Christine Baker
Leesburg,VA
Summary
Dynamic leader with extensive experience at Trump National Golf Club, specializing in project management and strategic planning. Successfully implemented operational systems that improved customer satisfaction and achieved a 10% reduction in costs. Skilled in talent development and vendor relations, enhancing team performance and operational efficiency in demanding environments.
Overview
24
24
years of professional experience
Work History
Chief of Staff
Farmers Restaurant Group
Washington , DC
04.2015 - Current
- Developed and integrated operational systems for new and existing restaurants.
- Managed projects for company initiatives and vendor partnerships.
- Served as Operations Director for new restaurant openings.
- Acted as operations liaison to design and construction teams.
- Designed and implemented catering programs, including menu design and online ordering software.
- Led online ordering software implementation team to enhance service delivery.
- Created comprehensive management training programs to elevate staff performance.
- Developed online company policy, procedures, and protocol resource guide.
Director of Food and Beverage; Interim Director of Catering
Trump National Golf Club
Potomac Falls, VA
03.2014 - 02.2015
- Developed and Integrated operational systems and guidelines for Food and Beverage program, including Catering and outside food service.
- Managed 1.2M Food and Beverage Budget and 1.5 M Catering Budget.
- Responsible for hiring and managing in-season staff of 85+.
- Provided direction and directives to department Managers for performing of their duties, establishing work priorities and in achieving department objectives.
- Created and implemented department SOP’s.
- Successfully coordinated and executed Weddings, Golf Tournaments and Private parties for members and outside groups, exceeding expectations with superior customer service.
- Generated financial projections for all outlets and kept expenses under control through cost avoidance measures and cross utilization of product and Staff.
- Developed menu, training, purchasing and pricing strategy, aligning operations with budget.
- Developed and implemented Staff Training Programs, resulting in increased Member Satisfaction.
- Worked with direct reports on accomplishing department goals, while assisting in their own career development.
Director of Operations
Kitchens on Wheels
New Braunfels, TX
01.2012 - 01.2014
- Defined company brand, staffed employees, established $1M start-up budget, managed P&L, and launched catering/food service business with 3 brands simultaneously.
- Grew and led a team of > 25, including 3 managers, through start-up by developing processes, implementing standards and providing training.
- Successfully coordinated and executed all special events for groups as large as 3K attendees, creating satisfied customers.
- Generated financial projections for all outlets and kept expenses under control through vendor negotiations and cost avoidance measures.
- Oversaw the layout and design of all kitchens in mobile units.
- Developed menus, training, purchasing and pricing strategy, aligning operations with budget.
- Coordinated social media campaign by creating content, identifying target market and mapping execution plan.
General Manager, Freshfields Convenience Stores LLC
Kiawah Development Partners
Kiawah Island, SC
01.2009 - 01.2012
- Developed and executed new concept General Store for Freshfields Convenience Stores LLC from design to current operation.
- Planned, developed and implemented operating structure for $6M business, controlling costs and maximizing profits.
- Mastered and integrated inventory and POS software, ensuring cost effective ordering and operations.
- Established customer service guidelines and training materials, exceeding industry standards.
- Saved 15% on repairs by developing unique in-house maintenance program for cost avoidance.
- Managed vendor relations and negotiated cost controlling contracts, resulting in 10% savings.
- Reducing food cost 11% by developing menu, costing and pricing strategies.
- Created employee focused training, gaining employee retention > 75% than industry standard.
- Developed employee manual and safety guidelines including cash handling procedures, providing staff with user-friendly operations guide.
- A private luxury development with several entities. Served in different capacities over my 10 year tenure.
Director of Food and Beverage Development, Christophe Harbour
Kiawah Development Partners
St. Kitts, BWI
01.2009 - 12.2009
- Developed operational guidelines for Christophe Harbour, St. Kitts BWI which integrated American hospitality while preserving Caribbean culture.
- Reduced food expenses 10% by establishing inventory management process and creating cost controls.
- Developed and implemented internal controls, avoiding loss prevention.
- Provided recommendations to owners, to ensure continued success of the development which contributed to property receiving Fodor’s – Gold Choice Award 2009 for new restaurants.
Director of Food and Beverage, The Lodge at Doonbeg Golf Club
Kiawah Development Partners
Doonbeg, Ireland
01.2006 - 12.2008
- Led multicultural staff of 100+, managed P&L with$9M+ budget, and directed daily operations of 3 dining concepts, banquet facility and 24 hour room service for The Lodge at Doonbeg Golf Club, Doonbeg Ireland.
- Established company image by creating menus and customer service standards to far exceed industry expectations.
- Awarded Elite Traveler Great Eight List 2007 and Resort of the Year Award in 2008 from Ireland Golf Tour Operators Association for the best place to stay, eat and play.
- Created and implemented training systems and manuals for all outlets, resulting in staff providing consistently excellent service to clients.
- Coordinated with all hotel departments, seamlessly accommodating groups and events.
- Decreasing departmental spending 25% by instituting cost reduction strategies.
- Consulted with marketing, establishing brand through menus and informational publications.
- Established and managed vendor relations and negotiated contracts, resulting in reduced costs.
- Served as Hotel Duty Manager, ensuring customer satisfaction and safety.
Company Trainer
Kiawah Development Partners
Kiawah Island
01.2006 - 12.2007
- Developed company training program for The Kiawah Island Club’s 3 private Club Houses, ensuring outstanding customer service.
- Implemented program and observed staff, providing recommendations for improvement to management in all facilities.
Assistant Club House Manager
Kiawah Development Partners
Kiawah Island
01.2004 - 12.2006
- Supervised 30+ service staff for the Cassique Club House.
- Created and updated schedules, maximizing coverage and reducing labor cost.
- Counseled and trained staff daily and performed annual performance reviews.
- Led staff in preparation and execution for hosting 2004 UBS Cup.
Food and Beverage Manager
Kiawah Development Partners
Kiawah Island
01.2003 - 12.2004
- Trained all new staff for the Cassique Club House.
- Observed daily operation ensuring compliance with company policy.
- Created service systems that resulted in increased customer satisfaction and staff retention.
Fine Dining Server and Beverage Cart Attendant
Kiawah Development Partners
Kiawah Island
01.2002 - 12.2003
- Trained with Tom Colicchio at Cassique Club House to perfect the art of customer service.
- Created a luxurious atmosphere for members through outstanding customer service and attention to detail.
Education
BA -
University of Dallas
Irving, TX01.1999
Skills
- Growth strategies
- Project management
- Strategic planning
- Concept development
- Concept implementation
- Menu design
- kitchen design
- Restaurant design
- Procurement
- Talent development
- Multi-site management
- Vendor relationship establishment and ongoing management
- Key stakeholder relationship manager for new and existing business
- Event coordination
- Financial forecasting
- Team leadership
- Policy development
- Process improvement
- Operational systems
- Budget management
- Staff training
- Vendor relations
- Customer satisfaction
- Cost control
- Effective communication
- Meeting facilitation
- Workflow management
- Train staff
- Facility management
- Employee scheduling
- Written communication
- Team coordination
- Problem-solving aptitude
- Interpersonal communication
- Staff management
- Administrative management
- Human resources management
- Problem-solving abilities
- Supply management
- Team collaboration
- Organizational skills
- Decision-making
- Excellent communication
- Documentation and control
- Policy and procedure modification
- Task prioritization
- Scheduling
- Contract negotiation
- Inventory and supply oversight
Timeline
Chief of Staff
Farmers Restaurant Group
04.2015 - Current
Director of Food and Beverage; Interim Director of Catering
Trump National Golf Club
03.2014 - 02.2015
Director of Operations
Kitchens on Wheels
01.2012 - 01.2014
General Manager, Freshfields Convenience Stores LLC
Kiawah Development Partners
01.2009 - 01.2012
Director of Food and Beverage Development, Christophe Harbour
Kiawah Development Partners
01.2009 - 12.2009
Director of Food and Beverage, The Lodge at Doonbeg Golf Club
Kiawah Development Partners
01.2006 - 12.2008
Company Trainer
Kiawah Development Partners
01.2006 - 12.2007
Assistant Club House Manager
Kiawah Development Partners
01.2004 - 12.2006
Food and Beverage Manager
Kiawah Development Partners
01.2003 - 12.2004
Fine Dining Server and Beverage Cart Attendant
Kiawah Development Partners
01.2002 - 12.2003
BA -
University of Dallas