Operations Manager General

Christopher Hasty Resume Page *

CHRISTOPHER HASTY

Louisville, KY – 310-***-**** – *****.*.*****@*****.*** – linkedin.com/in/ChrisJHasty Multi-Unit General Operations Manager 10+ Years’ Experience Achievement-oriented professional with extensive experience in operations management, financial management, and strategic planning. Proven track record of managing operations across multiple units while developing and leading high-performing teams to support an organization’s success. Combines strong business acumen with innovative culinary vision to create profitable and distinctive dining experiences that drive customer loyalty and maximize revenue potential. Highly effective communicator and value-centric leader who thrives within fast-paced environments, delivering forward-thinking and professionalism at all times. CORE COMPETENCIES

Multi-Unit Operations

Strategic Planning

Team Leadership Skills

Finance & Budget Management

Training & Development

Inventory Management & Control

Project Coordination

Vendor Relations

Revenue Optimization

PROFESSIONAL EXPERIENCE

LIVE! – Louisville, KY

Multi-Unit General Manager 2022 – 2025

Served as Multi-Unit General Manager responsible for overseeing operations for 3 units while directing a team of 4 managers, 6 supervisors, and ~50 staff. Managed all aspects of restaurant operations including financial performance, menu development, marketing initiatives, and staff management. Maintained operational excellence while consistently achieving budget targets and driving profit through strategic cost control measures. Streamlined operational procedures to maximize efficiency across all units.

Organized Tinsel Tavern (pop-up Christmas themed bar) achieving $250K with 60% PACE (projected goal $120K)

Consistently achieved and exceeded annual budget goals and financial targets across all three units throughout tenure

Reduced food costs and expenses significantly across multiple units, directly increasing overall profitability margins

Developed multiple innovative menu concepts that improved kitchen efficiency, customer satisfaction, and quality

Managed comprehensive operating budgets, sales forecasting, and inventory controls to optimize financial performance

Established strategic relationships with regional vendors to optimize supply chain and improve ingredient quality

Orchestrated seasonal promotional events and marketing campaigns to drive traffic during traditionally slow periods

Redesigned operational workflows across all venues to improve service efficiency and enhance guest experience Executive Chef 2016 – 2022

Provided leadership as Executive Chef directing all culinary operations across multiple dining venues generating $3M+ in annual food sales, representing 40% of total revenue. Managed efficient kitchen operations while consistently maintaining food quality, cost controls, and service standards. Provided culinary leadership for both regular service and special events, ensuring operational excellence through effective team management and strategic planning.

Curated multiple seasonal menus balancing culinary innovation with operational feasibility across diverse dining venues

Led culinary execution for high-profile private events, including menu development and specialized service requirements

Optimized and improved inventory management systems to minimize waste while ensuring ongoing product availability

Mentored kitchen staff at all levels, developing strong culinary talent and creating career advancement opportunities

Partnered with marketing & sales teams to create culinary experiences that enhanced venue reputation and guest loyalty Christopher Hasty Resume Page 2

PROFESSIONAL EXPERIENCE (Cont.)

LIVE! – St. Louis, MO

Executive Chef 2013 – 2016

Served as Executive Chef for the opening and ongoing operations of Ball Park Village, a high-volume entertainment destination in St. Louis. Led a large-scale culinary team of over 130 cooks across multiple dining concepts, successfully managing food operations that regularly generated $50,000+ in daily food sales. Oversaw all aspects of kitchen management through the opening phase and established operational systems to maintain consistent quality and efficiency in an extremely high-volume environment.

Orchestrated complete kitchen setup and culinary launch for a major entertainment destination in downtown St. Louis

Recruited and trained a team of 130+ culinary staff members, establishing performance standards and career paths

Streamlined production systems to handle extreme volume with consistent quality across multiple dining concepts

Crafted diverse menu portfolios balancing mass appeal with culinary innovation to meet varied customer preferences

Structured scalable kitchen operations capable of accommodating significant fluctuations in volume during events EDUCATION

Culinary Arts Degree – Scottsdale Culinary Institute (Scottsdale, AZ) (2008) Associate of Science (AS) in Business – Scottsdale Community College (Scottsdale, AZ) (2006) CERTIFICATIONS

Alcohol ServSafe Certification

Food Manager ServSafe Certification

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