Patrick Witt

General Manager

Location 15h@2xAtlanta, GA

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Summary

I built many lasting relationships throughout my many years in the industry, both personal and professional. I appreciate all the knowledge these relationships have given me.

I built many lasting relationships throughout my many years in the industry, both personal and professional. I appreciate all the knowledge these relationships have given me.

My Dream Job is working with with neighborhood and corporate customers on a daily bases in the restaurant industry

Work Experience
  • General Manager

    Jul. 2008 to Jul. 2016 (8 years)

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    Role & Tasks:

    General manager for 1M event driven, full service restaurant. Maintained staff of +25 employees through daily operations, continuous service training, and self-directed wine program. Orchestrated multiple weekly events including: large scale corporate functions involving transportation, lodging, group coordination and overall execution. Weddings, all floral designs room layouts and execution. Personal private parties maintaining the customers overall concept and budget. Keeping all aspects of the events coordinated within budget and time parameters. Manage all inventories of food/beverage products, maintaining a 32% food and 23% alcohol cost well below industry standards for farm to table restaurant. Human resources responsibilities including hiring, employee training and employee scheduling.

  • General Manager

    Le GivernyAtlanta, GA, US
    Jun. 2007 to Jul. 2007 (1 month)

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    Role & Tasks:

    General manager for a French bistro restaurant. Maintained a staff of 25 employees. In addition to daily operations, planned private bookings, and created the seasonal wine and cuisine menus

Education
  • Chemistry
    Florida State UniversityTallahassee, FL, US
    Aug. 1999 to Jun. 2007

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    Bachelor of Science Degree • GPA: 2.7

Skills

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Expediting

Purveyor/Local Farmer Relationships

Scheduling

Food Budgeting

Food Cost Optimization

Food Safety Knowledge

General knife handling

Inventory

Up to 300 covers a night

Kitchen management

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