Patrick Ewald Email & Phone Number

Raleigh, North Carolina, United States

Raleigh, North Carolina

Raleigh-Durham, North Carolina Area

• Oversee the day-to-day food and beverage operations for a 25000 square foot banquet facility, full service restaurant, formal dining room, poolside snack bar and golf course food and beverage operations.• Accountable for interviewing, hiring, staffing and scheduling of all service, facility and managerial staff. • Responsible for the consistency and accuracy of all P&L Statements with close attention paid to controlled costs, cash flow and financial forecasting with annual food and beverage revenue in excess of 7 million dollars.• Work closely with the club Controller to manage variable costs including: labor, inventory controls and purchasing with an emphasis on cost reductions and club efficiency • Implemented a new service model for restaurant and banquet staff with an emphasis on providing gracious and sincere service with a strong focus on technical excellence and staff accountability.

Raleigh-Durham, North Carolina Area

• Received the “2012 Restaurateur of the Year” From the North Carolina Restaurant and Lodging Association • Oversee five successful restaurant brands including: The Pit, The Morning Times, Gravy, The Raleigh Times Bar • Responsible and accountable for all restaurant operations while working to ensure that all undertakings are consistent with and supportive of the Empire Eats mission statement• Provide professional development and support for the Empire Management Team Members, with an emphasis on the execution of genuine hospitality, inventory, budgeting and menu costing/development • Responsible for the consistency and accuracy of all P&L Statements with close attention paid to controlled costs, cash flow and top-line revenue• Responsible for the creative development of new and existing restaurant concepts from idea to full implementation including but not limited to: branding, kitchen and dining room design and layout, small ware and furniture purchasing as well as introducing training programs for all new employees

Charleston, Sc

• Developed a stronger industry brand through higher service standards and improved customer recognition. • Oversaw all aspects of business of a full service/upscale seafood restaurant concept• Improved variable cost structures in a business that is under pressure to maintain a profitable budget after several consecutive years of lower business volumes.o Successfully reduced variable costs within the first two financial periods of my employ by reducing excessive operating expenses and identifying several areas of waste including: hourly labor, liquor and wine cost, food portion control, Product mix analysis and pricing inconsistencies with menu items as well as purchases • Established better working relationships with new and established purveyors to attain better product and pricing• Exceeded sales goals for ten consecutive months through: increased focus on salesmanship, a stronger emphasis on reservation efficiency and continual menu development.

Chicago, Il

• Responsible for supervising all restaurant operations in a four-star, Ivy award winning restaurant concept. • Accountable for interviewing, hiring, staffing and scheduling of all front of house restaurant staff.• Worked closely with restaurant accountant to control variable costs including: Labor, inventory controls and purchasing with an emphasis on cost reductions and budgeting. • Upheld the highest level of customer service through staff training and high personal standards. • Composed and maintained a 900-bottle wine list.o Maintained relationships and managed accounts with over thirty-five wine and liquor purveyors/auctioneers.o Sustained a 31 percent cost of goods sold for wine, while generating positive cash flow through competitive pricing, creative marketing, a revolving glass pour program and continual staff education. • Reduced labor during the first six periods of the 2008 fiscal year from 15.5 % to 12.5% to counter the rising cost of goods and slower business levels due to poor economic conditions affecting our business levels.

Antico Posto - Oakbrook, Il

• Responsible for supervising all daily operations including staffing/ scheduling, ordering, customer relations and inventory control• Oversee both front of house, and back of house operations.• Responsible for the overall functions of the restaurant including: cost controls, promotions, customer service, liquor Controls, hiring, training and sales.• Responsible for all wine and spirits purchasing, planning and promotions.

Chicago, Il

• Organized and operated private catering functions for 50 - 2500 people.• Responsible for the development and execution of all aspects of the 640 seat full service, “Cadillac Club Fine Restaurant”.• Supervise a three level club for NFL and MSL games, international sporting events, concerts and various catering functions.• Worked as a consultant for other NFL stadiums to improve the upscale dining experience for season ticket and suite owners.

Arlington Heights

• Responsible for supervising all daily operations including staffing/ scheduling, customer relations and inventory control.• Oversaw all aspects of customer service and overall satisfaction.• Oversaw all restaurant functions while owner was absent. These responsibilities included; P&L, inventory, scheduling, and overall restaurant management.