Chris Barron

North Miami, Florida

Chris Barron

North Miami, Florida

Jan. 2013 – Sept. 2014: Yes Hospitality Group Director of Operations
17315 Collins Ave, Sunny Isles, FL 33160 | www.albamiami.com
Worked directly under celebrity Chef Ralph Pagano at his restaurants; Alba Seaside Italian, Alba Beach and Ferris, located at Sole On The Ocean in Sunny Isles. Established inventory controls and computed monthly inventory reports and costs. Created ordering guides for all products & managed all purchases and pricing. Created weekly schedules based on budgets and monitored daily labor costs vs. budgeted expectations. Supervised staff to assure that the wants and needs of guests were consistently met or exceeded. Established and actively maintained all social media platforms. Oversaw all banquet & events from start to finish including writing BEO’s, coordinating with outside purveyors, AV set up and F&B execution.

Sept. 2012 – May 2014: Anresco Laboratories Southern Sales Manager
San Francisco, CA | www.anresco.com & Sampler
Identified and collected samples of primarily FDA detained imported food items. (Part-time, Miami-based)

Dec. 2009 – Dec. 2011: Vinyl & Kai Owner/Operator
1131 Washington Ave, Miami Beach, FL | www.vinylkai.com

Conceptualized, opened and operated a live-music venue & gastropub in the heart of South Beach.

Jan. 2005 – June. 2009: Tequila Chicas Owner/Operator
1500 Ocean Drive, Miami Beach, FL

Conceptualized theme & developed the business plan based on location and appropriate fit in the South Beach market. Obtained all permits & licenses; hired, scheduled, trained all staff; programmed Micros POS system; ordered, received, controlled & tracked all inventory. Established and actively maintained all social media platforms. Oversaw all menu & recipe implementation. Performed basic accounting, filed all sales and city taxes & met all code compliance requirements.

1991 – 2002: Clevelander Food & Beverage Director
1020 Ocean Drive, Miami Beach, FL www.clevelander.com & General Manager
Oversaw entire F&B operation. Responsibilities included: direct control of food, payroll & liquor costs; hiring & scheduling of 100+ employees; payroll; implementation of training systems; inventory control; ordering & receiving; menu & recipe planning; catering & event co-ordination. Played instrumental role in increasing gross sales from $7m in 1992 to $1