Christopher J. Calhoun

** ***** **** **. #**

Albany NY 12208

acu2og@r.postjobfree.com

Mohawk Golf Club (Jan 2016-Present)

Food and Beverage Director in charge of all outlets including main Club House, Locker Room,Pool Snack Bar and Golf House at the turn. Led all training of staff, ordering and scheduling.

Phillips Home Solutions (Feb.2013 toJan 2016)

Worked in company call center setting appointments for our home improvement items.

First employee to generate over 1 million dollars in revenue in under a year.

Salvation Army- Albany, NY (Feb. 2011 to Feb 2013)

Ran Dispatch Office and was in charge of fleet of thirteen trucks. Planned daily routes and donation pickups totaling on average 130 appointments. Lowered travel time by 21 percent and fuel consumption by 17 percent

Meeting House Catering – Sun Valley, ID (Nov. 2003 to Dec.2011)

Started a catering company that initially catered to small, fine dining dinner parties. At present our services include all aspects of catering from small dinner parties to weddings with up to 300 guests. Staffing levels have increased from 8 full-time employees to 46 full-time employees. Key responsibilities include managing all aspects of the business including hiring, training, scheduling and purchasing.

Calhoun’s Restaurant – Chappaqua, NY (Nov. 1999 to Nov. 2003)

Started and ran a very successful, top quality restaurant along with other members of my family. Key responsibilities included all day-to-day activities as well as hiring, training, scheduling and purchasing.

Sleepy Hollow Country Club – Scarborough on the Hudson, NY (Sept. 1993 to Sept. 1999)

Clubhouse Manager with responsibility for overseeing all food and beverage activities including daily responsibility for the Men’s Grill, Family Grill, Formal Dining Room, Pool Snack Bar, all club events, and catering such as golf outings and weddings. Oversaw housekeeping for Sleepy Hollow’s Equestrian Facility, Tennis Courts, Squash Courts and a Trap and Skeet Range. Also responsible for supervising all events for these facilities requiring food and beverage services. Also responsible for overseeing Housekeeping department and Locker Rooms.

Dudley’s – Ossining, NY (Sept. 1990 to Sept. 1993)

Manager of a fine dining restaurant. Responsibilities included overseeing a staff of 15, hiring, training, scheduling and purchasing. Instrumental in helping to increase Dudley’s New York Times “Good” rating to a “Very Good to Excellent” rating during my tenure. Additionally, in my last year with Dudley’s we were added to The Wine Spectator list of best Wine Cellars for New York restaurants

References available upon request

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