Brett Patten

Background

About Brett Patten

As a dynamic Food & Beverage Executive and hospitality reinvention specialist with over 20 years of experience, I transform underperforming operations into award-winning, guest-centered enterprises. I bring a visionary approach to hospitality leadership, with a focus on revenue growth, service excellence, and long-term brand revitalization. Whether restructuring large-scale dining programs or developing multi-venue restaurant concepts, I deliver measurable impact and elevate organizational performance. I excel in leading high-performing teams, redefining service standards, and implementing strategic operational frameworks across senior living, golf, country club, and restaurant environments. My career reflects a legacy of innovation, including pioneering guest experience programs, winning national awards for concept design, and building cultures that inspire excellence and deliver unmatched customer engagement. Garnering several awards and accolades, I’ve led over 20 restaurant and kitchen facility design projects—spanning new outlet creation, full redesigns, and workflow overhauls to elevate efficiency and guest satisfaction. I also built a strong foundation in service excellence through early training with The Ritz-Carlton. Career Highlights Rebuilt a 5-restaurant senior living dining operation, tripling revenue and cutting food costs by 35% Produced $3.5M in annual revenue as founder of Fire & Vine, earning 18 national awards in 18 months Led a 160-person team across 12 venues, achieving #1 national Pinnacle ranking for F&B service excellence Decreased member attrition and cost of goods from 65% to 38.5% at Pumpkin Ridge Golf Club Orchestrated turnaround for Arcis Golf property, earning Platinum Elite status and 6 industry recognitions Delivered a 42% wine sales rate at Fire & Vine—far exceeding national benchmarks I’ve also had the privilege of giving back to the community—founding Virginia Beach Restaurant Week (120 restaurants) and Family Night Restaurant Week (85 restaurants, while supporting charitable efforts that raised over $100K for Angel Flight and Wounded Warriors. Specialty areas include: Multi-Outlet F&B Operations | Hospitality Leadership | Culinary Strategy | Service Excellence Programs | Revenue Growth | Senior Living & Club Dining | Labor Optimization | Menu Engineering | Brand Reinvention | P&L Oversight | Procurement & Cost Control | Guest Experience Design | Team Culture & Leadership Development | Strategic Planning | Event Planning & Catering | Facility Design | Customer Loyalty & Retention