Christopher Summers
Lodi
Summary
Professional in food and beverage industry with strong leadership skills and proven track record of driving operational excellence. Adept at managing high-performance teams and ensuring top-quality service in dynamic environments. Expertise in strategic planning, budget management, and enhancing guest experiences. Known for adaptability, reliability, and results-driven approach.
Overview
17
17
years of professional experience
Work History
Director of Food and Beverage
Sodexo Live at Wild Hawk Golf Course
Sacramento, CA
07.2021 - Current
- Led development and execution of innovative food and beverage programs to enhance guest experiences.
- Managed vendor relationships to ensure quality product sourcing and cost efficiency.
- Directed staff training initiatives, fostering a culture of excellence in customer service.
- Implemented operational procedures that improved workflow efficiency across multiple dining venues.
- Analyzed financial performance metrics to drive profitability and optimize menu offerings.
- Collaborated with event planners to create tailored catering solutions for diverse client needs.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
- Managed budgets effectively, tracked expenses closely and adjusted allocations throughout the fiscal year.
- Launched successful special events programming to drive additional revenue streams during off-peak times.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
Head Chef
The Break Room
Cameron Park, CA
07.2019 - 12.2021
- Developed and implemented innovative menu concepts, enhancing culinary offerings and client satisfaction.
- Oversaw kitchen operations, ensuring compliance with health regulations and quality standards.
- Trained and mentored culinary staff, fostering skill development and team collaboration.
- Managed inventory procurement, optimizing cost-efficiency while maintaining ingredient quality.
- Collaborated with event coordinators to customize catering solutions for diverse client needs.
- Established standard operating procedures, improving workflow efficiency across all kitchen activities.
- Conducted regular quality control assessments, ensuring consistent food presentation and taste excellence.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Food and Beverage Director
Castle Oaks Golf Club
01.2018 - 01.2019
- Overseeing and conducting day to day operations for full service restaurant, bar, snack bar, beverage cart, and catering service.
- Job requirements and achievements
- Only Manager on payroll for the Bar, Floor, Kitchen, and Catering departments of restaurant
- Staffing and training in basic essentials required by California State Laws in the BOH and FOH
- Computer skills for payroll and time logs
- Accounting and money handling
- Sales and marketing including online marketing
- Banquet scheduling, sales, design, and production
- Concept and graphic design of new menu, recipes, and production
- Surpassed previous years sales records every month
- Installed organization and order to establishment, dropping inventory down $3000 dollars in every department. Food cost was dropped from 47% to 28.9% and liquor cost from 35% to 16%
- Organizing and producing monthly fundraisers $15000 was raised in a year for Children’s Miracle Network, Amador Middle School Science Club, U.C. Davis Pediatrics Intensive Care Unit, and more
Manager of Sales and Operations
526 Repairs LLC
01.2018 - 01.2018
- Establishing solid customer relations for private and public establishments while ensuring and executing professional exceptional service.
- Job requirements and achievements
- Computer skills for payroll and time log sheets
- Tool organization and maintenance
- Sales and Marketing skills researching and development for estimate of services in local and regional market.
- Scheduling for jobs with correct employees and crew
- Leader and Team Leader
- Design and development of logo for company and fleet vehicles
Superintendent
DLV Roofing
01.2017 - 01.2018
- Single Contract to expedite job process to completion
- Assume control of job site behind schedule and over budget in a private ocean residential condominium complex. 16 bi-level buildings with 4 units each.
- Job requirements and achievements
- Computer skills for payroll and time log sheets
- Scheduling of supply delivery
- Semi - bilingual
- Management of 8 multicultural roofing crews
- When hired, job was 2 months behind schedule, estimated $15,000 over budget. When contract ended, pulled a month ahead of schedule and $2,000 under budget
- Heavy Equipment Operations - operating dump trucks and Lull to unload supply trucks, dump trash boxes(10x10) into dumpster, and load shingle pallets to 3 story roof in between vehicles and driveways
Historic Renovations - carpentry
Patriot Construction LLC
01.2016 - 01.2017
- Framing and custom carpentry for historic Charleston residential buildings.
- Carpentry skills, interior/exterior trim board, siding, roofing, flooring.
- Demolition
- Deck building
- Osha Safe
- Projects accomplished
- $15 million dollar historic renovation at 1 Meeting Street, Charleston
- 89 Church Street, Charleston - under ground apartment design and renovation
- 17 Lockwood Dr, Charleston - interior design and renovation
Assistant Kitchen Manager
Daniel Island Grill
01.2010 - 01.2017
- Starting as a line cook in 2010 I stayed with the company working, training, organizing, and opening 3 of their locations and two of their food trucks during my employment. I ended up as a lead catering Chef and assistant kitchen manager when I was working in-house.
Head Chef
Scotties Catering
01.2014 - 01.2016
- Food concept designer and Head Chef
- Job requirements and achievements
- Service for large black tie occasions
- Creating a classy visually stimulating display of 4 star rated, gourmet banquet dinners
- Large service food preparation
- Staffing
- Sales and Marketing
Education
High School Diploma -
Goose Creek High School
Goose Creek, SC06-2004
No Degree - Hospitality
Trident Technical College
Charleston, SC08-2004
Skills
- Program Development
- Project Management
- New Business Development
- Continuous Improvement
- Strategic Partnership Relations
- Supply Chain Management
- New Product Development
- Team Building & Training
- Hospitality management
- Operational efficiency
- Purchasing management
- Vendor negotiation
- Staff leadership
- Quality assurance
- Culinary techniques
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Reliable and responsible
Timeline
Director of Food and Beverage
Sodexo Live at Wild Hawk Golf Course
07.2021 - Current
Head Chef
The Break Room
07.2019 - 12.2021
Food and Beverage Director
Castle Oaks Golf Club
01.2018 - 01.2019
Manager of Sales and Operations
526 Repairs LLC
01.2018 - 01.2018
Superintendent
DLV Roofing
01.2017 - 01.2018
Historic Renovations - carpentry
Patriot Construction LLC
01.2016 - 01.2017
Head Chef
Scotties Catering
01.2014 - 01.2016
Assistant Kitchen Manager
Daniel Island Grill
01.2010 - 01.2017
High School Diploma -
Goose Creek High School
No Degree - Hospitality
Trident Technical College