Gregory Orfanos

Orlando, FL 407-***-****

adlw5m@r.postjobfree.com linkedin.com/in/greg-o-85502721/

Strategic Leader in Hospitality Operations and Revenue Management

Transforming training, customer relations, and financial operations to achieve unmatched revenue growth.

Accomplished and outcomes-driven leader in hospitality operations with proven history providing financial oversight, team development, and implementation of programs to achieve operational goals and exceed revenue targets. Adept at leading initiatives around various restaurant concepts while offering industry-leading customer service. Skilled at delivering top-performing teams and opportunities to create value for staff, and ownership. Charismatic verbal and written communicator. Talent for cultivating positive business relationships with providers, staff, and community partners.

Highlights of Expertise.

Guest-centric service

Operational Oversight

P&L Accountability

System Integration

Policy/Procedure Development

Revenue Cycle Management

Sales Optimization

Collaborative Leadership

Team Building and Mentoring

Career Experience

Tollgate Inn Restaurant, Saloon, Bakery, and Gift Shop, Portland, OR, 2019 - 2021

GENERAL MANAGER

Oversaw financial metrics driving company strategy to manage sales, including revenue mix, labor, payroll, and productivity standards for a $4M multi-unit operation. Led a management team of 6 and mentored team of 53 direct reports providing support for unmatched customer service. Guided and mobilized efforts to improve customer loyalty, take-out, employee engagement and retention. Oversaw facilities, health and legal compliance, payroll and invoicing, and HR documentation.

Key Accomplishments:

Oversaw costs, P&L, cash systems, payroll, budgeting, forecasting and Oregon State Lottery. Maintained a high level of cleanliness, organization and sanitation of food and beverage as well as prep areas and surfaces.

Increased profits by controlling daily food and beverage cost and labor. Led the implementation of a new POS system for both the restaurant and retail side.

MT. Hood Oregon Resort, Portland, OR, 2019 – 2019, (6 Month Contract)

FOOD & BEVERAGE MANAGER

Managed restaurant and banquet operations for a $5.0M multi-unit food and beverage program. Responsible for all operations of Food and Beverage Outlets and Banquets; working with-in budgeted guidelines, hiring and training of 65 direct reports for 2 on-site restaurant concepts, golf food/beverage carts, multiple banquet sites, and set-up and tear-down crews.

Key Accomplishments:

Led the repair and maintenance of 20k square feet of banquet space and storage areas. Collaborated with wedding, and golf sales departments on events and tournaments. Worked with Executive Chef in the creation of new menus and pricing.

Premiere Property Group, LLC, Portland, OR, 2018 - Current

REAL ESTATE BROKER

Guided clients through the transaction process with an elevated level of professional consultation and customer service. Lead generation and conversion through CRM software with the strong ability to network with industry professionals.

Key Accomplishments:

Maintained strict deadlines handling multiple transactions through a team approach to consultative and advisory sales.

Burgerville, Portland, OR, 2017 - 2017

GENERAL MANAGER

Directed P&L functions and managed revenues over $3M. Managed recruitment, training, and supervision of staff.

Key Accomplishments:

Led operations for a $3.0M QSR restaurant. Oversaw inventory, food cost, audits, P&L, cash systems, payroll, budgeting, forecasting, marketing plans and community partnerships. Led training and coaching of management and crew establishing a spirited team. Attained superior guest service, accountability, time management and communication.

Lowered labor 2.6% averaging 15.5%. Food cost of 29.42%; a reduction of 1.88%. Increased guest check average by $1.26. Improved peak drive-thru time and supervised a kitchen remodel, improving efficiency and streamlining production.

Daily Grill, Austin, TX, Portland, OR, 2014 - 2017

GENERAL MANAGER

Led operations for a $2.6M full-service upscale hotel restaurant. Directed management in providing superior guest service, increasing PPA and lowering COG’s. Oversaw P&L, cash systems, payroll, budget, and forecasting.

Key Accomplishments:

Coordinated operations with hotel sales staff and banquet team for events, banquets, and buy-outs. Supervised execution of in-room dining (IRD) sales, marketing plans and partnerships.

Led onboarding, training and development of management and crew. Concentrated on accountability, deadlines, and an attention to detail in menu execution with follow-up and feedback. Pre-shift huddle-ups and inter-department meetings to ensure communication and operational efficiency.

*Additional experience as Beverage Manager at Daily Grill.

Russo’s NY Pizzeria & Italian Kitchen, Austin, TX, 2013 - 2014

ASSISTANT GENERAL MANAGER

A member of the opening team. Managed a $3.2M full-service casual restaurant. Supported the GM in recruiting, development, motivation, and evaluation of 32 team members to ensure efficient, safe operation and superior guest experiences.

Key Accomplishments:

Averaged 23.6% food cost through accurate ordering, portion control, waste, and inventory management. Achieved 17.2% labor cost with daily personnel adjustments. Oversaw all R&M and safety standards. Responsible for all invoicing and administrative duties. Partnered with community outreach and marketing. FOH/BOH scheduling and purchasing.

Hollywood Diner, Concourse Diner, (Port Restaurants Inc.) New York City, NY, 2009 - 2012

OPERATIONS MANAGER

Managed a $2.2M full-service casual restaurant. Directed a team in daily work assignments to ensure safe, efficient, operation and productivity. Enforced sanitary practices for food handling and storage. Handled deliveries and R&M.

Key Accomplishments:

Guaranteed superior guest service ensuring all expectations were met and exceeded while quickly resolving issues. Increased regular customer base and established lasting relationships. Assisted in seasonal revision of menu selections and pricing.

Education & Credentials

Bachelor of Business Administration, The Evergreen State College, Olympia, WA

Three years of coursework completed.

Professional Training

National Restaurant Association; ANSI, Portland, OR

Serve Safe Manager Certification

American Red Cross Organization, Portland, OR

First Aid, CPR, AED certification

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