CHRISTOPHER FORD
MEDFORD,OREGON
Summary
Results-driven Manager with extensive experience in restaurant, event, and retirement management. Committed to fostering a structured workplace while enhancing guest satisfaction through high-quality service. Skilled in training teams to meet budgetary and safety standards. Eager to contribute to a leadership team focused on continuous improvement and employee development.
Overview
26
26
years of professional experience
Work History
Dining Services Manager
cascade living group
Grants Pass, Oregon
01.2025 - Current
- Enforced food safety rules and health department compliance.
- Scheduled shifts and assigned tasks to support smooth meal operations.
- Coordinated with vendors for purchasing supplies at competitive prices.
- Monitored kitchen supplies and ordered food from approved vendors.
BAR/SERVICE MANAGER
RED LOBSTER
MEDFORD, OR
04.2023 - 12.2023
- Supervised Red Lobster dining room service and team member coordination
- Trained hosts, servers, and busers on Red Lobster hospitality standards
- Resolved guest concerns with calm, professional Red Lobster service
- Ensured cash register accuracy, safeguarding financial integrity, Oversaw end-of-day operations that secured the restaurant premises., Adapted to various roles within restaurant, supporting team efficiency. Managed customer interactions to enhance guest experience AND Addressed team member concerns to ensure smooth operations
- 541-734-2232
CREW LEADER/FOREMAN
RIGNEY SERVICES
GRANTS PASS, OR
04.2021 - 04.2022
- Remodeled homes and operated commercial equipment, enhancing overall project execution.
- #530-646-7376
- Led Rigney Services crew across daily field operations and worksite assignments.
- Supervised team members, assigning tasks and monitoring completed work quality.
- Coordinated with supervisors and clients on schedules, priorities, and site needs.
EXECUTIVE CHEF
PEAR VALLEY SENIOR LIVING
CENTRAL POINT, OR
11.2018 - 03.2020
- Led opening of new facility, establishing systems for smooth launch.
- Designed menus focused on maximizing resident satisfaction.
- TRAINED AND DEVELOPED MY TEAM TO MEET GUEST EXPECTATIONS
- Developed and implemented dining policies and procedures to enhance operational standards.
- ASSISTED WITH ALTERATIONS TO KITCHEN EQUIPMENT, FACILITATING FUNCTIONAL OPERATION AND TIME-SAVING PROCEDURES.
- DESIGNED ALL HACCP LOGS TO MEET THE KITCHENS REQUIREMENTS
EXECUTIVE CHEF
BONAVENTURE RETIREMENT
MEDFORD, OR
04.2018 - 11.2018
- Maintained an open-door policy to address associate concerns, fostering a supportive work environment.
- Led kitchen and front-of-house staff, ensuring seamless operations and high service standards.
- Tracked detailed budgets for dining and housekeeping, contributing to overall financial accountability.
- Achieved compliance with budget parameters across both departments.
- WORKED CLOSELY WITH MANAGING PARTNERS AND CORPORATE DINING SERVICE DIRECTOR TO INCREASE RESIDENT SATISFACTION WHILE ENSURING ADHERENCE TO ALL COMPANY POLICIES AND PROCEDURES
- Enhanced audit processes to achieve better compliance and accuracy.
- TOP 3 PERCENT OF THE COMPANY IN AUDITS, COMPLIANCE AND RESIDENT SATISFACTION SURVEYS
DINING SERVICE DIRECTOR
BROOKDALE RETIREMENT
ASHLAND, OR
06.2015 - 04.2018
- Managed dining experience to exceed guest expectations.
- Developed policies and procedures for hiring, training, and scheduling kitchen and dining staff to ensure operational excellence.
- Implemented corrective measures to improve staff training and performance.
- Coordinated meal times and procedures to enhance guest satisfaction and service consistency.
- Helped various departments throughout the facility to maintain service quality.
- Tracked special diets to verify compliance with physician's and dietitian's expectations.
- Reviewed all HACCP and cleaning lists to confirm state compliance.
- DESIGNED MONTHLY TRAINING COURSES TO ADVANCE THE KNOWLEDGE OF ALL STAFF IN THE ASPECTS OF DINING SERVICE.
- DESIGNED NEW DAILY AND WEEKLY RECIPES AND MENUS TO ACCOMMODATE THE TASTES AND NEEDS OF THE RESIDENTS
KITCHEN MANAGER
WILD RIVER PIZZA & BREWING
MEDFORD, OR
02.2012 - 06.2015
- GENERAL MANAGER - MATT BILYEU
- Oversaw kitchen employee management, hiring, training, and scheduling.
- Managed food cost and ensured quality control processes met standards.
- MONITORED FOOD SAFETY AND COMPLIANCE
- IMPLEMENTED NEW CLEANING AND FOOD PREPARATION SCHEDULES AND PROCEDURES
- DESIGNED NEW MENU AND CREATING DAILY SPECIALS
- COORDINATED SPECIAL EVENTS AND CREATED CUSTOM EVENT MENUS
DINING SERVICE MANAGER
ARBOR PLACE
MEDFORD, OR
02.2011 - 01.2012
- MANAGED ALL ASPECTS OF DINING EXPERIENCE FROM MEAL PRODUCTION TO DINING SERVICE
- Led team to improve dining experiences, focusing on customer satisfaction and service quality
- Managed special diets for residents and adjusted menus for individual dietary requirements.
- Coordinated procurement of kitchen products, ensuring availability and quality standards
- Developed cleaning tasks and schedules for staff to maintain hygiene and operational efficiency
SOUS CHEF
CALLAHAN'S LODGE
ASHLAND, OR
11.2009 - 01.2011
- SUPERVISOR/EXECUTIVE CHEF - BRANDON CUNNINGHAM
- DESIGNED MULTIPLE NEW RECIPES AND ADDITIONS TO THE MENU PRODUCTION OF ALL DESSERT ITEMS AND BAKED GOODS
- Collaborated with executive chef to enhance menu offerings and streamline kitchen operations.
- Managed quality control processes to ensure consistent dining experiences and compliance with health standards.
- Conducted training for kitchen staff to improve skills and maintain high service standards.
- Monitored compliance with all state health and food guidelines.
- Created tailored event menus based on client preferences.
LINE COOK, PRODUCTION, EXPEDITER, BACKUP
OLIVE GARDEN
MEDFORD, OR
09.2006 - 01.2008
- SUPERVISOR- SEAN HUNT
- PROFICIENT IN LINE PREP EXPECTATIONS
- Prepared all necessary items
- Received and stocked food orders promptly to ensure smooth kitchen operations.
- Maintained quality control standards to ensure consistent food quality.
- Ensured compliance with health and food guidelines to promote safety and hygiene.
LEAD LINE COOK FOR COLD SIDE
CARRABAS ITALIAN GRILL
BOISE, ID
01.2006 - 06.2006
- Streamlined organization of cold side area to enhance food storage efficiency
- ENSURED QUALITY CONTROL
- Implemented time management strategies to ensure timely project completion
- Trained new employees on job responsibilities and procedures for smoother onboarding
LEAD NIGHT COOK
SPRING CREEK MANOR
EAGLE, ID
06.2005 - 12.2005
- SUPERVISOR - BUTCH
- Prepared meals for nighttime service, ensuring quality and timeliness of all dishes.
PRODUCTION, LINE, DISH PRESENTION
VISTA CATERING
BOISE, ID
11.2003 - 08.2004
- SUPERVISOR- MIKE
PREP, PIZZA LINE, SAUTEE, SANDWICH, DISH
SMOKY MOUNTAIN PIZZA AND PASTA
EAGLE, ID
03.2001 - 10.2003
Education
High School Diploma -
Boise State University
Boise, IDSkills
- 10 Years in Customer Service
- Performance management
- Change management
- Team building
- Diversity training
Timeline
Dining Services Manager
cascade living group
01.2025 - Current
BAR/SERVICE MANAGER
RED LOBSTER
04.2023 - 12.2023
CREW LEADER/FOREMAN
RIGNEY SERVICES
04.2021 - 04.2022
EXECUTIVE CHEF
PEAR VALLEY SENIOR LIVING
11.2018 - 03.2020
EXECUTIVE CHEF
BONAVENTURE RETIREMENT
04.2018 - 11.2018
DINING SERVICE DIRECTOR
BROOKDALE RETIREMENT
06.2015 - 04.2018
KITCHEN MANAGER
WILD RIVER PIZZA & BREWING
02.2012 - 06.2015
DINING SERVICE MANAGER
ARBOR PLACE
02.2011 - 01.2012
SOUS CHEF
CALLAHAN'S LODGE
11.2009 - 01.2011
LINE COOK, PRODUCTION, EXPEDITER, BACKUP
OLIVE GARDEN
09.2006 - 01.2008
LEAD LINE COOK FOR COLD SIDE
CARRABAS ITALIAN GRILL
01.2006 - 06.2006
LEAD NIGHT COOK
SPRING CREEK MANOR
06.2005 - 12.2005
PRODUCTION, LINE, DISH PRESENTION
VISTA CATERING
11.2003 - 08.2004
PREP, PIZZA LINE, SAUTEE, SANDWICH, DISH
SMOKY MOUNTAIN PIZZA AND PASTA
03.2001 - 10.2003
High School Diploma -
Boise State University