Summary
Overview
Work History
Education
Skills
Certification
Timeline
Military Service
Generic

Christopher J. Ropp

Cincinnati,Ohio

Summary

Professional business leader with extensive experience in operating and growing successful ventures. Skilled in financial management, marketing strategies, and operational oversight. Known for fostering collaborative team environment and achieving significant results through adaptable strategies.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Business Owner/Operator

Three Ginger LLC Dba Garnish Catering
10.2015 - Current
  • Grew $600k small business to $1.5M in revenue.
  • Partnered with a venue as the exclusive caterer (The Pavilion).
  • Created new partnerships with venues for Garnish Catering as a preferred caterer. Grew from 4 venues to 36.
  • Traveled as far as Augusta, Georgia to cater for corporate entities, 2016-19.
  • Expanded “Garnish-To-Go” prepared meals into a delivery service during the COVID-19 pandemic through present day.
  • Introduced “Garnished Affairs” events to keep team members employed and add a new stream of revenue.
  • Successfully moved from the original 1400 square foot location to a new 3200 square foot location.
  • Designed new space and implemented equipment layout.
  • Coordinated trades to deliver products on time.

Executive Chef

The Hyde Park Country Club
01.2015 - 10.2015
  • Directed culinary operations, ensuring high-quality food preparation and presentation standards.
  • Developed seasonal menus incorporating local ingredients to enhance dining experiences.

Food & Equipment Sales Consultant

Northern Haserot Food Distributor
06.2012 - 01.2015
  • Developed strategic sales plans to enhance equipment offerings and meet client needs.
  • Cultivated relationships with key stakeholders to drive revenue growth and customer satisfaction.
  • 36 new accounts opened in the first year.
  • Grew existing accounts by 33% annually.

Executive Chef

Embers
11.2011 - 06.2012
  • Managed kitchen staff, fostering collaboration and maintaining productivity in fast-paced environments.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Executive Chef

Kenwood Country Club
06.2006 - 11.2011
  • Managed the Food & Beverage operation in a privately held country club of 900+ members.
  • Designed and delivered the $1,000,000 kitchen renovation project, on time and under budget.
  • Exceeded financial and & member satisfaction goals set forth by COO, and Board of Governors.
  • Instrumental in the revision, development, and implementation of new Food & Beverage standard operating procedures.
  • Featured in Club & Resort Business Magazine, “Finding Profit in Options.” November 2009.
  • Established as an approved extern training site with The Culinary Institute of America.

Adjunct Professor

The Midwest Culinary Institute at Cincinnati State Technical & Community College
01.2009 - 10.2011
  • Taught the executive chefs, of the future, through concise lectures, demonstrations, and professional experiences.
  • Trained myself in how to teach in a scholastic environment, thus learning how to teach/mentor my business culinary team.
  • Facilitated hands-on learning experiences in kitchen environments, promoting collaboration among diverse student groups.

Executive Chef

Parker’s Blue Ash Grill a Select Restaurants Property
01.2005 - 06.2006
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Executive Chef

The Banker’s Club a ClubCorp Property
01.2001 - 01.2005
  • Promoted to Executive Chef, 2004.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

Education

Associates of Applied Business - Culinary Arts

Cincinnati State Technical And Community College
Cincinnati, OH
01.2001

Skills

  • Operations management
  • Documentation and reporting
  • Hiring
  • Business planning
  • Staff training and development
  • Sales negotiation
  • Personnel management
  • Operations oversight
  • Payroll processing
  • B2B and B2C Relationship management
  • Sales tactics
  • Team collaboration and leadership

Certification

  • Certificate of Accreditation, Better Business Bureau, 2025.
  • Serve Safe Person In Charge Certification, Valid through 2028.
  • Certified Executive Chef, 2008. American Culinary Federation.

Timeline

Business Owner/Operator

Three Ginger LLC Dba Garnish Catering
10.2015 - Current

Executive Chef

The Hyde Park Country Club
01.2015 - 10.2015

Food & Equipment Sales Consultant

Northern Haserot Food Distributor
06.2012 - 01.2015

Executive Chef

Embers
11.2011 - 06.2012

Adjunct Professor

The Midwest Culinary Institute at Cincinnati State Technical & Community College
01.2009 - 10.2011

Executive Chef

Kenwood Country Club
06.2006 - 11.2011

Executive Chef

Parker’s Blue Ash Grill a Select Restaurants Property
01.2005 - 06.2006

Executive Chef

The Banker’s Club a ClubCorp Property
01.2001 - 01.2005

Associates of Applied Business - Culinary Arts

Cincinnati State Technical And Community College

Military Service

  • Active Duty, United States Army. 1992-1997.
  • Ohio Army National Guard. 1997-2003.
  • Honorable Discharge, 2003.

Similar Profiles

CREATE PROFILE