Hospitality Management / Food & Beverage - San Diego

Accomplishments Chris Kindig spent nearly 14 years owning and operating his own restaurants in both San Diego (Pacific Beach) and Scottsdale, Arizona • Chris spent the following 12 years as the Director of Food & Beverage at a small Golf Resort & Country Club in San Diego’s East County • Prior to assuming the General Manager position at BALEENsandiego, Chris served as an integral part of the management team, heading the beverage program at the world renowned “The Prado” at Balboa Park Initiated a start-up restaurant as a minority partner. Developed marketing strategies necessary to implement a new restaurant concept while being responsible for the day-to-day systems and controls. Results: Attained full ownership; becoming sole proprietor upon the reinvesting of profits. Pioneered the concept of turning the restaurant into a “Dinner Theatre”. Orchestrated the nightly showing of classic (Bogart, Hitchcock, etc.) movies while guests were dining. Results: Times Books listed the restaurant as “One of the top 1500 Restaurants in the United States”; 22 of which were located in San Diego. Launched a program to reward college students for a job well-done. Provided 1) free entrée for each “A” earned on a student’s report card and publicized the program to media types. Results: Improved public image while increasing revenue due to “free” advertising and additional exposure. Created a plan to have multiple, separately owned businesses operate on the same property while co-marketing with one another. Constructed a small flower shop and took on a tenant. Results: Reduction in rent of nearly 20% due to additional income while added foot traffic increased revenue. Spearheaded a joint venture to open a new restaurant out of state. Supervised location acquisition, handling of lease negotiations and assisted in remodel. Results: Increased revenue yearly while receiving numerous accolades, which led to a profitable sale of the business. Overhauled “Corkage” Policy pertaining to clients electing to provide their own donated beverages for golf tournaments/fundraisers. Charged per golfer fees of $2.50 (soda), $2.50 (water) and $5.00 (beer) for such events. Results: Increased revenue while substantially increasing profits due to eliminating cost of sales and labor. Headed a $3.35M Beverage program. Streamlined spirits, beer & wine purchasing, inventories and invoice tracking. Results: Achieved the highest Bevinco ratings (weighted or adjusted cost of sales figures) in the restaurant’s history. Developed a small-wedding marketing plan that applied to weddings consisting of 50 or fewer guests. Provided the ceremony site contingent upon the party agreeing to have their reception dinner at the restaurant. Results: Hosted an additional 4 to 6 wedding related dinners per month, increasing revenue while being named “Leader of the 3rd Quarter”. Restored guest satisfaction/consumer confidence in what had been an underachieving product. Attained San Diego OpenTable rankings - #1 (Most Romantic), #3 (Seafood), #5 (Special Occasion), #5 (Ambience) #5 (Outdoor Dining) and #10 (Service). Results: Increased revenue by 20% over prior year with sales reaching nearly $2,000,000. Managed the most improved department (within the resort) with regards to customer service. Elevated standards, led by example and held staff accountable for 4-Diamond “Steps of Service”. Results: Achieved the highest Unifocus, guest satisfaction scores to date.

Baggage Porter