Restaurant Operations

CHRISTOPHER BARRETT

**** ******* **** **** • Fort Collins, CO 80521

*********.*******@*****.*** • 970-***-****

DIRECTOR OF FOOD AND BEVERAGE OPERATIONS

Operations • Financials • Sales/Marketing

PROFESSIONAL EXPERIENCE

Next Door Food & Drink, Loveland, CO 08/2012-present

General Manager

I was hired by this new tapas restaurant and wine bar concept 5 months after it opened to implement operational systems that improve service, food consistency and profitability. I have been successful increasing bottom line 20% and top line 15% in 3 months. The location has seating for 150 plus an event room for 100 and alcohol concessions for a theatre of 400 seats. Projections for 2013 will reduce labor costs as productivity has increased, food costs will be reduced through more efficient menu creation and production systems and food/wine pairing menus will become consistently regular as day to day organization have become culture. www.nextdoorloveland.com

Blue Sushi Sake Grill, Denver, CO 04/2012 – 08/2012

Opening General Manager

I opened this trendy Restaurant/Lounge in LoDo on the 16th Street mall. I assembled the opening team and lead the training for the service, kitchen and management staff. I also implemented daily operating systems for FOH and BOH Staff Approved by ownership. I worked with construction, health department and city clerk to obtain C.O., licensing and to secure liquor license. I executed opening parties and led Local marketing efforts to build local relationships. I also developed a long term AGM to assume the GM role as part of a succession plan.

Drake Centre & Café Columbine Fort Collins, CO 10/2006 – 08/2011

Director of Food and Beverage Operations

I designed and directed the construction of this 30,000 square foot facility that has 5 revenue centers: bakery, restaurant, banquet rooms, event center and catering. The facility is an asset to Columbine Health Systems, and my direction has raised the company’s F&B program in 7 Locations to a four star recognition.

Lead operations and strategic direction for banquet functions up to 1000 guests onsite and 1300 offsite, daily bakery production for 1000, and daily Restaurant operations. Oversee staffing, coaching, and general direction of 4 key managers and 100 employees. In addition, I direct F&B programs in 5 kitchens serving up to 2000 daily. I am responsible for implementing and managing all accounting processes including legal and tax filings, designing and directing strategies for internal and external marketing including website creation and management, radio, magazine, newspaper and television advertisements and negotiating and managing all vendor contracts, insurance policies, business licenses and permits.

Key Achievements:

* Resurrected closed location into a vibrant hub of positive visibility increasing real estate value

* Averaged 100-300% monthly sales increase in a deteriorating economic climate.

* Reduced operational costs by 27% over 14 months through ongoing food cost controls, vendor management, increasing labor productivity, modifying benefit programs and implementing ‘green’ programs that reduce waste and increase efficiency.

CHRISTOPHER BARRETT • Page 2

Red Robin Gourmet Burgers, Greenwood Village, CO 09/2003 - 07/2006

General Manager

Dominate operational corporate and store level goals for 4 successive locations exceeding four million dollars a year and 35 percent to the bottom line.

Execute corporate policy and procedure in underperforming locations in Colorado and develop permanent General Managers and supporting management teams. Exceed operational goals of financial and performance measures including food safety, production quality and speed, employee knowledge, as well as budgeted versus actual P&L line item analysis. Responsible for general direction of 200 Employees and 4 managers in each location and exceeded the expectations of 20,000 monthly guests. I opened one location with record sales. Developed succession plans, R&M schedules, local restaurant marketing goals and action plans for people, sales and profit.

Key Achievements:

* Broke company weekly sales record twice and led region in bottom line profit 2 years in a row.

* Developed 4 General Managers, 2 assistant General Managers and 8 employees into Managers.

* Turned 4 locations into budget excess in less than 6 months each.

Bisetti’s Ristorante, Fort Collins, CO 08/2000 – 05/2003

General Manager

I successfully directed restaurant, catering, banquet and commissary operations for 35 year old locally owned institution known for fresh pasta dishes, fine dining and homemade desserts.

Lead day to day operations for 175 seat restaurant. Developed menu and wine list to accentuate chef’s strengths while retaining heritage of original recipes. I Created the FOH and BOH operating procedures and manuals that established production and service standards. Increased annual sales and bottom line profits 4-6% with new small plates menu program and seasonal food and wine pairings.

Key Achievements:

* Develop a second store franchise template and design plan for main store renovation.

The Stanley Hotel and Conference Center, Estes Park, CO 05/1995 - 07/2000

Director of Food and Beverage

Provide executive leadership for 188 room 33 acre upscale hotel specializing in weddings, upscale dining including Sunday brunch and room service with the challenges of a seasonal tourism economy.

Lead operations and strategic direction for 3 restaurants, 33,000 square feet of banquet space and room service in two buildings. I collaborated with sales and marketing to successfully execute 1300 wedding receptions for parties of 50 – 400. Accountability for annual revenues with 5 key managers and the general direction of 225 seasonal staff members. Convert accounting and ordering systems from antique manual processes using squirrel POS System. I directed the seasonal menu creation and wine program.

EDUCATION

Psychology • Illinois Wesleyan University, 1993

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