Christopher Lord Email & Phone Number

Honolulu, Hi, Us

Honolulu, Hawaii, United States

Honolulu, Hawaii, United States

Recruited by the owner, duties include all normal business operations, buying, ordering, opening, closing, controlling invoices, spreadsheets, P & L, inventory, service training including French service, wine program, establishing systems, setting goals, scheduling, revamped the entire menu and tru e service, menu design, graphic arts, social media, and special events. Within just a month I was able to turn things around and make Margotto Hawaii very successful with outstanding 5 star reviews, held a very successful Wine Dinner for Marchesi Antinori with Master Sommelier Roberto Viernes with impressive profit. Earned an Award of Excellence by the Wine Spectator for 2023.

Honolulu, Hawaii, United States

Operations, opening & closing, menu design & concept, revamped wine program, build wine list, established Coravin program, wine flights, buying & ordering, service training, sta education, hiring & terminations, building culture, testing, systems, structure, marketing, concepts, graphic arts, design, spreadsheets, inventory, data input, GM meetings, worked with Kevin the owner on improving Herringbone and elevating the restaurant to a higher level, held a sold out Wine Dinner for Daou Vineyards with Master Sommelier Patrick Okubo.

Honolulu, Hawaii, United States

Responsibilities included all aspects of running the restaurant as the owner left for China for over a year. Checking account, opening & closing, hiring & terminations, menu design & concept, decor, revamped wine program with 47 wines by the glass including 23 Coravin wines, fixed and addressed all issues including the wine cellar and maintained Wine Spectator's Best Of Award Of Excellence LEVEL 2. Trained staff on all service aspects and increased revenue compared to previous years, worked with BOH on improving food quality, held a sold out Wine Dinner for Tenuta Michele Chiarlo with Master Sommelier Patrick Okubo.

Honolulu, Hawaii, United States

Started as Assistant General Manager, I took over within a couple of months and I was promoted to General Manager. Restaurant was failing and I was able to turn it around, increasing sales $1.6 million the first year. I revamped the entire menu working with our Chef, Breakfast, Lunch & Dinner. GM reports, meetings, maintained impressive FC & PC costs. Designed menus and revised the wine program, elevating the entire restaurant to a new level. I received several multi thousand dollar raises and all of the executives at WDI were very impressed with my talents and abilities.