Christopher Harkness Email & Phone Number

New York, Ny, Us

Bronx, New York, Us

Bronx, New York, Us

Execute the company's business plan(s) from initial set up and launch to ongoing operations Oversee the day-to-day operational, sales, administrative, accounting and HR functions of Umbrella Hospitalities' various businesses Develop and create new business modeling and financial projections for current and future projects Establish management teams, systems and infrastructure for various operating entities that include 99 Scott, 154 Scott, 53 Scott, Palm Heights on the Grand Cayman Island

Managing all aspects of Operations for Roberta's and Roberta's Frozen Pizza, Blanca; coordinating special events that are inclusive of Frieze New York as well and Frieze Los Angeles, Mobile Pizza Catering, Concert and Events catering.

Restaurant group with $15 million in revenue; Responsible for four Major New York restaurants. Manage 5 General Managers, 2 Executive Chefs, and over 120 employees. Responsible for executing sales budgets Opened Frankies 570, hired all management and chef’s Restructured the Executive Team to enhance individual performance.Brought in New Culinary team to Prime Meats Manage Wine Program, total revenue of 1.8 millionFrieze Art Fair, Pop up Restaurants for Frankies, Prime Meats, Cafe Pedlar and Sushi

New York, New York, Us

Opened up the Iconic Plaza Grand Ballroom as the Executive Chef and designed all menus and kitchen operations for high profile events.

Working with Menu Development for Meadowlands and Red Bull Stadiums in all Areas of foodservice

Bronx, New York, Us

Catering and food service management enterprise with $43 million in revenue.; Oversaw every aspect of culinary operations including large events, customer relations, large volume catering, exclusive hotel and restaurant management, and media relations. Operated all culinary outlets and dictated menus to all outlets. Managed 5 executive chefs, 5 sous chefs, 1 pastry chef, 60 cooks on premise, and 100 cooks off premise. Culinary Director for the Plaza Hotel catering and liaison from customer to sales to kitchen operations. Assisted with RFPs and coordinated Sony Ericsson Tennis Tournament. Budget of $24 million.Opened the Plaza Grand Ballroom and hosted many successful high profile events. Reduced labor hours from 6,500 to 4,800 hours monthly in commissary.Led culinary project team to secure Giants/Jets stadium contract.

Bronx, New York, Us

Gourmet food market supplying retail and prepared foods. Sales of $123 million.Member of senior management team. Oversaw and maintained the quality standards of culinary operations across a region of five states. Created and developed prepared food outlets for all departments with 10 store chefs, 20 sous chefs, and 100 cooks, and coordinated training for store managers. Developed menus and recipes, managed procurement, and outsourcing partnerships. Budget of $20 million.Decreased shrink percentage by 1.5% and increased Gross Profit Dollars by 8% over budget. Decreased labor by 5% through effective outsourcing partnerships for specified jobs. Increased margins.Changed deli program to increase “Grab-and-Go,” resulting in a decrease in counter contact.