Chris Miliotis

Venue Development Manager | [Company Name][Date Range]

• Spearheaded the development of four brand new venues, overseeing all aspects from conception to launch, with four more venues currently in construction.
• Led the design and procurement of kitchen equipment, menu development, recipe creation, and implementation of standard operating procedures for back-of-house operations.
• Developed opening budgets for operating supplies & equipment (OS&E) and first-year profit and loss (P&L) budgets for all new venues, ensuring financial feasibility and profitability.
• Achieved significant sales milestones in the first year of operation: Fairway Social generated $3.5 million in sales with $1.25 million from food sales, while Roaring Social garnered $4.25 million in sales with $900k from food sales.
• Currently managing Pickle and Social, which opened in December with a budget of $8 million, allocating $2.4 million for food expenses.
• Supervised diverse teams, ranging from 6 to 50 members, ensuring optimal performance and adherence to quality standards.

Financial Management:

• Demonstrated proficiency in cost control and budget management, consistently meeting or exceeding targets.
• Managed food costs effectively, achieving a 0.75% reduction below budget at Fairway Social (24.5% food cost) and maintaining a competitive 26.2% food cost at Roaring Social, just 0.375% above budget.
• Maintained labor costs within budgetary constraints, with kitchen labor accounting for 16.5% of food sales at Fairway Social and 12.5% at Roaring Social.

Menu Development and Procurement:

• Currently in the process of developing menus, recipes, kitchen designs, and equipment specifications for a second Roaring Social concept.
• Responsible for procurement across all venues, recently establishing partnerships with GPO Avendra to streamline purchasing processes.

Technology Integration:

• Implemented Toast and XtraChef systems across all venues, enhancing inventory management and cost control capabilities.
• Successfully integrated XtraChef's inventory management and Actual vs. Theoretical analysis tools, optimizing food cost and reducing waste.

• Reduced food cost by 12% through accurate purchasing estimates and strategic sourcing from approved suppliers.
• Maintained clean and safe working environment by adhering to sanitation and safety regulations.
• Developed weekly specials tailored to consumer preferences and budget constraints.
• Lowered labor costs by 10% by fostering a positive work environment, enhancing team cohesion, and improving productivity.
• Managed hiring, training, and scheduling of 30+ kitchen staff.
• Successfully organized banquet parties ranging from 20 to 800 guests.