Christopher Hampton Email & Phone Number

Fort Wayne, Indiana, Us

Westlake, Ohio, Us

*Responsible for total Club Operations, including both operating and non-operating budgets.*Revamped tired F&B Program, improving gross revenue by 186k and net F&B revenue by 320k from year one to year two. *Improved average of F&B comment cards from 2.8/5 average to 4.7/5 within first 8 months.*Improved net Club operations from a negative 256k to a positive 43k from year one to year two.*Mediated transition from Golf Professional owned Golf Shop to Club owned Golf Shop with Head Professional of 20+ years. *Stopped multiyear trend of Member attrition from year one to year two. *Improved standing within local community with multiple Club outreach programs.

*Responsible for property’s day-to-day operations.*Oversaw transition from outsourced food and beverage throughout club property, back to a food and beverage program controlled and run by the club.*Increased F&B sales by 12.5% while maintaining budgeted costs.*Enhanced Member events, with the highlight being the 2014 Men’s Invitational, which was lauded as the best golf event in the 19 year history of the club.*Implemented weekly management and leadership meetings to help foster teamwork and commitment to excellence.*Oversaw the implementation of a new club accounting, POS hardware/software, and new club website.*Rewrote employee handbook and job descriptions for all departments, including daily, weekly, and monthly job responsibilities.

Kent, Ohio, Us

*Assisted multiple hospitality management professors on a day-to-day basis.*Served as an instructor for the hospitality management food and wine pairings class and catering and production class.*Organized and implemented the first annual Kent State University Hospitality Management Career Fair. The fair hosted 30 companies from the local hospitality management industry and more than 300 student attendees. *Organized and hosted the 2013 Kent State University Hospitality Management Mentoring Program, pairing students and potential mentors within the hospitality management industry.*Helped senior-level students prepare for their job searches in the Hospitality Management field by conducting mock interviews and assisting them with their resumes.*Helped arrange interviews and meet-and-greets for students with potential employers in the Hospitality Management field.

*Responsible for property’s day-to-day operations.*Oversaw transition of ownership from family to business.*Directed and implemented 2 million dollars in capital improvements.*Oversaw and developed departmental procedures in day-to-day operations.*Lead the implementation of overall property management software and hardware.*Improved fading reputation between property and local town and business.*Designed and implemented strategic marketing plan including print, television, and electronic media, raising overall occupancy of property.

Oakmont, Pennsylvania, Us

*Developed a culture of excellence.*Responsible for Clubhouse day-to-day operations. *Maintained an excellent Club experience for members while reversing a ten year history of operational losses and building positive cash flow from operations for the last 6 years.*Developed and implemented training and operating procedures for entire club. *Worked with the Club’s leadership team in developing and implementing strategies to maximize the member’s use and their enjoyment of their Club.*Assisted in the completion of a campus wide capital improvement program of over $20 million.*Provided a first class upgrade to the memberships all around food and beverage experience.*Over a 5-year period, improved the Club’s annual food & beverage business by over $1.5 million. (This growth excludes all food & beverage generated from National Championships.)*Oversaw all Food and Beverage operations for the United States Golf Associations 2007 Men’s U.S. Open Championship.*Oversaw all Food and Beverage operations for the United States Golf Associations 2003 U.S. Amateur Championship.*Hired, trained, coached, and supervised clubhouse staff consisting of approximately 75-100 employees.*Maintained constant contact with members and guests to assure highest level of satisfaction. *Interact with members to answer questions, solve problems and resolve complaints while overseeing services and cleanliness of club facilities.*Work with various committees as a staff liaison to assure committee success and implementation of rules and guidelines.*Partnered with the Event Manager to promote the Club’s dining facilities for private banquets.*Provided guidance and oversaw all administrative and operational aspects of preparing and executing triumphant and profitable events.*Assisted in the installation and integration of new Point-Of-Sales software and responsibility for continued maintenance.*Mentored junior managers; cultivating professionalism, leadership, and service excellence.

*Responsible for all aspects of the clubs a la carte dining areas.*Scheduled, trained, hired and restructured a staff of approximately 25-30 employees.

Master Of Science - Ms, Hospitality And Tourism Management

Bachelor Of Science (B.S.), Hospitality Management