Chris Bertolotti

I’m an operations, facilities, and compliance leader with 25+ years of experience driving day-to-day execution in highly regulated environments. I build and scale multi-location operations while keeping standards tight across inspections, audits, documentation, and corrective action follow-through.

In my most recent ownership and leadership role, I grew a multi-borough operation supporting 300+ restaurant and commercial locations. I oversee daily field operations, service delivery, invoicing, budgeting, scheduling, and workforce planning—while maintaining food safety, sanitation, and regulatory compliance across all client sites.

I’m known for hands-on leadership and strong regulatory knowledge, balancing field work with the administrative and financial oversight needed to run smoothly. I act as the primary liaison for clients, property managers, and inspectors, managing vendors and ensuring service records, inspection reports, and compliance documentation stay accurate and audit-ready.

Before that, I led restaurant operations—including staffing, scheduling, and training—in fine-dining and corporate settings, enforcing sanitation, safety, and operational standards. I bring a consistent focus on team accountability and customer experience, supported by my New York State Food Protection Certificate.