Patrick Szakszon Email & Phone Number

Edmonton, Ab, Ca

Edmonton, Alberta, Canada

Spruce Grove, Alberta, Canada

St Albert, Alberta, Canada

Edmonton, Alberta

I was asked to come to Top Shots to revamp the kitchen and recreate their menu. I was also asked to create pars levels for all of the prep, an inventory system for all of the raw goods on hand, an invoicing system for the purchases made from our suppliers and was asked to “clean up” the kitchen with labour and product as well as run day to day operations within the kitchen in regards to cooking, as well as doing large function buffets. I also have moved into the front of the bar as well, bartending and managing the front of house whenever I’m on duty.

St. Albert, Alberta

At Famoso I am the Culinary Manager, which entails training new staff and managers in both the kitchen and as servers. I am also responsible for doing inventory twice a week, placing multiple orders for product throughout every week, data entry of coding invoices, making schedules, and using our “PnL” system on a daily basis to look at staffing levels, pique business hours, food cost and labour cost. I am also a corporate trainer, going to other locations to assist with training new management and staff on a bigger level in the systems Famoso has set in place.

Edmonton, Alberta, Canada

I was a night manager within Smitty's, as well as a server and bartender responsible for doing the nightly cash out and cashing out the 11 VLT's we had in the bar, which would bring the cash out's to well over $25,000 on some nights. I was the trainer for the restaurant, bringing in hostesses and servers, as well as bartenders to make sure that they were doing the job to the standards set forth by the company. When asked, I would also help in the kitchen cooking, prepping and washing dishes.

Edmonton Alberta

I was hired as a server within the Olive Garden, Responsible for guest satisfaction and aiding other employees doing the same. I moved to be a bartender as well as moved into the kitchen, becoming a certified trainer for both the front and back of house. I then became a night leader, which put me into more of a capacity to ensure that every guest that walked out the door was happy and full. The monetary responsibilities were limited to the cash and credit slips we held, but at any given time could be upwards of $5,000