Cooking
Patrick Huxen
Manager
Chesterfield,MO
Summary
Hospitality management professional with a passion for exceeding customer expectations. Demonstrated success in streamlining operations, increasing profitability, retaining skilled employees, and ensuring quality control. Committed to developing team members and establishing strong vendor relationships to support the business. Skilled in menu planning, staff scheduling, and inventory management. A decisive leader and day-to-day problem-solver adept at anticipating and proactively addressing issues across all facets of facility operations. Enforces high food quality and cleanliness standards to provide excellent experiences for guests. Maintains composure and makes prudent decisions in intense situations. Effectively utilizes slow periods to stay on top of demands in fast-paced environments while paying attention to important details.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Assistant Front Office Manager
Renaissance Hotel
09.2024 - Current
- Assisted in the arrival process for guests, ensuring a smooth check-in experience for 30-250 guests daily.
- Balanced daily cash transactions, accurately maintaining financial records for the front office department.
- Collaborated with housekeeping and maintenance departments to ensure room availability and quality standards.
- Managed room inventory to optimize revenue opportunities during high-demand periods.
- Enhanced guest satisfaction by efficiently managing front office tasks and addressing customer concerns promptly.
- Maintained confidentiality of sensitive information about guests, employees, or hotel operations.
- Increased repeat business through personalized guest interactions and exceptional service delivery.
- Encouraged and mentored employees to boost performance and remove process inefficiencies.
Operations Director
Chick-fil-A
12.2023 - 06.2024
- Build strong and trusting cross-functional relationships to create and support a culture that aligns with core values.
- Manage, mentor, coach, and grow people to meet business needs.
- Oversee P&L, control costs, achieve specified profit margin, and eliminate waste/opportunity costs.
- Review financial statements, sales and activity reports, and other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
- Schedule staff and assign hours according to demand while ensuring flexibility for staff, compliance with labor laws, and labor cost control.
- Ensure staff meets standards and expectations, and provide additional guidance/coaching as needed.
- Oversee and ensure smooth day-to-day operations. Identify pain points and other growth opportunities.
- Assist with personnel functions such as interviewing, selection, training, and evaluation.
- Collaborate with the Owner/Operator and other directors on creatively structuring Operations and building operational talent, including all entry—and mid-level leadership
- Create and lead a high-performance team members.
- Minimize repair and maintenance costs, and ensure the cleaning and maintenance schedule is followed.
- Maintain Positive Employee Relations across the entire restaurant and maintain a culture that engages directly with leadership.
- Define key performance indicators – develop metrics and core programs, track delivery against program objectives, lead improvement initiatives, and encourage a culture of excellence, efficiency, innovation, and customer service.
- Establish and strengthen relationships with the local businesses, visitors, community, and government.
- Assisted with rollouts and implementation of new products, procedures, or systems.
- Monitor rigorous compliance with food safety standards.
- Lead and oversee scheduling to ensure standards of operational excellence, maximum team member flexibility, and optimal labor cost.
- Work closely with the Operator, and other leaders to proactively mitigate risk and respond to any PR or HR-related issues and communications, training the team on talking points, and compliance.
General Manager
Andy's Frozen Custard
05.2022 - 12.2023
- Identified ways to improve efficiency in operations and implemented process changes
- Managed and coordinated multiple projects while ensuring timely completion
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible
- Directed hiring, training, and scheduling of food service personnel
- Managed daily food service operations including staff scheduling, customer service, inventory control, and product preparation
- Analyzed weekly and monthly sales and trends and compared to actual figures to prepare projections
- Tracked food service costs to ensure compliance with budget guidelines and targeted profit margins
- Investigated and resolved complaints concerning food quality and service
- Scheduled staff hours and allocated resources to maximize team member performance
- Counted money and made bank deposits
- Worked to maintain good customer relations and speedy delivery of dessert items
- Developed and implemented policies and procedures for food service staff to ensure customer satisfaction and food safety.
- Responsible for bringing store sales from lowest grossing store in region to second highest.
General Manager
Bruster's Real Ice Cream
02.2019 - 03.2022
- Managed storefront with owner-operator mindset, due to business owner living out of the country
- Developed strong vendor rapport and negotiated favorable prices on quality food products
- Increased restaurant team performance with expert hiring and talent development
- Maintained compliance with health code and sanitation requirements
- Improved team knowledge and abilities by training each in proper procedures and standards
- Scheduled and received food and beverage shipments, checking delivery contents to verify product quality and quantity
- Oversaw special events and programs with on-site catering
- Maintained high customer satisfaction with good conflict resolution skills and adequate employee coverage for expected demands
- Investigated and resolved complaints regarding food quality, service, and accommodations
- Created consistent quality, flavor, and texture in food by carefully following recipes
- Tended to and maintained equipment used to prepare food products
- Considered each team member's unique talents when assigning tasks and projects to maximize success for employees and the overall team
- Counted cash and receipts and completed bank deposits
- Implemented successful training and recognition programs to boost employee morale and reduce turnover
- Managed bi-weekly payroll for over 10 employees
- Onboarded new employees with correct forms and direct deposit information
- Prevented payroll errors through regular timesheets and payroll processing verifications.
Head Shift Lead
Cow Tipping Creamery
07.2017 - 02.2019
- Assume ownership over team productivity and manage workflow to meet or exceed quality service goals
- Resolve all customer complaints in a professional manner while prioritizing customer satisfaction
- Train and mentor new employees to maximize team performance
- Identify individual staff development needs with appropriate training
- Keep employees operating productively and working on tasks to meet business and customer needs
- Demonstrate genuine hospitality while greeting and establishing rapport with customers
- Provide extensive information about menu items, take down special restrictions, and always suggestively upsell items to guests
- Inspect and clean food preparation areas to ensure safe and sanitary food-handling practices
- Train staff on the proper use of equipment, food handling, and portion sizing
- Purchase food and cultivate strong vendor relationships
- Maintain cleanliness and presentation of stock room and production floor
- Oversee inventory, stocking, cleaning, and organizing of storage areas
- Operate cash register for cash and credit card transactions with efficiency and accuracy
- Handle money, balanced tills, process credit card payment batches, and prepare bank deposits.
Education
Bachelor of Science - Hospitality And Restaurant Administrations
Missouri State University
Springfield, MO05.2010
Skills
- Labor Cost Controls
- Portion Control
- Safety and Sanitation Standards
- Guest Relations
- Staff Supervision
- Operations Management
- Customer Service
- Anticipating Problems
- Operational Excellence
- Key Performance Indicators
- Continuous Improvement
- Overseeing training
Certification
ServSafe Managers Food Safety Certification
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Accomplishments
- Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining procedures.
Interests
Baking
Reading
Podcasts
TTRPGs
Timeline
Assistant Front Office Manager
Renaissance Hotel
09.2024 - Current
Operations Director
Chick-fil-A
12.2023 - 06.2024
General Manager
Andy's Frozen Custard
05.2022 - 12.2023
General Manager
Bruster's Real Ice Cream
02.2019 - 03.2022
Head Shift Lead
Cow Tipping Creamery
07.2017 - 02.2019
ServSafe Managers Food Safety Certification
Bachelor of Science - Hospitality And Restaurant Administrations
Missouri State University
Similar Profiles
Gerard Squires Jr.Gerard Squires Jr.
Group Housing Coordinator at Renaissance HotelGroup Housing Coordinator at Renaissance Hotel
Carlos A TorresCarlos A Torres
Housekeeping Attendant at Renaissance HotelHousekeeping Attendant at Renaissance Hotel
Michael QuintanillaMichael Quintanilla
Reception Ambassador at Renaissance HotelReception Ambassador at Renaissance Hotel