Wes Patrick Email & Phone Number

Orlando, Fl, Us

Maitland, Florida, Us

In this role, I realized strategic initiatives to achieve year-over-year milestones, optimize restaurant operations, and enhance on and off-premise channels, such as delivery, takeout, and catering. I developed a comprehensive operational strategy to enhance efficiency, cost-effectiveness, and overall performance across the entire brand. I maximized sales and business revenue by leading diverse initiatives and influencing teams to align with strategic goals and brand objectives. I streamlined operations, removed complexities, and enhanced the customer experience in off-premise scenarios while maintaining the highest standards of food quality and service by developing and implementing an effective brand strategy. I defined and monitored key performance indicators related to operations excellence and off-premise performance. Also, I collaborated with other C-suite executives to align operational goals with business objectives and drive sustainable growth.Key achievements and contributions:★ I achieved an impressive 45% growth in catering sales within nine months; devised and implemented a brand strategy to enhance operational excellence and foster continuous growth across 130 restaurants.★ I increased Dine-in, To Go, and Catering SMG Guest Satisfaction scores from 6 to 20 points across all key metrics: I also introduced and executed a phone solution that empowered restaurants to prioritize guest satisfaction and improve order accuracy.★ I delivered savings of over $1M annually for the company by negotiating commission rates with third-party delivery companies; also, I implemented a dynamic revenue recovery system, reclaiming over $850K in lost revenue.★ I elevated training which drove engagement and completion rates by an impressive 35%; I pioneered the creation of the inaugural brand standards and operations manual, leading to substantial improvements in operations.

Dallas, Texas, Us

In my role as a Global Strategy Operations Director of Off-Premise Business, I established and led a world-class support center team, implementing efficient procedures to drive initiatives, improve the overall guest experience, and attain best-in-class standards. I championed the global business for both off- and on-premise by launching multiple brands and identifying key real-estate sites to strategically position for future growth. I developed and executed a comprehensive global strategy for the off-premise business segment while ensuring alignment with the overall corporate strategy. I identified growth opportunities, market trends, and competitive landscapes to drive the company's position in the off-premise market. I drove strategic initiatives to enhance collaboration and communication across regions and maximize global performance. Also, I implemented robust reporting mechanisms to track the performance of off-premise business initiatives.Key achievements and contributions:★ I pioneered the creation of two virtual brands, launching both within eight months and expanding their presence to 300+ restaurants; I secured a more than 3.8% increase in sales by swiftly launching virtual brands; I also formulated and executed a cross-functional strategic plan, establishing 1.9K virtual restaurants domestically and 800 internationally.★ I directed all initiatives for TGI Fridays' global off-premise business, spearheading strategic efforts and ensuring successful outcomes; I developed cost-effective strategies, operating with limited resources; I also crafted and executed a comprehensive off-premise global training program. ★ I guided decisions propelling company growth and the establishment of new restaurants by collaborating with real estate, legal, and construction teams; I navigated the organization through the challenges of the COVID pandemic; I also crafted and executed a comprehensive global off-premise training program.

Dallas, Texas, Us

Strategically managed all Global projects, initiatives and operations calendar to ensure restaurant activity supports strategic goals and resource capacity.Led multiple teams responsible for all internal communications, training & development, call center and the development of new systems, processes, tools, and resources in order to enable restaurant operations to maximize sales and profits.Provided exceptional operational insight to improve effectiveness of all restaurant programs.Implementation of new technologies that enabled operations to excel in the day to day operations.

Dallas, Texas, Us

Managed all projects, initiatives and operations calendar to ensure restaurant activity supports strategic goals and resource capacity.Led multiple teams responsible for all internal communications, training & development, call center and the development of new systems, processes, tools, and resources in order to enable restaurant operations to maximize sales and profits.Provided exceptional operational insight to improve effectiveness of all restaurant programs.Implementation of new technologies that enabled operations to excel in the day to day operations.

For Applebee’s Bar & Grill, I provided strategic leadership to multiple restaurant locations to ensure consistent operational excellence and adherence to company standards, attaining a 3.5% increase in sales in the initial year and reversing a previous negative decline. I oversaw multiple Applebees locations by directing the recruitment of top talent, optimizing restaurant operations, and employing innovative strategies for sustained business growth. I drove financial success by overseeing budget management, cost control, and revenue growth for each unit. I conducted regular performance evaluations, provided constructive feedback, and supported professional development initiatives. I accelerated sales growth through strategic leadership and supervised a team of managers and senior personnel. I analyzed financial reports and key performance indicators (KPIs) to identify opportunities for improvement and implement corrective actions.Key achievements and contributions:★ I managed and operated multiple $4.5M AUV restaurants, driving team development, sales growth, and profit; revamped inventory, ordering, and food storage practices, resulting in a notable 6% reduction in food waste.★ I increased overall sales across multiple restaurants through strategic pricing and promotional initiatives. Also, I implemented cost-saving measures to reduce operational expenses and improve service quality.★ I identified and addressed areas, such as facility enhancements; delivered business plans to the owner and led community outreach initiatives through active involvement, organizing fundraisers to boost sales and grow foot traffic.★ I championed a cross-training program, enabling Front of House (FOH) team members and Back of House (BOH) to manage diverse roles, leading to a remarkable 18% reduction in turnover and improved profitability.

I oversee the financial performance of each location, including budgeting, forecasting, and expense control. I analyzed financial reports and key performance indicators (KPIs) to identify opportunities for improvement and implemented corrective actions. I delivered superior customer experience by maintaining high standards of service, cleanliness, and product quality across all units. I implemented and enforced company policies and procedures to maintain a safe and legal working environment. I introduced technology solutions to enhance operational efficiency, such as POS system optimization and digital ordering platforms. I managed inventory levels, ordering, and supplier relationships to ensure consistent and efficient supply chain operations. I spearheaded the delivery of regional and area-specific training modules to improve bench strength and professional development as a certified training general manager. I championed local store marketing (LSM) initiatives to amplify sales and community engagement, promoting the business by sponsoring various community events.Key achievements and contributions: ★ I established and fostered a culture of accountability, leading to consistent success in annual plans; I guided internal candidates by propelling them into manager and assistant general manager roles through comprehensive development.★ I boosted sales by 4% within the first quarter by initiating, evaluating, and executing a catering program; I designed and executed a labor model adopted company-wide to increase profitability across the entire system.★ I achieved consistent monthly revenue growth through strategic menu adjustments and targeted promotional campaigns; also, I implemented a streamlined inventory management system to reduce food waste and optimize supply chain efficiency.★ I launched innovative test menu items and equipment to enhance the restaurant's competitive edge.

In my role as Lead Food Server and Trainer at El Chico Restaurants, I took on a diverse set of responsibilities including training new staff, managing inventory, and implementing a successful catering program. By working closely with the kitchen manager, I was able to streamline operations and reduce food costs, ultimately contributing to the restaurant's success.