Chef-Driven Multi-Unit Hospitality Operations Executive

PATRICK PADILLA

HOSPITALITY EXECUTIVE MULTI-UNIT OPERATIONS CHEF-DRIVEN CONCEPTS P&L

Greater Atlanta Area Open to Relocation & Travel

EXECUTIVE PROFILE

Hospitality executive with 20+ years spanning multi-unit operations, restaurant ownership, fine dining, culinary and beverage leadership, openings, events and outside sales. Currently leads a three-concept portfolio approaching $10M in annual revenue and 125+ employees. Former Chef/Owner and Director of Operations with full P&L accountability, a record of scaling revenue, developing managers and chefs, and building disciplined labor, purchasing, cost-control and service systems. Combines hands-on credibility in chef-driven full-service environments with deep wine and beverage expertise and an owner’s understanding of profitability, culture and guest experience.

CORE LEADERSHIP STRENGTHS

Multi-Unit Operations Full P&L Ownership Revenue Growth Labor & Prime Cost GM / Chef Development High-Volume Full Service Fine Dining Culinary & Menu Strategy Beverage Programs Purchasing & Vendor Relations Inventory & Cost Controls Service Standards Guest Experience Openings & Concept Growth Banquets & Events SOPs & Accountability

PROFESSIONAL EXPERIENCE

BREWED TO SERVE RESTAURANT GROUP Apr 2026-Present

General Manager, Multi-Unit Operations

• Lead a three-concept portfolio approaching $10M in annual revenue and 125+ employees, with accountability for P&L, labor, purchasing, prime cost, inventory, service, culinary execution, beverage, events and leadership development.

• Lead through chefs and managers to strengthen staffing, financial accountability, cost controls, operating systems, service standards and guest experience across distinct full-service concepts.

• Drive portfolio-wide execution around labor deployment, purchasing discipline, banquet/event operations, training, health standards and manager accountability.

YAVA KITCHEN + BREWHOUSE Nov 2025-Apr 2026

General Manager

• Directed a $5.2M+ annual high-volume operation across P&L performance, staffing, purchasing, inventory, culinary and beverage execution, service standards and manager development.

• Balanced guest experience and brand standards with labor, product cost, purchasing and day-to-day financial discipline in a chef- and beverage-driven environment.

ROE. OYSTER BAR AND STEAKHOUSE Oct 2021-Mar 2025

Chef / Owner

• Owned and operated a $2.7M-$3.4M annual chef-driven fine-dining business with full responsibility for P&L, strategy, purchasing, menu and product development, staffing, beverage and guest experience.

• Led both culinary and front-of-house teams while building supplier relationships, wine and beverage programs, pricing strategy and operating systems designed around quality and contribution margin.

• Managed the complete owner/operator lifecycle, including budgeting, hiring, training, vendor negotiation, menu engineering, events and daily execution.

BLACK SHEEP RESTAURANT / THE DOGWOOD HANGOUT Nov 2017-Oct 2021

Director of Operations

• Helped grow annual revenue from approximately $800K to $4.2M while establishing scalable labor, purchasing, cost-control, training and management systems.

• Developed leaders, standardized operating practices and supported concept growth through disciplined financial management, accountability and consistent guest-facing execution.

ADDITIONAL HOSPITALITY & BEVERAGE EXPERIENCE

BOLD MONK BREWING CO. Dates not listed

Outside Sales, Greater Atlanta Market

• Represented a brewery portfolio in the Greater Atlanta market, developing placements, volume, brand visibility and relationships with buyers and distributor partners.

ALYS BEACH Earlier Career

Food & Beverage General Manager

• Led food-and-beverage operations in a luxury destination environment, contributing upscale service, culinary, beverage and hospitality leadership experience.

MICHAEL'S ON EAST Earlier Career

General Manager

• Led restaurant operations in an elevated hospitality environment with responsibility for service execution, teams and operating performance.

CAMERON MITCHELL RESTAURANTS Earlier Career

Assistant General Manager

• Built foundational leadership experience within a recognized multi-concept restaurant organization, supporting high standards of operations, service and team development.

ADDITIONAL CAREER DEPTH

Career experience also includes winery culinary leadership, sommelier service, brewing, bartending, high-volume food and beverage purchasing, multimillion-dollar beverage programs, openings, banquets and special events. This breadth provides both BOH and FOH credibility and a practical understanding of how culinary, beverage, service, people and financial performance connect.

EDUCATION & WINE CREDENTIALS

University of California, Davis - Winemaking Certificate Court of Master Sommeliers - Sommelier Training / Level 1 Credential Bachelor's Degree - Hospitality

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