Kevin Partridge
Chief Operating Officer at La Segunda Central Bakery- Claim this Profile
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Bio
Credentials
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ManageFirst Certification
National Restaurant AssociationJun, 2018- Nov, 2024
Experience
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La Segunda Central Bakery
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United States
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Food and Beverage Manufacturing
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1 - 100 Employee
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Chief Operating Officer
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Jan 2018 - Present
● Promoted from General Manager to Chief Operating Officer in 2019 because of the proven growth from the retail operation opened in 2018. ● Cross trained the management team to complete task and projects using multiple platforms including Microsoft Dynamics 365, Microsoft Office, Fourth, Revel POS, Timeco, Hot schedules, and Quickbooks. ● Tampa Bay “Best of the Bay” restaurant nominated for “Best Sandwich” in 2019. ● Improved cost of goods sold during the 2020 pandemic to keep the business fully open and kept the employees working without layoffs. ● Decreased labor cost 10 percent since the 2018 opening and currently run 20 percent labor cost between the 2 retail establishments in 2021. ● Oversaw the construction build out process for the restaurants opened in 2018 and 2021. ● Opened the first fast casual restaurant within the company that has been in business since 1915 in 2018 with the current revenue of $2 million per year. ● Projections of $60,000 weekly between the 2 retail stores and $4 million in business in 2019. ● Operated 2 wholesale production warehouses from 2020 to 2021 with revenue of $6 million a year. ● Completed GMP & Retail management training with all the managers throughout the different departments and companies. ● Achieved a 26 percent food cost in the retail departments for 2 different stores during 2020. ● Oversee 120 employees and 20 management level employees between the 4 different locations. ● Noticed for 4.5 stars on Yelp as Tampa’s best bakery since 2018 for both locations. ● Formed the company’s loyalty program to increase sales and build customer value. ● Constructed manager incentive bonus structures to decrease cost of goods sold. ● Created standards and specifications to continue to open multiple stores with consistency between ingredients and products sold. ● Constructed building renovations for projects of $100,000 for each location to upgrade equipment and increase employee efficiency.
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Seminole Hard Rock Hotel & Casino Tampa
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United States
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Gambling Facilities and Casinos
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700 & Above Employee
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Bar Manager
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Oct 2014 - Aug 2017
● Entrusted to train the food and beverage management team on property for seven outlets. ● Completed Hard Rock International amplified service management training in 2016. ● Achieved a 25 percent increase in guest counts and 13.7 percent increase in revenue from 2014 to 2015 ● Executed events with over 1000 in attendance for nightlife, banquets, fine dining and special events ● Assembled food and beverage audits to increase profit and reduce costs by one percent each audit ● Oversaw 102 team members with 40 team members directly under my supervision ● Nominated for manager of the quarter in 2015 & 2016 for excelling in external and internal guest service ● Constructed an employee incentive program to increase scores on guest satisfaction up to 90 percent ● Maintained high standards and specs aligned with our Hard Rock International Corporation ● Started wine and cigar seminars in our venue to increase sales and better our training program ● Participated in the update of our employee handbook for our venue for new and active team members ● Rolled out the Red-Carpet program for our VIP guests and trained our team members on keeping the high standards of service ● Set monthly goals to reduce cost of dry goods with weekly monitoring procedures ● Controlled inventory of dry goods, liquor, wine, beer and food related items through ordering and rotation ● Monitored all aspects of restaurant costs in order to reduce or maintain those costs and produce additional revenue ● Coached, trained, and lead the FOH staff to better guest satisfaction, keeping the staff members engaged
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Pei Wei
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United States
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Restaurants
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500 - 600 Employee
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Restaurant Manager
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Feb 2014 - Sep 2014
● Cross-training throughout the restaurant to perform all management duties and roles ● Built personal relationships with local businesses by giving market promotions and bulk specials ● Performed line checks to assure quality, consistency, and to assess areas of retraining ● Achieved labor projections of under 21 percent during 5 out of 6 months ● Received bonuses every month for exceeding forecasted sales and maintaining a food cost of 26 percent ● Monitored all aspects of restaurant costs in order to reduce or maintain those costs and produce additional revenue ● Coached, trained, and led the FOH staff to better guest satisfaction, keeping the staff members engaged
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Smokey Bones
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United States
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Restaurants
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400 - 500 Employee
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Assistant Manager
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Aug 2009 - Feb 2014
● Promoted from bus person to server within two months; promoted to the management team within one year of employment ● Recognized by management and guest for excelling in leadership roles and resolving guest concerns ● Constructed unique catering designs and reception events for up to 1,000 guests. ● Controlled inventory of dry goods, liquor, wine, beer and food related items through ordering and rotation ● Worked side by side with the Restaurant Manager on making sure the FOH and BOH Staff understand our requirements and expectations for the shift and for the actual venue as a whole ● Trained and mentored new hires and existing staff on our commitment of service and hospitality ● Delivered excellent guest service by ensuring guest satisfaction, one guest at the time one meal at a time
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Education
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2011 - 2013
University of Central Florida
Bachelor of Applied Science (B.A.Sc.), Hospitality Administration/Management -
2008 - 2011
Hillsborough Community College
Associate of Science (A.S.), Hospitality Administration/Management
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