Christopher Wolstenholme Email & Phone Number

Atlanta, Georgia, Us

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Atlanta, Ga, Us

Fifth Group Restaurants is an Atlanta based hospitality group that offers eight distinct dining experiences. I started as a Service Manager at Ecco Midtown and was quickly promoted to General Manager of Ecco Buckhead. • Hire, train and develop staff to improve our performance and reach their career goals• Lead the restaurant to meet all required financial targets • Continue to lead the team through a pandemic managing unemployment payments, new safety procedures and COVID-19 staff training• Secure and manage private dining events for large corporate clients• The fastest promoted General Manager within their company’s history • Helped to execute the busiest holiday period to date, then following that up with a company unprecedented $100K in private dining sales in partnership with our private dining events department• Assisted with updating the back of house systems and procedures for shift management, menu development, staff training and food/beverage ordering systems• Suggested new ways to refresh the brand and increase repeat guests using word of mouth marketing, online reviews and social media platform

Atlanta, Ga, Us

Super Yachting was a dream of mine to be a part of and deciding to become a part of it was the pre-courser to my move to America.- Created unparalleled dining experiences and serviced high profile celebrity clientele, including His Highness the Royal Prince of Monaco. - Enhanced the offerings based on the needs of each multi-national client (i.e. Russian, Swiss, English, American, New Zealander, French, Monacan and Chinese). - Maintained the highest level of confidentiality and discretion for all clients. - Managed large-scale events (i.e. Grand Prix Monaco Historique, Monaco Grand Prix, 40th Birthday Party in Ibiza, Super Sevens Rugby Event in Palma, Spain, and a client’s birthday in Capri, Italy). - Maintained upkeep of interior for multiple yachts, while maintaining the highest of housekeeping standards. - Managed purchases and deliveries within remote locations to ensure all client and staff needs were met. - Sourced and purchased multiple rare items, wines and food items for our clients in remote and unique locations. - Created quotes for clients and adhered to budget constraints. - Led and trained teams in beverage, human resources, housekeeping, personal/professional development and service. - Oversaw all HR requirements for contractors.

Steps Australia RTO was a premier hospitality and management training company that supplied training solutions across both Victoria and Western Australia for both private parties and Governmental Groups.- Taught multiple hospitality classes, including Frontline Management Courses for businesses across Melbourne, Australia and the surrounding areas. - Implemented a new program focused for students who wanted to reenter the workforce for the long-term unemployed and students with mental disabilities- Achieved a 54% integration and employment rate, which was the highest in the group.- Launched the sales and marketing plan for Perth, a new market for Steps RTO.- Booked and conducted interviews with prospective new clients in both Melbourne and Perth.- Worked in conjunction with a team of regulators to ensure all work was compliant and up to date.

Melbourne, Victoria, Au

Renowned for dynamic concepts, excellent cuisine, upbeat venues and exceptional guest service, The Lucas Group is one of Melbourne, Australia's most dynamic and progressive hospitality groups.- Partnered with the Food and Beverage Director on group wines, wine tastings, coffees, pricing and the implementation into the restaurant.- Demonstrated superior wine, beer, cocktail and liquor knowledge, including non-alcoholic, champagne and whiskey lists.- Conducted onboarding and training of staff on full wine tastings and new beverage campaigns, which were seasonal and complimentary to the menu.- Coached and advised the Bar Manager and his/her staff on trends to develop new cocktails for clientele.- Assisted with the overall operation and profitability of the restaurant, including profit/loss analysis, labor costs, financial reconciliation of POS system and analysis of Cost of Goods Sold (COGS). - Oversaw beverage inventories to ensure beverage orders were submitted in a timely fashion and within budget.- Implemented systems and procedures to reduce and control weekly beverage variances. - Assisted and followed up with the resolution of guest compliments and complaints with all departments to ensure satisfaction was achieved.- Provided nightly wine service and consultation for up to 1000 clients per day, especially during peak service hours. - Attended and facilitate all meetings as required, such as daily operations and food & beverage meetings.- Communicated to all service staff information regarding special events and new beverage campaigns.- Integrated campaigns and partnerships with brands like Gruppo Campari who owns Aperol to generate additional revenue.- Ordered glassware, silverware and other goods as needed on a monthly basis. - Ensured waste disposal carried out in accordance to the building codes and practices. - Supported safe working practices and adherence to all sanitary standards within all areas of the restaurant.

Sand Hill Road is a privately owned, Melbourne-based hospitality group. Since the founding of the group in May 2000, they have owned, developed and operated 12 different hotels, the Bridge Hotel is one such venue.- Developed food and beverage offerings, stock, equipment lists and suppliers before the venue’s launch.- Continued to manage food and beverage menus, including agreements with supplier and brand representatives. - Recruited, hired and trained staff in entry-level and management roles.- Developed careers of individual staff members to be promoted into new roles with additional responsibilities. - Oversaw the schedule for 30-50 staff members with multiple shifts across different areas of the hotel.- Created an engaging environment for staff and guests of the hotel. - Demonstrated a positive, engaging presence and the ability to diffuse stressful situations.- Managed multiple priorities of the staff and guests, while staying focused on key business outcomes.- Conducted onboarding and training of staff on full wine tastings and new beverage campaigns, which were seasonal and complimentary to the menu.- Coached and advised the Bar Manager and his/her staff on trends to develop new cocktails for clientele.- Assisted with the overall operation and profitability of the restaurant, including profit/loss analysis, labor costs, financial reconciliation of POS system and analysis of Cost of Goods Sold (COGS). - Attended and facilitated all meetings as required, such as daily operations and food & beverage meetings.- Effectively led the front office operations to improve guest satisfaction scores and hotel ratings.- Managed departmental costs and shared financial updates with owners.- Established and maintained positive relationships with internal and external clients.- Managed marketing and social media budget for the venue.- Created and ran competitions and giveaways for staff and guests. - Handled additional tasks as needed.

Sand Hill Road is a privately owned, Melbourne-based hospitality group. Since the founding of the group in May 2000, they have owned, developed and operated 12 different hotels, the Prahran Hotel is one such venue. - Managed food and beverage menus, including agreements with supplier and brand representatives. - Oversaw the schedule for 30-50 staff members with multiple shifts across different areas of the hotel.- Created an engaging environment for staff and guests of the hotel. - Demonstrated a positive, engaging presence and the ability to diffuse stressful situations.- Managed multiple priorities of the staff and guests, while staying focused on key business outcomes.- Conducted onboarding and training of staff on full wine tastings and new beverage campaigns, which were seasonal and complimentary to the menu.- Coached and advised the Bar Manager and his/her staff on trends to develop new cocktails for clientele.- Assisted with the overall operation and profitability of the restaurant, including profit/loss analysis, labor costs, financial reconciliation of POS system and analysis of Cost of Goods Sold (COGS). - Attended and facilitated all meetings as required, such as daily operations and food & beverage meetings.- Effectively led the front office operations to improve guest satisfaction scores and hotel ratings.- Managed departmental costs and shared financial updates with owners.- Established and maintained positive relationships with internal and external clients.- Managed marketing and social media budget for the venue.- Created and ran competitions and giveaways for staff and guests. - Handled additional tasks as needed.

Taxi Dining Room was a Fine Dining Restaurant that consistently held, while under my management tenure, a Two Hat Rating (similar to Michelin Stars, Australia's Rating Version) - Developed Food and Beverage descriptions in conjunction with the Beverage, Wine and Kitchen Departments.- Linen Ordering, Daily Counts and maintaining sufficient levels for all functions and busier times of the year.- Beverage Management and Stocktaking ensuring all discrepancies are accounted for and financials are in line with what was bought and sold.- Assisted with the overall operation and profitability of the restaurant, including profit/loss analysis, labor costs, financial reconciliation of POS system and analysis of Cost of Goods Sold (COGS). - Management of Daily services inclusive of Private Events / Parties, management of bar area and sections.- Hosting and Seating of guests.- Compiling notes on clientele after service on their dining experience with us for future reference points.- Recruited, hired and trained staff in entry-level and management roles.- Developed careers of individual staff members to be promoted into new roles with additional.- Maintaining and Consistently improving upon all Restaurant Standards.- Assisted with the overall operation and profitability of the restaurant, including profit/loss analysis, labor costs, financial reconciliation of POS system and analysis of Cost of Goods Sold (COGS). - Attended and facilitated all meetings as required, such as daily operations and food & beverage meetings.

Barkers Wine Bar and Bistro was a purchase and redevelopment by the Sovereign Hotel Group that was so incredibly successful under my management and tenure it was sold for a profit within a year to a new group. Barkers was a multi facet venue that had a public bar, takeaway pizza store, takeaway wine and beer shop, restaurant and outdoor eating area. - Part of the initial opening team, launching the venue from conception.- Partnered with the Head Chef on development of Food and Beverage changes to ensure cohesive menu's were created.- Demonstrated superior wine, beer, cocktail and liquor knowledge, including non-alcoholic, champagne and whiskey lists.- Conducted onboarding and training of staff on full wine tastings and new beverage campaigns, which were seasonal and complimentary to the menu.- Coached and advised the Bar Manager and his/her staff on trends to develop new cocktails for clientele.-As GM, ran the overall operation and profitability of the entire venue and it's individual parts, including profit/loss analysis, labor costs, financial reconciliation of POS system and analysis of Cost of Goods Sold (COGS). - Oversaw beverage inventories to ensure beverage orders were submitted in a timely fashion and within budget.- Implemented systems and procedures to reduce and control weekly beverage variances. - Assisted and followed up with the resolution of guest compliments and complaints with all departments to ensure satisfaction was achieved.- Facilitated and managed all meetings as required, such as daily operations and food & beverage meetings.- Communicated to all service staff information regarding special events and new venue information.- Ordered glassware, silverware and other goods as needed on a monthly basis. - Ensured waste disposal carried out in accordance to the building codes and practices. - Supported safe working practices and adherence to all sanitary standards within all areas of the restaurant.

London, Gb

MAZE Restaurant and Bar was is a restaurant within the Gordon Ramsey Empire that, while I was working there, was awarded Two Michelin Stars and was headed by Jason Atherton as Executive Chef.- Upheld the integrity and reputation of the Gordon Ramsey Holdings name.- Delivering Two Michelin Star service on a daily basis for both Lunch and Dinner services with a Junior Waiter under my tutelage.- Provided training and guidance for younger Food Runners and Chef De Rangs.Due to my unwavering work ethic at Maze and GRH, I was contracted out to provide service for private events and parties for Gordon Ramsey’s friends, these included;- The Christmas Dinner party for Hugh Grant.- Two dinner parties for Ashley Cole (Footballer).- Provided service for Jude Laws Birthday dinner.- New Years Eve party for David and Victoria Beckham.- Having also spent 3 months living as Interior Help with David and Victoria Beckham; before they moved to LA, providing around the clock service (Butler Style) and living on site with another chef from Maze.

The Beaumaris Pavilion was where I decided that hospitality was my calling in life. While I had worked in hospitality for years already in various roles, it wasn’t until being truly exposed to all the aspects of hospitality (Bottleshops, Function Centre, Public Bar with TAB and Restaurant Dining) that I really became dedicated to the industry and life that went with it.I started at the bottom and worked hard to quickly move into a Head Waiter role. Once the supervisor left I was approached and asked if I would like to move up, naturally I said yes and moved into management. I rapidly moved into a Restaurant Manager role and then when company reshuffling occurred I was provided with the General Manager role, at what I still believe was perhaps a little young of age. It did show me what I was capable of and how much work I could do, the skills I gained from this OTHER than the above (no need to repeat them) are more personality traits that I still hold today;- Adaptability- Endurance within the work environment- Patience- Fatigue Management- Stress Management- Acute Multi-Tasking Skills- Strong, Leading From The Front, Leadership Qualities - Incredible Work Ethic- Insatiable Appetite for Greatness

Bachelor'S Degree, Project Management

Diploma In Hospitality, Hospitality And Recreation Marketing Operations

First Aid Level 3, Medical

Cert 4 In Tae And Lln, Special Education And Teaching

Frontline Management, Hospitality Administration/Management

Year 12

Level 3, Wine Steward/Sommelier

Education record