Christopher Salas

• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Resolved customer complaints involving food or beverage quality and service.
• Managed bar and wait staff and directed hiring program.
• Organized successful special events that contributed to increased sales figures.
• Enhanced dining experience with implementation of new menu, reflecting current culinary trends and customer preferences.

• Increased overall event success rates by setting realistic goals, closely monitoring progress, adjusting strategies as needed.
• Assisted with PIP for F&B while looking at new ways to improve profitability within department while holding the team accountable for service standards.
• Changed pricing for banquet menus by doing a comp analysis within the market to remain competitive.
• Continuously improved operational efficiency by analyzing post-event feedback and implementing necessary changes for future events.
• Helped assist senior event manager with creating and updating Banquet Event Orders and going through quotes and contracts to maximize profitability.

Oversee a union banquets department of 25 team members. Put SOPs in place for events and bar functions to streamline processes. Maintained a great P&L while also working with union guidelines in place. Worked closely with the culinary department to come up with new and effective menus. Assisted with all of food and beverage operations while searching for new F&B director. Tasked forced at multiple properties including LAX Marriott and W Los Angeles.

• Directed and managed banquet functions for 1000-person events such as Super Bowl LVI and Billboard Women In Music Awards.
• Worked closely with the Los Angeles Rams and Los Angeles Chargers staff to ensure freshness and quality of food before every home game.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.

• Helped successfully open Hotel Indigo Downtown Los Angeles and helped open Metropole kitchen and restaurant.
• Ensured guests had great dining experience while also maintaining cleanliness and following all proper cleaning guidelines.
• Communicated well and developed exceptional relationships with staff and guests.
• Assisted banquets in events such as Anheuser Busch hotel buyout, holiday parties and weddings.

• Oversaw In- Room Dining department. Led a staff of 30 ladies and gentlemen through a 24 hour In- Room Dining operation.
• Helped organize and complete very high profile events such as "The Grammys", "Rose Bowl", "American Music Awards", and countless other award shows and concerts.
• Created event orders and also put in place SOP's to ensure a smooth and efficiently run department.
• Helped oversee three other Food and Beverage outlets : Fords Filling Station restaurant, Glance lobby bar, The Mixing Room

Ensured proper cleanliness was maintained in all areas of the restaurant for both front and back of house. Developed and maintained exceptional customer service standards. Communicated well and established positive relationships with both guest and fellow employees. Worked with Chef Kerry Simon, Nona Sivley and their team to determine menu plans for special events or occasions. Completed all customer transactions in a positive and timely manner.

Efficiently resolved problems or concerns to the satisfaction of all involved parties. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Made sure food was delivered in appropriate and timely manner. Restocked breakfast buffet and would make sure restaurant was set for next serving period.