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

Auden Hospitality

We are on a mission to make hotel F&B great again because great hotels need great food & beverage outlets.

This belief resonates throughout every project we undertake. Whether we are implementing transformative opportunities within your restaurant, bar or lounges, providing guidance during a launch, or creating a new strategy or concept, we approach each project with humility and collaboration to craft the very best experience for you, your team and your guests.

Partner with us to bring your vision to life.

Founder & Managing Director

The Burnt Chef Project

Did you know, 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career?

The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise, fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first.

Chief Ambassador

SISBAN

Responsible for the implementation of key business strategy in the Food division of SISBAN with direct responsibility for the central support functions to assist the three UK operating brands over 16 locations and one brand in New York as well as specific projects around successful scaling of the brands, implementing a new operating principle into the management teams and the launch of the SISBAN Leadership Academy.   

Reporting directly to the Group CEO, this role also encompasses the direct management of the Project Management Office across all operating regions.

Chief Operating Officer

A fantastic role leading the Qoot Co. businesses in London and Dubai responsible for the ongoing operation and growth of our key brands across our casual, quick service and delivery kitchen businesses.  

In the role I have been given full responsibility for the business to ensure we not only meet our financial targets to build value in the company and our brands but to also increase our team engagement and integrate our businesses into the community where we operate.

Managing a central team of 12 people, a store workforce of 300 and reporting directly to the board this is a role that never stops evolving or growing.

Vice President Operations

Responsible for the operations in London and supporting the set up of office and operations in Riyadh as the company portfolio grows.  This role is focussed around managing special projects as well as ongoing F&B operations.  

The key highlight of the role was to act on the companies behalf to assess the operations during a company acquisition in Kuwait as well as the onboarding and integration once the agreement had been made implementing key systems into the operation in line with our company operating model.

Senior Operations Director

TGP International 

I was promoted in August 2017 to oversee all operations including special projects including a hotel opening in Montenegro and pop up in Davos for the World Economic Forum.

During my time in the role I was responsible for overseeing the U.A.E managed properties in Dubai and Abu Dhabi liaising with site teams and owners as well as brand representation, pre-opening and concept development projects.

UAE Operations Director

Conrad Hotels & Resorts

Conrad London St James, 256 room five star hotel, 1 restaurant, 1 bar, 1 tea lounge, 7 meeting rooms, 1 Executive Lounge

In August 2014, I was a key driver in the conversion to the Conrad London St James, working with the owning company and Conrad Brand team to ensure a successful rebrand in five weeks as well as the IHG team to ensure a smooth transition.

Part of the Pre-Opening team for the InterContinental that opened in November 2012, had a successful opening that cemented the hotel as the hub of the 'Westminster Village' establishing the hotel in the top 30 hotels in London on Trip Advisor and a guest survey satisfaction of 87.7% average over the two years. 

Responsible for the strategy for F&B departments, I established with my team the Blue Boar restaurant which won Diners Choice Award in 2014 by Opentable customers and established Afternoon Tea to deliver avg. 1000 covers per month in 2014.

Hotel Manager

Dorchester Collection

AA 5 star hotel, 70 bedrooms, 2 restaurants; Restaurant Coworth Park (1 Michelin Star, 3 Rosette's), The Barn (1 Rosette), The Drawing Room, Spatisserie, C&B 4 rooms, Outside Events up to 400 people.

Part of the Dorchester Collection, Coworth Park is one of the finest country house hotels in the UK.  Responsible for the running of the F&B operation as well as strategic planning and marketing of the outlets working closely with The Dorchester and 45 Park Lane.

Food & Beverage Manager - Coworth Park

Cedar Court Grand Hotel & Spa

York's first AA 5 star hotel, 107 rooms including 13 suites, 2 Restaurants, 1 Bar, Whisky Lounge, C&B 7 rooms, Spa

Approached to join the opening team for Cedar Court Hotels, Yorkshire's largest independant hotel group.  Hotel opened 7th May responsible for Food & Beverage, Reception, Concierge, Guest Services, Housekeeping.  Managed operation in absence of General Manager July '10 - Jan '11 reporting directly to Group Operations Director.

Deputy General Manager

De Vere Hotels

I was appointed Deputy General Manager following a re-structure of the Senior Management team that included taking on the responsibility of the rooms division in the hotel in particular housekeeping and Front of House as well as F&B.  My role also involved managing the health & safety requirements in the operation to ensure all departments complied with regulations and the development of my teams.

Deputy General Manager - Oulton Hall Hotel & Spa

AA 5 Star hotel, 152 bedrooms, 2 Restaurants, Drawing Room, 4 Bars, C&B 13 rooms, Spa & 27 hole Golf Course

Progressed through junior and deparmental management roles before being promoted to F&B Manager, part of the Senior Management team. In this role I managed the £7m refurbishment of all the food & beverage outlets as well as the opening of new £5m clubhouse.

Food & Beverage Manager - Oulton Hall Hotel & Spa

In 2015 I threw away a 15-year career... and it was the best thing I ever did!

I left luxury hotels to work in independent restaurants and quickly learnt that restauranteurs think differently than Hoteliers.

While doing so, I worked across 14 countries in Europe, the Americas and the Middle East.

With some amazing brands & chefs like Dorchester Collection, InterContinental hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon and Asia de Cuba.

It has been an amazing journey.

Opening multiple restaurants (40+ and counting)
Opening hotels (4 in total in two countries)
Remotely managing operations internationally (16 brands and 85 restaurants)
Working with suppliers, investors, clients, owners and teams to create unique experiences.  

By the end of 2021, in my role as the COO of a global investment firm, it dawned on me that the skills honed during my time as a restaurateur could be leveraged to benefit hoteliers. 

It became apparent through recurrent feedback that Food and Beverage posed persistent challenges for hoteliers.

So, in March 2022, I created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.

All while doing this with a people-centric approach, working with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.

Fast forward two years, we are an award-winning agency building a reputation within the industry, we aren’t normal consultants because we are also operators, we understand the challenges the industry faces because we face them too!

It’s why we can bring real-life knowledge and experience to your operation.


My Interests:

➡️ Auden Hospitality, an advisory agency determined to challenge the expected.
➡️ Keynote speaker sharing ways to think differently about F&B.
➡️ Industry-focused focussed podcast, Hospitality Huddles.
➡️ Newsletter specifically aimed at F&B Leaders, read in 57 countries, F&B Insider.
➡️ Eliminating the stigma around mental health in the hospitality industry.
➡️ Advisor to SaaS products in the hospitality space.


My Highlights:

➡️ Opened 40 restaurants and counting.
➡️ Opened four hotels in two countries.
➡️ Worked in 14 countries across 3 continents.
➡️ Created and opened 8 restaurant brands.
➡️ Managed global operations grossing over $50m annually.


Get in touch:
📝 Send me a message on LinkedIn, and let's connect.
🖥 Visit our website at www.audenhospitality.com

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