Kris Mckerney
Monroe,WA
Summary
Customer-oriented General Manager with 20 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Catering Director
Twelve Baskets Catering
04.2023 - 04.2025
- End-to-End Operational Oversight: Directed daily operations across an 8,000-square-foot warehouse, managing logistics, vendor coordination, and subtenant relations to ensure seamless execution and optimized workflows.
- Cross-Functional Team Management: Led a team of 80+ professionals spanning sales, culinary, and event departments. Fostered interdepartmental collaboration to drive service consistency and operational efficiency.
- Revenue & Program Growth: Spearheaded sales initiatives resulting in $2M in revenue (2023–2024) and successfully relaunched a beverage program that netted $80K in its first season, with projected growth to $120K the following year.
- Brand & Product Innovation: Directed a company-wide rebrand and launched five strategic menus (four seasonal, one year-round) aligned with market trends and client preferences.
- Financial Management: Oversaw payroll for 80+ employees, managed quotes, vendor payments, and implemented cost-control strategies based on detailed sales data analysis.
- Client Experience & Event Execution: Partnered with stakeholders to design and execute high-impact events, ensuring alignment with client vision and operational feasibility. Collaborated closely with clients to develop exciting catering menus for memorable events.
- Talent Development & Performance Management: Recruited, trained, and developed staff across multiple departments, implementing onboarding and performance systems that accelerated productivity.
- Conflict Resolution & Client Retention: Served as a key escalation point for client issues, providing timely, empathetic solutions that strengthened brand loyalty and repeat business.
Ghost Writer for Menus
- Contract-based ghostwriting and live culinary services for food blogs, cookbooks, and private clients
- Specialize in developing original recipes, modernizing classic dishes, and tailoring creations to client specifications
- Recipe Ghostwriting: Develop custom recipes using preselected ingredients for food blogs, vlogs, and cookbooks
- Private Chef Services: Create personalized multi-dish menus based on client needs, either providing written recipes or preparing dishes live
- Culinary Innovation: Craft unique flavor combinations and creative twists on traditional recipes to enhance culinary offerings
General Manager
Hanoon
11.2022 - 03.2023
- Concept Development & Expansion: Transitioned a takeout-only operation into a full-service restaurant with a profitable brunch program, driving sustained growth in guest volume and brand awareness.
- Operational Strategy & Team Training: Implemented SOPs and structured front-of-house training, improving service efficiency and team professionalism while enhancing the guest experience.
- Financial & Labor Oversight: Managed payroll, inventory, and bar operations. Achieved a 17% reduction in labor costs and a 29% increase in overall profitability through data-driven staffing models.
- Service & Experience Optimization: Elevated hospitality standards, resulting in 6–10% weekly growth in cover counts. Focused on personalized service to increase repeat business.
- Sales Strategy Execution: Aligned promotions, menu design, and guest engagement tactics with consumer trends to optimize revenue streams.
- Client Relations & Issue Resolution: Strengthened guest relationships through effective communication and resolution strategies, enhancing loyalty and long-term satisfaction.
Front of House Manager
Hanoon
- Came on as a FOH manager
- Took over floor service training and policy establishment
Lead Server/Expo
Walla Walla Steak House
06.2022 - 10.2022
- Dual-Concept Oversight: Managed service in both fine dining and upscale taproom settings, ensuring consistency in guest satisfaction and service excellence across formats.
- Expo & Flow Management: Led expediting on high-volume shifts, coordinating kitchen-to-table timing, plating standards, and communication between FOH and BOH teams.
- Revenue Growth: Drove higher check averages through strategic upselling of premium items and wine pairings, contributing to increased referrals and repeat business.
- Team Development: Trained and mentored FOH staff on service standards and guest engagement, resulting in improved team efficiency and elevated dining experiences.
- Operational Execution: Oversaw daily opening/closing duties, shift transitions, and banquet setups to ensure readiness and seamless service delivery.
- Issue Resolution: Proactively resolved service bottlenecks through real-time communication, maintaining composure and consistency during peak operations.
- Event Support: Delivered high-touch service for private events and banquets, maintaining elevated standards across varied service formats.
General Manager
DWNUNDR
02.2022 - 07.2022
- Operational Oversight: Managed all daily restaurant operations, including vendor relations, service delivery, and cross-department coordination, driving efficiency and profitability.
- Standardization & Process Improvement: Developed and implemented SOPs across departments, standardizing workflows and elevating service consistency.
- Bar Program Revitalization: Restructured an underperforming bar program, introducing an inventory management system and driving 3% revenue growth in the first month, surpassing prior nine months' total revenue.
- Event Management: Led high-profile corporate events for clients like Amazon, Microsoft, and Google, overseeing menu planning, execution, and on-site coordination.
- POS System Optimization: Customized the TOAST POS system to enhance service efficiency, reducing transaction time and operational errors.
- Financial Strategy & Growth: Managed budgeting, financial analysis, and cost-control strategies, driving revenue growth while ensuring sustainable expense management.
Assistant Kitchen Manager
Cinemark Reserve
12.2021 - 04.2022
- Career Advancement: Promoted from Lead Line Cook to Kitchen Manager due to proven leadership and operational expertise in a high-volume kitchen (400-600+ covers nightly).
- Service Flow & Expo Management: Managed expo and kitchen operations during peak hours, ensuring accurate timing, plating, and team coordination under pressure.
- Team Leadership & Development: Directed kitchen staff, overseeing training, performance management, and daily assignments. Identified skill gaps and implemented targeted coaching to enhance efficiency and teamwork.
- Operational Efficiency: Led opening/closing procedures, inventory control, and kitchen readiness. Established SOPs for food safety and organization, achieving high health inspection scores and full regulatory compliance.
- Inventory & Cost Control: Managed food storage, labeling, and rotation to maintain HACCP standards. Conducted daily inventory audits and aligned ingredient usage with P&L goals to optimize food costs.
- Problem-Solving & Process Improvement: Identified and resolved workflow inefficiencies through task reallocation, training, and prep adjustments, improving kitchen productivity.
- Compliance & Risk Management: Ensured strict adherence to sanitation and health codes, preventing violations and mitigating operational risks.
- Staff Motivation & Culture: Fostered a positive work environment by recognizing achievements, promoting growth opportunities, and improving staff retention.
Executive Chef
Good Brewing/ Monroe, WA
10.2021 - 02.2022
- Operational Leadership: Recruited to stabilize kitchen operations and ensure continuity in a lean staffing environment, providing essential coverage and leadership for the Kitchen Manager.
- Workflow Optimization: Streamlined prep procedures and reduced operational friction, quickly integrating into the team to enhance kitchen efficiency.
- Service & Production Management: Led kitchen operations for 10+ hour shifts, balancing food production, service execution, and post-service tasks under pressure while maintaining high-quality standards.
- Menu Development & Cost Control: Designed and standardized new menu items aligned with brand identity, controlling costs through sourcing, waste reduction, and portion management.
- Customer Satisfaction: Ensured culinary precision by executing dishes to meet guest requests and dietary needs, collaborating with front-of-house to enhance the guest experience.
- Team Collaboration & Culture: Fostered strong relationships with both front-of-house staff and local patrons, contributing to a positive, collaborative work environment.
- Sanitation & Compliance: Maintained a clean, organized kitchen adhering to health codes and safety regulations, ensuring readiness for inspections.
Education
Associate of Arts - Culinary
Seattle Art Institute
Seattle, WA07-2002
MBA - Business Management
Penn Foster College
Scottsdale, AZ06-2000
Skills
- Customer engagement
- Proficient in resolving complaints
- Comprehensive management practices
- Organizational leadership
- Data-driven decision-making
- Training and directives implementation
- Catering menu development
- Sales team leadership
- Relationship management
- Proficient in managing event logistics
- Proficient in catering operations
- Food and beverage marketing
Certification
- Washington State Food Handlers Card
- Mast 12
- Adobe Masters Certification Photoshop/Illustrator
Timeline
Catering Director
Twelve Baskets Catering
04.2023 - 04.2025
General Manager
Hanoon
11.2022 - 03.2023
Lead Server/Expo
Walla Walla Steak House
06.2022 - 10.2022
General Manager
DWNUNDR
02.2022 - 07.2022
Assistant Kitchen Manager
Cinemark Reserve
12.2021 - 04.2022
Executive Chef
Good Brewing/ Monroe, WA
10.2021 - 02.2022
Front of House Manager
Hanoon
Ghost Writer for Menus
Associate of Arts - Culinary
Seattle Art Institute
MBA - Business Management
Penn Foster College
Similar Profiles
Donte HudsonDonte Hudson
Sales Associate at D&P Custom Gift Baskets And CateringSales Associate at D&P Custom Gift Baskets And Catering
Johnathan HallJohnathan Hall
Professional Athlete at Baskets VilsbiburgProfessional Athlete at Baskets Vilsbiburg
Victoria OppongVictoria Oppong
PERSONAL ASSISTANT at Baskets and BeyondPERSONAL ASSISTANT at Baskets and Beyond