Patrick Loughran Email & Phone Number

Fisherman’S Wharf

Galveston, Texas, United States

• Opening F&B Director for startup 61 room boutique hotel with 3 F&B outlets, & Pool• Developed, implemented, & executed all F&B systems• Recruited and trained the opening team• Created & maintained the budgets• Developed menus & programming for the F&B department• Logged F&B invoices, set up and utilized inventory management systems• Developed & mentored team members to achieve & celebrate goals while promoting internal upward growth

Fish Tales

Financial stewardship over the restaurant. Leads a high volume seafood scratch kitchen. Learning and Teaching.

Fish Tales

Responsible for all aspects of the businessLeads a team of FOH and BOH Managers.Operates a high volume seafood restaurant with two bars, ice cream parlor, banquet rooms, and retail.Responsible for maintaining all aspects of facilities.Grows and develops new talent for multiple locations.

Fisherman’S Wharf

Leads, mentors and supervises a team of 4 salaried managers and 5 departmental supervisorsStreamlined all training to be more efficient while in conjunction with corporate standardsLead team through organizational changes; implementing new technologies with new systems and processesAssisted in the training of 11 managers and 5 supervisors for multiple conceptsAdministered certified training classes of up to 50 people for multiple conceptsSourced and utilized international students on J1 Visa work and cultural exchange programs from: Ukraine, Bulgaria, Serbia, Turkey, Moldova, Russia, Jamaica, Colombia, Mexico, Honduras, and Guatemala

Fisherman’S Wharf

Successfully operates an 8 million dollar, full service restaurant with a staff of 85-110 employees Reviews, analyzes, reports, and implements all aspects of the financial cycleAssists in selling, planning, and operating a banquet department with annual revenue up to $500,000Directs all aspects of culinary operationsWorks with the executive chef developing new items while sourcing quality, fresh, and local products

Fisherman'S Wharf

Conducted all front of house day to day operations overseeing a staff of 55-70 employees Prepared financial statements, drove sales, controlled inventory, and reduced costsForecasted, built, and executed all front of house schedulesMaintained all legal regulations, documents, and processes were correctly followed, prepared, and filed according to state and federal standards

Inspired the greater North Texas area to have the best day possibleDirectly responsible for a 1.5 million dollar high volume Drive thru/café with a staff of 25+Managed and developed an Assistant Store Manager and a team of four shift supervisorsPlanned and executed goals to successfully exceed financial targetsRecruited, staffed, trained, and developed new talent Leveraged my leadership teams creativity and innovation to uphold high quality standardsSearched out efficiencies, and problem solved for new opportunities.Successfully lead my team through major organizational changes: Playbook operational systems and processesGlobal labor schedulingLaunched La Boulange BakeryAchieved year over year financial and customer growthDonated to multiple community events

Assisted the store manager in day to day dutiesTook on full store responsibility in Store Managers absence Gained experience in financial planning and analysisAssisted in planning and executing multiple company promotionsPlanned, built, and executed the weekly scheduleAssisted in staffing, training, and developmentResponsible for driving a team of supervisors to achieve financial, inventory, and customer voice goalsParker&Tollway high volume cafe October 2012-May 2012 Assisted in leadership change Achieved aggressive year over year revenue goals Assisted in multiple stores with in the district as neededParker&Custer high volume drive thru May 2012- October 2013 Gained experience in efficient and consistent execution of day to day operations Tested operational uses of tablet drive thru technology Responsible for rolling out store promotional sets Responsible for all store communication

Atascocita

• Seasonal floor manager 2010-2011 trained and developed a staff of up to 20 servers and bartenders to successfully achieve aggressive wine revenues over the previous year.• Assisted in planning and executing wine tastings, private parties, and events of up to 400 people

Gained experience in multiple facets of hotel food & beverage• Casual restaurant dining• Wine education• Private fine dining• In room dining• Banquets• Private events

Bachelor Of Applied Science (B.A.Sc.), Hospitality Management

Education record