Patrick Kelly
Toms River,NJ
Summary
Accomplished Director of Dining Services and Head Chef at Donovan Catholic High School, adept in inventory control and fostering customer satisfaction. Highly proactive manager with over 15 years experience in team leadership in the restaurant and hospitality industries. Spearheaded a 25% reduction in food costs and significantly enhanced sales, demonstrating a strong work ethic and expertise in cost control. Excelled in staff training and conflict resolution, ensuring top-notch service and compliance with food safety standards.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Director of Dining Services / Head Chef
Donovan Catholic High School
08.2013 - Current
- Create and implement monthly menus in accordance with nutritional guidelines
- Ordering and receiving
- Assist children with meals and payments
- Assist with catering events as needed
- Staffing and training
- Service and safety manager
- Supervise overall operation of cafeteria
- Reduced food costs by 25%
- Increased sales 40% vs last year
Culinary, Sales, Staffing/Training & Manager
Olive Garden
02.1998 - 06.2013
- Carefully interviewed, selected, trained and supervised staff
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons
- Strategically developed effective marketing plans to increase sales and profits while managing costs
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
- Actively participated in ongoing customer service programs to build sales and rapport in the community
- Prepared for and executed new menu implementations
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies
- Supervised invoice processing, purchase orders, expense reports, credit memos and payment transactions
- Reviewed all expense reports for accuracy and proper expense disclosure
- Reconciled vendor statements and handled payment complaints or discrepancies
- Created daily and weekly cash reports for accounting management
- Coded and entered at least six invoices each day into the in-house accounting software
- Successfully implemented new technologies and process automations to encourage continuous improvement
- Trained kitchen staff on proper use of equipment, food handling and portion sizing
- Responsible for coordination of up to 20 servers in restaurants with capacity of 200
- Executed daily production lists and goals
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and mew items and rotating stock
- Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
- Managed guest checks, collected cash and processed credit cards
- Rectified guest complaints quickly and efficiently
- Assisted in creating a bi-weekly schedule for all serving and hosting employees
Education
Embracing Leadership Excellence -
Rollins College
Winter Park, FL06.2012
Associate of Arts - Cooking And Culture
Culinary Institute of Tuscany
Tuscany, Italy02.2006
High School Diploma -
Brick High School
Brick, NJ06.1985
Skills
- Service-Oriented and Strong Work Ethic
- Inventory Control and Record Keeping
- Staff Scheduling
- Strong Time Management and Client-Interaction Skills
- Passion for Customer Satisfaction
- Proven Cost-Control Expert
- Point of Sale (POS) System Operation
- Conflict Resolution Techniques
- Trained in Performance and Wage Reviews
- Food Regulation Compliance
- Food Standards Enforcement
- Food Safety Certified
Certification
- Serve Safe Certified
- Successfully completed Embracing Leadership Excellence (ELE) College thru Rollins College (FL)
Timeline
Director of Dining Services / Head Chef
Donovan Catholic High School
08.2013 - Current
Culinary, Sales, Staffing/Training & Manager
Olive Garden
02.1998 - 06.2013
Embracing Leadership Excellence -
Rollins College
Associate of Arts - Cooking And Culture
Culinary Institute of Tuscany
High School Diploma -
Brick High School
- Serve Safe Certified
- Successfully completed Embracing Leadership Excellence (ELE) College thru Rollins College (FL)
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