Patrick Sriban Email & Phone Number

London, Gb

As Director of Operations and Expansion, I lead the entire operations team at Lean Kitchen Network, driving growth strategies and identifying new business opportunities across national markets. With a strong background in enterprise-level partnerships, my role involves creating and executing strategies that deliver scalable, operational excellence.Key Achievements:-Developed and implemented national growth strategies that significantly expanded market reach and increased overall revenue.-Led business development initiatives that resulted in securing key partnerships with both enterprise clients and SME businesses, broadening the company’s client base.-Directed the operations team to streamline processes, enhancing efficiency and ensuring scalability as the company expanded into new regions.-Successfully built and nurtured strategic relationships with both enterprise-level clients and SME businesses, driving long-term business growth and brand recognition.

London, Gb

London, Gb

Peckwater Brands is an operating platform that helps existing kitchen operators to make a success of food delivery. We allow our partners to decide their level of engagement: a software package that improves their own performance; a digital food license to produce one of our brands; or a full high-street dark kitchen fit-out if they decide that food delivery is the way to go. They run the kitchen, we do the rest.

London, Gb

London, Gb

London, London, Gb

London, London, Gb

London, London, Gb

As head trainer of steak and co. I have been involved in all aspects of training on a restaurant level and training in multiple sites. Working directly with the head of training and recruitment manager• Working with operational managers, providing training and on going development of new and current team members• Writing and executing seminar workshops• New menu training across multiple sites• Implementing new restaurant directives

Richmond, British Columbia, Ca

The Keg Restaurants is one of the premier restaurant chains in Canada and America. It has 107 Keg restaurants and over 40 affiliate restaurants throughout the continent. It has made top 50 employers in Canada by Forbes 13 years running, and I am proud to have been a part of the company for almost 8 years. As a regional training manager I was involved in multiple site development, new store openings and training reporting to the head regional training manger and managing director.• Training and development of new managers• Recruitment of managers, chefs, and front of house staff• New Employee inductions• Representing and implementation of high level brand directives• Human resource training for management• New store openings• Waiter and chef training and ongoing staff retention• Overseeing day to day restaurant operations• Writing seminar workshops from health and safety to hospitality• Driving sales through maintaining top hospitality practices

Richmond, British Columbia, Ca

As the senior manger of the keg restaurant and bar I have been involved in all aspects of management ranging a total of 4 years. I started my career with the keg as a service manger, bar manager, kitchen manger then senior service manger.• Day to day restaurant operations• Responsible for department financials• As service manager my focus was service through training and maintaining consistencythroughout the restaurant. My service team consisted of over 40-50 team members• As bar manger I was responsible for inventory and upholding the highest standards inproducing excellent cocktails and beverages.• As kitchen manager my responsibilities were strictly back of house. Inventories. People.And producing the highest quality food to meet brand expectations, while retaining food costs and service.

As a certified designated trainer I had to undergo specialty-training seminars to provide training for the restaurant that I was based at and multiple other sites within the company.• Variable shift manager• Key holder, opening and closing variable manager• Certified designated trainer, which meant I had the responsibility of training all staff withinthe restaurant. From chefs to bartenders to waiters and managers.• I also trained new designated trainers from other sites.• Upholding and teaching brand standards

As restaurant supervisor of Red Door. I was a key holder and did multiple jobs front of house. From being a waiter to bartending to opening and closing the restaurant as a shift manager.• Implementing department focuses• Upper casual dining• Bartender• Training new staff members