Randall Christians
Sacramento,CA
Summary
To utilize my 20+ years of experience throughout all aspects of the restaurant industry…my success driven background has allowed me to work in some of the best cities in the US, accomplishing many goals and achievements along the way. Self-motivated professional, successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs, and transforming customer service standards.
Overview
23
23
years of professional experience
Work History
OWNER/CHEF
DOLCE VITA PRIVATE CHEFS
01.2018 - Current
- Have had such corporate clients as Banana Republic, Saks 5th Avenue, & Viacom (MTV and VH 1) staffed and conceptualized all events, also worked within various budgets while executing the parameters..successfully worked hundreds of events over 6 years
- Recently worked as a Private Chef For two high net worth high profile clients… and Catered several Yacht Charters in the South Pacific, Mexico and beyond on 110'-140' Yachts
- Served up to 15 Charter guests 3 refined meals a day.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Established foundational processes for business operations.
- Generated revenues yearly and effectively capitalized on industry growth.
CORPORATE EXECUTIVE CHEF
NORDSTROM GROUP
01.2016 - 01.2018
- Annual revenue 3 million…this high volume full service Cafe had specific recipes and SOP's in place Of which I followed and instilled in my staff of 12
- I did all special development and Specs on a weekly basis
- Maintained inventory and ordering while keeping Food costs of 25% on average.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
EXECUTIVE CHEF
FIRE ROCK GRILL
01.2013 - 01.2016
- Was brought onboard to open this restaurant, design menu, hire and train staff and keep food and labor Costs at or below industry standard levels
- Worked the line during busy periods of the day, Lead team by showing hard work mentality, taking initiative to be more and do more on a daily basis.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
PARTNER/CHEF
CINESPACE SUPPERCLUB
01.2002 - 01.2010
- Cinespace was a venue to showcase films, high end restaurant with California cuisine fare, as well as a lounge and nightclub where many well known acts have performed
- Cinespace has been a staple of the Hollywood Supperclub/nightlife for over a decade
- Spoke with peers to verify task completion, meeting tight deadlines, and schedules.
- Oversaw firm's day-to-day administrative operations, provided guidance to support staff and enforced compliance with state, federal, and local regulations across organization.
- Oversaw most aspects of business… also responsible for sourcing purveyors, quality and cost control, and executing a refined presentation for all food
- As Manager, lead a staff of 40, educated them on wine and food knowledge and giving the guest a excellent experience through direct steps of service….
Education
Associate of Arts - Hotel, Resort And Restaurant Management
Santa Barbara City College
Santa Barbara, CA06-1997
Skills
- Marketing tactics
- Social media control
- Labor Relations
- Business Management
- Consulting
- Customer Relations
- Menu Development
- Refined Plating techniques
Personal Information
Date of Birth: 7/4/1976
Skillseducation
- 2010-2013 Worked in Chicago New York and Miami As a Restaurant General Manager
- Manager serve safe certified
- Proficient in all POS Systems
- Apprenticeship under Daniel Patterson (
- Michelin star) AA Degree Santa Barbara City College 1997
Timeline
OWNER/CHEF
DOLCE VITA PRIVATE CHEFS
01.2018 - Current
CORPORATE EXECUTIVE CHEF
NORDSTROM GROUP
01.2016 - 01.2018
EXECUTIVE CHEF
FIRE ROCK GRILL
01.2013 - 01.2016
PARTNER/CHEF
CINESPACE SUPPERCLUB
01.2002 - 01.2010
Associate of Arts - Hotel, Resort And Restaurant Management
Santa Barbara City College
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