phone Number

Encinitas, Ca, Us

Carlsbad, California, United States

* Hired to strategize and launch the first full service F&B operation by DKN Hotels - Tower39. * Designed the bar layout and worked with the project manager to focus the design on efficiency and speed of service, while allowing space for future physical expansion. * Established a new culture and brand with Tower39 while simultaneously focused on maintaining Marriott’s rigorous guest standards * Hired, onboarded and trained the entire Tower39 team.* Provided a $10k purchasing budget to build the bar program from the ground up. * Created the initial cocktail, wine and beer menu along with the spirit list. * Trained the front desk staff on verbiage and general knowledge to drive new business to Tower39.

La Jolla, California

* Implemented dynamic scheduling strategies which reduced labor in all areas of the restaurant to under 26% combined in both BOH and FOH. * On average, kept COG in Food under 26% and Beverage under 20% by involving management team to prioritize accurate inventories and under budget based purchasing. * Maintained a clean restaurant with a monthly average of 90%+ on all EcoSure scores * Increased sales in our Event Program by aggressively implementing several different local marketing campaigns to drive large group sales and large catered lunches. * Focused our Beverage Program to reduce resting inventory of wine and back stocked liquors through an aggressive event program and pushing daily happy hour features. * Worked with the True Food corporate team to debut a QR Based ordering system at our location which was the 2nd in the nation in terms of sales and to-go orders. Established a new model for future brand growth.* General Manager of a location which did $6 Million dollars in yearly sales* Retained 75% of staff through COVID-19, while implementing new strategies that aligned with San Diego County Health Dept.

Coronado, California, United States

* Specifically hired to move to San Diego to assist with the opening of The Henry on Coronado. * Completed rigorous Fox Restaurant GM training at the original Henry location in 28 days due to urgency of relocation. (Typically a 6-8 week process)* Hired 100% of the FOH team and responsible for all onboarding tasks and coordination of training.* Implemented CrunchTime inventory software and system. Subsequently trained Beverage Manager and supervisors on the system. * Worked with local supplier and distributors to procure lower case/bulk pricing options

Phoenix, Arizona, United States

* Managed beverage operations across 13 diverse venues, including The Vig, Little Woody, Ladera, Linger Longer Lounge, The Womack, The McMillan, The Deli, and Cobra Arcade Bar.* Developed and implemented unique seasonal menu designs at all 13 locations that resulted in over 120+ unique cocktails across our brands. Was featured on local television on multiple occasions to promote and highlight our programs. * Led all beverage related purchasing operations by managing an annual budget of $1.8 million to $2.3 million from 2017 to 2019, ensuring cost efficiency and distribution optimization.* Saved the company over $550k in 2017 by initiating the 'Weight Loss Plan,' which reduced resting inventory by 45% across all locations and paused new brand placements until existing product was sold, driving significant purchasing efficiencies.Inventory Control & Optimization - Implemented brand standards for alcohol inventory: Liquor at 15%, Beer at 25%, and Wine at 30%. - Managed purchasing based on 20% of the previous week's alcohol sales, optimizing stock levels. - Introduced Accubar Strategies across 12 locations and trained 20+ leaders in efficient inventory systems. - Reduced resting inventory through strategic Happy Hour specials, daily deals, and event usage. - Tailored purchasing strategies based on clientele data trends, enhancing location-specific offerings. - Leveraged Genuine Concepts’ brand power for bulk purchasing deals, reducing costs while benefiting both the brand and distributors. * Collaborated with the marketing team to design features, promotions, and special events that highlighted unique drinks and themed menus, tailored to each location across our brand portfolio* Partnered with the social media team to create photography, videos, and posts that showcased the unique brands and aesthetic appeal of the Genuine Concepts portfolio.* Directly involved in the development, bar design and the staff training of (5) new store openings

Phoenix, Arizona, United States

THE BEVERLY* Tasked with redefining the brand culture and identity, introduced incremental changes over a 6 month period to transition from a night club atmosphere, to a refined live music venue that featured local jazz artists and music 3 nights a week. * Hired a new staff and effectively kept a 95% retention rate until The Beverly was sold in 2016. Handled all HR responsibilities including: Payroll, Hiring, Training, Onboarding and corrective actions. * Improved yearly sales by 6% in 2015/2016 through aggressive new strategies focused on events, inventory control, menu design and purchasing. * Established new inventory goals by reducing the inherited resting inventory by 65% through daily happy features and event planning. Effectively managed a tight beverage inventory, which on average was: Liquor 15%, Beer 25% and Wine 33%.* Created new menus strategies that leveraged distributor & supplier relationships. Focused on quarterly menu changes to bring new flavors and trend setting cocktails to our guests. Debuted and created over 65+ original seasonal cocktails during an 18 month period while keeping the menu focused on consistent, classic cocktails as well.* Established a new Event Program which was focused on selling out the lounge to local companies for private buyouts, holding exclusive cocktail dinners and a variety of mixology classes, photo shoots and even music videos.

Phoenix, Arizona

THE VIG FILLMORE * Redesigned the dual bar layout. Refocusing the (24) seat patio bar on serving AZ based draft beers and speed of service, while the interior (12) seat bar focused on craft cocktails and a full service experience. Both bars worked in duality to improve the guest experience and improve quality of service. * Refined the bartender staff with bi-weekly cocktail classes to introduce more efficient methods and techniques, while also teaching classic recipes. * Implemented a new Happy Hour program which focused on daily cocktails that effectively poured off a heavy back stock of old liquors and wines. Improved beverage sales by 15% in a 6 month span. * Introduced a new inventory system (Accubar) and reduced the resting inventory.* Created 12 original drinks for The Vig brand and debuted a Seasonal Sangria served at 3 different locations.