Christopher S. Email & Phone Number

Dallas, Tx, Us

New York City Metropolitan Area

New York, Ny

In my present role, I coordinate Point of Sale (POS) and Off-premise menu process for 7 restaurant locations under the Westville group. I also contribute to all aspects of the POS menu cycle which is comprised of generating menu selections, updating promo activity, incorporating price changes, and configuring the order systems. Other skills and accomplishments include:• Liaise with stakeholders to define, integrate, and support the menu management process.• Orchestrate alignment with 3rd party delivery partners (UberEATS, DoorDash, Grubhub, and Postmates).• Offer onsite support during the integration and configuration of systems.• Recommend improvements to established systems that advance technology and streamline operations.• Execute testing of all configurations and changes.• Present status updates on integrations and processes to stakeholders.• Complete troubleshooting requirements onsite or in a remote capacity.• Demonstrate the ability to evolve with emerging technology.Floor Manager/General ManagerWhile my current focus in mainly on systems integration, I still periodically serve as a Floor or General Manager on behalf of the restaurant group. This requires coordinating schedules for upwards of 80 staff members based on demand, processing payroll, and event sourcing talent to work in the restaurants. In addition, I collaborate with the Executive Chef at various locations and discuss menu changes and specials. With each alteration of the menu, I ensure profitability of each dish. Other duties and accomplishments include:• Commended for receiving As on all NYC food safety and restaurant inspections.• Augmented revenue by 15% while keeping labor and food cost below company average.• Increased the catering business by engaging with businesses and organizations in the community.• Orchestrated a large-scale free meal program for health care and charity workers during the pandemic.

During my time at this restaurant, I offered support in various areas to guide restaurant operations. I directed staff and ensured patron satisfaction for this location, which is a staple of the West Village. This restaurant generates over $8M annually. I was also a trusted leader the conferred with management regarding financial decisions, improvement recommendations, and how to streamline the overall process at the restaurant. Other duties and accomplishments included:• Sourced quality team members, conducted comprehensive training, and completed performance audits.• Acknowledged as the "everything man" by colleagues and staff for going above and beyond responsibilities.• Streamlined the ordering and costing system.• Contributed to menu development and redesigned the wine menu with enhanced selections.• Created and launched an online presence for the restaurant.• Credited for lowering the costs of goods and labor directly increased profitability.• Commended for establishing and strengthening community relations.

New York, Ny

While with this restaurant, I oversaw operations for an Upper Westside eatery that served between 500 and 900 guests daily and generated approximately $20M annually. I also directed six managers and 150 staff members in a fast-paced environment. I was also the point person for greeting patrons and managing the customer flow at the establishment's entrance. Other duties and achievements included:• Completed opening and closing procedures to ensure preparation for the following service.• Engaged with customers during the dining experience and ensured high satisfaction levels.• Commended for improving sanitization and sterilization standards as reflected in health inspections.• Redesigned backend systems with MICROS.

New York, Ny

In this position, I was considered integral for coordinating front of house operations on behalf of this Italian mainstay in Tribeca. I greeted customers upon arrival, escorted patrons to tables, and ensured attentive service throughout the dining experience. I also oversaw the dining floor to ensure staff members were executing required responsibilities. Other duties and achievements included:• Executed opening and closing procedures with precision and accuracy.• Conferred with Back of House management throughout dining service.• Hired, trained, and mentored staff in organizational expectations.• Monitored inventory, procured supplies, and negotiated advantageous deals to ensure profitability.• Increased event revenue by 100%.• Established and integrated online ordering at both locations.

Sag Harbor, Ny

• Delivered exemplary leadership guiding operations for a spa with 35 employees generating $1.5M annually.• Directed financial administration, including recordkeeping, budgeting, payroll, A/P, A/R, general ledger, journal entries, bank deposits, reconciliations, and cash management.• Presided over inventory management, procurement, merchandising, and floor sales.• Led the implementation of computer technology which streamlined operations and standardized processes.• Converted the organization from a one-computer organization still largely reliant on manual operation to a fully automated system.

Master Of Business Administration - Mba, Hospitality Administration/Management, 3.86

Bachelor Of Arts In Business Administration, Business Administration And Management, General