Chris Schatzman

**** ******* **** *** ***** CA, *2109 858-***-**** adz9lv@r.postjobfree.com linkedin.com/in/chris-schatzman-13299626a

Overview

Self-motivated professional who can work individually or on a team. I worked my way up from an entry level position to managing an entire department for a group that operated 7 venues, including the highest grossing event venue in San Diego at the time. I have the ability to make a personal connection with a team, customers, and people in general that positively contributes to realization of goals and the outcome of group efforts, and I have experience supervising/managing staff. As part of the opening team in five different venues, my construction experience was invaluable in reviewing construction plans and communicating each venue's build-out needs to the project manager and the various trades working on the project. Developed and utilized professional relationships with suppliers to provide venues with unique cost-effective programs to drive revenue in a cost-efficient manner.

Goal

I am seeking to utilize my skills in team building and solving operational problems to help an organization achieve its goals and objectives, while further developing my skills and earning the opportunity to advance my career in the organization.

Certifications

DCSA STEPP Intro to Industrial Security

OSHA 30-Construction.

Pro Core Software Certified: Project Manager (Owner), PM Core Tools (Owner), Superintendent (GC) and Field Worker.

Bluebeam Revu version 20.

PMI Course Certs: CM: Concrete Construction, CM: Lean Strategies, CM; Intro to Lean, CM: CM Foundations, CM: Planning & Scheduling, CM: Civil Drawings.

LinkedIn Course Certs: Estimating, Estimating Take Offs, Estimating Bid Recap & Blue Beam Revu 20 Intro/Functionality.

Professional Experience

MANAGER LA PUERTA JUNE 2021-SEPTMEBER 2022

Successfully opened a second location of this restaurant in an upscale neighborhood during the Covid pandemic. Hired, trained, and worked with staff, building a team that provided our guests a high level of service. Implemented systems to manage variable costs, while continuing to provide a quality product. The success of these efforts was reflected in weekly P&Ls and in the favorable reviews that the new venue received.

MANAGER BARLEYMASH JULY 2019-JUNE 2021

Hired, trained, and oversaw the host team, which received high marks on all shopper reports. Implemented and maintained strict Covid safety measures in a very busy venue in one of the busiest entertainment districts of San Diego, responding on a daily basis to the varied challenges of accomplishing this. Was part of a management team that kept the venue profitable during the downturn that resulted from the Covid pandemic.

ASST. GENERAL MANAGER FIRESIDE/PATIO LAMONT JANUARY 2016-JUNE 2018

Was part of the management team opening a new venue in Liberty Station. At Fireside, was responsible for day-to-day operations including, hiring, training, and managing bartenders and guest relations staff, managing the in-house point-of-sale system, and coordinating service with the chef team to ensure delivery of a quality guest experience. Created and implemented a beverage program, including developing ‘signature’ beverages for the new venue. Subsequently was promoted and transferred to the Patio – Lamont, where I worked to improve the level of service and coordination of front-of-house operations with the chef team. Created and implemented a beverage program that achieved the lowest pour cost in the Patio Group.

BEVERAGE DIRECTOR STINGAREE/EHGRP NOVEMBER 2005-NOVEMBER- 2014

Started as bartender, progressed to Beverage Director for seven venues. As bar supervisor, and later bar manager, hired, trained, and managed bartenders and bar backs. Developed and revised specialty drink menu to respond to seasonal and market changes and to fulfill requirements of marketing agreements with liquor companies and distributors. Took responsibility for managing and maintaining the point-of-sale computer system, mastering the task with no prior experience. Controlled inventory, insuring that it was tracked and accounted for properly, reducing shrinkage. Assisted special events department with client relations, created drink menus for events, specialty tastings, handled customer site inspections, and provided on-site management as needed. As Bar Manager, I was part of the management team that made Stingaree the highest grossing event venue in San Diego As Beverage Director, oversaw the beverage operations of seven venues, including six restaurants and one restaurant/night-club, coordinating beverage programs across venues, working with managers and staff at each venue, negotiated contracts with liquor companies and distributors with the goal of reducing costs through combining purchases of the seven venues where appropriate, revising venue beverage menus as needed to fulfill contract requirements.

ASSISTANT FOREMAN WADLOW & BASS INC. JANUARY 1998-NOVEMBER 1999

While employed by a small general contractor, I worked on a variety of projects including home remodels on all phases of the company's projects as needed, including plumbing, rough carpentry, finish carpentry, and tile work. In addition, during this period, I worked with a master carpenter building stairs and header packages for a large multifamily project in La Jolla.

Education

San Diego Mesa College

Skills & Abilities

·Microsoft Excel proficient.

·Blue Print reading.

·Accounting, budgeting, accounts receivable and P&L management.

·Able to work effectively with a wide variety of people, maintaining a positive attitude in staff and myself.

·Skilled at analyzing and responding to difficult situations while maintaining professional standards.

·Experienced at working with staff and customers, striving to achieve a favorable outcome for customers and the venue.

·Excellent interpersonal and communication skills.

·Able to adjust to changing workplace requirements, guiding and training staff to respond appropriately.

·Able to hire, train, and motivate staff.

·Ability to analyze environment and develop systems to respond and improve operations, while maintaining cost controls.

·Proficient with Point-of-Sale systems.

·Familiar with developing and implementing inventory control systems.