Christian Brennen

• Executive Chef of 25+ Million projected revenue restaurant
• Directly manage and oversee 50+ employees both hourly and salaried
• Establish and maintain key relationships with sales representatives and business executives
• Oversee financial management tasks including budgeting, forecasting, and P&L analysis to optimize the bottom line
• Work closely with upper management and ownership through multiple weekly conference calls discussing R&D and AoO's

• Successfully launched and established a new restaurant, driving growth and profitability within a competitive market
• Helped design restaurant/kitchen blueprints to optimize efficiency and productivity
• Developed and executed food menus using local and seasonal ingredients and optimizing cost-efficiency
• Oversee day to day operations, including staff management, training, and scheduling ensuring smooth workflow and service

• Executive Chef of $10 million revenue restaurant.
• Supervised and enhanced work of 30+-person team executing service for over 500+ people per night
• Collaborations with prestigious wineries developing menus for successful dinners and events
• Developed and maintained meaningful relationships with high-end clientele
• Conducted successful off-site events all around valley
• Monitored and controlled overhead and production costs maintaining sub 32% food costs and sub 4% labor costs

Assisted in successful openings of following stores:

• Malibu, Washington DC, NYC, Fort Lauderdale and Boston

Flew out prior to store openings to assist with following:

• Helped scout and hire kitchen staff holding job fairs interviewing in numerous cities
• Trained newly hired Chefs and sous chefs
• Trained entirely new kitchen rosters on all recipes and expectations and standards
• Implemented framework i.e. order guides, setting up vendors, establishing business relations