CHRISTOPHER G.

OCONNOR
Newport, Rhode Island 02840 401.714.4863 shadow6624@yahoo.com

REGIONAL / GENERAL MANAGEMENT

Creative management leader combining sales and marketing expertise with extensive knowledge base of the food and beverage industry to drive profitability and achieve revenue objectives. Demonstrated success elevating organizational performance through building and galvanizing toptier teams through exceptional motivational ability. Superb communicator with proven customer service and relationship building skills. Twenty years of experience complemented by a bachelors degree. Areas of expertise: Operations Staff Management Team Building Motivational Leadership Business Development Procurement FOH / BOH Operations Restaurant Management Cost Control Client Relations Logistics Regulatory Compliance Customer Service Recruitment Process Improvement Wine / Beverage SME Relationship Building Vendor Negotiations Communications PROFESSIONAL EXPERIENCE: Jos Bistro-6/12/13-/Present-Bartender The Barking Crab:08/02/2011-05/20/2013- G.M- Featured in three articles since September 2011-the Providence Journal; Sophisticated Clam Shack Dining, GoLocalProv:5 things, and R.I. Monthly; Best Lobster Roll in the Rhode Island 2012.Best Bloody Mary Winterfest 2013, Best Tropical drink Winterfest 2013. Awarded Talk of the Town Customer Satisfaction Award-4 star rating. Sales increased 8% 2012. Food cost 33.2%, alcohol 18.6%, wine 32.4, bottled beer 23%, draft beer 18.6%, labor 14.3% . Bottom line increased $139.000 2012. The White Horse Tavern: 11/01/2010-08/01/2011 G.M-The oldest tavern in America. Established in 1673, it is 4 star white linen Bistro with a $53.00 per quest check average. Job description: General Manager-1.2 million dollars annual sales for 2010. Projected sales for 2011: 1.3 million dollars: personal goal for sales for 2011 sales 1.45million dollars. Reduced food cost by 3%, (29%) reduced liquor cost by 7% (20% beer, 22% alcohol, 32% wine). Implemented more stringent F.O.H and B.O.H cleaning standards. Developed new partnerships with the local community. Increases sales by 13.6% during my 10 month tenure of employment. THE RED PARROT RESTAURANT, Newport, Rhode Island 2007 10/31/2010 / 1993 2006 High-volume restaurant with $6M+ in annual revenue. General Manager 2007 11/28/11 Command all operations of a 258-seat capacity restaurant, including all front-end (FOH) and backend (BOH) activities. Direct procurement and negotiate advantageous terms with vendors in alignment with budgetary goals. Review and authorize management staff purchasing. Develop menu and beverage items to stimulate sales and conduct market research. Motivate and oversee staff of approximately 100, including execution of recruitment, training, and human resources processes. Devise and implement initiatives to control costs, improve processes, and optimize resources. Major Contributions: continued:

to motivate team and elevate overall performance. Expanded business despite downturned economy by developing strategic affiliations, including a lucrative alliance with the Newport Convention Center. Enhanced the bottom line by increasing sales 7% while cutting expenses by 3%. Achieved 100% of all health code regulations by enforcing impeccable kitchen sanitation standards.

OLIVE GARDEN, Attleboro, Massachusetts 2006 2007 Italian-style restaurant generating $5M in annual revenue; member of well-known chain with 1500 locations nationwide. Sales Manager Facilitated sales and customer service operations and led FOH staff of 40. Executing ordering functions, implemented inventory control measures, and oversaw building maintenance. Major Contributions: Surpassed or met 100% of all sales objectives, increasing overall revenue by 2% through expanding wine, appetizer and dessert sales. Assistant General Manager 1993 2006 Led customer service initiatives by managing all FOH functions and overseeing a staff of 65. Performed all team building activities including hiring, training, performance evaluations, and daily supervision. Allocated resources to ensure proper staffing levels while containing costs. Ensured compliance with all legal regulations governing health, liquor licensure and labor requirements. Executed procurement activities, generate cost analysis reports and implement inventory control practices. Major Contributions: Catapulted liquor sales from $200K to $2.3M by expanding portfolio of beverage offerings, including development of 50+ specialty drinks. Played key role in augmenting overall sales from $4.5M to $5.6M in 2003. Drove increased food and beverage sales per server by administering a more effective training program to staff. Earned media publicity, being named Bartender of the Month by Providence Monthly in the July 2004 edition and developed hot drink list that was named #1 in a 10-state region by Unlimited Magazine. Won multiple awards for individual drink contests and designed two bars by leveraging extensive knowledge of beverage products. Note: Additional career history includes role as Beverage Manager of CHECKERS CAF. Details upon request. EDUCATION Bachelor of Science in Chemistry Salve Regina University Newport, Rhode Island CERTIFICATIONS & PROFESSIONAL DEVELOPMENT TIPS Certified Food Safe certified Choke Safe certified Teaching Certification Roger Williams University Bristol, Rhode Island