Christopher Hora

• Opened multiple restaurants from 2015 building out a solid group.
• Hiring, trining, maintaining staff of 400+ employees
• Conceptualized menus, recipes, ordering guidelines, staffing strategies and maintained all buildings and equipment.
• Kept current on boosting profit, cutting product costs, cross utilizing product.
• Coordinated logistics for large-scale catering events, Trained unit chefs with multiple software platforms and inventory processes.
• Kept close working relationships with vendors to continually maintain product quality and reduce cost.
• Worked with marketing team to keep events in all units to build customer support and brand recognition.
• Created and maintained a culture of productivity and support through all units.

Constant kitchen reviews to build efficicency and maximize labor

Kept current on all health codes, and recouping certifications for all units.

• Developed expansion plan to grow one restaurant into a four unit group.
• Established pos, inventory software (Toast, Margin Edge)
• Menu development for all units and catering.
• Hiring, training and maintaining staff of 150 employees.

• Started with one unit and built into a four unit group of restaurants
• Hiring, training, menu writing, keeping all certifications and licenses up to date.
• Sourced local farms to provide 80% of product

• Created four standing menus, 100's pf event menus for high level VIP guests (Hillary Clinton, Orin Hatch, Chinese Presidential cabinet.
• Sourced product to execute said menus.
• Hired culinary staff of 49 and trained all hospitality staff of 155
• Kept in constant contact with government partners on the ground and in Washington D.C.
• Executed at least two large events a day from 200 -1200 guests.

• Kept all sauces and a la minute items for sauce station stocked and maintained working said station daily.
• Worked with Owner to build new concepts and menu writing.
• Ran large catering events offf site and in units.