Christopher R. Foresta Email & Phone Number

Dallas-Fort Worth Metroplex

Dallas-Fort Worth Metroplex

Dallas-Fort Worth Metroplex

Fort Worth, Tx

Steakhouse ￨ Sundance Square ￨ StockyardsCapitalize on the opportunity to lead forward-thinking operations of a multimillion-dollar restaurant.Drive all budgeting and forecasting, profit / loss, accounts payable / receivable, and competitive vendor negotiations.Ensure compliance with all federal, state, and local food and safety laws and regulations.Key Accomplishments:• Consistently uphold high staff morale and solid retention rates.• Offer flexibility in working at multiple Riscky’s locations as required.• Maximize guest satisfaction rates by promptly responding to and resolving issues.

Fort Worth, Tx

Leveraged broad scope of industry knowledge toward directing multi-unit retail operations with 9 restaurants and convenience stores, as well as managing profit / loss revenue of $5.2 million.Recruited, trained, mentored, and managed a team of 3 salaried managers, 4 hourly supervisors, and 80 employees. Key Accomplishments:• Improved guest satisfaction throughout all retail department areas.• Developed and implemented new guidelines across all retail operations.• Developed fun and exciting on-campus promotions using top-notch vendors.• Created synergistic training materials and instructed teams in proper service techniques.

Manitowoc, Wi

Spearheaded the seamless opening of a newly acquired campus account for Sodexo, including directing all facets of Food & Beverage operations encompassing a resident dining hall and new coffee shop, as well as special events.Recruited, hired, trained, mentored, and managed a team of associates, including federal work study student staff. Worked with the Executive Chef to design and develop a dynamic new original menu.Key Accomplishments:• Expertly managed profit / loss revenue of $1.5+ million.• Led multi-unit operations, including Facilities and Food & Beverage oversight.• Ensured ongoing compliance with HACCP, federal, state, and local food and safety laws.

Cato, Wi

Expertly developed a new LLC to profitably manage daily operations of an existing restaurant and banquet facility at a golf course, including handling all Food & Beverage initiatives to exceed business objectives.Recruited, trained, mentored, and managed a service-centric team of associates while continually ensuring strict compliance with comprehensive federal, state, and local food and safety laws and regulations.Key Accomplishments:• Grew sales to $90,000+ more than the previous year.• Tripled the number of scheduled banquet events in 2014.• Collaborated with the Executive Chef to create an original menu.

Cato, Wi

Applied strong leadership talents toward directing daily operations of a private-turned-public golf course, including assisting in the seamless transition from a private to a public entity.Coordinated and led all Food & Beverage operations for the course. Ensured compliance with federal, state, and local food and safety laws.Key Accomplishments:• Increased the number of banquet events and golf outings.• Recruited, trained, mentored, and managed a highly skilled on-site staff.• Ensured a superior customer experience by developing new customer service procedures.

Manitowoc, Wi

Charcoal Grill & RotisserieLed targeted decision-making in the establishment, development, and start-up of a hospitality group that purchased its first Charcoal Grill & Rotisserie franchise.Directed all daily restaurant operations, including handling budgeting and forecasting, profit / loss, accounts payable / receivable, and vendor negotiations.Key Accomplishments:• Generated $2+ million in restaurant sales in 2011.• Increased new corporate accounts and gift card revenue by 30%.• Served on Manitowoc County’s Big Brothers Big Sisters and United Way planning committees.The ClubContributed sharp analytical abilities toward supporting the cost-effective purchase of a new facility that included a restaurant, banquet facility, and 9-hole golf course.Directed planning, development, and execution of the organization’s operational concept. Developed and implemented a comprehensive staff training manual.Key Accomplishments:• Continually upheld an 80% overall staff retention rate.• Co-created innovative new menus with The Club’s Executive Chef.• Tripled banquet sales goals in first year and increased the number of golf outings.• Developed new service standards for both upscale casual dining and the banquet facility.

Manitowoc, Wi

Skillfully managed fast-paced daily operations of this Wisconsin-based restaurant chain, including recruiting, training, mentoring, and managing a top-performing team of 60 front and back of house employees.Coordinated and implemented profit-generating local advertising and marketing promotions.Key Accomplishments:• Achieved high guest satisfaction and increased revenue by $5,000+ per week in first year.• Optimized community-wide brand awareness by increasing restaurant’s charitable activities.• Generated $1.5 million in 2008’s annual gross sales – up from $1.2 million in the previous year.

Green Bay, Wi

Played a vital role in managing all Food & Beverage Department operations across multiple venue entertainment and sports companies.Facilitated new business development, team building / training, and daily activities in 6 small-to-large sized arenas, theaters, and banquet halls generating $5.1 million in annual revenue.Exhibited talent in managing a high-volume department budget, as well as cash transactions and inventory control. Handled concession sales and menu development to boost guest services satisfaction.Key Accomplishments:• Successfully raised $20,000+ in companywide corporate sponsorships.• Skillfully mentored and led a team of 4 managers and 140 part-time employees.

Associate Of Science In Culinary Arts, Culinary Arts And Related Services

High School Diploma