Patricio Torres

I am a hard-working and highly motivated driven, energetic leader with a proven track record of producing sustainable growth and profit in all key areas. I expect the absolute best from my team and will deliver exceptional customer service. In whatever project I am involved in I have the experience, passion, excellent time management and a flexible attitude towards my work, one of my biggest asset is to resolve problems and work under pressure.

Assistant General Manager at Ivy Collection – Blackheath (2024-09 – Present)

As Assistant General Manager, I am responsible for all the following aspects of the business:

• Responsible for the whole F&B operation
• Staff wages
• Consolidating GP from food and liquor
• Accountable for P&L
• Lead the implementation of the required action plans to achieve the budgeted results
• Department budget and expenses control
• Deliver standards within guidelines
• Leading HOD meetings
• Develop, coach and training new members of the management team to ensure that the standards of quality levels of service are not only completed also exceeded
• Actively involved in strategy business development for the restaurant
• Proactive relation with the marketing team

Family support at Personal time (2023-04 – 2024-08)

I have taken time off to support my family back in France

General Manager at Rick Stein Barnes / Rick Stein Restaurants (2021-08 – 2023-03)

As General Manager, I was responsible/fully accountable for generating & developing sustainable top line customer service and creating a positive, enthusiastic environment for our customers and staff. The following activities are key elements of my role:

• Responsible for the whole F&B operation
• Staff wages
• Consolidating GP from food and liquor
• Accountable for P&L
• Lead the implementation of the required action plans to achieve the budgeted results
• Department budget and expenses control
• Deliver standards within guidelines
• Leading HOD meetings
• Develop, coach and training new members of the management team to ensure that the standards of quality levels of service are not only completed also exceeded
• Actively involved in strategy business development for the restaurant
• Proactive relation with the marketing team

Consultant at Restaurant Consultancy (2018-09 – 2020-01)

Including Officina 00 - Lab - Events

Restaurant Manager at Roka Japanese Restaurant & Bar (2018-01 – 2018-07)

Roka Japanese Restaurant & Bar is an Iconic modern Japanese style with a strong emphasis on native Japanese drinks and food on a relaxed vibe.

General Manager at Kensington Place Restaurant & Bar (2017-01 – 2018-01)

Kensington Place Restaurant & Bar is an Iconic modern British Brasserie style with a strong emphasis on fish and seafood on a relaxed vibe.

General Manager at Chapter One Restaurant (2016-02 – 2017-02)

Chapter One Restaurant is a modern European restaurant situated outside Orpington in Kent. Four AA Rosettes, listed Michelin, Restaurant of the year at Kent life food and wine award.

General Manager at Urban Meadow Café & Bar / Double Tree by Hilton Hyde Park (2014-06 – 2016-02)

The restaurant capacity is 150 covers with a terrace that can accommodate 100 covers with a premium location facing Kensington Gardens. As General Manager, I was responsible for generating & developing sustainable top line customer service and creating a positive, enthusiastic environment for our customers and staff.

Restaurant and Bar General Manager at Rotunda Bar and Restaurant / Green and Fortune (2013-08 – 2014-06)

Multi-level operation business, 80 covers restaurant, private dining for 30 covers, summer dinning alfresco for 60 covers, concert bar with a capacity of 500 people and main bar for a total capacity of 300 people. This venue is inside of the Hub King Place, where art exhibitions and concerts taken place and also is the head office of the Guardian newspapers.

General Manager at Thackeray's Restaurant Ltd (2012-04 – 2013-08)

Michelin Star and Tree AA Rosette restaurant, High profile French restaurant, multilevel operation for 80 covers, 2 private dining rooms, 2 bars, summer dinning alfresco up to 40 covers, weddings, outside events.

Assistant General Manager at The Swan Ltd (2010-06 – 2012-01)

High local profile European restaurant, multi-level operational seating for 90 covers, 3 private dining rooms with a total capacity of 50 covers, 2 bars, summer dining alfresco up to 120 covers, weddings, outside events including Kevin Stanford wedding, Karen Millen.

Senior Restaurant Manager at Soho House Group Ltd (2003-09 – 2010-06)

Private members club, A-list establishment with sites in the UK, Europe and the USA. Joined Soho House Group at the Electric House in Notting Hill, 2 restaurants, 2 bars plus a private members floor. Generating and average financial turnover of £200k per week (breakfast, lunch and dinner)

• Electric House - Notting Hill: 2 restaurants, 2 bars plus a private members floor
• Cecconi's: Famous Italian restaurant in Mayfair, Soho House takeover, upmarket clientele with lots of VIP customers
• Chiswick House: West London, high profile members (TV producers, actors), 2 restaurants, 2 bars and private dinning space, £140k per week turnover
• Shoreditch House - Roof Operational Restaurant Manager: Biggest operation in company, 650 members staff on site, 4 floors with hotel, Cowshed brand, 3 restaurants, 4 bars, swimming pool, bowling, gym, two private dining rooms, £280k per week turnover

Senior Restaurant Manager at Soho House Group Ltd - Satellite events (2003-09 – 2010-06)

Involve in a marketing exercise in the USA and Europe (Oscars, film festivals, Miami art festival, Cannes and Edinburg film festival). Working in a operational team for all the festivals mentioned above.

Restaurant Supervisor at Racine (2001-07 – 2003-07)

French regional cuisine, A-list customer's very influential clientele, restaurant with a capacity of 100 covers per service. I was involved in the opening of this restaurant and I have the privilege to work with Henry Harris and Eric Garnier. We were awarded Best Front of House restaurant by Channel 4 for 2 years in a row.

Restaurant and bar Supervisor at Claridges 5 Star Hotel (1997-04 – 2001-05)

One of the best 5 star hotel in the UK, very high profile customers from all around the world, 3 restaurants 3 bars 4 private dining rooms, very high standards of silver service.

Diploma in Hotel Management – Ecole Hoteliere (1992 – 1995)

Level 2 Award in Team Leading and Progressive Training Management – Institute of Leadership and Management (1997 – 1998)