Christopher James Hack

*** ******** **.

Abingdon. Md. 21009

410-***-****

ad4qbb@r.postjobfree.com

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EXPERIENCE:

Sodexo Live/Baltimore Convention Center

General Manager – May 2023 – Present

As the General Manager I provide general oversight and leadership of all food and

beverage operations including catering and concession events. With the help of my Senior

Management Team, I serve as the key strategist for communications, support and resource

allocation to optimize unit profitability and meet the day-to-day operating budget.

I provide hands-on leadership to facilitate dining experiences that exceed guest

expectations, while revenue is maximized, and expenses are effectively controlled.

My highest priorities are to ensure that Sodexo Live!'s standards for quality, service,

timeliness, safety, security, sanitation and regulatory compliance are adhered to.

I help plan and prepare for events and activities according to anticipated guest attendance

and client expectations, will provide hands-on management and oversight, and direct

and support post-event activities, reconciliation and reporting. In my first six months as

GM I created the 2024 budget and have directed approximately $4 million in sales.

Chartwells/Towson University

Senior Food Service Director – June 2006 – May 2023

Currently responsible for $6.5 million dollars in Board, Retail, and C-Store sales at a major

university. Duties include overall operation of a four-unit Food Service Operation which

includes two National Brands. All budgeting aspects including, sales, labor, directs, and

food costs. Oversee 100+ hourly union associates and 12 Managers/Supervisors.

Complete daily scheduling, weekly inventory, and weekly financials. Have met or

exceeded budget numbers 13 of the 16 years in my positions.

Aramark/University of Delaware

Food Service Director – Jan 2002 – June 2006

Responsible for the daily operation of a $2.8 million dollar retail food court. I establish

and maintain systems and procedures for ordering, receiving, storing, preparing and

serving of related products, as well as menu planning and development. I assist in unit

forecast and accounting. I ensure that the requirements for appropriate sanitation and safety

levels are met and coordinate and supervise unit personnel regarding production, quality

and cost control, merchandising, labor scheduling and staffing, and employee training. I

interact with the client daily. I lowered the labor cost 1.1% and lowered the food

cost 2.2%

Wood Dining Services/Rec & Leisure Division

Operations Director/DDSII – April 2001 – Jan 2002

Assist division VP and unit GM’s in opening new accounts. Set up cash controls, inventory

controls, and introduced Wood systems to the concessions operation at Mystic Seaport.

Wood Dining Services/Philadelphia Zoo

General Manager – February 2000 to April 2001

Responsible for the opening and first year operation of $2.7 million dollar concessions

and catering account. Created and instituted all concession operating procedures, cash

controls, inventory controls, menus, uniform standards, cart program, and 3rd party

vendor program. Worked with the chef and catering director on the catering menu,

standard operating procedures, and internal catering and operation procedures,

Worked closely with the Senior VP of Operations from The Zoological Society integrating

Wood Company procedures with Zoological Society guidelines.

Fine Host Corporation/PSI Net Stadium (Now M&T Bank Stadium)

Concessions Manager – May 1998 to January 2000

Responsible for creating and initiating all concession and vending

programs at the brand-new PSI Net Stadium in Baltimore. With the

guidance of the District Manager I created and priced all retail menus, and

I hired and trained the warehouse, vending, and group’s managers. I

investigated, trained, and recruited over 70 non-profit groups to operate

the concession stands. I developed a Non-Profit Group Operations manual.

I also investigated and recruited all third-party operators integrating menu needs

with state contracted minority obligations. Responsible for ordering all food,

controlling all inventory, and maintaining the budgeted food and labor costs for

my department

Morrison Healthcare/Baltimore & Washington DC

Helix Health System Retail Manager – November 1997 – May 1998

Responsible for all retail facets of a 5-hospital health system. I assisted

with the Morrison opening of all 5 hospital cafeterias and food carts interfacing

new employees with existing ones. Implemented one menu for all hospitals, as

well as, introduced new bagel, coffee, candy, and juice programs. For the last

two months of my time with Morrison I was a Food Service Director at

Washington Hospital Center in Washington DC where I was responsible for the daily

operation of a $4,000,000 a year retail operation. We had a shared kitchen, so I worked

closely with the Chef and tray line production learning about patient meals and dietary

restrictions. I assisted dining services manager in preparation for JCAHO by ensuring the

health and safety standards in the kitchen and café’ were strictly followed on a daily basis.

EDUCATION:

Calvert Hall High School

Graduated in May 1983 with classes concentrated in the business field.

Towson State University

Graduated in May 1988 with a BS in Business with a Concentration in Management and

Marketing.

CERTIFICATIONS: FMP – Food Management Professional

Serve Safe Certified – Food & Alcohol

CCM –Certified Concessions Manager

SKILLS: Proficient in Word, Excel, Power Point

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