Patrick A. Harrison is a highly experienced professional with years of executive level expertise in healhcare,contract feeding,hotels and senior dining services.A resourceful, senior leader with a track record of success in leading people,departments, client services and strategic leadership for single and multi-unit operations.A charismatic leader, coach, mentor and team builder, delivering forward-thinking, business-focused solutions that produce strong sustainable results while driving top and bottom-line growth.

1. AREAS OF EXPERTICE
➢ Leadership Development
➢ FOH / BOH Management
➢ Multi-Unit Management
➢ B&I/Sr/Contract Dining
➢ Culinary Operations
PATRICK A. HARRISON
linkedin.com/in/patrickharrison3 Phone: 404-819-5966 Smyrna, Georgia Email:harrison.patrick1@gmail.com
P R O F E S S I O N A L F O O D S E R V I C E D I R E C T O R | E X P E R I E N C E D E X E C U T I V E C H E F
Patrick A. Harrison is a highly experienced professional with years of
executive level expertise in healhcare,contract feeding,hotels and senior
dining services.A resourceful, senior leader with a track record of success in
leading people,departments, client services and strategic leadership for single
and multi-unit operations.A charismatic leader, coach, mentor and team
builder, delivering forward-thinking, business-focused solutions that produce
strong sustainable results while driving top and bottom-line growth.
SUMMARY OF PROFESSIONAL ACCOMPLISHMENTS
Food Service Manager III Sodexo Services,Atlanta, Georgia 2015-present
• Directed 21 full service feeding units in a high profile $26 million dollar account with the Atlanta
Public School System. Provides leadership, coaching and support to unit managers,hourly staff and
Managers In Training. Develops and implements plans,manages through unit managers and maintains
customer satisfaction. Oversees safety ,sanitation audits and regulatory compliance for all locations.
Monitors food preparation to support national feeding program. Uses proven,communication and
interpersonal skills to effectively coach direct reports.
• Provides oversight for all personnel actions in the department including, but not limited to,
recruitment, performance management, professional development, career advancement and staff
deployment. Plans and directly supervises special functions, maintains cash control and payroll
records. Ensures food quality is of excellent taste , presentation and produced by Sodexo standards.
Asst. Food & Beverage Director| Executive Chef JHM|Hilton Hotels,Atlanta, GA 2012-2015
 Directed all culinary operations in 280 room full service hotel. Gave oversight and direction to
restaurant and banquet service staff. Provided hands-on expertise in areas that included menu
planning, cost control and analysis, staffing, budgeting, and marketing. Supervised food production
procedures at every stage. Ensured consistency in all food items mentioned in menu.
 Maintained smooth cooking and service operations and maximized productivity keeping desired
quality. Successfully within a month of hire returned production operations back to proper standards.
Maintained food cost of 22-26% while still providing maximum value to clients. Developed fresh
seasonal banquet and restaurant menus that attracted new clientele resulting in a 25% increase in
revenue.
Executive Chef | Resource Mgr Compass Group,Atlanta ,GA 2010-2012
 Eurest Dining, Interim Exec Chef |Mgr-Managed daily operations for 5 national retail brands within a
high profile government operation. Successfully executed event operations for over 2000 guests for the
annual Congressional Session. Led team of 40 associates in preparation of inaugural dinner and several
high profile government events.
 Morrison Community Living,Executive Chef-Managed the culinary operations of a 300 resident
nursing home. Managed all food related activities within the community, including all food
preparation, dining room operations, delivery services. Assisted in the support of food related
programs in other Morrison Community Living accounts.
 Morrison Healthcare,Resource Mgr- Assisted in the implementation and support of all food related
programs within various locations including the food production of resident meals, guests, retail
operations and catering functions.

2. Asst.Director Food & Nutrition Services ,Emory Eastside Medical Center,Snellville,GA 2008-2010
 Directed day to day operations for a 340 bed acute care hospital. Accountable for a managed volume of
over $10 million dollars a year. Gave oversight to all food service-related activities; patient care, non-
patient care ,retail, cafeteria, catering, and all hospital-related activities.
 Oversaw the development of department strategic priorities and operational policies/procedures, with
a focus on best practices in food quality, efficiency in production,sanitation, food cost controls and food
presentation.
Interim F&B Director | Chef, Crown Plaza Hotel | Holiday Inn South,Atlanta,GA 2005-2008
 Managed the daily culinary, banquet and restaurant operations of a 220 room hotel, maintaining food
cost of 29%. Set weekly department goals for culinary and front of house to ensure operational
excellence, guest satisfaction and to improve team dynamics. Developed and implemented strategies
for culinary and front of house that supported hotel goals. Managed all F&B and day-to-day operations
within budgeted guidelines and standards.
 Preserved excellent levels of internal and external customer service. Designed exceptional menus,
purchased goods while continuously making improvements. Identified customers needs and
responded immediately.
Certifications
➢ Serve Safe,Certified Food Protection Manager (CFPM)
➢ Certified Food Executive (CFE), International Food Service Executives Association
➢ Certified Food Service Management Professional ( FMP),National Restaurant Educational Foundation
Leadership Development & Coaching
➢ Personnel Management Training Certificate, American Culinary Federation
➢ Hard Wiring Excellence Leadership Development,Emory East Side Medical Center
➢ Certified Team Leader / Group Facilitator -CBMC Incorporated
➢ Leadership Coaching / Personal Development, AOG International
➢ Manager's Coaching & Counseling Essentials-Sodexo University
➢ TrainTheTrainer Management Development-Merristar/Interstate Hotels
Training & Education
➢ Food Service Specialist / E-4 Cook Supervisor, 101st Airborne Division, Ft. Campbell, Kentucky
➢ United States Army Quartermaster / School of Culinary Excellence Ft. Lee,Virginia
➢ Austin Peay State University Center Ft. Campbell Campus- Culinary Arts Program, AAS
➢ Liberty University,Counseling Psychology