THOMAS GEREY

*** **** ***** ******

Kansas City, Missouri 64114

E-mail abni8t@r.postjobfree.com

Home Phone 918-***-****

PROFESSIONAL EXPERIENCE:

Director of Food and Beverage January 2008-July 2009

Wyandotte Nation Casino Wyandotte, Oklahoma

Hired to manage four separate venues. A full service restaurant, lounge,

concession as well as group sales. All venues are open seven days a week, with

concession being a twenty-four hour operation. Stabilized food costs by market

basket techniques among vendors and obtaining favorable pricing based on drop

sizes. Being a hands on Director I retooled menu items in all areas to reduce food

cost without sacrificing quality. Scaled back number of managers and supervisors

to give each more responsibility and accountability. Also responsible for

marketing ideas to increase visibility. Being within a casino environment items

were sold at a less aggressive price point to attract guests that are gaming as well

as local cliental. Responsible for all profit and loss areas, menu dynamics,

receiving, forecasting, scheduling, hiring, firing, coaching and counseling.

General Manager September 2007- December 2007

Nordstrom Café Overland Park, Kansas

Responsibilities include entire management of high-end café that is located within

a high-end retailer. Worked with executive chef to ensure quality and consistency.

Stabilized back of house labor cost as well as food cost. Reviewed all profit and

loss areas and made adjustments where needed. Total food and beverage

operation grossed 2.2 million dollars per year.

Partner/Executive Chef November 2004 - June 2007

Fleming’s Prime Steakhouse and Wine Bar Tulsa, Oklahoma

As an equity partner there were no demarcation lines. A “What Ever it Takes”

approach is our mantra towards our guests as well as associates.

As the Chef/Partner, I was responsible for all “heart of house” issues. Hiring,

firing, on-going training, associate issues, sanitation, inventory, ordering, line

checks, marketing of the restaurant. I was also responsible for the profit and loss

areas that were directly associated to the back of the house. Under my leadership

during the first calendar year, Tulsa had the second best food cost as well as flow

through dollars from the previous year enabling myself to be named a “Partner of

the Year” for 2005. Restaurant received best secret shopper’s score award for

2005 and 2006. Voted “Best Steakhouse in Tulsa” for 2005 and 2006.

Food and Beverage Director May 2003 – October 2004

Embassy Suites @ Vanderbilt Nashville, Tennessee

Responsible for the takeover of this Downtown property with the guidance of an

opening team from Culinaire International. A company that is based out of Dallas,

Texas which is sub-contracted to operate the entire food and beverage division. To

include banquets, full complimentary cook to order breakfast, room service,

nightly managers reception and full service white tablecloth restaurant.

Responsible for the day-to-day management, hiring, scheduling, human resources,

payroll, food as well as labor cost.

Main focus to convert existing restaurant to an Omaha Steak House. A branded

Restaurant that Culinaire forged with the family, which owns Omaha Steaks.

Opening still pending.

Hotel contains 208 rooms, 3,500 square feet of banquet space, 120-seat restaurant.

Executive Chef - Ristorante Volare November 2002 – February 2003

Gaylord Opryland Resort and Convention Center Nashville, Tennessee

Responsible for hiring, scheduling, ordering, food and labor costs and daily

operational paperwork for this 275 seat Tuscan-style Italian restaurant located in

the Gaylord Opryland Resort and Convention Center.

Restaurant was open daily for dinner and hosted an elaborate Sunday Brunch.

Executive Chef/Owner April 1998 – March 2002

Westbank Bistro Montgomery, New York

Reopened existing restaurant location as a white tablecloth, Eclectic-American

Bistro. Highly rated by local newspapers for concept, wine list, food presentation

as well as service. . Zagat Guide rated as a four star restaurant. Featured in The

Hudson Valley Magazine on two occasions.

Negotiated new lease and permits.

Hired, trained, and managed both front and back house staff.

Sourced all ingredients for menu from local bounty.

Rotated menu items seasonally based upon availability and cost-effectiveness.

Prepared all menu items from scratch.

Executive Chef April 1995 – May 1998

Iron Mike’s Grille-Carlucci Hospitality Group Chicago, Illinois

Brought to this downtown location at the request of Joe Carlucci of Carlucci

Hospitality Group, Mike Ditka and partners in order to control rising food costs

relative to a 250-seat steak house with two banquet rooms.

Implemented an improved menu mix to reduce total food cost.

Trained and managed staff, adjusting headcount as necessary.

Negotiated with existing and new purveyors to control costs and credit terms.

EDUCATION

Culinary Institute of America - Hyde Park, New York

State University of New York - New Paltz, New York

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