Chris

Dynamic Hospitality Executive and Educator with extensive experience directing high-volume operations, developing talent, and enforcing elite brand standards. Proven expertise in multi-unit management, P&L accountability, and workforce scaling for teams of up to 80 employees. Highly skilled at translating complex operational metrics, HACCP sanitation protocols, and guest service frameworks into actionable training and curricula.

Passionate about leveraging over a decade of hands-on industry leadership to mentor the next generation of hospitality professionals in an academic setting.

Multi-Unit Management Leader at Pappadeaux Seafood Kitchen (2022-09 – Present)

• Direct high-volume operations for a premier seafood brand, comprehensively overseeing kitchen operations, bar inventory control, and front-of-house support staff.
• Scale workforce strategically to meet peak operational demands, successfully managing, scheduling, and developing diverse teams of up to 200 employees.
• Administer strict P&L management, driving unit profitability through optimized labor matrices and meticulous inventory auditing.
• Enforce rigorous sanitation and compliance standards across all departments, heavily utilizing HACCP protocols to ensure pristine health inspection ratings and operational excellence.

Training Coordinator at Carvana (2022-01 – 2022-09)

• Designed and facilitated comprehensive training programs, specializing in onboarding optimization and employee development.
• Translated organizational goals into clear, instructional modules, enhancing overall workforce efficiency and cross-departmental communication.

Hospitality Coach at Ruth's Chris Steakhouse (2019-08 – 2022-01)

• Spearheaded staff development initiatives within a high-end, fine-dining environment, focusing on elite guest service standards and operational precision.
• Mentored front-of-house teams through hands-on coaching, resulting in elevated customer satisfaction scores and improved service floor dynamics.

Executive [Sous Chef] at The Farmer & The Larder (2015-06 – 2017-10)

• James Beard Nominee
• Guided executive operations and strategic direction for the brand, balancing culinary innovation with sustainable business practices.

Server at Halyards Restaurant Group (2017-10 – 2019-03)

• Developed a foundational, ground-up understanding of high-end service execution, guest relationship management, and fast-paced operational workflows.

Master of Public Health in Social and Behavioral Science – Augusta State University

Bachelor of Business Administration – College of Coastal Georgia (2018-05)

Associates of Applied Sciences – College of Coastal Georgia (2016)