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
Midwest Region
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
Cleveland, OH
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
Madison, OH
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