CHRISTOPHER ROUSE

218-***-**** adz4mm@r.postjobfree.com

HOSPITALITY PROFESSIONAL WITH TWENTY YEARS OF INDUSTRY KNOWLEDGE RANGING FROM SINGLE PROPRIETOR TO MULTI UNIT REMOTE RESORTS.

STRONG UNDERSTANDING OF CULTURE AND THE IMPACTS OF LEADERSHIP

HANDS ON APPROACH TO LEARNING, UNDERSTANDING, TEACHING AND MENTORING

TURN AROUND SPECIALIST. FROM PLANNING TO EXECUTION, REPAIRED “UNFIXABLE” OPERATIONS

ADAPTABLE TO NEW ENVIRONMENTS

CLASSICALLY TRAINED CHEF WITH CONTINUED INVOLVEMENT WITH MENUS, SPECIAL EVENTS, SERVICE AND LEADERSHIP

ORGANIZATION, ADMINISTRATION AND ACCOUNTABILITY EXPERT. STAFF OF FIVE HUNDRED WITH A SIXTEEN MILLION DOLLAR BUDGET

NATURAL UNDERSTANDING OF SALES. INCREASED REVENUE AT ALL PROPERTIES. 250K AT WHISKEY JACKS IN ONE WINTER SEASON

CARIBOU COFFEE – MN

A multinational coffeehouse company grown and headquartered in Minnesota District Manager May 2022 – Present

Overseeing 12 operations in a large outer market

14M budget with staff of over 300

Working with Regional Operations Director to launch up to 2 more locations in the area LEISURE HOTELS – DULUTH, MN

A resort management company that focuses on destination locations. Food & Beverage Operation Manager May 2019 – October 2019

Worked with the Corporate Chef to facilitate operational change for the summer season

Focused efforts to bring in line a struggling remote property in Beaver Bay, MN

Oversaw F & B, while assisting lodging, maintenance and corporate management BLUE MOON BAKERY – BIG SKY, MT

An eclectic Bakery that serves the community

General Manager April 2018 – May 2019

1.5M budget with a staff of 20

Operations included whole sale bread baking, pastries and cakes, pizza dine in/pick-up/delivery

Built strong relationships with locals and the Resorts and Hotels of Big Sky

Cut labor, increased revenue and profits through tighter controls and training BIG SKY RESORT – BIG SKY, MT

A world famous winter and summer family resort.

Food & Beverage Operating Manager October 2014 – August 2017

Oversaw staff of 200 and lead team of 12 managers (fluctuates with season)

Built and executed several budgets bi-annually, totaling 8M in revenue

Operations included quick serve, sit down casual, buffet, high level dining, banquet and room service. This included on and off mountain.

Opened and closed resort operations twice a year. Including hiring and training for all staff

Partnered with F & B Director to operate all services including 14 total operations, 16M budget, 400+ staff CHRISTOPHER ROUSE Phone: 218-***-**** ■ Page 2

Improved employee retention of 50% vs. 15% in 2 years

Identified brand issues correlated to decreasing sales and brought them to the attention of Resort upper management in order to create a more authentic dining experience for guests.

Championed capital expenses to improve operations with kitchen repairs, equipment upgrades, and overall updates for managed facilities.

Built a strong management team, systems and culture to control volatility of seasonal business, in turn fostering a healthier work environment.

Worked closely with department heads including Controller, Sales & Marketing, maintenance, mountain ops and lodging

Lead initiative to increase employee satisfaction by improving employee housing and the hiring process General Manager (Big Sky Resort) April 2014 – October 2014 Andiamo Italian Grille/Pizza Works

Lead brand new team of 30 employees.

Controlled costs (Labor 30%, COGS 28% with budgeted goals of Labor 35% and COGS 34%)

Built an office and added 3 work stations for better efficiency. General Manager (Big Sky Resort) September 2013 – April 2014 Whiskey Jacks Restaurant / Mountain Mocha

Annual sales of $2.75M

Championed opportunity to repair struggling operation with high turnover, theft, inconsistent food quality, slow bar service, bad guest perception

Hired new staff and managers while creating new training programs and building expectations

Successfully operated late night music weekly for up to 400 guests

Built cost controls to reign in labor and cogs (lowered labor by 8% and cogs 10% from previous year)

Oversaw Mountain Mocha (coffee kiosk) and drove it to increase sales and service with new products and better efficiencies

NEW SCENIC CAFÉ – DULUTH, MN

A unique, high end road side Café featuring exquisite menus, serene atmosphere and impeccable service. Restaurant Manager December 2012 – September 2013

Worked directly under the proprietor and visionary Scott Graden to execute precise operational standards. Progressive hierarchy involved cross-collaboration with all aspects of the restaurant into every position.

Executed off-site high end banquets from preparation to breakdown.

Oversaw daily FOH and BOH operations as well as hiring, training, and staff management. BIG SKY RESORT – BIG SKY, MT

Executive Sous Chef April 2011 – May 2012

Huntley Hotel

Chef/Restaurant Manager October 2010 – April 2011

CHRISTOPHER ROUSE Phone: 218-***-**** ■ Page 3

Whiskey Jacks Restaurant

Sous Chef July 2010 – October 2010

Summit Hotel

Kitchen Manager/Restaurant Manager October 2008 – April 2010 Whiskey Jacks Restaurant

DULUTH ATHLETIC CLUB/LEGACY RESTAURANTS – DULUTH, MN An upscale family restaurant, serving lunch, dinner and buffets with catering options. Kitchen Manager/Catering Chef February 2004 – March 2007 EDUCATION

LE CORDON BLEU, SCHOOL OF CULINARY ARTS – TWIN CITIES – ST. PAUL, MN Associates

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