Cristy Nolton
McDonough,GA
Summary
Experienced and enthusiastic Chef, restaurant consultant and supply chain manager with track record of successfully streamlining business operations and reducing costs across all aspects of hospitality industries. Possesses exceptional interpersonal, problem-solving, operations, strategy, finance and analytical skills to provide advice and expertise to client organizations improving business performance. Effective advisor communicates well with people of all ages and backgrounds. Excellent eye for detail enabling quick identification of areas for improvement and suggesting strategies to help businesses reach goals.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Hospitality Consulting
Spiced Soul Hospitality Consulting
02.2022 - Current
- Evaluates new development deals, create financial reports for existing properties, develop regulatory compliance processes, and audit books forensically to make sure that everything is above board
- Analyzed potential restaurant locations and themes, with comparison data of market
- Forecasted revenues and expenses for first 12 months of operations, identifying required capital reserves and time until breakeven
- Managed multiple deadlines across several businesses to meet dynamic needs of multiple clients
- Created and developed detailed work plans to meet business priorities and deadlines
- Created monthly forecast templates and resource management allocations for approved projects. Gathered, organized and input information into digital database
- Educated staff on organizational mission and goals to help employees achieve success. Evaluated staff performance and provided coaching to address inefficiencies
Procurement Director
High Road Craft Ice Cream Manufactory
11.2017 - 06.2022
- Developed and implemented procurement policies and procedures to enhance compliance with company standards
- Increased purchase order on time and in full by 45% over 12 month span.
- Decreased number of small vendors to improve pricing by 12% and fulfillment with stronger purchasing power.
- Manger warehouse in and outbound team of 6 as well as closely working with QA department for compliance
- Negotiated contracts with suppliers to obtain favorable terms and pricing.
- Reorganized purchasing strategy based on seasonal downtrends of commodity market verses monthly purchases
- Impacted cost of production and competitiveness in market share
- Actively patriciate in new business acquisitions and retention through critical team management
- Develop and organized procurement rules and regulations in works with Companies Quality Assurance department
- Worked with R&D on development and ideation of additional or changes to catalog, Followed by sourcing of all new raw materials and packaging.
- Developed and maintained relationships with key suppliers for smooth communication and to meet required expectations
- Resolved invoice and payment issues to facilitate prompt payment to suppliers
- Developed and implemented procurement policies and procedures to enhance compliance with company standards
- Negotiated complex corporate procurement contracts by working closely with internal and external contacts
- Conducted spend analysis to identify cost-saving opportunities
- Evaluated supplier quotes based on purchasing procedures and competitiveness in quality, price and delivery
- Utilized market intelligence to identify opportunities for savings and cost reduction
- Tracked contract performance metrics and reported issues or non-compliance with appropriate stakeholders
Culinary Director
Young and Hungry LLC
06.2010 - 11.2017
- Responsible for all functions of openings and operating concept
- Responsible for daily management of all food production of multiple units through staff of 9 managers and 70+ hourly line cooks, dishwashers, Catering events with annual sales from ($8 million companywide)
- Several areas of accomplishments: increased weekly sales of second location by 25% by strategic planning based off daily sales report, clientele, current culinary trends, exhibition cooking, decreasing food cost by negotiating contract pricing, nightly specials and utilizing seasonal, local, and organic food items on menu with developing recipes for all venues
- Pioneered recycling/compost initiative in September 2010 throughout company, estimated 3,000 plus pounds per month decreased from landfills to recyclable and compostable products
- Increased employee morale by cross training staff, customer service training, team building activities, annual evaluations for pay rate and promotions, daily line up meetings with staff and managers for increased communication
- Successful management of new hire, training program, menu planning, purchasing of commercial equipment, small wares, sanitation, scheduling, productivity and budget
- Advance experience in programming, modifying, troubleshooting, and forecasting and data management of daily, weekly, and monthly sales for service which led to minimum errors in day-to-day operations
- Maintaining 33-34% food cost of organic food program and operating with 10% labor budget.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions
Executive Chef
Graveyard Tavern
01.2007 - 01.2010
- Created and designed menus implemented private party and buy outs program, monthly beer dinners or tastings to expose creativity to bar food featuring local products and local craft beer
- Implemented labor budgets and transformed kitchen procedures to be efficient and effective to increase profit
- Developed farm to table program, and vegan night at pub in effort to increase food sale by 65%
- Develop all vendor relationships, accounts, sourcing, creating all order guides, scheduling, recipes, R&D, costing of all food
- Menu design and layout, Hiring and training
- Creating training program, overseeing, and maximizing efficiency of operations.
- Oversaw business operations, inventory control, and customer service for restaurant
Education
Master Certificate Advanced Supply Chain - Purchasing Supply Chain
Michigan State University
Online 05.2019
CIAPP Certified International Advanced Procurement - Purchasing, Procurement, And Contracts Management
CIAPP Certified International Advanced Procurement
Online 08.2018
A. A. Culinary Arts -
Art Institute of Atlanta
Atlanta, Georgia01.2001
Skills
- Project Management
- Client Rapport-Building
- Reports and Documentation
- Software Troubleshooting
- Data Warehousing
- Safety Regulations
- Cultural Awareness
- Customer Relationship Management
- Project Analysis
- Analysis and Evaluation
- Resource Evaluation
- Financial Planning
Certification
- Art Institute of Atlanta, Atlanta, Georgia, Hospitality and Management
- Serv Safe Certified
- Member of Georgia Grown
- CIAPP Certified International Advanced Procurement Professional, Purchasing & Procurement Center
- Master Certificate Advanced Supply Chain and Procurement Management – Strategic Sourcing, Michigan State University
Timeline
Hospitality Consulting
Spiced Soul Hospitality Consulting
02.2022 - Current
Procurement Director
High Road Craft Ice Cream Manufactory
11.2017 - 06.2022
Culinary Director
Young and Hungry LLC
06.2010 - 11.2017
Executive Chef
Graveyard Tavern
01.2007 - 01.2010
Master Certificate Advanced Supply Chain - Purchasing Supply Chain
Michigan State University
CIAPP Certified International Advanced Procurement - Purchasing, Procurement, And Contracts Management
CIAPP Certified International Advanced Procurement
A. A. Culinary Arts -
Art Institute of Atlanta
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