Christopher S. Email & Phone Number

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.
• 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.

• 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.
• 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.

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.
• 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.
• 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%.

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