1. Christopher Bee
www.linkedin.com/in/christopherbee
6269 Legends Court | Westerville, Ohio 43082
614.795.8880 | beechristopher123@gmail.com
Executive Professional – Operations | Business Development
Offering clear track record of success reversing negativeperformance trends, managingmulti-million dollar renovation
projects, improving employee and customer loyalty, and implementing process improvement agendas.
Career includes both leadership positions accountable for general management and culinary management operations.
Strengths | Competencies | Expertise
 Gastronomy | Food Science
 Strategic Business Planning
 Client Maintenance/Retention
 Employee Relations
 Startup/Turnaround
 Creative/Strategic Selling
 Market Analysis/Research
 Profit/Loss Administration
 Budgeting & Expense Reports
 Staff Training& Development
 Policy/Procedure Development
 Productivity Improvement
 Public Relations/Media Relations
 Recruiting/Staffing
 Financial Management
 Inventory Management
 Quality Control
 Cost Review
 Expense Control
 Relationship Management
 Vendor Negotiations
Professional Experience ____________________________________
BeeConcepts LLC – Westerville, Ohio May 2015 to Present
Privately owned and operated consulting practice specializing in launch and improvement of products, processes and
operations for diverse array of companies.
President
Currently formulating and executing startup with primary focus on new business development and client project
operations; additionally maintain capital, budgeting and expenses for both company operations and client projects.
 Most recently captured business with customers including hospitality organization and product development firm.
 Initiated broad scope of services including: business growth and expansion planning; business valuation and exit
strategies; executive development; recruitment and retention strategies; financial management; leadership
development, seminars and workshops; meeting facilitation; team building; training program design and
implementation;pricingstrategies;public relations;profitability improvement;sales and marketingplanning;strategic
planning for the future; business succession planning; organizational structure/re-structuring; management reporting
systems; operational strategies and process improvement; competitive analysis; social media management; conflict
resolution training and strategies; change administration; board service training; customer service training.
Columbus Hospitality Management – Columbus, Ohio February 2013 to May 2015
Owns, operates and manages diverse portfolio of hotels and restaurants; generates $50 million annually with over 900
employees in 20 Ohio and California locations.
Vice Presidentof Operations and Food and Beverage | Consultant
Administer operations throughout multiple, extremely diverse locations while simultaneously spearheading
acquisition and consulting projects; perform risk analysis and strategic planning for upcoming projects.
Review and maintain property and department operating and compliance standards; conduct operational/revenue
analyses and introduce efficiency, cost reduction and profit increasing plans; execute STAR report reviews for property
success metrics;maintain assetfinancial closes(includingexecutivesummaries) and forecastrevenues; negotiate vendor
product/service contract terms; perform online media review monitoring and response.
Properties: Sundial Beach Resort (Sanibel Island,Florida);The Historic Granville Inn (Granville,Ohio);The Buckeye Hall
of Fame Grill (Columbus,Ohio); DoubleTree by Hilton (Newark, Ohio);serve as consultantfor The City Club of Buckhead
(Atlanta, Georgia) and DeRomo’s Italian Market and Restaurant (Bonita Springs, Florida).

2. Christopher Bee Résumé Page 2
Selected contributions:
 Sundial Beach Resort (146 units, 134 employees and $13 million annual revenue): Developed repositioning plan
and marketing strategy; supervised $3 million renovation preparing for reopening.
 The Granville Inn (90-year old property with 39 rooms and $6 million budgeted revenue): Supervised $12 million
renovation; introduced standards of operation (SOP);produced marketing and public relationscampaign;developed
food and beverage concept; introduced new menu.
 DoubleTree by Hilton (118 rooms and 72 employees): Navigated brand conversion in collaboration with Hilton
corporate; forecasted to generate $4.5 million total revenue (50% increase over 2014).
 The Buckeye Hall of Fame Grill (300-seat restaurant with 47 employees generating $2.2 million annually): Managed
renovation project; created and implemented repositioning strategy and new menu concept.
 Coordinated improvements and restructured operations resulted in $180,000 expense reduction companywide
within single year.
The Capital Club/Columbus Hospitality Management – Columbus, Ohio November 2008 to February 2013
Private city club specializing in dining, private events and athletics; 850 members, including several high profile individuals
and organizations; generates over $3 million annually; operations supported by 32 associates.
General Manager
Administered entire scope of operations throughout 64,000 square foot facility housing 3 dining areas and high volume
athletic club; accountablefor operating/capital budgets and profit/lossmanagement; oversawand ensured performance
of 6 department heads (in athletics; sales and marketing; human resources; food and beverage; financials).
Responsible for financials (payroll, payables/receivables, banking and account reconciliation); member relationship
management; facility and equipment maintenance,safety and security.Served as executivedirector to board of governors
and delivered status and financial reporting;delegated committee assignments as well as chaired succession committee.
 Successfully reversed company course and facilitated positive gross operating profit (GOP); enabled through
introduction of sales and marketing plan growing membership 5% in 6 months.
 Immediately after assuming role, significantly reduced member attrition by reestablishing commitment to
member experience throughout management employees; subsequently increased membership 11% through
member experience complemented with effective management training and improved staff morale.
 Reduced food costs 1% - 2% monthly while increasing food and beverage department sales to nearly $700,000
through modification of more costeffective privateevent menus and captureof market willingto commitadditional
funds for quality and variety.
 Lowered expenses 8% through strict commitment to inventory reduction, fixed expense administration (e.g.,
utilities) and staffing system/payroll management.
 Responded to drop in membership (caused by recession) by rebranding facility from social club to business club
(requiringnew membership category and offeringfirms and businesses employee-level membership status to utilize
club amenities).
 Expanded market presence and developed pipeline of younger generation members through implementation of
metropolitan young professionals leadership development program, the Ladder Society; initiative secured
commitment of 18 new members, adding $20,000 in annual revenue.
 Regularly liaised with highly-visible members including community leaders, state and federal politicians, financial
and legal industry professionals, and The Ohio State University sports players and officials.
 Generated $40,000 annual membership revenue through collaboration with Huntington National Bank to develop
corporate wellness program designed exclusively for organization employees.
 During acquisition by Driftwood Hospitality, served as lead member of team accountablefor operational transition
planning and execution.

3. Christopher Bee Résumé Page 3
New Albany Country Club – New Albany, Ohio January 1998 to September 2008
Private club with dining and private events area seating combined 560 guests; additional space within grounds
accommodate up to 2,000 guests; food and beverage department averaged $2.3 million sales annually.
Executive Chef
Accountable for food and beverage operations while simultaneously contribution to sales, marketing, public relations,
customer service, and facilities management; hired, supervised, developed, ensured training/compliance of 75 – 80
employees spread throughout hospitality,purchasing,sales and culinary positions;administered $1.2 million department
budget; responsible for operations within local, state and federal compliance.
 Clear contributor to increased club membership, membership upgrades and reduced member attrition; recipient
of performance bonus for all years leading food and beverage department (bonus tied to net performance).
 Increased revenue 6% annually throughout 10-year tenure through introduction of quality product and service;
catering and restaurant still recognized for high quality due to leadership and guidance.
 Notable event participation: Initiated major annual event, New Albany Food and Wine Festival; navigated
organization to 4 consecutiveTaste of New Albany wins; led food and beverage operations of inaugural NewAlbany
Classic; created menus and oversaw food/concession outlets during 3 Wendy’s Three Tour Challenge LPGA events.
 Maintained food and beverage costs both flat and lower than budget through training and incentives offered to
management, educating culinary staff on proper food handling and implementation of practical testingas means of
elevating to advanced level and pay rate.
 Generated additional $20,000 annual revenue through introduction of home delivery service.
 Facilitated introduction of JONAS property management system (software specially designed for clubs); played
critical role in delivery of new module design for culinary department.
Previous Career Positions
Cherokee Town and Country Club – Atlanta, Georgia
Executive Sous Chef
Corvo Ristorante – Hartford,Connecticut
Sous Chef
Divi FlamingoBeach Hotel – Kralendijk,Bonaire, Caribbean Netherlands
Kitchen Manager
The Blacksmith’sTavern – Glastonbury,Connecticut
Sous Chef
Pineapple BeachClub – Antigua, West Indies
Sous Chef
Education & Professional Development _________________________________
UniversityofPhoenix – Phoenix, Arizona
Bachelor of Science in Hospitality Management
Associates in BusinessAdministration
The CulinaryInstitute of America – Hyde Park,New York
AOS Occupational Studies | Culinary Arts
Professional Organizations _____________________________________________
American CulinaryFederation | Research ChefsAssociation
6269 LegendsCourt | Westerville, Ohio 43082 | 614.795.8880 | beechristopher123@gmail.com| www.linkedin.com/in/christopherbee