Sales Service

Greg Bauer

***** **** **** ***** ~ Fernandina Beach, Florida 32034

(904) 548 - 1509 ~ (904) 556 - 3119 ~ *************@*****.***

SUMMARY OF QUALIFICATIONS

Highly motivated and results-oriented executive chef possessing exceptional leadership skills and proven success in start up as

well as established operations. Strong back ground in food and labor cost reductions and efficiency, consistently achieving or

exceeding budgetary goals. Skilled in the creation of profitable and creative menus and recipes for diverse concepts as well as

banquet and special event service that ensure total guest satisfaction. Exceptional skills in team development, reducing employee

turnover and producing well qualified candidates for career advancement.

PROFESSIONAL EXPERIENCE

AMELIA ISLAND PLANTATION Corporate Executive Chef, Amelia

Island Plantation - Amelia Island Florida 2006- 09/2009

Supervision of 75 culinary including 11 sous chefs, overseeing quality food production for 7 food service operations to include Banquet and

catering, seafood regional cuisine, beach and pool - high volume summer menu casual, Fine dinning - American Grill, golf shop - breakfast and

lunch, Amelia Inn - full service room service to 1900 rooms villas and condos, full American breakfast buffet and alacarte, country store specializing

in wood fired pizza, cold cuts and salads, Sports bar and night club - fun food concept

•Highly involved in menu development for profitability, seasonal and bi-annual menu development, pricing strategies, yield testing, specify food

standards for all operations

•Recruitment and staffing for all operation including, Interns, seasonal, International staff members, Domestic staff, line and management positions

•Implementations of trending catering menus for all banquet operations achieving strong favorability both from group and social events - social

destination for weddings, reunions, and other family relate events

•Coordination of large off premise events to local historical sites

•Reduction of food costs, 4% ytd in comparison to sales, 68k annual savings

•Reduction of culinary labor costs, 2% ytd in comparison to sales, 34k annual savings

HYATT CORPORATION 1979-2006

Executive Chef, Hyatt Regency Washington on Capitol Hill, DWC 1996-2006

Annual food and beverage revenue 20 million

Earned repeated advancement by this leading management company of 213 independently owned properties worldwide to oversee the daily

operation of concepts that include Regional American Fine Dining, Three Meal and convenience store, directing the efforts of eight sous chef and 45

cooks dedicated to guest satisfaction.

• Plan seasonal menus for all restaurants and banquets, which involves research and development; raised sales $500,000 in the first year of

employment.

• Contribute diversity and value to food service offerings by creating weekly themed lunch buffets, totaling two thirds of sales.

• Hands-on control of food production, focus on lower cost food alternatives, balanced menu cost alignment, identification of high performing

menu items for price increase and quality review and competitive price comparisons have reduced food cost by as much as $120,000 per year

as compared to forecast.

• Increased off premise revenue from 15k – 50k by regaining the confidence of the market and adding value to operations.

• Played a key role in the opening of the hotel’s convenience store concept with responsibility for research and development, system

implementation, packaging and production standards.

• Maximized efficiency and produced 4% annual payroll savings through strategic use of precut fresh vegetables, fruit, meats and sous vide

products.

• Plan and successfully coordinate high profile special events for Presidents Clinton and Bush, senators, congressmen, celebrities such as Sarah

Ferguson and Christopher Reeves, associations that include American Ireland Fund and American Cancer Society and major sporting events

for PGA and NFL.

Executive Chef, Hyatt Regency Cerromar Beach Resort and Casino-Dorado, Puerto Rico 1993-1996

Annual food and beverage revenue 26 million

• Promoted to implement corporate directive programs for all purchased food and to update and renovate the kitchen for ballroom expansion,

including specifying and purchasing equipment, refrigeration, china, glass and silver.

• Raised guest satisfaction by introducing themed dinner menus, enhancing the report atmosphere and maximizing revenue generation.

• Overseeing concepts such as Italian, three meal regional, Chinese, Japanese, steak house, pro shop restaurant and pool kitchen, employing a

staff of 10 sous chefs and 90 cooks.

• Worked directly with clients during all phases of event planning process for high profile events, exceeding guest satisfaction.

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