Patrick McElroy

St. Louis, Missouri ***** adi3uy@r.postjobfree.com 314-***-****

Sr. Director of Operations/ Director of Culinary Operations

Award-winning Sr. Director of Operations/Executive Chef and seasoned director of food services with more than 15 years of experience in major restaurants, hotels, and universities. Recognized for innovative menus, excellent cuisine offerings, and efficient resource management. Manage and develop teams of top performing chefs, line associates, and supervisors focused on preparation and delivery of high-quality meals while controlling costs and maintaining operational safety. Proven expertise in:

Creative Recipe / Menu Development

World Class Guest Relations

Purchasing and Inventory Control

Leadership and Team Management

Financial Management

Special / High-profile Event Planning

Cost Containment and Reduction

Food Quality and Kitchen Safety

Team Leadership and Training

EDUCATION AND CERTIFICATION

Culinary Arts Degree / Baking and Pastries Degree

Sullivan College, Louisville, Kentucky - Dean’s List

PROFESSIONAL EXPERIENCE

Bon Appétit Management Company, St. Louis, Missouri 2010 to 2020

SR. Director of Operations Director of Culinary Operations, 2013 to Present

Direct daily and special-event operations for national full food-service management company specializing in cooked-from-scratch food preparation techniques.

Manage activities of 18 managers, six supervisors, and 350 line associates in daily production of 10K from-scratch meals and completion of 20K+ transactions in 18 operations. Facilitate local acquisition program. Oversee financial management and controls, purchasing, contract negotiations, operational SOPs, Health and Safety program, client relations and Association development and growth. CBA negotiations and contract agreements.

Key Contributions:

Recognized with corporate 2017 Leadership and Outstanding Performance Award.

Ranked by USA Today as second highest food service operation in 2016 in the nation . Ranked among top US food service providers 2010 to 2019.

Directed operations for 2016 Presidential Debate hosted by Washington University.

Led launch of five local operational openings and facilitated five Corporate facility openings.

Recognized in 2015 for Compendium of Traditional Food Stories from Native American and Alaskan Communities Program by Center for Disease Control.

Earned EPA Sustainability Award in 2014 for Washington University program.

Executive Chef, 2010 to 2013

Oversaw daily operations at multiple food outlets.

Led three managers, three supervisors, and 105 line associates in preparation of 3K from-scratch guest meals. Initiated standardized hiring program with defined job specifications, linen program, and standard operating procedures (SOPs) for all facilities. Implemented revamped Corporate and Client initiatives and purchasing programs.

Key Contributions:

Spearheaded Farm to Fork Program to source local food products from area farmers and food producers.

Managed 10K-guest catering event with reduction in food costs of 9% and in labor costs of 8% for 2012 compared to 2011 event costs.

Won 2012 Iron Chef competition at Washington University.

Voted Top Smokehouse in nation by Zagats in 2011.

Jeff Ruby’s Steakhouse at Rivercity Casino – St. Louis, Missouri

Executive Chef, 2010 to 2010

Led launch of new area steakhouse.

Established SOPs and kitchen specifications and created all recipes for ultra-steakhouse operation. Hired and trained staff and implemented sanitation standards. Developed source and community relationships with area artisans, crafters, farmers, food producers, and ranchers.

Key Contribution:

Voted Best Steakhouse in St. Louis by “Best Of” poll sponsored by River Front Times.

Ruth’s Chris Steakhouse – St. Louis, Missouri

Executive Chef, 2009 to 2010

Initial chef for new property.

Implemented SOPs, guides, specifications, and recipes in compliance with Corporate policies. Hired, trained, and developed staff personnel.

Hyatt Regency Union Station – St. Louis, Missouri

Executive Chef, 2005 to 2008

Directed culinary operations for historic AAA 4-Diamond, 539-room hotel until its close.

Managed four food outlets, banquet facilities, and reception space with 28 breakout/meeting rooms. Designed and opened two on-premises restaurants. Recruited, trained, and mentored Executive Sous Chef, three Sous Chefs, four supervisors, and 25 cooks. Authored organic food and green concept articles for corporate Culinary Newsletter.

Key Contributions:

Ranked in Top 10 for labor cost and Top 20 for food cost, 2006, 2007, and 2008.

Ranked in Top 12 for EcoSure Sanitation scores and Top 15 for banquets in 2007 and 2008.

Additional Experience includes: Executive Sous Chef, Hyatt Manchester Grand, San Diego, CA; Executive Chef, Bishops Lodge Resort and Spa, Santa Fe, NM; and Chef de Cuisine, Hyatt Regency Coconut Point Resort and Spa; Bonita Springs, FL, Hyatt Regency Capitol Hill, Washington, DC; and Hyatt Printers Row, Chicago, IL.

SELECTED ADDITIONAL AWARDS

Manager of the Year, Hyatt Printers Row, 1999

Operational Chef, Chefs Garden Food and Wine Charity Event, 2011, 2012, 2013

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