Patrick Leydon Email and Phone Number
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Manage dynamic clergy retirement facility for independent semi-retired priests. Including thirty-three living units, daily meal service, and management of an Executive Chef and scratch kitchen culinary team. Daily laundry, housekeeping, maintenance service, and facility oversight. Extensive professional experience in the hospitality industry, with fine dining through fast-casual expertise. Creative leader adept at driving top and bottom-line results. Enthusiastic team builder and mentor. Experienced corporate trainer fostering associate buy-in of company, culture, systems, and service urgency. Focused problem solver of hospitality and service immediacy. New initiative rollout specialist; excelling in all phases from planning and consensus building to seamless implementation and resulting operational excellence. Broad background in sophisticated Five Diamond hotels, clubs, and New York Times 3-star restaurants.
Diocese Of Bridgeport
View- Website:
- eagelgolf.com
- Employees:
- 103
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Executive Operations And Property ManagerDiocese Of Bridgeport May 2021 - PresentStamford, Connecticut, United StatesDirect 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.
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Executive Multi-Unit F&B Area ManagerBowlero Corporation 2009 - May 2021Greater New York City AreaBowlero 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. -
ConsultantRuby Room The Style Of Wellness 2008 - 2009Greater Chicago AreaRuby 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. -
Director Restaurant ServicesWestchester Country Club 2005 - 2009Greater New York City AreaWestchester 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+ -
General ManagerFriendly'S 2003 - 2005Greater New York City AreaFriendly’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+
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Dining Room ManagerOmni Hotels & Resorts 1997 - 2003Greater New York City AreaKokachin, 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+ -
Restaurant Captain/ManagerAquavit 1993 - 1997Greater New York City AreaAquavit, 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”
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Restaurant Captain/ManagerAureole Restaurant 1990 - 1993Greater New York City AreaAureole, 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
Patrick Leydon Skills
Patrick Leydon Education Details
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Hunter CollegeBachelor Of Arts Studies In English, Hunter College
Frequently Asked Questions about Patrick Leydon
What company does Patrick Leydon work for?
Patrick Leydon works for Diocese Of Bridgeport
What is Patrick Leydon's role at the current company?
Patrick Leydon's current role is Executive Operations & Property Manager.
What is Patrick Leydon's email address?
Patrick Leydon's email address is pl****@****orp.com
What schools did Patrick Leydon attend?
Patrick Leydon attended Hunter College.
What skills is Patrick Leydon known for?
Patrick Leydon has skills like Leadership, Collaborative Problem Solving, Team Building, Purchasing, Sales, Operating Budgets, Event Planning, Restaurant Management, Food Industry, Multi Unit Management, Cooking, Customer Satisfaction.
Who are Patrick Leydon's colleagues?
Patrick Leydon's colleagues are Jason Luce, Raffaele Scotti, Maria Del Pilar Cerdena Perochena, Virgilio Ogando, Jean Feige, Elaine Bissenden, Theresa Pearce.
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