Patrick Harrison,Cfe FMP
Smyrna,GA
Summary
Dedicated hospitality professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. An Encouraging leader and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
6
6
years of professional experience
1
1
Certificate
Work History
Campus Director, Culinary & Nutrition Ops.
Presbyterian Homes
11.2023 - Current
- Directs and oversees the culinary and nutrition operations for a Non-Profit Life Plan Community Campus with a managed volume of over 5 million. Developed overall budget and operates department in accordance with the approved budget, while providing the residents with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage costs and controllable expenses.
- Serves as a liaison between administration and unit departments, providing the highest possible level of service. Performs daily walk-throughs to ensure full compliance with Health Dept. regulations.
- Enhanced campus dining experience life by organizing and overseeing a diverse range of events, including guest speaker series, cultural celebrations, and networking receptions.
- Transitioned campus dining operations to paper free dining communications, updates, meal ordering and events sign up. Implemented first pos and dining operations E-Systems.
- Increased F&B revenue 30% by revamping and implementing new menu offerings, pricing, pop-up tastings and special events calendar.
- Led team of 5 managers and 45 line associates.
District Manager, Nutrition Services
Southwest Foodservice
11.2022 - 12.2023
- Provided overall direction, planning and control to achieve operating and financial goals of a district consisting of 86 schools. Managed volume of 29 million annually. Led a team of 25 salaried managers in Operations, HR, Finance, Marketing and Area Chefs. Managed operational performance for 500 union employees.
- Ensured financial performance met company and client forecast and annual goals. Orchestrated all events with operations team to maximize sales revenue of $800K.
- Managed crisis situations effectively, mitigating potential harm to district units.
Senior Dining Director, Regional Support
Morrison Senior Living
11.2020 - 10.2022
- Directs and oversees all aspects of 5 food & nutrition operations accounts planning and service.
- Trained and developed 8 Chefs and managers, Oversaw P&L, staffing, budgets and client billing for each unit. Oversees the overall direction, coordination, and evaluation of the account
- Opened key senior dining accounts and developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Ensured client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all food service related activities; including care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all client-related activities.
- Gave Area Culinary Support to FLIK Independent Schools and Hospitality in high end corporate dining and Independent School accounts to ensure strategy and success of the operations.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
District Manager, Dining Operations
Elior North America
01.2019 - 10.2020
- Led 12 corrections food service units totaling $6 million in volume.
- Consistently exceeded expectations by generating valuable dining solutions, excellent service execution and commitment to clients mission.
- Ensured compliance with company policies and procedures as well as federal/state regulations by conducting regular audits of operational practices at each location within the district.
- Boosted employee morale by creating a positive work environment that encouraged teamwork, collaboration, and professional growth opportunities.
- Oversaw successful store openings, coordinating logistics, staffing, training, and promotional efforts to ensure smooth transitions for new locations.
- Implemented inventory control measures to minimize waste and optimize product availability, ensuring optimal stock levels across all locations.
Education
Some College (No Degree) - Food Service | Culinary Operations | Logistics
US Army Joint Center of Excellence
Fort Lee, VAAssociate of Arts - Culinary Arts
Austin Peay State University
Clarksville, TN05.1993
Some College (No Degree) - Counseling Psychology
Liberty University
Lynchburg, VASkills
- Operations Management
- Staff Development
- Strategic Planning
- Process Improvement
- Business Development
- Human Resources Management
- Problem-Solving
- Organizational Skills
- Customer Service Management
- Quality Assurance
- Performance Improvement
- KPI Tracking
- Budget Control
- Under Performing Units
- Collaborative Problem-Solving
- Organizational Development
Certification
Int. Food Service Executives Assoc.
Certified Food Executive (CFE)
National Restaurant Association
Food Service Management Prof. (FMP)
National Restaurant Foundation
Certified Food Manager | ServSafe
American Culinary Federation
Food Service Personnel Management
Sodexo University Training
Leadership, Operations, Mentoring,Safety,Workplace Compliance, Emotional Intelligence
Human Resource Essentials,
Inventory Control, Client Retention
Business Experience
● Underperforming Units
● Department Restructuring
● Higher Ed | K-12
● Healthcare Services
● Senior Dining Services
● Corporate Dining
● Accounts from 5-60 mil
● Opening New Business
● QBR, RFP Experience
● Special Projects
Technical Skills
Microsoft Office | Email | Kronos | Budget Spreadsheets | Powerpoint | Workday | Procurement
Prior Experience
Sodexo Scool & Corporate Services
Area Manager | General Manager
Emory East Side Medical Center
Manager of Food & Nutrition Services
Morrison Healthcare & Senior Living
Traveling Executive Chef | Manager
Timeline
Campus Director, Culinary & Nutrition Ops.
Presbyterian Homes
11.2023 - Current
District Manager, Nutrition Services
Southwest Foodservice
11.2022 - 12.2023
Senior Dining Director, Regional Support
Morrison Senior Living
11.2020 - 10.2022
District Manager, Dining Operations
Elior North America
01.2019 - 10.2020
Some College (No Degree) - Food Service | Culinary Operations | Logistics
US Army Joint Center of Excellence
Associate of Arts - Culinary Arts
Austin Peay State University
Some College (No Degree) - Counseling Psychology
Liberty University
Int. Food Service Executives Assoc.
Certified Food Executive (CFE)
National Restaurant Association
Food Service Management Prof. (FMP)
National Restaurant Foundation
Certified Food Manager | ServSafe
American Culinary Federation
Food Service Personnel Management
Sodexo University Training
Leadership, Operations, Mentoring,Safety,Workplace Compliance, Emotional Intelligence
Human Resource Essentials,
Inventory Control, Client Retention
Business Experience
● Underperforming Units
● Department Restructuring
● Higher Ed | K-12
● Healthcare Services
● Senior Dining Services
● Corporate Dining
● Accounts from 5-60 mil
● Opening New Business
● QBR, RFP Experience
● Special Projects
Technical Skills
Microsoft Office | Email | Kronos | Budget Spreadsheets | Powerpoint | Workday | Procurement
Prior Experience
Sodexo Scool & Corporate Services
Area Manager | General Manager
Emory East Side Medical Center
Manager of Food & Nutrition Services
Morrison Healthcare & Senior Living
Traveling Executive Chef | Manager
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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