Patrick Leydon Email & Phone Number

Stamford, Connecticut, United States

Direct dynamic thirty-three unit clergy retirement center. Including a daily chef-driven food program. Achieved overall 5.5% budget reduction and $81K savings YOY. Engineered staff buy-in and cross-training to optimize efficiency. Reduced food costs by 15%, achieving $23K in savings. Raised food quality, and developed Executive Chef, and culinary team. Mentored and taught new recipes, and seasonal offerings to the culinary team. Created renewed resident enthusiasm for the revamped energized culinary program. Reduced meal costs by 34%, and inventory by 50%, while raising food revenue by $9K YOY. Upgraded fire protection systems, HVAC systems, and landscaping investing $61K YOY while remaining under budget and increasing resident well-being and property appeal.

Greater New York City Area

Bowlero Corporation, NY, NJ, & CT (Executive Multi-Unit F&B Area Manager) | 2009 – presentDirected F&B operations for metro NYC units for corporate event and retail entertainment venue, with $19.6MM annual revenue. Responsible for large commercial kitchens, quick service kitchens, and full-service bars. Planned and oversaw corporate parties and individual events. New unit opening veteran: hired and trained numerous service teams, leading new units to successful openings. Managed center teams of 35 + per unit.

Greater Chicago Area

Ruby Room Hotel & Spa, Chicago, Illinois (Consultant) | 2008 – 2009Developed/ consulted on a specialty food café & market, branding corporate tag line, “Style of Wellness” and aligning menu with spa concept.

Greater New York City Area

Westchester Country Club, Rye, NY (Director Restaurant Services) | 2005 – 2009Improved service team, guest traffic, and profit in two fine dining restaurants 160 seats, three full-service bars, and a seasonal fine dining beach club. Led staff of 50+

Greater New York City Area

Friendly’s Restaurant, Southport, CT (General Manager) | 2003 – 2005Built high performing staff, conceived late-night dining menu, approved P&L, operational responsibility for a casual restaurant chain. Led staff of 40+

Greater New York City Area

Kokachin, Omni Hotel, New York City (Dining Room Manager) | 1997 – 2003 Managed N.Y. Times rated two-star Asian-Mediterranean focused dining room and private functions. Sold 9-course tasting menus with optional wine pairings. Led staff of 30+

Greater New York City Area

Aquavit, New York City (Captain/Manager) | 1993 – 1997Led FOH team, improving N.Y. Times rating from one to three stars, cuisine by Chef Marcus Samuelsson. Reviewer Ruth Reichel called service “enthusiastic, proud and warmly solicitous”

Greater New York City Area

Aureole, New York City (Captain/Manager) | 1990 – 1993 Member of three-star N.Y. Times rated service team, under Chef Charlie Palmer, called “highly professional” and “top-notch” by reviewer Bryan Miller