Chef /Manager- Food Director

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

Smyrna ,Georgia *****

Cell: 404-***-**** *********.********@*****.***

PATRICK A. HARRISON

FOOD SERVICE DIRECTOR

Results oriented professional with 20+ years of experience planning, organizing, and managing high-volume hospitality, corporate and healthcare food service operations. Highly motivated quality oriented professional, recognized for achievements in organization and management of people, resources and critical tasks.

Experienced professional with exceptional skill in planning, detail and program execution.

AREAS OF EXPERTISE

• Multiple Outlet Management

• Time & Resource Management

• Senior Living / Healthcare

• P&L / Corporate / Hospitality

• Menu Planning & Execution

• Strategic Planning / Operations

• Department Restructuring

• Operations Startup

PROFESSIONAL EXPERIENCE

COMPASS GROUP NORTH AMERICA, ATLANTA, GA 2010-Present

Assistant Director Food Services- Morrison Management and Executive Chef-Eurest Dining Services

•Oversaw 3 retail brands in addition to Eurest Dining Concept.

•Led culinary team that produced $2.5 in catering revenue during Congressional Session at State Capital.

•Chosen to execute women’s luncheon and Inauguration Dinner for Georgia Gov. Nathan Deal, wife and staff.

•Assisted in the direction of the dining service department in a 300 resident nursing / rehab facility.

•Operated department in accordance with the approved budget, while still providing maximum value .

•Responsible for ensuring the food offered to residents, guest and clients is of superior quality.

•Directed and conducted safety, sanitation and maintenance programs.

•Maintained excellent relations with residents, client as well as other departments in the community.

•Directly responsible for all day to day operations and foodservice related activities.

EMORY EASTSIDE MEDICAL CENTER, Snellville, GA 2008-2010

Assistant Director Food Services / Executive Chef

•Managed daily operations of Nutrition Services Department. Managed 4 supervisors and 45 staff members

•Operated all retail, room service, catering and community events.

•Ensured that food offered to patients and staff was of excellent quality.

•Managed product cost of $2 million per year while maintaining budgeted costs.

•Directly responsible for all culinary production, menu planning and retail staffing.

INTERCONTINENTAL HOTELS, Atlanta, GA 2005-2008

Executive Chef

•Developed and implemented strategies for the kitchen that support achievement of hotel goals.

•Monitored status regularly and adjusted strategies as needed.

•Researched customer preferences and developed a menu that incorporated local foods and flavors.

•Sought out sources for fresh food; monitored all produce and meats for freshness.

•Maintained product consistency by conducting inspections of seasonings, portion and appearance of food.

•Coordinated service with restaurant and banquet operation.

Patrick A. Harrison Page 2

HEARTHSTONE MANAGEMENT, Marietta, GA 2003-2005

Food Service Director

•Oversaw all food and nutrition services operations for senior community.

•Introduced Sunday Buffet Family Event for increased profitability and resident satisfaction.

•Managed all catering and special events for community, families and sales functions.

•Established and set food service operations policies, procedures and service standards.

•Scheduled staff according to budget and forecast volume.

•Prepared reports summarizing food and beverage profitability and resident satisfaction.

L.A. DINING SERVICES, Atlanta, GA 2000-2003

Dining Services Director

•Managed corporate foodservice account in AT&T Customer Service Center.

•Operated Account in accordance with the budget, provided client with maximum value for dollars spent.

•Monitored closely, actual versus budgeted expenses.

•Ensured that account delivered the company experience by reviewing operations from the customer perspective.

•Managed all financials, cash handling and vending operations.

•Recruited and selected all front and back of house staff for corporate account.

•Increased revenue by restructuring catering menu selections and service standards.

EDUCATION

•Austin Peay State University @ Ft. Campbell-Associates of Applied Sciences (AAS) Degree in Culinary Arts

•Liberty University Online- Currently Studying Psychology with Concentration in Counseling

•Oregon Coast Culinary School- ACF Professional Culinary Personnel Management Course

•United States Army Culinary School-Certificate In Food Service Operations

TRAINING

•United States Army- Food Service Managers Course, Ft. Campbell Kentucky

•Morrison Management Training , Atlanta, Georgia

•International Food Service Executives Course- Certified Food Service Executive ( CFE)

•National Restaurant Association Educational Foundation-Certified Food Service Manager(CPFM)

•Starwood Hotels- Food & Beverage Management Training

•Merristar Hotels & Resorts- Train The Trainer Management Training

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