Christian Schultz
Kansas City,MO
Summary
Accomplished manager and culinary specialist boasting more than 20 years of expertise in supervising multi-million-dollar operations, fostering revenue expansion, and enhancing client satisfaction. Brings to the table a rich skill set encompassing team leadership, forging reciprocal business alliances, securing and retaining clients, and managing accounts. Demonstrated propensity for making strategic, risk-assessed decisions and setting ambitious benchmarks to promote ongoing progress and enhancement.
Overview
12
12
years of professional experience
Work History
Regional Director of Operations
Compass Group USA, CCL
01.2019 - Current
- Region consists of operations for sixteen cost centers across seven states
- Driving operational excellence, growth, compliance, and profitability for region to ensure corporate goals are obtained while creating relationships with clients
- Set team and individual KPIs and provided regular, actionable feedback.
- Analyzed customer feedback and identified areas for improvement to drive business success.
- Spearheaded implementation of process improvements and cost-saving initiatives to increase value and maximize profits.
- Current managed volume $55M
- Added eight new pieces of business within first six months
- Implemented systems and operational standards across region
- Create client relationships through regular communication and follow up.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
Corporate Executive Chef
Compass Group USA, Morrison Living
01.2018 - 01.2019
- Created and managed the culinary culture and program for a system, including 23 cost centers over 10 states with a managed volume of $47M
- Transitioned nine cost centers across five states simultaneously, adding 14 more over the next year
- Supported and trained 23 salary managers and over 200 FTE’s
- Created boutique restaurant style dining program to fit client’s brand
- Developed culinary playbook from concept to design and finished execution
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Reduced leakage by 75% while driving top line VA.
- Modernized work processes to reduce guest wait times and boost daily output.
- Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
- Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions
- Collaborated with other executive team members to develop strategic plans for business growth and profitability.
Culinary Director
Estate on Coffee Creek
01.2015 - 01.2018
- 80 Seat farm to table bistro, 300 seat catering hall, 25 seat prix fixe fine dining space
- Oversaw all aspects of culinary and service operations for all facilities including menu planning, purchasing, event planning and execution, scheduling and labor management for a staff of 75
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Grew GOP by 7%, banquet sales from $850K to $1.3M
- Spearheaded new training program for all staff achieving higher standards and practices
- Executed a results-oriented team member evaluation program to encourage internal growth.
- Established strong relationships with local farmers markets and vendors to source premium quality ingredients at optimal prices.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
Executive Chef
Madison Country Club
01.2013 - 01.2015
- White tablecloth restaurant with 80 seats and a ballroom with an additional 250 seats
- Responsible for all aspects of food service operations including purchasing, scheduling, event planning corrective action, safety, sanitation and menu development
- Oversaw complete renovation of kitchen and main dining room
- Maintained a 28% food cost through contract, pricing negotiating and waste elimination
- Worked with catering manager to increase sales by 25% year over year.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Skills
- Creative Problem Solving
- P&L Responsibility
- Client Retention
- Communication
- Employee Growth and Retention
- Teamwork
- Project Management
- Business Development
Timeline
Regional Director of Operations
Compass Group USA, CCL
01.2019 - Current
Corporate Executive Chef
Compass Group USA, Morrison Living
01.2018 - 01.2019
Culinary Director
Estate on Coffee Creek
01.2015 - 01.2018
Executive Chef
Madison Country Club
01.2013 - 01.2015
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