David Evens Email & Phone Number

Our ApproachAs the preeminent hospitality recruiting service in North America since 1989, Patrice & Associates helps thousands of managerial candidates every year find rewarding jobs in the restaurant and hospitality industry. The company has exclusive recruiting partnerships with some of the nation’s largest restaurant chains and hotels. At Patrice & Associates, our core values are Respect, Service, Excellence and Teamwork and that permeates everything we do. We take great care by providing the best possible service to both our candidates and our client companies.For Our Clients: Recruiting for the right talent can be a very complex and frustrating process and a bad hire is one of the most costly mistakes any business can make. There are no shortcuts to a productive hire that pays long-term organizational dividends. We’ll simplify your process and remove any frustration. We will take the time to understand your organization, culture and core values. We will gain clarity on your job description and thoroughly understand your specific needs. We’ll remain disciplined and focused on finding the best talent and right long-term fit for your organization. Many times the best candidates for any given opportunity aren’t easily visible or knowingly available…but we’ll find them!For Our Candidates: Our Team will be your advocate and mentor throughout the entire search, selection and interview process. We will listen. We will ask the right questions and understand what career options are important to you and your family. We will find the best possible fit between Candidate and Client. We will review your resume and offer assistance as required. We will coach you through the interview process and any salary negotiations. We will ensure honesty, integrity and strict confidentiality at every point in our relationship.

Sustainable & cleanly grown hydroponic specialty lettuces, vegetables and herbs in a controlled environment year round.

BLUE PLATE KITCHEN: Proudly serving creative comfort fare using fresh, local & sustainable ingredients while delivering professional hospitality to every guest, every time.Maintaining a level of professionalism, creative thinking, guest satisfaction and hospitality to keep BPK moving forward.

Hop Haus is a casual yet trendy Gastropub featuring local and hard to find craft beer, whiskey and bourbon. We pride ourselves on great customer service and a unique menu featuring locally sourced produce and grass fed beef from New England farms.Hop Haus is the place to be different! From beer enthusiasts to whiskey connoisseur and local foodies, Hop Haus has what people want to talk about. If you want to be part of the local buzz and show your crafty side, then Hop Haus would love to welcome you to our team.

Working with the Channel Partner, The Home Depot, engaging home owners, determining interest in creating green energy from their own homes, creating a consultation appointment, creating excitement in learning about a technology & method that may stabilize the electric energy expense going forward. Follow-up with guest consultation, appointments thru out the sales process.

Oakland, California, Us

Tactfully interact with Lowe's customers, with the simple mission: to get people ridiculously excited about solar! and generate a lead. I am one of many excited faces of Sungevity.

Consulting for multifaceted Bowling Anchored Entertainment Venue: duties included: search for GM, (hired 5/15) assisted in handbook preparation, created job descriptions, vetting vendors, cost control plan, writing opening menus, obtaining quotes / purchasing for various aspects of construction including kitchen & bar and refrigeration, small wares and construction materials.

Working to help those that will benefit from this versatile plant.part time

Unionville, Ct, Us

Opening restaurant manager for the Hartford venue. Spear headed the hiring process / developed service standards / training of new staff. Promoted to GM of Norfolk venue, October 2014, laid off as of 2/15, instituted cost savings by reducing inventory of wine, beer and liquor by 35%, monitoring of usage, reduced beverage cost by 2%, adjusting wine list to be interesting, with a higher profit margin.Reduced staffing in none guest contact area, increasing productivity.

Growing hydroponic lettuce for wholesale and retail distribution. Year round greenhouse operation that specializes in butter-head lettuces. Assisted with bringing the operation back into production after severe snow storms in 2012/2013, and personal changes during the winter season. Delivery lettuce, harvesting, planting, and systems control.

Northborough, Ma, Us

Restaurant Manager (Culinary & Hospitality Manager) Working with GM’s vision & company goals; instrumental in starting Dining for Dollars @ Avon and the process of culture change.

Norwood, Massachusetts, Us

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Chef, Luxury Private Yacht.

Bethesda, Maryland, Us

Bethesda, Md, Us

Executive Chef, Hanover MarriottBanquet Chef and Complex Chef Marriott MarquisBanquet Chef Long Island MarriottFood Production Manager Saddlebrook MarriottAss't Food Production Manager Somerset Marriott