Chris Becker

Experience

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  The Wine Market Bistro

  Jun 2006 - May 2011

  Executive Chef

  •Ran overall kitchen operations. •Managed food and labor costing and supply chain.•Implemented systems and standard operating procedures. •Menu development. •Private dining and event menu development and implementation. •Negotiated vendor agreements.•Staff development and training.•Preparation and Fabrication.

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  The Bagby Restaurant Group

  Jun 2011 - May 2017

  Manage the culinary operations and entrepreneurial aspects of BRG. Oversee dining experiences and customer service, and ensured that the best practices are implemented and commercial growth is achieved while seeing to it that the repeatable and scalable processes put in place are being adhered to. Maintains the highest level of culinary skills required and has an immense passion for execution of classic, modern, and authentic techniques while embracing seasonality and local and regional ingredients whenever possible. Redesign menus and form new recipes that'll help promote the brand recognition of a company and stay in the confines of the concept and perception of each brands target market. As a culinary and multi-unit operational leader, trained and monitored each kitchen staff to be highly efficient. Moreover, examined the freshness of ingredients, conduct food tastings and evaluate food presentation. Ensured that the kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness.Coordinated with all departments as needed to maintain proper strategic alignment and P&L management. Formed budgets and indicated the products and supplies necessary to fuel the business. Furthermore, influenced the restaurant sales by reviewing menu prices, wording, aesthetic, and layout. Devised marketing strategies that widen brand awareness and generated new or repeat customers.Created ways to communicate with customers to learn about their level of satisfaction and capture feedback that was instrumental to the improvement of the menu, dining services, and hospitality as a whole. Maintained current and up to date on various trends in the food industry, and was responsible for passing that knowledge to the chefs, cooks, managers and incorporate new dishes or food with this knowledge. Show less -Performance management-New unit and growth strategy-Manage revenue, expenses and external financing to maintain consistent growth-Create a detailed vision for the company, each unit and how they--and all our key team members--work together to achieve our goals. -Build a solid team of individuals that are the right people for the job. -Organized and re-organize structure as needed-Brand, product, and concept management and development-Strategic alliances and corporate development to open up key opportunities. -Work closely with our Marketing Director to form a strong marketing organization. -Work closely with our Human Resources Manager to find ways HRM can play a strategical advantage in our company. -Maintains a strong relationship with our Controller to assess cash flow, review all financials statements, and form needed management financial statements that give our operators the most information to successfully perform their jobs.-Work very closely with Culinary and Dining Room Operations Management to ensure our product quality, consistency, hospitality, service, mechanics and supply chain, and culture are being maintained and continue to move forward in a positive direction.-Grew groups annual sales to over $20 million. Show less -Defining the Core of BRG and ensure that we stay on track-Refine and redefine our Why, core values, and company culture-Continually talk with our key team members to maintain clarity-Positively influence our team members-Maintain and continue moving forward toward higher revenues and profitability without loosing site of our core, product quality, and hospitality. -Monitor key performance indicators (including revenue and profit) to ensure that everything in the company is performing well -Proactively addressing the items above that are not-Meeting with senior leadership to guide their actions and help them manage our people, operations, and product/concepts/brands-Creating relationships with people (both internally and externally) and who will further the interests of our company’s strategic goals-Setting and implementing strategic goals and initiatives to move BRG forward in a way that aligns with our Why, vision, values, and culture-Looking past the current business at both the internal and external competitive landscapes, opportunities for expansion, customers, markets, new industry developments, trends, standards, and so forth-Meet with ANY team member needed Show less

  • Corporate Executive Chef & President Of Operations

    Feb 2012 - May 2017

  • Corporate Executive Chef and Culinary Operations Director

    Aug 2012 - Feb 2014

  • Corporate Executive Chef

    Jun 2011 - Jul 2012
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  Chris Becker Hospitality

  Mar 2015 - May 2017

  President

  Chris Becker Hospitality is full-service consulting and advisory firm providing innovative and strategic counsel to the restaurant, food service, food retail, hospitality industry on a regional level. Specializing in restaurants as well as other food operations (including retail and manufacturing) along with turnarounds for struggling or financially distressed operations, our expertise is wide ranging and includes concept development, food and beverage strategies, menu development, real estate brokerage, restaurant design and construction, operational procedures, marketing, graphic design, documentation and identity development, staff training, and food styling for photo shoots. Show less

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  Michaels Cafe

  Jul 2017 - now

  Corporate Executive Chef