Wil Breeden

Regional Vice President at Tasty Hut, LLC
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us****@****om
(386) 825-5501

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Credentials

  • 18 Hour Serv Safe
    Serv Safe
    Jul, 2009
    - Nov, 2024
  • Polymetrics Food Safety Certification
    Polymetrics
    May, 2014
    - Nov, 2024

Experience

    • United States
    • Restaurants
    • 1 - 100 Employee
    • Regional Vice President
      • Jun 2022 - Present

    • Director Of Restaurant Operations
      • Dec 2016 - Jun 2022

      Multi-Unit operations leadership of our Pizza Hut units in Rhode Island, Massachusetts, Michigan, Ohio, Kentucky, West Virginia, and Virginia. Multi-Unit operations leadership of our Pizza Hut units in Rhode Island, Massachusetts, Michigan, Ohio, Kentucky, West Virginia, and Virginia.

    • United States
    • Restaurants
    • 700 & Above Employee
    • Area Coach
      • Oct 2015 - Nov 2016

      Multi-unit manager. Oversee multiple restaurants to lead and develop teams to achieve a high level of success in food safety, sales, and operational excellence. Multi-unit manager. Oversee multiple restaurants to lead and develop teams to achieve a high level of success in food safety, sales, and operational excellence.

    • Restaurants
    • 700 & Above Employee
    • Managing Partner
      • Mar 2014 - Sep 2015

      • • Achieving and surpassing sales targets and customer count goals. Increased annual sales by 6% by retraining staff on customer engagement standards. • Presentation and training of staff on new products every 5 weeks. Executed 5 straight Limited Time Offer rollouts at the highest completion % in the market. • Analyzing financial data and developing strategic plans action to achieve goals. Developing budgets and sales forecasts, expense budgets (weekly, monthly, quarterly, and yearly) along with managing actions to ensure that all budgets are achieved at or better goals. Reviewing budgets and adjusting plans and making recommendations for changes in courses of actions as needed. Increased profit over prior year by 12% • Large team management of 80 plus employees and 4 direct report managers. Including the implementation, and leadership of local, state, federal, and company employment policies. Forecasting of manpower needs, selection training, and coaching of staff. Increased staffing levels from 54 employees to over 80 highly trained employees. Lowered hourly turnover by 25% from prior year. • Leading compliance of all local, state, federal and company guidelines and policies (including food safety, employee and guest safety, and food service standards) Executed retraining of staff, set region record for Eco-Sure (Corp health inspection) audit score with a 94%, and executed local health inspection with zero critical violations. • Overseeing and executing inventory management which includes the inventorying, ordering, storage, handling, and usage of products, to minimize loss while also maintaining high quality standards. Achieved operating supply, repair and maintenance, and food cost% above target for 4 straight financial periods.

    • United States
    • Restaurants
    • 700 & Above Employee
    • General Manager
      • Aug 2009 - Mar 2014

      • Leadership over both retail and restaurant locations combined 6 million gross sales. Increased annual retail sales by $200,000 over prior year and increased % to total by 12% • Achieving shrink targets, and maintaining retail organization, floor presentations, and stock levels. Shrink was lowest in the district 20 stores. • Training and achieving staff/ customer engagement goals. Customer engagement was consistently over 80% Highly Satisfied with experience • Achieving and surpassing sales targets and customer count goals. Sales increase % Highest in company two years straight. • Presentation and training of staff on new products every 7 weeks restaurant and 3 weeks retail • Analyzing financial data and developing strategic plans action to achieve goals. Developing budgets and sales forecasts, expense budgets (weekly, monthly, quarterly, and yearly) along with managing actions to ensure that all budgets are achieved at or better goals. Reviewing budgets and adjusting plans and making recommendations for changes in courses of actions as needed. 3 Straight years of improved profitability and sales over prior year. • Large team management of 110 plus employees and 4 direct report managers. Including the implementation, and leadership of local, state, federal, and company employment policies. Forecasting of manpower needs, selection training, and coaching of staff. Lead team to M.I.T. restaurant status with lowest employee turnover in district.

    • General Manager
      • Apr 2005 - Apr 2009

      In addition to the responsibilities of restaurant leadership, also responsible for the leadership of a retail location. This includes implementing systems to minimize shrink, increase salesmanship and guest service, while achieving budget and sales goals. Analyzing financial data and developing strategic plans action to achieve goals. Developing budgets and sales forecasts, expense budgets (weekly, monthly, quarterly, and yearly) along with managing actions to ensure that all budgets are achieved at or better goals. Reviewing budgets and adjusting plans and making recommendations for changes in courses of actions as needed. Large team management of 70 plus employees and 3 direct report managers. Including the implementation, and leadership of local, state, federal, and company employment policies. Forecasting of manpower needs, selection training, and coaching of staff. Leading compliance of all local, state, federal and company guidelines and policies (including food safety, employee and guest safety, and food service standards) Overseeing and executing inventory management which includes the inventorying, ordering, storage, handling, and usage of products, to minimize loss while also maintaining high quality standards.

    • United States
    • Armed Forces
    • 700 & Above Employee
    • United States Army
      • Jan 1996 - Aug 2004

      The chemical operations specialist operates, performs operator maintenance or supervises the use of Nuclear, Biological, and Chemical (NBC) detection and decontamination equipment, smoke generators, and assists in the establishment, administration, training and application of NBC defense measures. The NBC NCO provides training, advice, and supervision regarding the proper use and maintenance procedures for chemical equipment and chemical operations in company and higher level organizations. Leads a reconnaissance team during combat operations; supervises tactical deployment of assigned element in offensive, defensive and retrograde operations; receives and issues orders; coordinates action of the element with adjacent and support elements and organic and supporting fire power; analyzes terrain; conducts tactical operation for a squad, operations of a patrol base and NBC operations; maintains operational security; prepares, operates and maintains secure communications equipment; ensures collection and proper reporting of intelligence data to unit.

Education

  • US Army Logistics and Chemical Operations School
    Logistics, Materials, and Supply Chain Management, Chemical Operations, E-4
    1996 - 1997
  • Marshall University
    Bachelor of Business Administration - BBA, Accounting and Finance

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