Summary
Overview
Work History
Education
Skills
Awards
Projects
References
Affiliations
Accomplishments
Certification
Timeline
GeneralManager

Christopher Garrett

Oakhurst,CA

Summary

Experienced business leader with proven strategic planning, problem-solving, and team-building skills. Exceptional at recruiting and training staff to meet customer and business demands. Motivational and diplomatic with a keen understanding of diverse backgrounds. Highly motivated professional with extensive entrepreneurial and management experience. Cultivates strong relationships with colleagues, employees, and clients while effectively overseeing administrative and sales teams. Thrives as both an independent manager and a collaborative team player. Utilizes business acumen and decisive judgment to consistently surpass organizational objectives. Adaptable to fast-paced environments and adept at navigating unexpected changes. Recognized for superior work quality and efficiency under pressure.

Overview

23
23
years of professional experience
1
1
Certification

Work History

Owner

Squeeze Me Catering
Oakhurst
07.2022 - Current
  • Analyzed industry trends to develop competitive strategies.
  • Collaborated with other owners on joint ventures and shared resources.
  • Ensured compliance with local, state, and federal regulations.
  • Identified new opportunities for growth, expansion, and diversification.
  • Developed strategic plans to increase profitability and efficiency.
  • Researched potential partners in order to expand services offered.
  • Maintained relationships with existing clients by providing superior customer service.
  • Developed and implemented strategies to increase customer satisfaction and loyalty.
  • Ensured compliance with applicable laws and regulations related to business operations.
  • Reviewed legal documents related to business operations.
  • Promoted business on social media platforms to maximize brand identity and generate revenue.
  • Set pricing structures according to market analytics and emerging trends.
  • Led startup and creation of operational procedures and workflow planning.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.

Restaurant and Banquet and Event Planner

Chukchansi Casino and Resort
Coarsegold
03.2003 - 10.2025
  • Coordinated and managed vendors for events, ensuring all vendor requirements were met in a timely fashion.
  • Developed detailed event plans and timelines to ensure successful execution of events.
  • Monitored guest satisfaction levels throughout the duration of an event.
  • Conducted onsite inspections prior to events to identify any potential issues or risks.
  • Researched industry trends to stay updated on latest innovations in event planning technology.
  • Ensured that all fire safety regulations were followed during the event.
  • Provided technical support during events such as audio, visual equipment setup, operation and troubleshooting.
  • Helped with end-to-end event planning process through meetings, walk-throughs and day-of execution.
  • Managed inventory of event supplies and equipment, ensuring availability and condition for upcoming events.
  • Developed and maintained event timelines, ensuring all tasks were completed on schedule.
  • Tracked and reported on key metrics post-event, including attendance, revenue, and participant feedback, to assess success and areas for improvement.

Server

Best Western Plus
Oakhurst
10.2021 - 01.2023
  • Followed health safety guidelines when preparing and serving food products.
  • Maintained records of transactions made during shift as required by law or company policy.
  • Provided excellent customer service to ensure satisfaction.
  • Communicated effectively with kitchen staff regarding customer allergies or special requests.
  • Delivered food orders promptly and courteously.
  • Monitored dining room for cleanliness and proper set-up at all times.
  • Accurately recorded orders on cash register and point-of-sale system.
  • Greeted guests and provided menus.
  • Checked food before serving it to customers.
  • Stayed informed about daily specials, new menu items, promotions.
  • Handled money transactions accurately while following company procedures for handling cash payments.
  • Upheld high standards of sanitation in accordance with health department regulations.
  • Responded efficiently to guest inquiries and complaints in a professional manner.
  • Took orders from customers accurately and in a timely manner.
  • Prepared drinks according to standard recipes.
  • Performed opening and closing duties such as setting up the dining area, restocking supplies.
  • Cleaned tables and chairs to prepare dining area for next customers.
  • Implemented feedback from customers to improve service quality and menu offerings.
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Promoted desserts, appetizers, and specialty drinks to optimize sales.
  • Provided exceptional service to high volume of daily customers.
  • Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
  • Displayed enthusiasm and knowledge about restaurant's menu and products.
  • Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
  • Greeted customers, answered questions and recommended specials to increase profits.
  • Stocked service areas with supplies during slow periods.

Banquet and Event Manager

Pines Resort
Bass Lake
07.2020 - 09.2021
  • Served as primary contact person responsible for responding to inquiries about events.
  • Ensured compliance with applicable laws and regulations related to event planning and operations.
  • Managed on-site logistics during events, such as registration set-up, audio and visual equipment setup and breakdown.
  • Developed and implemented event plans, including budgets, venues, catering, décor, entertainment and special guests.
  • Coordinated with vendors to ensure timely delivery of materials for events.
  • Oversaw all aspects of event production from conception through completion.
  • Researched potential locations for upcoming events.
  • Collaborated with marketing teams to create promotional materials for events.
  • Maintained relationships with existing partners while cultivating new ones.
  • Managed budgets, optimizing expenses to deliver high-quality events under financial constraints.
  • Facilitated smooth on-site operations, resolving unforeseen issues promptly to avoid disruptions.
  • Hired and trained staff for cross-functional assignments and verified employee knowledge of specific procedures related to each event type.
  • Coached and counseled employees to reflect company service standards and procedures.
  • Ensured compliance with health, safety, and legal regulations, minimizing risk and liability for all events.
  • Enhanced attendee experience through meticulous attention to detail in event design and customer service protocols.
  • Conferred with customers to gather event requirements and explore opportunities.
  • Managed safe and smooth food delivery at banquets, conferences and social events.

Banquet Manager

Tenaya Lodge at Yosemite
Fish Camp
06.2006 - 03.2020
  • Provided leadership and direction to banquet staff in order to maintain a high level of customer satisfaction.
  • Assisted with training new employees on proper etiquette and protocol when dealing with clients and guests at banquets.
  • Monitored attendance records, payroll costs, staffing levels, inventory levels, income projections.
  • Managed all aspects of event planning including budgeting, scheduling, vendor selection, management, menu selections, creation, decorations.
  • Planned menus in consultation with chefs and caterers to meet the needs of clients.
  • Collaborated with sales personnel in order to maximize revenue opportunities from banquets.
  • Maintained a safe working environment by adhering to all health and safety regulations.
  • Organized, scheduled and supervised staff for banquets.
  • Participated in weekly management meetings in order to provide updates on current and future projects related to banquets.
  • Worked closely with other departments such as kitchen staff or housekeeping staff to ensure smooth operations during events.
  • Assisted in developing marketing plans for special events or promotions related to banquets.
  • Conducted regular meetings with catering staff members in order to review policies and procedures as well as discuss upcoming events.
  • Coordinated and monitored banquet operations to ensure quality service standards were met.
  • Ensured proper set up and tear down of banquet areas prior to and after functions.
  • Implemented procedures for ordering supplies, equipment, and food items as needed for events.
  • Established guidelines and procedures for operating the banquet department efficiently.
  • Developed and implemented cost control systems to ensure efficient use of resources while maintaining high standards of product quality.
  • Performed site visits prior to an event in order to assess any potential issues that may arise during the event.
  • Analyzed event expenses and profit potential to inform stakeholders.
  • Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
  • Mentored and coached team of banquet setters and other event personnel.
  • Created schedules for food and beverage service employees.
  • Organized and laid out buffet equipment, food displays, and other items.
  • Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Hired and trained staff and new hires according to company policy and regulations.
  • Communicated with venue personnel to coordinate event logistics.
  • Ordered necessary items to meet customer needs and specifications.
  • Reviewed banquet event orders to determine room layouts and schedule staff.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Conducted pre-event briefings with staff to communicate event details and client expectations.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Oversaw inventory management, including equipment and linens, to meet event specifications.
  • Monitored event timelines, adjusting service as needed to align with schedule changes.
  • Conducted post-event evaluations to identify areas for improvement and implement corrective actions.
  • Maintained cleanliness and organization of banquet spaces before, during, and after events.
  • Prepared detailed event reports, highlighting successes and areas for operational improvement.
  • Developed and maintained positive relationships with vendors and suppliers for event needs.
  • Monitored banquet equipment condition, arranging for maintenance or replacements as needed.
  • Coordinated with sales and catering teams to understand event requirements and client needs.
  • Liaised with kitchen staff to ensure timely and accurate food service during events.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Prepared and led food service training programs to teach staff various tasks.
  • Ensured all banquet staff adhered to uniform and grooming standards.
  • Oversaw recruiting, interviews and new employee hiring.
  • Built and maintained productive relationships with employees.

General Manager

Triple George Bar & Grill/Sidebar/Celebrity NC
Las Vegas, NV
03.2005 - 06.2006
  • Established and maintained effective communication with staff members to ensure efficient operations.
  • Oversaw product development initiatives from concept through completion stages.
  • Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
  • Assisted in the recruitment process by interviewing potential candidates for open positions.
  • Maintained relationships with vendors to obtain the best pricing on supplies and materials.
  • Conducted market research to identify trends, opportunities, and threats in the industry.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
  • Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Managed inventory levels and conducted corrective action planning to minimize long-term costs.
  • Recruited, interviewed and hired qualified staff for open positions.
  • Administered employee discipline through verbal and written warnings.
  • Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
  • Trained employees on duties, policies and procedures.
  • Created schedules and monitored payroll to remain within budget.
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.

Education

Skills

  • Managing weddings and large events
  • Staff hiring
  • Profit and loss analysis
  • Relationship Building
  • Hiring and staffing
  • Talent Development
  • Customer Relations
  • Operations Management
  • Verbal and written communication
  • Employee Development
  • Proficient at bartending and serving
  • Managing associates/scheduling
  • Handling issues and problem solving
  • Guest services
  • Hosting multiple General Manager conferences
  • Business Management

Awards

  • Manager of the Year at Tenaya Lodge 2010
  • Completed the Pinnacle Group Conference and training in New York and completed a new training program for Delaware North Company aka ( Tenaya Lodge, Pathfinder)

Projects

Organized and prepared the Chuckchansi's 7 restaurants and oversaw the progress as the resort began to open. Rebuilt Triple George Grill. Built Sidebar, and reopened Celebrity NightClub in Las Vegas. Oversaw the expansion of the Ball Room expansion space at Tenaya Lodge. Opened a half-million dollar bar and grill at the Pines Resort, Wavy Bar.

References

  • Sean Mangold, 559-648-7863
  • Connie Beauregard, 559-676-2323
  • Rita Verdugo, 559-676-0415
  • Mark Choe, 612-402-9389
  • Chris Tekaat, 805-910-8529
  • Jared Lindsay, 559-760-4725

Affiliations

  • Fishing
  • Hiking
  • Gardening

Accomplishments

  • Manager of the Year at Tenaya Lodge at Yosemite in 2010
  • Pinnacle Group Graduate
  • Co-Creator of DNC Training Program (Pathfinder)

Certification

  • ServSafe Certified

Timeline

Owner

Squeeze Me Catering
07.2022 - Current

Server

Best Western Plus
10.2021 - 01.2023

Banquet and Event Manager

Pines Resort
07.2020 - 09.2021

Banquet Manager

Tenaya Lodge at Yosemite
06.2006 - 03.2020

General Manager

Triple George Bar & Grill/Sidebar/Celebrity NC
03.2005 - 06.2006

Restaurant and Banquet and Event Planner

Chukchansi Casino and Resort
03.2003 - 10.2025

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Christopher Garrett