CHRISTOPHER WESLEY THOMPSON

251 Spivey Drive - Calera, OK 74730 (318) 218-2173 ~ keltoi2153@live.com

PROFESSIONAL QUALIFICATIONS

~ Over 20+ years’ exceptional leadership and successful management of

Budgets, Staffing, FOH and BOH performance in Food & Beverage operations,

across nationally-recognized hospitality brands, including gaming

~ Menu Development from Quick Service to Fine Dining Venues, including

Steakhouse & Seafood Specialties, Asian Fusion, Modern American,

Southwestern, Pueblo Indian, Italian, French, Mexican and other cuisines

~ Excellent communication and motivational skills, leading multiple outlets &

teams of over 700 while managing up to $150M annual budgets

~ Effective analytical and strategic organizational skills, adopting new

concepts, implementing industry standards, formulating property layouts,

kitchen designs and financial projections

~ Superior product knowledge and training for both FOH and BOH in multi-

property and corporate establishments, including Master Sommelier and

Spirit Producers

~ Development and Training of SOPs and F&B training procedures for

Associate to Director Level positions

~ Multiple Outlet Management and staff direction to achieve over 93% guest

satisfaction scores, setting new property records

~ ServSafe Dual Role Instructor / Proctor and Trainer

~ POS configuration and programming of InfoGenesis for multiple properties;

Aloha Squirrel, Micros

~ Key Gaming License, Oklahoma; Gaming License, Louisiana; Alcohol

Beverage License, Washington, DC

PROFESSIONAL EXPERIENCE

Choctaw Casinos - Durant, OK 10/2014-07/2016 Leading Oklahoma

Native American Casino Group providing gaming, dining and lodging Director

of Food & Beverage

~ Direct corporate Food & Beverage services for 7 locations and oversee

over 700 team members

~ Manage banquet events set up for 600 guests and menu selection with

clients; hosted Inter-Tribal event

~ Menu Development for multiple outlets; provide wine pairings for menus

selected

~ Development and implementation of Wine List for Fine Dining Steakhouse

~ Designed and implemented drink menus for local trends; "mixologist" for a

number of functions.

~ Manage liquor / food costs and maintain labor costs within Company

guidelines

~ Create and establish SOP for Multiple Venues, 7 properties and over 20 +

concepts and chains

~ Improve Guest satisfaction scores to over 93%, exceeding Gaming &

Hospitality guidelines

~ Maintain budgets of $160M annually, and analyze/prepare financial

forecasting

~ Cater to needs of High End Players / and ALL guests to provide Choctaw’s

branding of exceptional service

Southern Trace Country Club - Shreveport, LA 01/2014-10/2014 Rated as one

of the top 3 Golf and Country Clubs in the State Director of Food and

Beverage

~ Staffed and developed a strong F&B team for a busy Shreveport Landmark

~ Maintained labor cost for 5 outlets and schedule/supervise/train over 40

Team Members

~ Chef for Multiple Outlets, including Menu Development of Southern,

American cuisine, including multiple farm to table, seat to table, and

vegetarian or special dietary needs

~ Managed food costs, labor costs, guest service satisfaction and budgets

Sam's Town Hotel and Casino - Shreveport, LA 12/2012-01/2014 High

volume Casino Hotel with multiple outlets Multiple Outlet F&B Manager /

Assistant Director

~ Staffed and developed a strong F&B team of 100 staff for busy Shreveport

destination casino hotel

~ Managed liquor / food costs within Company guidelines at 23% liquor,

excluding ‘comp’ beverage

~ Maintained labor cost for 6 outlets

~ Scheduled, reviewed and trained 100+ plus team members, 5 Supervisors

with 5 leads

~ Improved Guest satisfaction scores to all-time high for F&B at 97%,

exceeding Boyd Gaming guidelines

~ Oversaw annual budgets and financial forecasting

~ Trained and maintained exceptional customer service for High End Players

/ and ALL guests

Chops Lobster Bar - Boca Raton, FL 09/2010-07/2012 Fine dining Prime

Steak and Seafood restaurant voted "BEST in SOUTHERN FLORIDA" Front

Waiter

~ Training and development of both front and back waiter fine dining service

~ Provided an exceptional dining experience for Boca's elite client base

The Oceanaire Seafood Room – Washington. DC 10/2007-04/2010

High-end Prime seafood restaurant with award winning wine selections

Beverage and Service Supervisor

~ Provided FOH staff training in Service Standards, wine and spirit knowledge,

tableside service, culinary styles and techniques

~ Maintained workflow in kitchen and dining room

~ Developed methods for tableside service, to include filet of sole, scratch

salad recipes, among other menu items

~ Provided exceptional service for VIP list of nation’s politicians

The Red Sage – Washington, DC 06/2001-10/2007 Multi dining room, multi-

outlet restaurant with multiple levels of cuisine, serving diplomats and VIPs

Assistant General Manager

~ Beverage Director, maintaining multiple bar inventory and developing an

award winning wine program

~ Managed celebration of the Wild West-theme with menu platters of Ribs

Glazed with Guajillo, Black Coffee Barbeque Sauce, hearty Cowboy Biscuits

~ Staffed and developed all FOH team members for $8 million in sales

~ Maintained liquor cost of 21.5% from a budgeted 23%

~ Worked directly with Executive Chef maintaining food cost of 31%

~ Scheduled 4 managers and oversaw 40 FOH team members; managed

schedules, staff performance, and submitted payroll

~ Maintained labor cost of 8%

~ Created standards of service for 2 main dining rooms and 2 private dining

rooms

Riverside Grille, Tony and Joe's - Washington, DC 02/1994-12/2000

American-fare and Seafood restaurants in Georgetown's waterfront district

Bartender/Waiter and Assistant Event Coordinator

~ Assisted with banquet events set up and menu selection with clients

~ Provided wine pairings for menus selected

~ Designed and implemented drink menus for local trends; "mixologist" for a

number of functions

EDUCATION & TRAINING

Pepperdine University - CA and California State University – Northridge:

College coursework over 60 hours

Johnson & Wales University – Extension Program, Washington, DC

Red Sage – Washington, DC: 6 month internship