CHRISTOPHER WESLEY THOMPSON
251 Spivey Drive - Calera, OK 74730 (318) 218-2173 ~ [email protected]
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