General Manager World Class

Greg Minella ** Highland Park Village, Dallas, Texas 75205

972-***-**** **********@*****.***

PROFILE

Hospitality Professional and Certified WSET II Sommelier with extensive experience in new business development, FOH operations, team training, budget creation, financial reporting, concept development; and possesses exceptional skills in developing hospitality business. Ability to effectively assess and generate programs and initiatives for new and existing concepts resulting in higher profits while creating a memorable experience for each customer.

PROFESSIONAL EXPERIENCE

TWENTY-FIRST CENTURY RESTAURANT GROUP, LLC 2006-2012, 2022-2023

Hospitality & Restaurant Developer/Consultant-Dallas, Texas

Developed a restaurant/bar concept for a local property owner working with design team on concept, finalizing construction pricing, and creating investment offering package.

Assisted an area municipality in planning and redevelopment of downtown historic district.

Developed concept and business plan for a private restaurant/club venue to work in tandem with the repositioning of a 4-star hotel and conference facility.

Evaluated assets and created values for Morgan Stanley’s Crescent Real Estate retail/restaurant project for legal counsel/Bracewell & Giuliani; and ultimately, future turnkey restaurant lease.

Developed restaurant concepts, design, and business plans for client’s two trophy assets.

Created concept and business plan for Arts District re-development.

Carte Blanche Restaurant – Dallas, Texas 2021-2022

General Manager/Sommelier

A small, intimate, luxury restaurant that offered a unique tasting menu experience (5 or 10 courses), focused on native Texas ingredients prepared with modern French technique and influence.

Trained and utilized several systems such as Tock, a cloud-based online reservation system; touchless pre-payment and tipping system for customers as part of streamlining operations.

Created wine list of boutique wine makers to pair and enhance the menu of Chef/Owner.

Recruited to hire and train FOH staff; executed a service culture to attain national awards and ratings.

Carte Blanche has been awarded the only 5 Star rating by Forbes Travel Guide for a free-standing restaurant in Texas and AAA’s 5 Diamond Service and Culinary Award.

The Experience, Restaurant and Performing Arts Center – Grapevine/DFW 2018–2019

CRUDO, Modern Italian Restaurant and Wine Bar – Dallas/Park Cities 2017-2018

Contracted to manage the construction and installation of FF&E

Created training materials, recruited, and trained FOH staff.

Establish service culture and install SOPs for an upscale, dining and entertainment facility.

Developed eclectic wine lists leaning strongly towards boutique and limited production winemakers.

Collaborated with Executive Chefs on opening menu items and wine pairings.

Scheduled wine events and dinners for the first six months for both concepts.

Greg Minella resume

Page Two

CENTRAL MARKET 2013–2016

Beer and Wine Expert/Instructor – Plano, Texas

Through developing client relationships, and marketing strategy, increased sales year-over-year from 23% ranking to consistent 90% ranking (Store ranking moved up from #8 to #2 out of 9 stores within 18 months)

Increased department revenues; drove weekly revenue to the highest level in store history resulting in an average of $2.3M monthly.

Developed systems for control and inventory tracking resulting in double digit revenue increase for beer sales.

Utilized social media to keep regular guests informed of new, exciting products and featured items or events; developed creative and popular wine class subjects and promotions.

Created and executed wine dinners spurring sales on average of $25,000 – $35,000 per event.

Reached out and developed events to cross department lines; generate in-store excitement, guest loyalty, improve product awareness and increase gross sales and profitability.

DRAGONFLY RESTAURANT at HOTEL ZAZA 2005-2006

General Manager/Sommelier – Dallas, Texas

Recruited to bring credibility and longevity to a facility previously known mainly as Dallas’ late-night mixing venue.

Developed and launched upscale dining service procedures through training/role playing.

Surpassed the original $2.5M sales projection with sales exceeding $8M, greatly outperforming normal expectations for a 92-seat dining room with two bars.

Upgraded wine list to include boutique selections that compliment new menu and reflect unique personality of Hotel ZaZa; developed solid corporate relationships.

Successfully attained 4-star rating from Dallas Morning News and accolades from national and international lifestyle and travel publications.

EDUCATION

University of Texas at Arlington-Senior Level/Professional Architecture Program

University of North Texas-Interior Design and Fine Art

CERTIFICATIONS

Texas Food Management Certification License through 2025

Wine & Spirits Education Trust, “WSET”, Level II, Wine “Certified Sommelier”

Wine & Spirits Education Trust, “WSET”, Level II, Spirits

Standard T.A.B.C. Server Management Certification to be renewed

Certificate: Italian Wine, Master Class hosted by Italian Trade Agency 2020, 2021, 2022

Participated in CAB Camp, Paso Robles, 2021, 2022, Somm Foundation Magazine

PROJECTS & PARTICIPATIONS

Consultant on current wine lists for several Turtle Creek residential towers and Dallas non-profits

Currently studying for “WSET”, Level III exam to be taken in Fall 2024

Currently enrolled in Napa Valley Wine Academy; American Wine Expert 2.0, Languedoc, AOC, Certification

Della Serra, Italian Master Class) Southern Glazers

Recent participant in Greek Xinomavro, Master Class by invitation. Dallas Wine Education Center

Recent participant in Academy du Rhone, (Master Class) at Virgin Hotel Dallas

Full Circle, Wine Consultation Event, Portuguese Wine Market in USA, 2023

Napa Valley Cabernet Producers Association, Master Class and Show 2023

Rhone Valley Vineyards Course, Napa Valley WA & WSET 2024

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