GREGG
HUNSBERGER
ad29eu@r.postjobfree.com
Plantation, FL 33325
SUMMARY
Passionate, spirited and classically trained culinary professional with expertise in menu development, kitchen management and staff training. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Skilled in building relationships and developing high-performing teams. Leader in creating unique and delicious dishes while controlling food and labor costs. Experienced with many types of seafood and meat cuisines, sourcing ingredients, controlling budgets, and boosting restaurant profiles.
SKILLS
Food Preparation and Safety
Food Service Safety Training
Restaurant Operations
Hospitality Service Expertise
Recruiting, Hiring, and Performance Management
Coaching/Mentoring and Professional Development
Food and Beverage Pairings
Cooking Technique Demonstrations
Garnishing and Plating
Restaurant Supply Chain Management
Customer Engagement
Strategic Planning
EXPERIENCE
TERRITORY SALES MANAGER 06/2017 to 05/2023
Norman Window Fashions, South Florida - Southern Region, FL
Leading 135 Dealers to deliver increasing sales growth and customer satisfaction over a 6-year period
Trained associates in new products, selling fundamentals and customer engagement/satisfaction techniques
Penetrated new markets by investigating competitor products, services, and trends.
Expedited resolutions to correct customer problems and complaints.
Developed and implemented new sales strategies to update product lines.
OWNER 05/2005 to 01/2017
Budget Blinds Of Ft Lauderdale And Weston - CEO - Fort Lauderdale, FL
Built a business that delivered annual sales revenues over $1.5M with 95% customer satisfaction ratings
Developed and maintained over 20 vendor partnerships to provide over 1500 sales appointments and 750 installation projects annually
Led corporate initiatives such as the Million Dollar Club
Established operational goals and objectives, as well as detailed plans and assignments to team members
Implemented process control systems, project forecasting, and cash flow projections
Utilized a variety of problem-solving methods to deliver improvements in financial performance and customer satisfaction.
GENERAL MANAGER 09/1998 to 04/2005
Legal Seafood
Opened three restaurants in Washington, DC, as well as one in Fort Lauderdale that delivered Company financial goals
Recruited, trained, and empowered 5 Managers and over 100 employees to achieve Company performance metrics
Established new store operational objectives, recruiting, and hiring practices, as well as standardized team assignments
Promoted a positive atmosphere that went above and beyond to guarantee that each customer received exceptional food and service
Maintained the highest standards of hygiene and safety for employees and guests
Managed inventory levels and conducted corrective action planning to minimize long-term costs
Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
Developed thorough opening, closing and shift change standards to maintain daily operational standards
OWNER 04/1986 to 08/1998
St. Greggory's La Fondue - Fort Lauderdale, FL
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Developed and maintained the new store's opening budget
Recruited, trained, and developed all staff
Maintained sanitary and safe working conditions
Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies
Identified team weak points and implemented corrective actions to resolve concerns
Managed payroll, daily deposits, and cost controls
Planned and executed strategies to increase customer loyalty and retention
Oversaw successful marketing campaigns to increase restaurant exposure and awareness
EDUCATION AND TRAINING
Auguste Escoffier School of Culinary Arts - Boulder, CO
Associate of Arts
Culinary Arts, Expected in 11/2023
Florida State University - Tallahassee, FL
Bachelor of Science
Hotel And Restaurant Management