Patrick Lindley

Tamarack Preserve is a private membership club with a restaurant on site for member use only. In this role I take a personalized approach with each member to guarantee their satisfaction with the restaurants offerings.

• Work directly with the owners to strategize on how to increase revenue, staff retention and member satisfaction
• Work with the executive chef and kitchen staff to update the menu weekly with fresh and seasonal offerings
• Successfully increased restaurant profitability by implementing cost-cutting measures and optimizing menu pricing strategies
• Oversaw daily operations, including inventory management, purchasing, and quality control, to uphold brand standards and ensure consistency in food and service quality
• Work directly with vendors to improve the quality of the food and beverage programs
• Led a team of 15+ staff members to deliver exceptional customer service and increase business by 15% within one year
• Work directly with members to coordinate private catered events on site, ensuring that all details are communicated to staff

In this role I helped to establish a new catering unit at The Culinary Institute of America. This was an expanded partnership between the CIA and Restaurant Associates.

• Manage catering staff of up to 50 in multiple locations, including scheduling, training, and evaluating performance
• Managed catering operations for a variety of corporate and private events up to 800 guests
• Responsible for establishing and maintaining relationships with clients, staff, and vendors
• Manage department finances, P&L and yearly budgets
• Built the standard operating procedures from the ground up, updating as needed
• Developed and implemented successful catering and event strategies to increase sales and customer satisfaction
• Managed workflow of all catering orders from start to finish, ensuring timely delivery of orders
• Utilized software programs to create menus, track catering orders, and communicate with clients
• Experienced in creating and managing catering budgets, as well as ordering supplies, scheduling staff, and overseeing catering staff
• Adept at resolving customer issues, maintaining high standards of quality and service, and ensuring compliance with health and safety standards

• Developed and executed staff training plans for a team of 10 employees to ensure efficient and effective store operations
• Developed and managed store budget to maximize profitability and minimize losses
• Developed and implemented innovative strategies to improve customer service and increase sales
• Worked with vendors to ensure timely delivery of merchandise and accurate inventory tracking
• Recruited and trained all new staff members
• Ensured quality control within the store

I worked at this restaurant for 10 years. I started out behind the counter making shakes and sundaes; making my way up to management. In this role my duties included but were not limited to:

• Managed day-to-day operations of a full-service restaurant with a staff of 25 employees
• Supervised and trained staff in customer service, food preparation, and safety protocols
• Maintained cleanliness and sanitation standards in accordance with health department regulations
• Analyzed customer feedback and implemented changes to enhance customer satisfaction