Patrick Lauro

Work history

Regional manager

Wolfox ltd

Brighton, East sussex

09.2017 - Current

Established and maintained operational standards for 30 locations across region.
Implemented change management and network restructuring strategies to address underperforming areas.
Achieved business objectives and benchmarks through strategic planning.
Drove company mission and values, representing organisation at meetings and industry events.
Assisted with employee relations issues, using emotional intelligence and diplomatic communication to resolve grievances.
Drafted periodic reports to inform upper management on KPIs and operational issues.
Improved branding initiatives, implementing strategic marketing campaigns to maximise engagement.

Area manager

Cafe rouge

South England , Kent

02.2014 - 02.2017

Conducted training sessions to educate employees on best practices and procedures, increasing team performance.
Drove revenue increases and team morale by developing and deploying incentivised sales contests.
Addressed customer issues with compassion and professionalism, ensuring swift, successful resolution.
Transformed underperforming teams into productive, profitable teams, increasing sales by 26%.
Oversaw operations of £460,000 organisation, including budget planning, strategy development, community outreach, forecasting and payroll.
Developed strong teams by skilfully recruiting, orienting and training loyal, hard-working employees.
Managed staffing schedules for high numbers of employees, delivering operational efficiency whilst remaining under budget.
Planned and managed resources and budget to support and deliver objectives.
Resolved conflicts promptly to promote positive environments for customers.
Applied expertise in team leadership to address productivity and performance issues, motivating staff to achieve KPIs.
Conducted audits and risk assessments to achieve regulatory compliance.

Assistant restaurant manager

Cafe rouge

Brighton Lanes, East sussex

02.2012 - 02.2014

Organised special events and functions, including receptions, parties and corporate lunches.
Reduced labour costs by 6% while maintaining excellent service and profit levels.
Increased food hygiene rating from 2 to 5 in 5 Months
Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
Ensured high performance standards through regular staff training.
Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Maintained safe working and guest environments, reducing injury and incident risks.
Delivered in-depth training to customer-facing staff, promoting strong service performance.
Encouraged feedback from restaurant customers, using insights to implement positive process changes.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Interacted positively with customers, effectively promoting restaurant facilities and services.
Introduced motivational success recognition scheme.

Restaurant supervisor

Cafe rouge

Brighton Lanes, east sussex

02.2011 - 02.2012

Ensured exceptional health and safety standards by closely monitoring restaurant operations.
Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
Attended regular training to obtain and update food safety certificates.
Conducted training sessions with staff in POS system and restaurant best practices, improving workforce talent and efficiency.
Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
Protected brand image with exceptional restaurant presentation and maintenance.
Sales increased by 10%
Financial audit increased by 23%
Minimised Stock wastage by 23%
Labour cost saved 43% per annum

Industrial head chefCafe

Cafe rouge

Brightonn Lanes, East Sussex

02.2010 - 02.2011

Increased revenue by 27% by upselling and recommending products.
Analysed reporting to reconcile transactions, accounts and ledgers.
Analysed data and information to identify issues and create tailored solutions.
Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
Handled chemicals and waste in line with COSHH regulations.
Offered friendly, efficient customer service and handled challenging situations with ease.
Leveraged strategic networking to create new business opportunities.
Applied positive customer service approach to increase satisfaction levels.
Cleaned work areas and equipment to maintain faultless hygiene standards.
Handled high-volume telephone and email enquiries to minimise backlogs.
Improved efficiency and productivity by acquiring new skills.
Demonstrated respect, friendliness and willingness to help wherever needed.
Managed teams by overseeing hiring, training and professional growth of employees.
Consistently arrived at work on time and ready to start immediately.
Oversaw logistics and operations to deliver process optimisations and efficiencies.
Worked flexible hours, covering nights, weekends and bank holidays.
Delivered services to customer locations within target timeframes.
Managed on-site evaluations, internal audits and customer surveys.
Processed invoices and payment runs with complete accuracy.
Replenished stock and processed deliveries to maximise product availability.

Sous chef

Cafe rouge

Brighton Lanes , east sussex

02.2009 - 02.2010

Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
Catered events 170+ guests with specialised menus.
Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
Collaborated with head chef to create innovative, seasonal menus for special events.
Estimated cooking time to provide timely deliveries to customers.
Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
Utilised excess stock by developing recipe adaptations and special menu items.
Built and maintained strong working relationship with staff across business.
Created recipes to maximise profit by delivering on target food costs per dish.
Developed chefs to run stations efficiently during peak service periods.
Checked freezers and refrigerators to verify correct storage and temperatures.

Chef

Cafe Rouge

Brighton Lanes , East Sussex

01.2008 - 01.2009

Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders, Managed to increase GP by 87%
Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
Minimised kitchen waste through effective recycling, composting and disposal systems.
Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
Drafted and implemented new recipes to drive patron satisfaction.
Curated seasonal menus to promote new business and encourage use of local vendors.
Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.
Saved Kitchen labour by 20% every Months
Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.

Kitchen Assistant

Topolino duo

Hove , East Sussex

03.2002 - 02.2007

Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
Took orders and portioned food for delivery to client tables.
Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
Cleared tables to remove dirty utensils and leftover food items.
Used kitchen equipment as instructed and to safety protocols.
Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
Cooperated well with kitchen teams, improving workflow and raising working standards.
Reported defective kitchen equipment in line with procedure.
Kept kitchen areas clean, orderly and well-stocked for smooth service.
Helped chefs with requisitioning stock within budget requirements.
Observed health and hygiene standards to minimise food contamination.

Summary

Overview

Work history

Regional manager

Area manager

Assistant restaurant manager

Restaurant supervisor

Industrial head chefCafe

Sous chef

Chef

Kitchen Assistant

Education

REGULAR SCHOOL

Some College (No Degree) - Business

Skills

Certification

Additional Information

Languages

Custom

Personal Information

Timeline

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