Christopher Giannone

• Coordinated events, including weddings and corporate gatherings, for diverse clientele.
• Managed food and beverage operations at upscale country club setting.
• Collaborated with kitchen staff to enhance culinary offerings and presentation.
• Fostered relationships with vendors to secure quality products and negotiate pricing.
• Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.

• Coordinated events, including weddings and corporate gatherings, for diverse clientele.
• Coached staff on strategies to enhance performance and improve customer relations.
• Inspected dining and serving areas for cleanliness and proper setup.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
• Analyzed industry trends in order to stay current on new developments related to food and beverage operations.

Contributed to opening team that secured #1 hotel ranking in Florida for three consecutive years by Condé Nast Travel & Leisure.

Achieved OBJ’s recognition as best wedding venue in Central Florida for four years.

• Led signature restaurant to win best hotel restaurant award three times and Wine Spectator award for three years.
• Maintained average daily rate of $289, starting from $189, over five years.
• Achieved average occupancy rate of 91% with a flow-through of 33%.
• Generated total revenue of $19 million through strategic pricing and high occupancy rates.

• Restructured a Team that took a F&B department and clubhouse that had no meet their NOI sense 2002 and turned it around in 16 months with a COS that were at their lowest in eight years.
• We did it through re-thinking the model that was in place, restructuring our payroll dollars & manager positions, cleaning up & training up of the complex & staff, doing away with non-profitable ideas that were lingering because of the adage “that’s the way we’ve always done it”, reworking all of contracted agreements with our purveyors, coming up with fresh ideas that drove the bottom line while also generating enthusiasm and pride amongst our members and employee partners alike.
• This in turn created a sense of pride and a “buzz” in the community which increased our dues-paying memberships.

• Was the day-to-day lead that ran the execution of a 120,000 sq foot convention space from pre-con to post-con.
• $11.5 million dollar a year convention/catering dept that dealt with a 300-person banquet staff.

• Was a part of the opening Team responsible for setting up the Banquet operations.
• During my time with the Grand Bohemian I had the privilege of overseeing many V.I.P. functions as well as corporate gatherings and Team building.

• As the Outlet Manager I managed two restaurants, sports bar, room service and concessions.
• I headed up all aspects of these outlets from ordering, staffing, P&L analysis, budgets, Marriott training and MOD responsibilities.

• Was honored in receiving “Best Wedding Venue” in Seminole County three years in a row.
• Had the honor of building a Team of fine individuals that continued to work together till this day.

• Responsible for the managing of a 130 on call and full-time service staff that dealt with a 96,000 sq. foot of convention and banquet space.
• Also involved in extensive training program geared toward Marriott’s standards of excellence.

*Part of the Culinary Team that oversaw the day to day line cooking , banquet prep, product procurement & integrity, food cost, Health Department standards and menu creations.

• Proud to be a major player in the opening from the ground up, two four diamond properties that to this day operate at a high level.
• James Beard House 2015: was on a Team of four Chef's that spent three days in N.Y. preparing a four-course meal at the prestigious James Beard House for 75 Guests.
• Spent a good part of my Hospitality career in the Culinary field where I worked side by side with some fine Chef's to include Chef Windus: Todd English's Sous Chef at the prestigious BlueZoo, Chef Kuche: Four Seasons San Diego, Chef Michelle: Norman Van Aikens Sous Chef 1921, Chef Kligensmith: Orlando Country Club and Chef Muller Marriott World Center.