Raymond Patrick Email and Phone Number

Generate new business through extensive market and product knowledge. Provide active participation in the development and diversification of the company's new and existing military business by leading the sales and marketing efforts of existing and new products with a military application. Develop Go to Market Plans to capture identified new business opportunities.

Multi-unit owner/operator of a restaurant franchise in the San Antonio, TX area. Directly responsible for budgeting, sales, customer experience, marketing and staffing of a 30-member team. Co-chaired local co-op to manage marketing budget of four stores. This resulted in market-wide 5% increase in sales and brand recognition. Prepared proposals, and vendor and purchasing agreements, strategically negotiating terms and tracking compliance and inventory.

Facilitated numerous strategic planning sessions, consulting Branch and Division Chiefs in defining logistics goals, action plans, and performance measures.

Established policies and guidelines for efficient subsistence operations and host nation logistical support of contingency and peacetime operations. Established inventory objectives and distribution plans of Food Service Operations, developed mitigating strategies and methods to offset possible issues that would affect the operation, reviewed, validated and allocated funds for service support.

•Plan, coordinate, monitor, and exercise technical guidance over all activities involved in the food service program for eleven dining facilities in Kuwait feeding over 75K meals daily.•Interfaced with 5 external departments to ensure timely release and return of materials and to document usage requirements of returned damaged equipment\combat losses.

•Measure/monitor continuously supply chain delivery success, projected sales to actual sales, costs and profitability. Define and implement changes that are required to meet profit goals.•Advise Army Dining Facility Managers on personnel functions, loss prevention, and customer service; communicate and ensure compliance with government policies, procedures, and programs.

•Directly responsible for overseeing the food service programs and operations for 8 military dining facilities located on 7 military installations.•Monitor loss/waste costs and implement change in product, processes or inventory to assure safety and profitability objectives are met.

•Manage and supervise operations for six large military dining facilities; ensuring personnel development, product quality, customer satisfaction and facility financial accountability status; manage the placement of over 300 food service personnel.•Select and negotiate with vendors/suppliers based on proven performance with our Client and/or other customers as well as their ability to meet our Client's requirements including both cost containment and risk.