Christopher Pope Email & Phone Number

Oklahoma City, Ok, Us

Wyndham Grand Hotel· Transitioned to new brand.· Implemented all new brand standards across all areas of the hotel.· Implemented new staffing models.· F&B concepts – 10 North Park Grille, 10 North Bar, Caffenias, Room Service· Hotel consists of 258 rooms, 53 suites, 12,000 Sq ft of meeting space.· P & L Accountability, Profit Sage· Menu and concept development· Mentored new Executive Housekeeper & Front Office Manager

Renaissance Convention Center Hotel· F&B concepts – 10 North Park Grille, 10 North Bar, Caffenias, Room Service· Hotel consists of 258 rooms, 53 suites, 113,000 Sq ft of meeting space.· Total Hotel Revenue 20 million, 9.5 million in F&B· 40,000 + group rooms· P & L Accountability, Profit Sword· Menu and concept development· Directly trained culinary staff of 15 Cooks, 5 Stewards, Responsible for all hotel employees· Set and implemented standards and for Food & Beverage Department· Purchase all equipment and supplies for Food & Beverage Department· Instrumental in mentoring new Banquet Manager and Assistants

· Restaurant concepts – Park Avenue Grill, Red Piano Bar, Red Velvet Lounge, and Room Service· Hotel consists of 253 rooms, 20,000 Sq Ft of banquet space.· P & L Accountability· Driving force behind continued record flow through every year· Instrumental in driving Food & Beverage revenue through all Outlets & Banquets· Direct and train culinary staff of 20 Cooks, 10 Stewards· Responsible for Total Food & Beverage Department including Shipping & Receiving Department· Total F & B annual revenue of 6 million· Setup systems created concepts.· Set and implemented standards and for Food & Beverage Department· Purchase all equipment and supplies.

· Restaurant concepts - Circa 59, Bikini Bar, Starlite Lounge, Sidebar and Room Service· Hotel consists of 410 rooms, 28,000 Sq Ft of banquet space.· P & L Accountability· Assist with menu and concept development.· Direct and train culinary staff of 15 Cooks, 10 Stewards· Oversee Stewarding Department· Total F & B annual revenue of 5 million· Setup systems created concepts.· Set and implemented standards and for Banquet Culinary Department· Purchase all equipment and supplies.

· Simultaneous supervision of both restaurants· P & L Accountability· Completed menu and concept development.· Directed and trained culinary staff of 18 Cooks, 8 Stewards,· Total F &B annual revenue of 8 million· Implemented and set standards for Culinary Department· Purchased all equipment and supplies.

· Restaurant concepts - Café Terazza, Calabreese Lounge, and Wet Bar· Complete Kitchen Design of restaurant, two bars and banquets· Hotel consists of 410 rooms, 28,000 Sq Ft of banquet space.· P & L Accountability· Completed menu and concept development for restaurant, banquets, and two bars.· Directed and trained Culinary Staff of 18 Cooks, 8 Stewards, and 4 Salaried Managers· Total F & B annual revenue of 10 million· Setup systems created concepts of F & B Department.· Implemented and set standards for Culinary Department· Purchased all equipment and supplies.· Hired, trained, and managed staff.

· Restaurant concept - Brissago, Mediterranean bistro and Suite Service· Complete Kitchen Design of restaurant & banquets· Hotel consists of 215 Suites & rooms, 18,000 Sq Ft of banquet space.· Boutique hotel· P & L Accountability· Complete menu and concept development, for restaurant, and banquets· Directed and trained culinary staff of 15 Cooks, 10 Stewards, and 4 Salaried Managers· Total F & B annual revenue of 4.2 million· Setup systems, created & implemented concepts of F & B Department.

· Opening Executive Chef· Restaurant concepts - “View” fine dining, The Market upscale bistro market, Suite Service· Complete Kitchen Design of two restaurants & banquets· Boutique Hotel consists of 118 Luxury Suites, 12,000 Sq Ft of banquet space.· P & L Accountability· Complete menu and concept development, for two restaurants, banquets and two bars· Directed and trained culinary staff of 20 Cooks, 10 Stewards, and 6 Salaried Managers· Total F & B annual revenue of 3.2 million· Setup systems created concepts of F & B Department.· Implemented and set standards for both front of the house and back of the house.· Purchased all equipment and supplies.· Hired, trained, and managed staff.· Management of fine dining restaurant· Gourmet market, suite service, pool bar and banquet operations.

· Restaurant concepts - Shula’s Steak House, Garden Terrace, Top of the Falls and Suite Service· Complete Kitchen Design of three restaurants and banquets· Boutique Hotel consists of 121 Luxury Suites, 12,000 Sq Ft of banquet space.· P & L accountability· Complete menu and concept development, for two restaurants, banquets and two bars· Directed and trained culinary staff of 20 Cooks, 10 Stewards, and 4 Salaried Managers· Total F & B annual revenue of 12.2 million· Setup systems created concepts of F & B Department.· Implemented and set standards for Culinary Department· Purchased all equipment and supplies.· Hired, trained, and managed staff.

Culinary Degree

Bachelor Studies, Hotel & Restaurant