Benjamin Christmas

***** *** ******** **., **** Desert, CA 92211 760-***-**** adrsej@r.postjobfree.com

Profile

Accomplished restaurant management professional with over three decades of achievements in the restaurant/hospitality industry, opening and owning award-winning restaurants and leading operations for a diverse collection of dining facilities.

Expert business acumen in personnel management, contract negotiation, and inventory management to significantly drive revenue production and increase bottom lines for several companies.

Dynamic communication and relationship management skills with experience serving in a consultancy position during the sale and handoff of a restaurant to new ownership, overseeing operations to ensure a smooth transition in line with company and revenue objectives.

Career includes serving in GM positions, handling all aspects of restaurant functions including menu creation, staffing, special events, and floor supervision, ensuring consistently high-quality service for thousands of restaurant patrons.

Professional Experience

THE CITRUS CLUB (La Quinta CA.), Director of Food & Beverage 2020-present

Was directly responsible for all staffing and budgets for all facets of the Food & Beverage Department of one of the areas premier private golf clubs.

Worked directly with special events coordinator to create BEO’s for all special events. This included menu design and staffing levels.

Worked directly with the Executive Chef to develop menus, pricing, and direction of all Food & Beverage outlets.

Directly was responsible for all hiring and disciplinary actions of all F& B staff.

Filled in as Acting General Manager while the current GM was out on medical leave for 3 months.

Worked Directly with other F & B Directors to conceptualize, plan, budget, and staff multiple high profile events throughout the year.

Oversaw a 110 percent increase in sales over the year prior to covid, setting new sales records for 13 consecutive months.

MITCH’S ON EL PASEO (Palm Desert, CA), General Manager 2018-2020

Served as General Manager, responsible for all related functions in the absence of the Owner.

Set daily staffing levels for all FOH positions. Maintaining proper staffing levels to insure proper service as well

maintaining proper labor percentages.

Greeted every guest and insured they were given appropriate seating and left with all expectations met or

exceeded.

Acted as liaison for all hotels and resorts in the area, developing relationships with all concierges.

LA QUINTA CLIFFHOUSE (La Quinta, CA), Assistant General Manager 2013-2018

Served as General Manager, responsible for all related functions in the absence of the GM during medical leave and vacations.

Monitored all costs for liquor and wine inventories and maintained inventory from counting to input to meet proper cost percentages.

Directed all aspects of personnel management, including hiring, training and integrating all front-of-house (FOH) staff members, and scheduling 85 employees in 7 departments.

Reviewed donation requests from local charities and issued gift certificates in support.

Acted as liaison for all hotels and resorts in the area, developing relationships with all concierges.

Supervised banquets manager to ensure proper staffing of events and menu execution in line with company standards.

Improved company’s bottom line through effective contract negotiation for bulk purchases.

Managed the floor of a busy restaurant on a nightly basis, facilitating strong relationships with thousands of repeat guests.

PACIFICA (Palm Desert, CA), Assistant General Manager 2012-2013

Handled all administrative and management tasks including schedules for 75 FOH employees and nightly floor operations with over 650 guests.

Developed and implemented a system to monitor and control employee breaks in accordance with California law; implemented standards and disciplinary actions to ensure employee compliance.

Created and ran a concierge reward program currently in use for three restaurants owned by Pacifica Restaurant Group, increasing hotel and resort business.

Collaborated with the banquet manager and chef for successful execution of all banquets.

ROCKIN BAJA (La Quinta, CA), General Manager 2010-2011

Ran the restaurant for absentee owner, handling all facets of operations including licenses and permits, rent payments, and accounts payable and receivable.

Managed the transition of the restaurant to new ownership and served in a consultancy position until handoff.

Hired and schedule all FOH and back-of-house (BOH) staff and maintained all inventories.

HOGS BREATH INN (La Quinta, CA), Assistant General Manager 2007-2010

CHICAGO FREDDIES (Palm Desert, CA), Server/Manager 2007-2008

Managed the restaurant on a daily and nightly basis.

Maintained and monitored inventory levels and placed liquor, beer, and wine orders.

ALEXA’S HIDEAWAY (Towson, MD), Owner/Operator 2002-2006

Negotiated a lease to acquire space in a hotel and designed and renovated area to include a banquet facility for over 100 patrons.

Designed the menu, hired and trained staff, and acquired liquor license and all permits.

Oversaw all aspects of daily operation during breakfast, lunch, and dinner.

Successfully negotiated the sale of the restaurant.

RAZORBACK’S (Towson, MD), Owner/Operator 2001-2004

Personally found the space for the restaurant/bar seating 110 patrons, negotiated a lease, and led the design and top-to-bottom renovation.

Successfully opened after 90 days, receiving awards for best new restaurant and Baltimore’s best ribs.

Developed a menu, hired all staff, and brought in a chef partner and FOH partner.

GENOVA’S (Hampstead, MD), Bar Manager/Staff Trainer 1999-2000

Hired as a consultant to convert a 1,200-square-foot pizza/sub shop to an 8,000-square-foot full-service restaurant.

Additional experience as General Manager of Turf Inn (Timonium, MD), 1993-1999.

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