Director of Food & Beverage or Restaurant Manager

Patrick O'Brien 4901 Henry Hudson Parkway West | Riverdale, NY 10471 | * (718) 514-5867 | * po13 [email protected] Professional Profile Self-motivated service-focused hospitality professional seeking to l everage both experience and education as a manager. Detail-oriented and organize d individual who exemplifies professionalism, and an ability to manage multiple projects and tasks at any given moment. Demonstrated history of increasing sales , while ensuring high customer satisfaction and a positive company image. Highli ghted leadership qualities and the ability to work with individuals from varying backgrounds, while promoting team values. Driven partner eager for professional growth, increased responsibility, and the opportunity to apply extensive indust ry experience and technical knowledge in a challenging hospitality environment. Skills Summary * Market Food/Services * Train Employees * Effective Communicator * Procurement and Inventory * Develop Programs * Project Management Hospitality Management - Acquired Skills * Develop large-scale projects, such as new service rollouts or food programs, a nd oversee their implementation * Hire, train, and manage large food preparation and service staffs * Regularly assess employee demeanor to ensure high quality service * Conceive of and oversee internal and external marketing efforts * Prioritize customer satisfaction, catering to their needs and identifying oppo rtunities for new offerings * Create and manage inventory monitoring, storage, and purchasing systems * Plan, implement, and oversee use of budgeting, scheduling, and accounting syst ems * Audit operations to ensure products and services are high quality in accordanc e with industry and legal standards * Incorporate advanced computer technologies to facilitate more efficient operat ions Milestones * Pioneered introduction of several revenue-boosting programs and services inclu ding mini-bar (1987-1992), new menus (1994, 2000), a centralized purchasing prog ram (1994), an outside catering program (1994), a luncheon pasta bar (1996), a m orning espresso/cappuccino bar (1998), a cigar bar (2000), and pour controls (20 05) * Directed food and beverage operations of UN Plaza, a 4-star, 4-diamond propert y with two restaurants, 430 suites, and 150 employees (1994-1996), and the Marri ott and Sheraton Beachfront Hotels, including three restaurants and 35,000 sq ft of banquet space (1992 - 1994), and several other large hotel facilities * Orchestrated remodel of Allie's American Grille Restaurant (2000) Professional Experience * Carlson Restaurants, Assistant General Manager-TGIF (Tarrytown, NY) 20 01 - Present * TGIF (West Nyack) 2006 - Present * Westchester Marriott, Director of Restaurant Operations (Tarrytown, NY) 1998 - 2000 * UN Plaza - Park Hyatt, Director of Food and Beverage Operations (New York, NY) 1994 - 1996 * Shoreline Operating Co., Director of Food and Beverage Operations (Corpus Chri sti, TX) 1992 - 1994 * Hilton Hotels, Director of Food and Beverage Operations-Walt Disney World Vill age (Lake Buena Vista, FL) 1987 - 1992 * Hilton Hotels, Director of Food and Beverage Operations-Palacio Del Rio (San A

ntonio, TX) 1982 - 1986 * Hilton Hotels, Assistant Director of Food and Beverage Operations-Dallas Hilto n (Dallas, TX) 1980 - 1982 * The Gingerman Restaurant, Head Line Cook (Coconut Grove, FL) 1979 1980 * Les Jardins, Captain (Miami, FL) 1978 - 1979 Education * Columbia University, Computer Technology and Application Program (New York, NY ) 2001 * Florida International University, M.S. - Hotel and Food Service Management (Mi ami, FL) 1980 * Queens College, B.A. - Liberal Arts (Queens, NY) 1973 Certifications and Honors Certificate in Database Administration * Walt Disney Mangerial Leadership Award * Corporate and Incentive Travel Magazine Award of Excellence