Chris McIntosh
Atlanta,GA
Summary
Dynamic, motivated, and trend savvy Food & Beverage professional skilled in conceptualizing and developing restaurants from the ground up and managing all aspects of operations. Adept at transforming new employees into top performers, providing high-quality mentorship, delivering end-to-end project management, and navigating complex changes and regulations within the industry. Metrics driven and out-of-the-box thinker who is comfortable working in teams or independently to ensure solutions consistently meet or exceed business goals.
Overview
20
20
years of professional experience
1
1
Certification
Work History
General Manager
PUNCHBOWL SOCIAL
12.2023 - 06.2024
- Built out sales projections for a 10.5M property to match corporate labor and cost projections
- Onsite payroll rep for a 155 employee staff weekly, cogs of good calculations weekly
- Handled facilities upgrades for change to the concept to prepare for new food and beverage menu and addition of 40 new video games.
Corporate Food and Beverage Director (Contract)
McIntosh Consulting/ Chivarly Nightlife
10.2022 - 09.2023
- Created weekly reporting systems for all venues showing weekly P&L for individual nights and events as well as a yearly balance sheet to show the impact of the Hollywood strikes on business profits
- Created policy language for all missing policy and action items
- These included job descriptions, vacation time and waivers of liability for individual events
- Ran weekly shifts as a floor manager for a 2500 capacity venue with eight different rooms and the ability to run five different events nightly
- Acted as site rep for day of ceremony weddings and filming.
Director of Operations (Hired for three-month contract which was extended multiple times)
McIntosh Consulting/The Maker’s Son/Whiskey & Rye
03.2021 - 09.2022
- Spearheaded the development and growth of both The Maker’s Son and Whiskey & Rye from the ground up and oversaw day-to-day operations
- Established and programmed all POS operations, designed service functionality, developed cocktail offerings and managed menu development
- Ensured optimal staffing levels by coordinating and managing recruiting, hiring, and scheduling, including recruiting all management-level positions
- Evaluated staff member performance to identify strengths and opportunities for additional coaching
- Defined and implemented standard operating procedures (SOPs) for events
- Drove operational excellence by overseeing and directing BOH training
- Verified compliance with all internal and external regulations, protocols, standards, and best practices, drafting detailed reports and documentation for compliance purposes
- Analyzed data to generate data-driven insights and support decision-making.
Restaurant General Manager
Midici Wood Fired Pizza and Kitchen
09.2019 - 01.2021
- Hired three months prior to opening to hire, train, mentor, and prepare the opening team
- Diversified and expanded the menu with pastas, entrees, and calzones to capture hotel business and appeal to business travelers within the Courtyard by Marriott and TownePlace Suites complex
- Oversaw and coordinated room service operations for 350 hotel rooms
- Drove continuous improvement by identifying inefficiencies and implementing innovative solutions
- Cultivated and maintained a welcoming, inclusive, and collaborative environment for all staff
- Orchestrated and deployed high-impact marketing and social media campaigns to boost awareness
- Navigated myriad operating issues related to Covid-19 pandemic included increasing inspections, implementation of social distancing protocols and staff health monitoring, staff furloughs, and other business continuity challenges.
Founder
DBA HOSPITALITY
01.2013 - 09.2019
- Launched and led consultancy delivering exceptional service and support to clients including coffee shops, live dinner theaters, bar venues, casual bars/restaurants, and fast casual concepts
- Advised on areas ranging from concept, brand development, build outs, and opening to initiatives to improve product quality and sales while reducing labor and costs
- Determined and analyzed how long a restaurant would need to operate to recoup initial cost to help clients understand big financial picture and risks
- Implemented smart ordering processes and determined the need for outsourcing.
Owner/Operator
Kitchen Faire
01.2011 - 01.2014
- Oversaw location selection, build out, opening, and ongoing day-to-day operations for two scratch/made-to-order health fast-food restaurants
- Led the ownership group and managed all aspects of menu development, marketing, and ordering
- Facebook and Twitter were main social media channels
- Enforced quality standards for all menu offerings, including fresh juices, sandwiches, salads, and wraps.
Director of Operations |General Manager
UMAMI BURGER
01.2009 - 01.2011
- Hired as GM of original location and quickly moved into Director of Operations role overseeing expansion while systemizing processes and leading day to day operations as Umami expanded to multiple locations
- Recruited and trained all management staff
- Coordinated build outs with all contractors while acting as company project manager
- Bought into the 3rd location opened in Hollywood.
General Manager| Assistant General Manager
HOWL AT THE MOON
01.2004 - 01.2009
- Build sales to $3.5M based on aggressive outreach and grass roots marketing to increase nightly revenue on off nights
- Negotiated purchases tied to discounts and promotions on a continuing basis to ensure best possible cost of goods sold on a quarterly basis
- First in use of social media for marketing and outreach for the entire company.
Education
Bachelor of Arts (B.A.), Business Management, Major Hospitality Administration -
Florida State University
Tallahassee, FLSkills
- Restaurant Management
- Menu and Cocktail Development
- Strategic Planning
- Business Development
- Training & Development
- Quality Improvement
- SOP Development
- P&L Oversight
- Cost Optimization
- Basic electrical
- Plumbing
- Draft tech maintenance
Certification
- California PSO
- Serve Safe
- RBS
- Narcan
- First Aid
- CPR
Technology
- Tock
- Revel Systems
- Toast
- Square
- Micros
- Aloha
- MS Office Suite
Hobbies and Interests
- Hiking
- Camping
- Cooking
- Hawks
- Falcons
- Braves
- FSU sports
Timeline
General Manager
PUNCHBOWL SOCIAL
12.2023 - 06.2024
Corporate Food and Beverage Director (Contract)
McIntosh Consulting/ Chivarly Nightlife
10.2022 - 09.2023
Director of Operations (Hired for three-month contract which was extended multiple times)
McIntosh Consulting/The Maker’s Son/Whiskey & Rye
03.2021 - 09.2022
Restaurant General Manager
Midici Wood Fired Pizza and Kitchen
09.2019 - 01.2021
Founder
DBA HOSPITALITY
01.2013 - 09.2019
Owner/Operator
Kitchen Faire
01.2011 - 01.2014
Director of Operations |General Manager
UMAMI BURGER
01.2009 - 01.2011
General Manager| Assistant General Manager
HOWL AT THE MOON
01.2004 - 01.2009
Bachelor of Arts (B.A.), Business Management, Major Hospitality Administration -
Florida State University