Manager Director

Patrick Clay Alexander

**** **** ***** *****

Ft. Lauderdale, Florida 33308

Tel. 202-***-****

Email: abngcs@r.postjobfree.com

Well-rounded hospitality executive with comprehensive experience in both front and back of

house in a variety of upscale operations each requiring complex and demanding skills.

EXPERIENCE

LE GAULOS RESTAURANT CAFE Old Town Alexandria, VA

General Manager August 2008 – February 2009

Hired by new owner to establish overall management of this landmark French Bistro on King

Street in Old Town, Alexandria. Created financial controls and protocol of P&L, budget

forecasting, purchasing & payables, daily sales, F&B controls and inventories, payroll, taxation.

Improved on upgrading service standards, customer relations, worked closely with Executive

Chef in menu planning, and overall R&M of property. Changed second floor into

BarBeaudelaire, a wine bar venue. Due to economic collapse in September, sales plummeted

causing restaurant to close its doors January 16th, 2009 and declare bankruptcy.

PSD HOSPITALITY, Inc. New York, NY

Partner July 2003 - Present

Consulting with new and existing restaurants in start-up: negotiating and overseeing contracting,

POS recommendations, setting up systems for inventory, financials, F&B, FF&E, contract

recommendations, bidding, purveyor relationships, marketing, service training, recruitment of

management and staff, expediting of permits and maintenance contracts. Set up purchasing and

receiving protocols as well as security recommendations for day-to-day operations. Follow-up

with clients for 6-12 months after completion of project.

B&G CORPORATION / AMSTERDAM CHOP HOUSE New York, NY

Managing Partner May 2001 - July 2003

Complete involvement in the concept, design, and construction of a 125-seat steak bistro on the

Upper West Side. Facility 80% completed but was abandoned due to sudden death of senior

managing partner. 30% of my shared ownership was bought out by family after unsuccessful

negotiations to finish and continue restaurant. Facility and building sold by surviving family to a

third party.

CELLO New York, NY

Managing Director July 1998 - February 2001

Award-winning Upper East Side fine dining restaurant grossed an average of $6 million annually

and earned 3 stars from the NY Times and accolades from Gourmet, New York Magazine, and

Food Arts as well as other media. Responsible for entire facility after starting as construction

contractor supervisor from pre-opening through installation of systems, procedures, and policies.

Worked with the controller on financials, hiring, and training of staff and management, and

collaborated with the director of private dining to establish the menu, service, and operations,

grossing $4.5 million per year. Supervised operations at corporate facility at Cello Music and

Patrick Clay Alexander

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Film in New York. Organized media events for Chef Laurent Tourandel. Reported directly to the

managing partner and owner.

TAVERN ON THE GREEN New York, NY

Director of Restaurant Operations August 1997 - July 1998

One of the top-grossing restaurants in the United States, at over $50 million per annum. Oversaw

the management of 6 outlets as well as off-premise catering and company warehouse.

Responsible for supervision of BOH and FOH day-to-day operations as well as facility

maintenance throughout the property. Served as liaison with H.E.R.E. Local 6 and its delegates.

Reported directly to the president and owner Warner LeRoy.

CONTINENTAL CLUB New York, NY

Consulting Director of Food & Beverage July 1996 - August 1997

Responsibilities included menu planning, special events, and conferencing, as well as

supervision of FOH and BOH operations. Created systems of accountability and worked with

president in private dining and membership recruitment. Reported directly to the president.

RISTORANTE BAROLO New York, NY

General Manager August 1995 - July 1996

Reduced expenditures by 27% and increased profitability at this 400-seat restaurant in Soho

(grossing $9 million per year) by making recommendations and implementing improved controls

and procedures in all facets of the operation. Responsible for supervision of three other venues

for F&B, inventories, systems, P&L, and recruitment. Also supervised 2 satellite operations, I

Tre Merli and La Focaccia, in New York’s Soho district.

AMACORD & IL TOSCANNACIO New York, NY

General Manager September 1993 - August 1995

Responsible for changing the concept of this 150-seat restaurant, which originally featured the

food of Emilia Romagna, to Tuscan. Responsibilities included F&B controls, systems, P&L

analysis, budget, and supervision of entire staff and special events. Was materially involved in

other Tuscorp ventures: Coco Pazzo, Le Madri, and Mad 61.

HOTEL MACKLOWE New York, NY

Food & Beverage Director September 1992 - 1993

Consultant for all F&B functions: inventories, budget, purchasing, budgets, P&L room service,

as well as bar and catering. Reported to and worked with Drew Nieporent.

RAINBOW ROOM / ROCKEFELLER CENTER CLUB New York, NY

Director of Operations 1987 - 1992

Opening maitre d’ and dining room manager for the 1987 rebirth of this glamorous landmark

institution conceived and operated by Joseph Baum. In 1989, matriculated through every

management position under the supervision of general manager Alan Lewis and owner Joseph

Baum. Served as director of reservations, assistant to the CFO, assistant director of purchasing

and receiving, systems, BOH manager, FOH manager, director of R&M, security supervisor,

wardrobe manager, and property director. Was promoted after 1st year to BOH & FOH manager,

property director, director of R&M, and liaison to the Rockefeller Group. Supervised Rainbow

outlets of Rainbow and Stars, the Promenade Bar, and the Rainbow Pavillion. Worked closely

with the president of the Rockefeller Center Club.

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EDUCATION: Boston University, B.A.

COMPUTER LITERATE: Windows applications, REMACS - inventory software

POS: Micros, CTC, Squirrel, Aloha, Remanco, Positouch

AFFILIATIONS: Food & Beverage Association, Vias Wine Society, NYC Department of Health

and Sanitation, Serve Safe certified, Farleigh Dickinson University guest lecturer, and Seagram’s

School of Hospitality and Wine

References available upon request

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