Christopher James Cordova
12201 Eric Ct. N.E.
Albuquerque, New Mexico 87112
Project Management/General Management/Director of Operations/Restaurant Consultant/Executive Chef
Restaurant Concept Development and Design. Operations Planning and Project Management. Strategy Implementation and Control Systems Analysis. Team Building and Leadership Management Strategies. Business Administration, Quality Control and Loss Management, Employee and Managerial Development Training. Procedure and Implementation.
Fifteen Years of Professional Operations Management Experience in the Restaurant and Hospitality Industry. Comprehensive Knowledge of Restaurant Cost Management, Managerial Finance Accounting and Budgeting. Restaurant Management Professional, Culinary Management Specialist, Full Service Restaurant Consultant. Degreed and Certified: MBA/PM, BSB/M, AOS/ Le Cordon Bleu, ServSafe, ASC, (3) ProMgt. Certifications.
Executive Chef/ GM/Operations Manager /Culinary Management Consultant/ Dynamic Strategies LLC
2/12 – Present – Old Town Partnership LLC, Project Management, Albuquerque, New Mexico
Project Manager of 2 Start up Restaurants. Delivery of Timeline Goals and Objectives. Supervision of Financial, Legal, and Operational Affairs of the Organizations. Maintenance of Smooth Workflow between Departments and Resolution of Interdepartmental Conflicts. Recruiting, Hiring/Firing and Training Employees. Planning Sales and Marketing Principles. Inventory, Food Cost and P&L. Setting Goals and Targets which Measure Efficient Performance. Restaurant Start Up Coordinator and Project Manager for 3 New Operating Locations – Ninth Start up Operation. Current Operations Manager, Executive Chef and Culinary Management Consultant.
Executive Pastry Chef
1/2008 – 2/2012- Zinc Wine Bar and Bistro, Albuquerque, New Mexico
Innovative Menu Engineering and Cost Management. P&L Statements and Balance Sheet Analysis. Food Cost Percentage Calculations and Control. Procurement and Purchasing. Inventory and Receiving. Management of Kitchen Operations. Staff Development Supervision, Training and Scheduling. Employee Task Prioritizing and Procedure Implementation. Quality Control Adjustments. Safety Audits. HACCP and ServSafe Training. Large Event Planning and Catering Execution. Internal and External Management Consultant Practices. Organizing, Coordinating and Managing Special Projects and Events for the City of Albuquerque and Santé Fe. Production of High End French and Italian Pastries for Three Restaurant Locations and Taste Catering Boutique.
Executive Sous Chef
2/2004 – 1/2008 MGM Grand/Mirage and Harrah’s Entertainment, Caesars Palace, Bradley Ogden, Daneil Boulud, Jean Georges, Alex Strata and Pure Management Group, Las Vegas, Nevada
James Beard Award Winning, Four Star American Style Cuisine. Direct and Coordinate Work of Restaurant Staff. Business Administration and Accounting. Information Technology Management, P&L, Cost Analysis, Payroll and Scheduling. Menu Engineering, Budgeting, Credit Policies, and Banking. Staff Development and Training, Operations Management and Marketing. Managed, Scheduled, Supervised and Trained Sous Chefs, Chef Tournants and Hourly Line Cooks. Professional Organizational Skills, Communication, Technical Cooking, and Plating. Upheld Time Lines and Quality in a High Volume Kitchen (5 Million plus per year) while meeting the standards and requirements set by Senior Food and Beverage Directors. Opened Multiple Restaurants and Organized BEO’s for Large Celebrity Banquets and Events. Weekly Inventory and Food Cost Control. Organized and Catered Culinary Food and Wine Functions for Political and Private Events. Managed and Supervised 15 – 20 cooks, ensuring success and task completion on limited time lines. New Vendor Contracts and Negotiations. Private Cooking Services and Education. Culinary Seminars and Demonstrations.
Master of Business Administration in Project Management.
University of Phoenix, Albuquerque, New Mexico, (2014).
Bachelors of Science in Business Management.
University of Phoenix, Albuquerque, New Mexico, (2012).
Associate of Occupational Studies in Le Cordon Bleu Culinary Arts.
Scottsdale Culinary Institute, Scottsdale, Arizona, (2004).
References & Supporting Documentation Furnished Upon Request.