Charles Patterson

Owner operator of 185 seat restaurant new concept. Developed menus, set up training program, and managed all construction of build out. The restaurant achieved sales of 2.4 million yearly.

• Managed day-to-day business operations.
• Consulted with customers to assess needs and propose optimal solutions.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Average sales were $2.1 million per year

Provided in-home health care, duties included: preparing all meals, scheduling all medical appointments, traveling with customers, and assisting customers payments of monthly bills. Offered catering services to five Kiawah Island residents. Helped menu development for McCradey's Restaurant in Charleston, SC.

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Sales were $7.5 million per year

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Oversaw business operations, inventory control, and customer service for restaurant.

In charge of food, labor, and waste cost. In charge of all ordering for BOH and FOH. In charge of all catering, which produced $750,000 per year. And gross sales of the restaurant was $3.5 million per year. In charge of all new hires for prep cooks, line cooks, and dishwashers. Developed new craft cocktail menus, developed a wine program.

General manager over two fast food locations, known as Lee's Famous Recipe Chicken, a division of Shoneys Corporation. The restaurants were owned by my parents and I owned a 15% minority percentage. Oversaw 64 employees and had gross sales of 2.6 million per year.

I learned from my true mentor Bob Carter how to realy think about food. He took to me and let me into a new world of fine dinning. I learned about food cost, labor cost, and waste. He brought me into the world of wine and how to create new flavors and how to work clean. He was my greatest influence.