Christian Rahaim

Experience

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  Speckled Ts

  Jan 2010 - Jan 2019

  General Manager, Executive Chef, Bar Manager

  • Increased nightly sales from $4,000 to over $14,000, GM management, schedule, and closing responsibilities. Managed live entertainment in a fast-paced environment.• Developed pricing, purchasing, staffing, and inventory practices.• Suggested new products that increased profit earnings by 23%.• Previous positions – Executive Chef, Bar Manager, Manager

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  Diamondhead Country Club & Property Owners Association, Inc.

  Aug 2019 - Jul 2024

  Director of Food And Beverage / Clubhouse Manager

  Previous Roles: Front of House Manager, Club Operations ManagerOversee all operations of casual dining, dining room, bar, ballroom, catering, and outdoor areas. Shape the customer's experience by maintaining the overall appearance, pricing, hiring, and training quality staff, and ensuring excellent customer service. Reports as a department head regarding budget, regulations, governance, purchases, marketing, and capital expansion.Direct reports: Executive Chef, Banquet Manager, Latitude 30 Manager, Oak Room Manager, Office Coordinator, Golf-Event Operations Manager, Support Services SupervisorTotal employees: 582023 Estimated Revenue of $3.9 Million (60% Ala carte, 40% Banquet)Dining Venues/Menus: 3 (2024/5 – 5)• 2023 Business of the Year – Hancock County• Increased overall revenue to more than triple trended sales.• Created and managed multiple venues within the same resort.• Managed several major renovation and construction projects including patio, bar, grill, and fine dining, including multiple menu design and completion. • Developed hiring, training, mentoring programs. Show less

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  Concert Golf Partners

  Jul 2024 - now

  Food & Beverage Director

  I serve as the Food & Beverage Director at a Concert Golf Partners Club, overseeing member dining, special events, pool snack bars, banquets, and catering functions. I oversee staffing, recruitment, training, and performance, keeping high morale and efficiency within budget and cost controls. I am responsible for establishing operational policies, developing budgets, controlling expenses, and ensuring the highest service, quality, and safety standards. I am hands-on with day-to-day operations, monitor employee performance, manage inventory, and ensure health and safety regulations compliance. By implementing targeted marketing strategies and continuously analyzing financial and operational reports, I work to exceed revenue goals while enhancing member and guest satisfaction. I am committed to maintaining a positive, high-performing team and ensuring a smooth, profitable, and memorable experience for all members and guests. Show less