Patrick August, Mba Email & Phone Number

• Establish, develop and maintain solid business partnerships for non-profit entity which yield continuous and increasing donations for business operations.• Identifying opportunities for satellite locations that meet business requirements, with ability to reach underserved communities with programs necessary to improve quality of life. • Creating and executing business policy related to service delivery and eligibility, ensuring quality control for all processes.• Responsible for routine procurement/buyer tasks including purchasing of products, transportation, labor and service sites.• Ensuring regulatory compliance standards are adhered to related to food, health and environmental safety codes. • Management of company fixed assets, monitoring annual depreciation and revaluation to ensure maximum profitability. • Scheduling service delivery opportunities, developing communications and promotional material, overseeing actual distribution of goods and auditing for quality.

• Responsible for performing night audit operations to ensure the maintenance of financial controls and compliance with hotel standards. • Preparing daily revenue reports/data by auditing Point-of-Service tapes/journals to breakdown revenue into assorted groups.• Make corrections and adjustments and handle all computer problems that might occur throughout the shift.• Input revenue, expenses and allowances into daily reports including guest ledger summary and the daily restaurant summary.• Balance all revenue and settlement accounts nightly, maintain files and reset the systems for next day operations.• Coordinating with other departments to ensure quality service, accurate sale processing and safe operation of hotel.

• Plan, organize, direct and coordinate the workers and resources of the restaurant for efficient and profitable food service.• Supervise portion controls and quantities of preparation by performing frequent quality checks to minimize waste and loss. • Working with other management personnel to plan marketing tasks and attend to other special restaurant functions.• Investigating and resolving customer complaints concerning food quality, service, or delivery.• Enforcing sanitary food preparation practices, general cleanliness and maintenance of kitchen and dining areas.• Review and monitor expenditures to conform with budgetary limitations, monitoring excessive spend or unusual variances to achieve business financial targets.• Identifying and addressing employee disciplinary problems, working with HR business partner to properly resolve issues according to company policy.

Master Of Business Administration - Mba, Organizational Leadership

Teacher Certification, Alternative Education Certification

Bachelors Of Science, Business/Corporate Communications

Diploma