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

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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Christin Marvin

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