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Patrick J. ORourke 220 South 8th Street Philadelphia, PA 19107 porourke27@gmail.

com Cell (804) 502-4664 http://www.linkedin.com/in/patrickjosephorourke Experience: Stratford University - Falls Church, VA August 2009 - Current

Adjunct Hospitality Professor: www.stratford.edu I utilize best practices to ensure multi-sensory integration of new information with students prior knowledge. My love of coaching and training that I grew up w ith and embraced with Brinker is actualized daily in this role. Earned highest rankings in all nine categories of annual evaluation, based in p art on student evaluations. Embraced and mastered Moodle implement for distance learning program, evolved c ourse shells into hybrid format. Maximized departmental relationship with IT mak ing sense of highly technical efforts to both coworkers & students alike. Initi ated formatted testing using Respondus via John Wiley & Sons, Inc. Publishers. Audited textbooks, obtained or constructed resources, persuaded industry contac ts as guest lecturers and resources. Developed three courses as SME Training and Development, Customer Service and C urrent Topics. Caliente Mex-Sea Kitchen - Brambleton, VA February 2010 June 2010 Assistant General Manager: www.calientemexsea.com Pre-Opening into the opening of restaurant intense focus was on financial accoun tability, inventory management, team management and growth, establishing interna l culture, standard operating procedures, and customer service. I maintained dai ly presence as manager of front and back of house operations. Fostered an encouraging and safe learning environment with managers far less ex perienced and confident. Held P&L accountability, manage sales analysis, forecasting, and reporting acti vities. Established system for subordinates spending on a declining budget fostered own ership & accountability. Reformatted food preparation system reducing labor cost by 23%, simultaneously reinforcing recipe integrity. Managed fifty hourly employees, and three hourly and one salaried chef during p reopening and then production. Created and implemented: private dining contract template, training materials, job descriptions, floor plans, service and prep recipe formatting, succession pl anning, prep list, par sheets, employee documentation, repair and maintenance pl anning, equipment amortization decisions, facility and layout design. Maggianos Brinker International Tysons Corner & Richmond, VA; Bellevue WA August 2003 July 2009 Banquet Operations, Floor and Kitchen Manager www.mag gianos.com Earned position as manager at flagship location. Held for three years before tr ansitioning to education. Mastered Smallwares as P&L project. Converted ordering to online and based need on actual versus instinctual ordering. Used savings to purchase preventative eq uipment maintenance contract with Hobart. Teamed with Managing Partner to recalibrate prep systems and labor scheduling t o improve batch prep effectiveness. Operated the banquet department as a single unit. This is a standard simulation for Brinker to enrich selected managers. Daily operations executed in conjuncti on with a sales force to imitate GM responsibility. Managed staffing issues including recruitment, training and performance evaluat

ion, coaching, and terminations. Acted as champion for Sed de Saber bilingual program for Spanish to English inhouse training. Partnered with local leadership, and led annual Make-a-Wish Foun dation Fundraiser totaling $12,000 for one month. Education: George Washington University Washington, DC Concentration - Organizational Scie nce 2009-Current SUNY Oswego Oswego, NY Bachelor of Arts in Public Relations 1995 - 2000 Professional Memberships, Office and Relevant Skills: Conversational Spanish, Proficient with Hot-schedules, Avero Slingshot, Microsof t Office, Access, Moodle, Respondus. National Restaurant Association ManageFirst 2009-Current Society of Human Resource Management (SHRM) 2009-Current