Good Day,

My name is Chris Allan, I have extensive Hospitality/Restaurant/Bar management experience in high volume Food and Beverage operations including Special events and service standards. I have recently moved back to St. Pete. I believe my skills will transfer very well to your business. My previous experience has included all opening/closing responsibilities, cash reconciliation, full P&L responsibility, conducting all pre-shift meetings, personal customer service, inventory/ordering, scheduling, hiring and training, discipline of staff, marketing/advertising, facility maintenance, and booking live entertainment to name a few. I am very hard working, reliable and well organized. I am mature, friendly, unencumbered, and very cool under pressure. I have been in the Hospitality, Restaurant, Bar business for the past 10 years and have found it to be the most enjoyable and rewarding line of work I've been able to do.

Christopher S. Allan

4727 6th Ave. S

St.Petersburg, Fl

828-***-****

acwf7u@r.postjobfree.com

Core Competencies:

Understanding the Business--Influencing Outcomes--Planning for Business--Team Building

Valuing Diversity--Leading People--Adaptability--Drive to achieve Results--Customer Focused

Maintain exceptional levels of customer service--Recruit, manage, train, develop the Restaurant team--Drive sales to maximize budgeted revenue--Develop menus with other members of F&B team--Work within budgeted guidelines in relation to Food and Payroll

Set targets and objectives, work schedules, budgets, and policies and procedures

Evaluate guest satisfaction levels with a focus on continuous improvement

Ensure communication meetings are conducted and action plans are executed

Assist other departments wherever necessary and maintain good working relationships

Comply with security, fire regulations and all health and safety legislation

Radisson Hotel Restaurant Manager

Martinique Cafe and Petit Poulet, NYC 1/2013-

Manage all day to day F&B operations and staff at two separate restaurants within the Hotel. Full interaction with all Hotel departments. These two locations employ more than seventy people serving breakfast, lunch, dinner and a late night menu seven days a week. Some of my main responsibilities are hiring and training, cash reconciliation, inventory, beverage program, BOH oversight and providing excellent service to name a few. I am part of a management team that includes former Iron Chef participant Chef Scott Campbell. Cuisine is American/French, catering to a largely tourist and European clientele as well as several International Airlines.

Restaurant Manager

Pazza Notte, 1375 Avenue of the Americas, NYC (08/2010-11/2012)

Responsible for all front of house operations as well as all opening and closing duties including cash reconciliation, marketing to hotels, scheduling, employee training/counseling/discipline, inventory/ordering, performing and delegating required maintenance with a high emphasis on customer relations at an extremely busy 110 seat mid town restaurant with a staff of more than forty people and five million dollars in annual sales. Cuisine: Italian

Andaz Hyatt Restaurant Manager

Wall & Water Restaurant, Andaz Hyatt Hotel, Wall St., NYC (08/2009-08/2010)

Perform and supervise all FOH operations, duties and responsibilities at a very high profile, upscale location catering to National and International CEO's/Executives and A List Celebrities on a regular basis. Including, but not limited to conducting daily team meetings, teaching and maintaining very high standards of service, training, coaching, supervising, disciplining all FOH staff during breakfast, lunch and dinner shifts, and private/special events for up to three hundred guests, full interaction with the kitchen and BOH staff in regards to daily specials, private events, menu planning, stewarding. Cuisine: Hudson Valley Farm to Table

Restaurant General Manager

Highland Grill & Oyster Bar, Black Mountain, NC (05/2007-08/2009)

Supervised, scheduled, trained and coached employees; P&L responsibility; maintained organization and cleanliness of kitchen and dining facilities; prepared entrees; conducted purchasing and inventory; set pricing; created graphic design of menu for print and online advertising; improved reliability of goods received through vendor relations; facilitated improvements in staff communication and procedures; handled all requests, questions, and concerns. This restaurant was closed after the owner was fatally injured in a car accident. Cuisine: Steak/Seafood

Owner/General Manager

Gray Area Night Club, Asheville, NC (2002-2007)

Performed all aspects of business including daily management, operations, purchasing/inventory, and promotion; hired, trained and managed employees; improved efficiency and profitability of business following prior ownership; maintained full responsibility for profit and loss; developed and maintained vendor relations; conceived and organized live entertainment. I sold this business in 2007.

Skills

Micros, Open Table, Aloha, Avero, ADP Timesaver, Compeat, Pixel Point, Aldelo POS, Microsoft Office, Spreadsheet, Word, Excel, Picture It! Publishing

Education

Associates Degree, Hilbert College, Hamburg, NY (1996)

References

Sandra Berger, Supervisor at Wall & Water Restaurant, NYC 845-***-****)

Laura Kaminsky, Artistic Director at Symphony Space, NYC 718-***-****)

Fabricio Carpio, GM at Telepan, NYC 631-***-****)

Best Regards,

Chris Allan

828-***-****

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