Patrick Imperati
Port Richey
Summary
Experienced hospitality manager skilled in optimizing kitchen operations and enhancing customer satisfaction. Proven ability to train staff on food safety and service excellence while developing standard operating procedures. Seeking to apply extensive culinary expertise and leadership to elevate restaurant performance.
Overview
1
1
Certification
16
16
years of professional experience
Work History
Server/Bartender
Olive Garden
Brooksville
05.2025 - 04.2026
- Served patrons with professionalism and promptness, enhancing customer experience
- Provided informed recommendations on drinks and wines to patrons
- Utilized point-of-sale systems to streamline transaction processes, ensuring accuracy and efficiency
- Money/ cash handling
- Executed food preparation tasks to support kitchen operations and maintain service flow
Server/lead line cook
First Watch
Trinity
08.2024 - 01.2026
- Serve guest food and beverage
- Executed cooking tasks in kitchen
- Prepared food items for kitchen and restaurant to ensure timely service
- Utilized Aloha and Toast systems to streamline order transactions
- Processed cash transactions with accuracy and speed
- Maintain clean work environment
Server
Whiskey Joe's Bar and Grill
Port Richey
02.2024 - 01.2025
- Served customers with friendly and professional demeanor to enhance dining experience
- Interpreted menu offerings to provide tailored recommendations and assist customers
- Processed cash payments accurately to maintain service flow and customer satisfaction
- Ensured cleanliness and organization of work area daily
Prep Manager, Assistant kitchen manager, Kitchen manager, service manager
Pineapple Hospitality Group
Oldsmar
10.2015 - 02.2024
- Managed kitchen operations to ensure efficient food preparation and quality control.
- Trained staff on food safety standards and proper handling techniques.
- Oversaw daily prep schedules to align with service demands and peak hours.
- Developed standard operating procedures for food preparation consistency across locations.
- Performed monthly inspections of the kitchen facilities including refrigeration units, ovens and stoves.
- Created weekly work schedules for kitchen staff in accordance with budget guidelines.
- Planned special events such as banquets or catering orders ensuring timely completion of tasks.
- Supervised a team of cooks while assisting with their training and development needs.
- Assisted in menu development by providing input on new dishes or recipes.
Lead Grill Cook
Ocean Prime
Tampa
05.2015 - 10.2015
- Supervised daily kitchen operations and ensured compliance with health standards.
- Trained new staff on grilling techniques and kitchen safety procedures.
- Implemented best practices for cooking times and temperatures to enhance flavor profiles.
- Prepared meals for customers with special dietary needs such as allergies or vegan diets.
- Collaborated with management team to develop menu items for special events or promotions.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
Lead Line Cook
Sideberns
Tampa
07.2014 - 05.2015
- Trained new cooks on culinary techniques and safety standards.
- Collaborated with management to plan seasonal menus and specials.
- Ensured kitchen cleanliness by implementing strict sanitation procedures.
- Monitored food presentation to meet restaurant quality standards.
- Kept stations stocked and ready for use to maximize productivity.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Cooked multiple orders simultaneously during busy periods.
Sous Chef/Assistant Manager
Grand Floridian Resort and Spa
Orlando
10.2010 - 06.2014
- Led line operations to ensure efficient service delivery.
- Developed seasonal menus in collaboration with executive chefs and culinary team.
- Coordinated food presentation for upscale dining experiences at the resort.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Prepared food items for timely service in coordination with kitchen staff.
- Assisted chef with special requests to accommodate dietary restrictions.
- Managed allergy program to guarantee guest safety and satisfaction.
Education
Associate of Applied Science - Culinary Arts, restaurant and hotel management
The Culinary Institute of America
Hyde Park, NY05-2010
Vocational Degree - Culinary Arts
Marchman Technical College
Port Richey, FL05-2008
Skills
- Kitchen operations
- Dietary restrictions knowledge
- Event coordination
- Team delegation techniques
- Communication skills
- Food safety standards
- Restaurant operations
- Cash handling
- Customer service excellence
- Hospitality industry experience
- Staff training
- POS systems proficiency
- Team supervision
Certification
- ServSafe
- Food Handler Certification
Timeline
Server/Bartender
Olive Garden
05.2025 - 04.2026
Server/lead line cook
First Watch
08.2024 - 01.2026
Server
Whiskey Joe's Bar and Grill
02.2024 - 01.2025
Prep Manager, Assistant kitchen manager, Kitchen manager, service manager
Pineapple Hospitality Group
10.2015 - 02.2024
Lead Grill Cook
Ocean Prime
05.2015 - 10.2015
Lead Line Cook
Sideberns
07.2014 - 05.2015
Sous Chef/Assistant Manager
Grand Floridian Resort and Spa
10.2010 - 06.2014
Associate of Applied Science - Culinary Arts, restaurant and hotel management
The Culinary Institute of America
Vocational Degree - Culinary Arts
Marchman Technical College