The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary

In "The Hospitality Leader's Roadmap," Christin Marvin, a seasoned hospitality professional, shares her inspiring journey from a line cook at 15 to managing partner by 30. With over twenty years of industry experience, Christin provides a candid and insightful memoir filled with leadership lessons and personal growth stories.

In this book, you will:
Discover the characteristics of a great leader.
Learn the importance of hiring people smarter than you.
Understand how to create systems for success.
Explore effective methods for developing managers.
Gain insights into achieving mental fitness.

"The Hospitality Leader's Roadmap" offers an inside look into the highs and lows of the restaurant industry, providing practical wisdom for aspiring and seasoned professionals
This book serves as a beacon of hope and a guide for navigating the demanding yet rewarding path of the hospitality world, addressing the critical issues of burnout and the unhealthy influences of alcohol. Embark on a transformative journey to becoming an extraordinary hospitality leader. 

Grab your copy now at christinmarvin.com/book

Author

Restaurant Leadership Podcast

The Restaurant Leadership Podcast : The show that teaches restaurant owners and operators how to be world-class leaders without wasting time and energy.

Podcast Host

CHOW - Culinary Hospitality Outreach & Wellness

CHOW’s mission is to support wellness within the hospitality industry and to improve the lives of our community through shared stories, skills, and resources.

Board Member

Solutions by Christin

My company, Solutions by Christin offers one on one coaching, group coaching, leadership workshops and consulting for local restaurant leaders who are looking to be in the top 1% of the industry.

Hospitality Catalyst

Denver, Colorado

Area Manager

I had the pleasure of developing leaders, opening new locations, connecting with the community and making our restaurants more sustainable in the Colorado market. My passion lies with developing people, building culture and operations excellence.

Regional Manager

I had an active role in helping the company expand from 2-7 locations that spanned a variety of concepts. I also implemented a wellness program, hired and developed leaders and implemented systems to drive sales.

Managing Partner

Christin Marvin is a distinguished restaurant coach, author, speaker and host of the restaurant leadership podcast, No Hesitations. With over twenty years of experience, Christin has established herself as a preeminent authority in the field, having spent time in both fine dining and high-volume growth concepts. 

As the founder of Solutions by Christin, she partners with independent restaurant owners to address their most pressing leadership and business challenges, enabling them to focus their time and energy where it matters most. Christin excels in personalized one-on-one coaching and facilitating impactful leadership workshops. 

When you embark on a coaching journey with Christin, it's not merely about coaching; it becomes a transformative adventure, breaking down barriers and propelling you to levels of success you may have never imagined possible.

Christin Marvin

The restaurants that survive the next 5 years won't be the ones with the best food.


They'll be the ones with the best systems.

Great food keeps people coming back.

But systems are what keep your doors open.

Systems for:
✅ Hiring and training people who don't need you to babysit them
✅ Managing food costs without sacrificing quality
✅ Creating consistent guest experiences across every shift
✅ Building leaders who can run the business without you

Good food gets you noticed.

Strong systems keep you profitable.

#RestaurantBusiness #RestaurantSystems #HospitalityLeadership

We coach multi-unit restaurant operators to build systems that drive profitability and reclaim time—so they can scale with confidence and spend their time and energy where they want to, not where they have to.

If your managers are working 70-hour weeks during the holidays, you have a systems problem.


Not a dedication problem.

I get it (December is insane in restaurants).

But if your leadership team is burning out just to keep things running, something's broken.

The Process pillar in the IRF is designed to prevent this.

When you have strong processes:
✓ Your managers aren't the only ones who know how to solve problems
✓ Your team can execute without constant supervision
✓ Systems reduce the chaos instead of adding to it

Your managers should be leading, not just surviving.

And if they're barely hanging on, it's time to build better systems.

Watching your managers burn out trying to hold everything together? Comment "SYSTEMS" and I'll show you which processes are breaking them.

#ProcessPillar #ManagerBurnout #RestaurantSystems

Curious about how restaurants can effectively implement NA beverage programs?                         

Join us for a transformative conversation as Dana Bonelli , a veteran in the wine and spirits industry, unveils the evolution of inclusivity in the non-alcoholic (NA) beverage space. Discover how the hospitality sector has shifted from exclusive, patriarchal beginnings to a more welcoming and inclusive environment. Dana reflects on her journey starting in the mid-90s and provides a comprehensive look at the industry's progress in response to technological advancements, cultural changes, and increasing consumer demand for wellness-oriented options. 

#nonalcholicdrinks #hospitality #leadershippodcast

Know a restaurant leader who's burned out, questioning their path, or ready for a transformation?


Give them The Hospitality Leader's Roadmap.

This isn't a tactics book.

It's my story of going from line cook at 15 to managing partner by 30, navigating burnout, struggling with alcohol, and finding a better way to lead.

Inside, you'll find:
✓ Raw, honest stories about the reality of restaurant life
✓ Lessons on resilience, mental fitness, and sustainable leadership
✓ Practical wisdom for leaders who want to thrive, not just survive

This book is for anyone in hospitality who's ever felt like they're giving everything and getting nothing back.

It's a reminder that you're not alone, that burnout isn't a badge of honor, and that there's a better way forward.

If you know someone who needs this message, this is the gift that could change their life.

Grab your copy at the link in the comments. Sometimes the best gift is knowing someone else gets it.

#HospitalityLeadership #BurnoutRecovery #RestaurantLife

Things I know at 44 I wish I knew at 30:


Burnout isn't a badge of honor (it's a warning sign).

You can't lead effectively when you're exhausted.

Your team will rise to the expectations you set (if you actually set them).

Saying no is a superpower.

The best leaders aren't the ones who do everything (they're the ones who build people who can).

If I could go back and tell my younger self anything, it would be this:
Working harder isn't the answer.

Leading better is.

What's one lesson you wish you'd learned earlier in your career?

#LeadershipLessons #RestaurantOwner #CareerWisdom

Short and sweet today because it's the weekend before Thanksgiving:


Take 10 minutes today to thank your team.

Not a generic "good job."

A specific "I see what you do and it matters."

Name the thing they did well.

Tell them why it made a difference.

Mean it.

Your team is about to bust their asses this week.

Let them know you see them.

#RestaurantLeadership #TeamAppreciation #Thanksgiving

Most restaurant owners confuse being busy with being productive.


They're not the same thing.

Busy is working 70-hour weeks putting out fires.

Productive is building systems so fires don't start in the first place.

Busy is doing everything yourself because "it's faster."

Productive is training someone else so you don't have to do it anymore.

Busy is reacting to whatever crisis pops up.

Productive is planning so crises become rare.

You didn't open a restaurant to be busy forever.

You opened it to build something sustainable.

What's one thing you're doing this week that's busy work vs. productive work?

 #RestaurantLeadership #ProductivityTips #WorkSmarter

How to lead your restaurant through market saturation without burning out.                          

Kevin Morrison explains how knowing your numbers and leading with clarity helps your brand stand out, even in crowded cities like Denver.

Learn more on The Restaurant Leadership Podcast.

#restaurant #leadership #innovation

Your team doesn't need more training.


They need better systems.

Training without systems is just setting people up to fail.

You can train someone on your service standards all day long, but if:
⁉️ You don't have a clear onboarding process
⁉️ Your managers aren't reinforcing those standards
⁉️ There's no accountability when standards slip
...that training doesn't matter.

Systems create consistency.

Training teaches people how to work within those systems.

You need both.

But systems come first.

What system is missing in your restaurant right now?

#RestaurantSystems #RestaurantTraining #OperationalExcellence

C.H.E.F. 

C.H.E.F. aims to create opportunities by providing culinary training, restaurant education, mentorship, and leadership development for individuals experiencing addiction, homelessness, or involvement in the justice system.

Founder/Executive Director

Work Options for Women

Lead classroom and culinary lab instruction classes to support low-income people in obtaining employment. Key initiatives and programs include: 
•	Established a culinary certificate program through the American Culinary Federation to provide students with credentials to support their career growth. 
•	Created and facilitated corporate team-building classes, leading students through culinary tasks and problem-solving exercises to promote collaboration and teamwork. 
•	Built and revised curriculum for a basic culinary training program. 
•	Networked and developed relationships with hospitality professionals to provide employment and mentorship opportunities for students. 
•	Created and facilitated Train the Trainer programs for course instructors. 
•	Assisted with fundraising events by managing logistics and building relationships with donors.

Senior Chef Instructor

Metropolitan State University of Denver

Created curriculum and lesson plans for hospitality classes and continuing education with a focus on leadership development. Courses included: Career and Leadership Development, Organizational Leadership in Hospitality, Servant Leadership in Hospitality, Applied Leadership, Quality Service, Cost Control, Food Production, Online Hospitality Leadership, and Food Preservation Techniques.
•	Developed and led a 16-week leadership class focused on applied leadership, organizational leadership, and career development; designed and facilitated an 8-week, shorter version of this course for hospitality professionals. 
•	Designed a mentorship program through Metropolitan State University of Denver which paired students with industry professionals for coaching and career development opportunities.
•	Led the Day Leadership Academy for Metropolitan State University of Denver students and industry professionals with a focus on applied leadership in hospitality settings, team-based problem solving, and community service. 
•	Instructed students on hospitality operations and industry leadership. 
•	Designed and implemented online certifications for industry professionals.
•	Built and developed the Day Leadership Academy Advisory Council consisting of hospitality owners and executives to inform strategic direction for courses and curriculum. 
•	Coached students on resume writing, interview skills, and job search techniques.

Lecturer

Johnson & Wales University (JWU) Denver

•	Developed and facilitated classes for hospitality students with a focus on hospitality operations management, including restaurant technology, cost control, and staff management. 
•	Advised students on career development and resources.

Adjunct Faculty

Embassy Suites

Led culinary operations management for the Denver SE location’s $1M F&B program with 80 employees across FOH and BOH. 
•	Oversaw financial metrics and planning, including budgeting, P&L management, inventory, and cost control. 
•	Met with general manager and executive team weekly to discuss employee relations, hotel occupancy, revenue, and general operations. 
•	Built and maintained vendor relationships and negotiated favorable pricing.
•	Led recruitment, hiring, and development, including creating a training program for all levels of employees. 
•	Performed market analysis to identify consumer needs and influence menu design. 
•	Collaborated on the launch of a sports bar-themed restaurant launched in 17 Embassy Suites nationwide; partnered in brand development, menu creation, recipe testing, and training kitchen staff.

Food and Beverage Director/Executive Chef

Valley Country Club

Led daily F&B operations for two large dining rooms, two private dining rooms, the pool grille, and a large ballroom for events with $600K in annual revenue.
•	Built and led a team of 30, including recruitment, hiring, training, orientation, and supervision. 
•	Managed recipe development, menu planning, seasonal changes, and wine list. 
•	Designed and implemented a training program for servers and bartenders to improve customer service.
•	Created and executed annual budgets and managed cost control initiatives.
•	Developed a personnel evaluation program and quality reviews for managers and front-line staff.

Food and Beverage Director

Food and Beverage (F&B) Director with progressive experience in the restaurant and hospitality industries and proven success in operations management and cross-functional team leadership. Passionate about mentoring, supporting, and providing resources to employees to promote their growth and success. Customer-focused with excellent relationship-building skills. Operations management experience is augmented by nearly a decade developing and facilitating leadership development courses and training for hospitality industry professionals. Known for ability to remain calm under pressure and make logical decisions in fast-paced settings. 

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