Christina Coffey
Athens,Alabama
Summary
Accomplished Food and Beverage Director with extensive experience at Pelham Civic Complex & Ice Arena, specializing in menu development and cost control to enhance operational efficiency and guest satisfaction.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Food and Beverage Director/ Executive Chef
Pelham Civic Complex & Ice Arena
10.2024 - 09.2025
- Responsible for managing all aspects of the Venu’s food and beverage operations, including overseeing staff, managing inventory costs, ensuring high guest satisfaction, maintaining sanitation standards by driving sales to achieve profitability.
- Direct and coordinate all food and beverage services from preparation to service and sanitation
- Hire, train, and develop food and beverage staff, focusing on customer service, quality and efficiency.
- Oversee budgets, manage inventory, control food and labor costs, and drive sales to maximize profits.
- Ensure high standards for food quality, beverage service, guest service, and cleanliness
- Manage vendor and supplier relationships to ensure they meet the business’s needs
Interim General Manager/Executive Chef
Metz Culinary Management
04.2023 - 09.2024
- Create and develop recipes and menu items for clients.
- Provide technical, teaching, and training for other staff team members by implementing the training for HACCP Manage
- Oversee/purchase food.
- Establishes production levels and inventory controls.
- Manages/controls food cost issues and offers solutions.
Executive Chef
Compass Group – Morrison Health Care
06.2021 - 04.2023
- Oversee kitchen production of an 800-bed level 1 trauma hospital kitchen.
- Oversee kitchen production of the Meals on Wheels program for five surrounding counties.
- Responsible for day-to-day operations of patient cooking along with retail service.
- Oversee catering for Executives and Hospital functions.
- Responsible for day-to-day operations for over 45 employees
- Work with Sous Chefs to develop skill sets that are Morrison Standards
- Work with Regional Executive Chef on Menu development
- Works with Purchase on purchasing and food costs.
- Oversee hourly staff to grow using the Roubxe program.
Chef Manager
Compass Group - Eurest Dining
12.2019 - 06.2021
- Oversee all customer service issues.
- Manage all financials: budget development, forecasting, and financial reporting.
- Manage cost controls and control expenditures for the account.
- Plan and create all menus.
- Purchasing and managing inventory
- Roll out new culinary programs with Eurest marketing and culinary team.
- Act as the direct liaison with the client
Executive Chef
Metz Culinary Management
01.2019 - 12.2019
- Create and develop recipes and menu items for clients.
- Provide technical, teaching, and training for other staff team members by implementing the training for HACCP Manage
- Oversee/purchase food.
- Establishes production levels and inventory controls.
- Manages/controls food cost issues and offers solutions.
Sous Chef
09.2018 - 01.2019
- Responsible for daily operations of food production for students, faculty, staff, and community
- Maintain food services safety & sanitation.
- Assist the Executive Chef with menus and Inventory
Senior Restaurant Management
CEC Entertainment
09.2017 - 01.2019
- Oversee all aspects of day-to-day operations
- Professionally always provide superior customer service
Chef Manager
Compass Group - Eurest Dining
06.2015 - 09.2017
- Oversee all customer service issues
- Manage all financials: budget development, forecasting, and financial reporting
- Manage cost controls and control expenditures for the account
- Plan and create all menus
- Purchasing and managing inventory
- Roll out new culinary programs in conjunction with Eurest marketing and culinary team
- Act as the direct liaison with the client
Executive Chef
Sodexo
10.2014 - 06.2015
- Create and develop recipes and menu items for clients
- Provide technical, teaching, and training for other staff team members by implementing the training for HACCP Manage
- Oversee/purchase food
- Establishes production levels and inventory controls
- Manages/controls food cost issues and offers solutions
Production Chef
Vanderbilt Medical Center
02.2014 - 10.2014
- Prepare food for 450+ on production schedule
- Ensure quality of products using appropriate tasting technique
- Use batch cooking methods as appropriate to ensure quality and minimize waste
- Prepare and portion food in accurate amounts according to the production schedule
Chef
Kroger
02.2012 - 02.2014
- Responsible for organizing culinary displays in Garden Manger Case
- Developed and costed recipes for cold and hot meals upon requests
- Oversee and train Deli personnel on product preparation and presentation
- Ensured that staff adhered to all Food Safety, HACCP, and Sanitation procedures
- Engaged customers at peak hours, forming relationships and ensuring customer satisfaction
- Prepared several menu charts
- Efficient in providing maximum profit to the organization and maximum satisfaction to the customers
- Maintained quality of food without compromising health issues and taste
- Introduced new dishes by seasons and holidays.
Education
Master's Degree - Business and Hospitality Management
Johnson and Wales
08.2026
Bachelor’s Degree - Business and Hospitality Management
Johnson and Wales
08.2022
Associate Degree - Culinary Arts
J. F. Drake Community & Technical College
Huntsville, Alabama01.2016
Skills
- Hospitality management
- Menu development
- Sustainability practices
- Cost control
- Purchasing management
- Operational efficiency
- Allergen awareness
- Recipe creation
- Vendor negotiation
- Performance analysis
- Portioning
- Food trend analysis
- Budget development
- Portion control
- Staff supervision
- Inventory management
- Culinary techniques
- Recipe implementation
Certification
- ServeSafe, 05/27
- NRA Controlling Foodservice Cost
- NRA Nutrition
- NRA Restaurant and Hospitality Management
Personal Information
References
- Dr. Brent Wren, Vice Chancellor at UT Southern, 256-658-2195
- Pedro Reyes, Food Operations Manager for The Good Eating Company, 256-945-4995
- Tricia Emerson, Regional Director Vice President, Compass Group, 716-228-3723
- Preethy George, Director of Business Performance Standards, 614-307-4089
Timeline
Food and Beverage Director/ Executive Chef
Pelham Civic Complex & Ice Arena
10.2024 - 09.2025
Interim General Manager/Executive Chef
Metz Culinary Management
04.2023 - 09.2024
Executive Chef
Compass Group – Morrison Health Care
06.2021 - 04.2023
Chef Manager
Compass Group - Eurest Dining
12.2019 - 06.2021
Executive Chef
Metz Culinary Management
01.2019 - 12.2019
Sous Chef
09.2018 - 01.2019
Senior Restaurant Management
CEC Entertainment
09.2017 - 01.2019
Chef Manager
Compass Group - Eurest Dining
06.2015 - 09.2017
Executive Chef
Sodexo
10.2014 - 06.2015
Production Chef
Vanderbilt Medical Center
02.2014 - 10.2014
Chef
Kroger
02.2012 - 02.2014
Bachelor’s Degree - Business and Hospitality Management
Johnson and Wales
Associate Degree - Culinary Arts
J. F. Drake Community & Technical College
Master's Degree - Business and Hospitality Management
Johnson and Wales
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