Patrick PagePort Orange, FL 32128patrickpage1@mail.com – (386)265-0392 home//(386)753-8661 cell

I am actively seeking the position that will utilize my skills, talents, and experience in the service industry. I welcome the challenge of technical problem solving, training, leadership and making sure that I provide the best for the client/customer. I have a proven record of success and truly enjoy the opportunities to teach, and train and LEAD.

WORK EXPERIENCE:Food Service Manager/GrocerySoutheast Grocers/Winn Dixie - Port Orange, FL - June 2009 to PresentResponsibilitiesI was recruited by Winn Dixie District Manager Rob Richardson as the 25 store FL. Panhandle/Alabama district Fresh Food Department Trainer and to run the District Training store in Panama City Beach,FL. This location has a salad,olive, sub and wing bar and a full service entree station. We were also selling specialty meats and cheeses and providing event planning for a very busy resort area.I consistently ranked tops in profitability, controls and audits. Even with a Publix less than 100 yards away, I have always made sure that sales have improved 10+% or better every period, every year. I was transferred in September 2015 to the very competitive central FL district to work on improvements in operations. I am currently participating in a cross training program, developing my skills in the overall store operations, focusing on the perishable AND non-perishable department, including grocery, dairy and frozen food. My goal is to have a Store Director position.

Fresh Food ManagerHarris Teeter - Charlotte, NC - January 2006 to May 2009Responsibilities$1.7 million in annual sales. Responsible for Deli, Bakery, Specialty Cheese & Olives( $50,000+cheeseinventory), an in-store Starbucks, & Chef-Prepared meals and desserts department as part of an annual 220 million dollar grocery location.· Leading and organizing 18-30persons in delivery of best customer service and “Fresh Foods” products in the Southeast US grocery market.

Pastry/Baker ChefJohn Knox Village, Inc. - Orange City, FL - October 2003 to December 2005Responsibilities· Responsible for production of baked products, including breads, rolls, cakes, pastries and upscale plated desserts for a 750+ resident retirement country club.· Responsible for creation of new and unique menus to ensure variety and quality for high end breakfasts, lunches, dinners and special events.· Specializing in recipe development for residents with diverse and special dietary needs. Using a lot of creativity and diverse experience, I was able to bring a great quality to these guests in the twilightof their lives by bringing them great food with a focus on healthy alternative.

Bakery Director/Product DevelopmentNatural Acres Bakery/Farms- Millersburg, PA-April 2001 to August 2003I was recruited to establish a fully state certified organic bakery that specialized in spelt breads, cookies, muffins, pies, etc. Spelt was grown on this 500+ acre farm and milled onsite. I developed the complete products menu, tooled and equipped the facility, researched all recipe development, packaging design, sales, and distribution. Within a year we had established routes and contracts with Whole foods, Shiloh Farms and Weis grocers serving PA,NJ and NY.

Bakery Director/Product DevelopmentChamberlin's Natural Bakery/Grocery-Winter Park, FL- September 1996 to March 2001· Established organic, allergy-sensitive, vegan and artisan bread and pastry program.· Responsible for centralized baking and distribution to 7 Chamberlin’s locations in central Florida.· Duties include daily operations, menu design and planning, inventory control, & HACCP sanitation procedures.

Bakery Manager

Petit Fours Bakery & Cafe Winter Park, FL January 1994-October 1996

Responsible for cakes breads and pastries, especially petit fours, for a full service gourmet restaurant, on and offsite events and many wholesale accounts in central FL.

Bakery Manager/Chef

Authentic German Bakery Orlando, FL June 1990-January 1994

Working and apprenticing with a staff of classical trained and certified German Backmeisters, I studied and trained with this very talented staff, starting as a baker and moved quickly to a management role. Focus was on artisan breads serving central FL and having many accounts with Disney restaurants, Highest quality was the only thing produced. Pretzel rolls, whole grain breads, brotchen, stollen, variety cakes, etc.

Assistant Bakery Manager

Albertson's Grocers Orlando, Fl August 1986-June 1989

Started as a baker, back when Albertson's ISB were scratch operations. Moved up to Assistant department manager after 6 months.

EDUCATION:Allied Health Institute - Fort Lauderdale, FL/2010 to 2011Online Course in Food science and NutritionAmerican institute of Baking - Manhattan, KS/2002 to 2003Associate in CommunicationsBrevard Community College - Cocoa, FL August 1984 to May 1986

SKILLSExcellent Interpersonal Skills (20+ years), Spanish (semi fluent) (10+ years), Word Perfect (10+ years),Scratch Baker (20+ years), Organics and Natural healing (10+ years)

CERTIFICATIONSThe National Registry of Food Safety Professionals (NRFSP) Food Safety ManagerJanuary 2001 to March 2020

REFERENCES AVAILABLE UPON REQUEST