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Patrick O
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- Winnipeg
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- Tony Roma's Restaurant
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Patrick O's Groups
Patrick O's Discussions
Tips for saving energy and boosting your bottom line
Started this discussion. Last reply by Lisa Fruitt Aug 13, 2009. 2 Replies 0 Likes
Patrick O's Page
Latest Activity
Non-OperatorYummy Canada replied to Patrick O's discussion Dining Out and the Present Economy in the group Canadian Restaurateurs (Canada)
Patrick O commented on Josh Hersh's blog post Let 'Em Play: Running A Contest for Your Customers"So Josh, what was your answer to the bakery?"
Profile Information
- Title
- Professional Server, In-House Trainer/Corporate Trainer
- Company
- Tony Roma's Restaurant
- Which Restaurant Segment best describes my company
- Family Dining
- Which department at the restaurant corporate office
- Training
- What is your profession
- Educator
- Personal Quote
- Livin' The Dream!!
- Biography
- I've been in the hospitality industry 30ish years.
My work, and schooling, has taken me to many countries.
I've taught professional bartending at the college level for 8 years.
I have held many varied F&B management positions, including interim General Manager for 8 months.
I have a Human Resources background with emphasis on Training and Development and minor interest in languages.
I'm a visual thinker/learner/teacher who likes to think outside the normal realms.
My current position is FOH lead trainer at my home restaurant as well as FOH Lead corporate trainer. I have done 5 new store openings with more planned in the coming months.
I'm passionate about training, coaching, teaching, developing and learning. I feel it's important to pass along industry relevant knowledge to those who are new as well as those who've been in the industry for a duration.
- Years in the Industry
- 30
A pic taken while doing a new restaurant opening on the beautiful island of Curacao...May 2008.
Patrick O's Photos
Patrick O's Blog
How to have a Motivated Training Staff
Posted on March 10, 2010 at 7:04am 3 Comments 0 Likes
Your training staff is the core of your business, as they are the creme de la creme of your staff. It is important not to underestimate the power that your training staff has over your staff. They are leaders and are looked to for answers on a number of issues by other staff members. To maintain a motivated training staff it is important that, as a manager, you continue to develop your trainers as leaders and keep them motivated in the foodservice or hospitality industry. There are several ways… Continue
Increase Your Tips: Professionlism and body language, how it can help.
Posted on September 13, 2009 at 10:17pm 3 Comments 0 Likes
No matter the size or profile of the restaurant: if you’re professional and knowledgeable and present a positive attitude and the right body language, you’re guaranteed to earn top tips.
The server is the interface between the restaurant and the guest. If you’re not professional, no one else will be. The server comprises at least 50 to 60% of the guest experience, making you the restaurant’s top guest service representative. If you enhance your diner’s experience, you should expect… Continue
The server is the interface between the restaurant and the guest. If you’re not professional, no one else will be. The server comprises at least 50 to 60% of the guest experience, making you the restaurant’s top guest service representative. If you enhance your diner’s experience, you should expect… Continue
Here Come the Millennials: Tips for Connecting With Generation Y...and Beyond
Posted on July 31, 2009 at 6:47pm 3 Comments 0 Likes
Every decade or so, employers are faced with the challenge of gearing up to meet the needs of a whole new generation of workers. As the pace of cultural change quickens, the generation gap that defines each age group’s world views, values, and beliefs grows more pronounced. This can pose a problem for managers seeking to attract, hire, and retain talented young workers.
Historically, the hospitality industry has relied upon young workers to meet its ever-expanding demand for… Continue
Historically, the hospitality industry has relied upon young workers to meet its ever-expanding demand for… Continue
What is a Great Work Environment?
Posted on May 17, 2009 at 7:52pm 0 Comments 0 Likes
What is a great work environment? Most people would mention a good relationship with supervisors and coworkers. Others would say working in a place where they look forward to starting their shift. While these things are important to the hospitality employee, their answer may be more industry specific than for other workers in different career tracks.
The hospitality industry is heavily based in a strong dedication to a pleasant environment and friendly interaction with others.… Continue
The hospitality industry is heavily based in a strong dedication to a pleasant environment and friendly interaction with others.… Continue
Pay what you want?!
Posted on February 26, 2009 at 8:21am 0 Comments 0 Likes
I'll bet that title conjures up a lot of interesting thoughts.
What is this all about you ask?
Well, making the news this morning here in Canada, was a story out of Montreal Quebec about a restauranteur providing a very unique, and different, approach to the present economic doom and gloom.
Please check out this provided link and see what it's all about.
http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20090225/montreal_restaurant_AM_090225/20090225?hub=CanadaAM
What is this all about you ask?
Well, making the news this morning here in Canada, was a story out of Montreal Quebec about a restauranteur providing a very unique, and different, approach to the present economic doom and gloom.
Please check out this provided link and see what it's all about.
http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20090225/montreal_restaurant_AM_090225/20090225?hub=CanadaAM
Comment Wall (16 comments)
- At 11:39am on March 11, 2010,
Steve Nicolle said… - Will be in touch should I get out to Manitoba way Patrick. Keep up the good work!
- At 10:44am on October 9, 2009,
Michael L. Atkinson said… - Ok. I send this off to Keith Brown, VP Technology to follow up.
Thanks Patrick,
- At 12:21pm on October 5, 2009, Michael L. Atkinson said…
- Hey Patrick,
Yes, you can edit your comments for up to 15 minutes after you post. You can also delete a comment anytime and/or re-due it. Just copy the prior comment before you delete it (assuming it's after 15 minutes and no longer able to "edit"), then start again by pasting the copied comment into a new comment box. Then, edit the new comment before deleting the old one completely. If you are still having difficulty with this feature, please contact sarah@fohboh.net. Sarah will work one-on-one with you.
Cheers!
- At 6:37pm on August 3, 2009,
Derek Thompson said… - Thank you for the comments. Please feel free to leave more. Thanks again
Derek
- At 1:23am on August 2, 2009,
tcampos said… - Hi Patrick!
Of course, I would love to add you as a friend. I hope you enjoy Fohboh as much as I do :)
Looking forward to more posts from you!
Tcampos
- At 3:16pm on May 21, 2009,
Bill Baumgartner said… - Hi Patrick,
Thank you for your friendship.
It is very nice to connect with you on FohBoh.
I hope you have a great weekend.
Bill
- At 8:55am on March 4, 2009,
Jennifer said… - Hi Patrick,
Interesting story that your roaster told you. To be honest, I have not heard of that kind of thing happening, but that doesn't mean that it might not have happened to a farmer here and there. We haven't had issues of that kind and that may be because our family owns the farms and has been established there for over 50 years. It could just be a roaster's story though blown out of proportion. I would be very surprised to find farmers just walking away from their land and losing their livelihood. Sounds more like coffee gossip than fact to me. :)
- At 3:56pm on March 2, 2009,
Sandra Banks said… - Hi Patrick! Where do I find the discussion group?
- At 1:10pm on February 26, 2009, Sandra Banks said…
- Hi Patrick! Thanks for the feedback on the article. It's great getting to know people in our industry.
- At 4:51am on February 18, 2009,
OperatorAlfred Willliams said… - Its on th Ave between 57 and58th streets
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