Patrick Sproull Email & Phone Number

Austin, TX, US

Palo Alto, California, US

Austin, Texas, US

Manage a portfolio of strategic customers. Focusing on customer satisfaction, subscription renewals, and customer expansion. Led cross departmental projects for customers, conducted business reviews, and helped to resolve verified business outcomes and goals for customers. Served on strategic teams that developed playbooks and tools for our Customer.

Austin, Texas, US

Seattle, WA, US

Broomfield, CO, US

Engage customers on consultative basis, identify needs, and provide effective support in achieving business goals. Devise strategies for customer engagement and operations. Cultivate relationships and manage portfolio of more than 90 customers worth more than $100k. Administer contract renewals and negotiate terms. Spearhead all projects, implementing.

Broomfield, CO, US

Executed prospecting to identify new sales opportunities in target accounts, generating leads through cold, outbound outreach. Spearheaded global sales development representative team in outreach to customers across email, cold calls, and LinkedIn outreach. Organized and managed team trainings on customer outreach, email crafting, and cadence building..

Properly execute new store openings for the beverage department. Go into a new market 8-10 weeks in advance and manage all aspects of new restaurant opening from construction, to beverage menu selections, to hiring, training, and communicating with and assisting other departments. Detail oriented to follow a critical path of tasks and complete punch lists..

Manage all aspects of the beverage program at Punch Bowl Social Austin. Handle schedule for bartenders, manage employees and lead them in a positive direction that is both in line with company standards and maximizes quality of life. Strict focus on a teamwork and hospitality first beverage program. Work with team on a daily basis to master a high volume.

Managing the day to day operations of the restaurant. Writing schedules for front of house staff of up to 100 people. Opening and closing the restaurant. Traveling to different cities to assist and train management teams on how to effectively manage opening new Punch Bowl locations. Payroll, restaurant financials, handling guest satisfaction. Creating a.

Manage a kitchen staff of 30 employees. Conduct daily ordering and receiving of products for a from scratch kitchen. Weekly inventory and food cost analysis. Do weekly pour cost analysis for Punch Bowl beverage program. Coordinate, prep, and execute banquets for back of house. Work with line cooks on training, technique, and execution of dishes. Input all.

Manage a kitchen staff of 50+ plus employees with 2 separate kitchens. Order and receive all product for restaurant. Inventory of goods for restaurant, input invoices, manage weekly food cost analysis, do weekly food projections for restaurant. Schedule making for a staff of 50+ employees. Hire, train all new employees, execute and run the kitchen while.

Education record

Education record