Director of Food and Beverage
Resume:
GREGORY A. GRAY
adwr4r@r.postjobfree.com
Top-performing, seasoned Food & Beverage and hotel management professional with many years of progressive experience and a strong track record of proven success in food-and-beverage and hotel management. Guest-oriented self-starter with a history of improving guest satisfaction, cutting food and beverage costs, and increasing employee engagement and satisfaction. Hands-on, passionate leader who leads by example with a tireless work ethic. Loyal team player named Employee of the Month and Manager of the Quarter multiple times.
PROFESSIONAL EXPERIENCE
UNICOI STATE PARK AND LODGE - Helen GA – 12/20 to Present
Director of Food and Beverage (Coral Hospitality)
Planned, directed, and oversee all daily food-and-beverage operations and purchasing at this 100 lodge rooms, 28 cabins and 100 RV & tent camp sites with 15k banquet and meeting space, off premise catering on property, 120 seat restaurant and 60 seat tavern.
Contributed to lowering food cost from 50+% to below 40%
Overall revenue up year over year by $300,000
Overall profit up year over year $30,000 to a budget of (182,000)
Overall labor down 25 points to budget
Proficient with menu design, costing and implementation
Proficient with pos systems Micros
THE DOUBLETREE BY HILTON MANCHESTER– Manchester NH – 7/15 to 7-20
Director of Food and Beverage (JPA Management/Pyramid Hotel Group)
Planned, directed, and oversee all daily food-and-beverage operations and purchasing at this 248-room hotel with a 195-seat newly renovated restaurant and lounge concept The Current Kitchen + Bar serving breakfast, lunch and dinner, room service, and 60K square feet of meeting/banquet space.
Worked with team to maintain a 19.27% beverage cost lowest in hotel history and 21.71 food cost
Overall Revenue up by 362K profit up by 395K.
Property expert for Micros POS system.
Worked with General manager, EC committee and Pyramid Corporate during complete renovation to become a Doubletree by Hilton including a complete rebuild and rebranding of restaurant and lounge.
Worked closely with EC committee to increase EOS participation and scores.
LAKE PEARL - Wrentham, MA 6/14 - to 5/15
Director of Food and Beverage (Project)
Maintain a highly-motivated staff to insure a seamless operation and production of weddings, meetings, and social events. Assisted in all aspects of a 1.5-million-dollar renovation.
High volume purchasing and vendor negotiations.
Menu maintenance and design.
Over saw POS system (Micros) install during renovations.
Upholding a great company moral, and offering continuous learning programs for all staff.
Strong budget building skills.
Capital Budget build up and vendor negotiations.
GREGORY A. GRAY Resume Page 2
706-***-**** adwr4r@r.postjobfree.com
SIDEKIM FOODS, Lynn, Massachusetts 8/13 – 6/14
Production Manager/Executive Chef
Maintain a highly-motivated staff to insure a seamless operation and production of senior care, school, and preschool meal programs.
High volume purchasing on all levels, from 1k to 5k per day.
Maintain the daily operation of high volume kitchen producing up to 4000 meals per day.
Menu maintenance of Senior care, school and preschool meal programs.
Upholding a great company moral, and offering continuous learning programs for all staff.
Set and maintain productivity and quality standards.
CROWNE PLAZA NEWTON BOSTON, Newton, Massachusetts 4/11 – 8/13
Director of Operations, Purchasing and Controls
Planned, directed, and oversee all daily food-and-beverage and hotel operations at this 270-room hotel with a 60-seat restaurant and lounge, room service, and 8K square feet of meeting/banquet space. Implemented accounting controls and stream line purchasing for all hotel operational departments.
Decreased food cost from 43.4% to 31.9% and beverage cost from 31.90% to 22% in one year by implementing employee training and monthly meetings in all hotel food-and-beverage departments while increasing product quality through vendor negotiations
Negotiated Comcast high speed internet installation for hotel savings of $17,000 for install and yearly savings of $36,000
Evaluated all accounting and purchasing practices with-in hotel
Improved overall F&B quality score from 52.78 to 80.12
Improved overall hotel satisfaction scores from 57.26 to 85.97
Increased overall Hotel quality ranking from 164 of 166 to 97 of 166 in one year
Spearheaded and completed menu analysis and redevelopment in both the à la carte and banquet areas
RADISSON HOTEL BOSTON, Boston, Massachusetts 11/09 – 10/10
Director of Food and Beverage and Purchasing (JPA Management)
Planned, directed, and oversaw all daily food-and-beverage operations and purchasing at this 356-room hotel with a 150-seat restaurant and lounge, outside patio, room service, and 20K square feet of meeting/banquet space.
Decreased food cost from 37.4% to 29.84% and beverage cost from 28.90% to 22.84% in one year by implementing employee training, monthly meetings in all hotel food-and-beverage departments and implemented Radisson Hotels Sysco national purchasing contract for entire hotel.
Increased food-and-beverage customer-comment-card scores by 0.25 or more in all areas in one year
Increased overall food-and-beverage profits from $104K to $377K on a budget of $255K in one year
Received overall cleanliness score of 100% for FOH, BOH, and meeting space on annual inspections
Improved overall employee-engagement scores year-over-year, as measured by annual Gallup surveys
Spearheaded and completed menu analysis and redevelopment in both the à la carte and banquet areas
COUNTRY INN AND SUITES NEWARK AIRPORT, Newark, New Jersey 9/08 – 10/09
General Manager (Carlson Hotels)
Planned, directed, and oversaw all day-to-day operations of this 210-room, select-service airport hotel.
Achieved 81.45% occupancy and $92 ADR
Improved employee morale and guest service by implementing many employee-engagement initiatives
Negotiated all hotel vendor contracts to reduce costs and streamline purchasing practices.
GREGORY A. GRAY Resume Page 3
706-***-**** adwr4r@r.postjobfree.com
RADISSON HOTEL BOSTON, Boston, Massachusetts 8/05 – 9/08
Director of Food and Beverage and Purchasing (JPA Management)
Planned, directed, and oversaw all daily food-and-beverage operations and purchasing at this 356-room hotel with a 150-seat restaurant and lounge, outside patio, room service, and 20K square feet of meeting/banquet space.
Decreased food cost from 37.4% to 29.84% and beverage cost from 28.90% to 22.84% in one year by implementing employee training, monthly meetings in all hotel food-and-beverage departments and implemented Radisson Hotels Sysco national purchasing contract for entire hotel.
Increased food-and-beverage customer-comment-card scores by 0.25 or more in all areas in one year
Increased overall food-and-beverage profits from $104K to $377K on a budget of $255K in one year
Received overall cleanliness score of 100% for FOH, BOH, and meeting space on annual inspections
Improved overall employee-engagement scores year-over-year, as measured by annual Gallup surveys
Spearheaded and completed menu analysis and redevelopment in both the à la carte and banquet areas
RADISSON HOTEL MARLBOROUGH, Marlborough, Massachusetts 3/00 – 8/05
Director of Food and Beverage (JPA Management)
Planned, directed, and oversaw all day-to-day food-and-beverage operations at this 206-room hotel with a 100-seat restaurant, 60-seat pub, room service, and 8K square feet of meeting/banquet space.
Promoted to director of food and beverage, responsible for both FOH and BOH operations at hotel
Promoted to asst. director of operations in charge of all PM operations, including food and beverage
Maintained 29% food cost to a budgeted 30%, and maintained 23% beverage cost to a budgeted 25%
Spearheaded and completed menu analysis and redevelopment in both the à la carte and banquet areas
Worked closely with executive committee to implement employee appreciation programs at the hotel
Collaborated monthly with controller to perform P&L analysis; twice named Manager of the Quarter
RADISSON HOTEL O’HARE, Rosemont, Illinois 9/99 – 3/00
Director of Outlets (Carlson Hotels)
Planned, directed, and oversaw all day-to-day food-and-beverage outlet operations at this 460-room property with a 175-seat restaurant, 80-seat sports bar and grill, 45-seat lobby lounge, and room service.
Implemented standard training for all positions in food-and-beverage-areas to optimize performance
Worked with executive chef on promotions for all food-and-beverage areas to boost sales and profits
EDUCATION
Chefs Training – Detroit Lakes Technical College, Detroit Lakes, Minnesota
Graduated as valedictorian of class with a 3.95 grade-point average
CERTIFICATIONS
TIPS Certified Bar Code Certified ‘Yes I Can – Delivering the Promise’ Certified
Graduate of Dale Carnegie Effective Communications & Human Relations/Skills for Success
HARLEY HOTEL ORLANDO, Orlando, Florida 12/98 – 9/99
Food and Beverage Director
Planned, directed, and oversaw all day-to-day food-and-beverage operations at this hotel with a 150-seat restaurant, 40-seat lounge, room service, and 15K of banquet/meeting space.
Renovated kitchen, and reduced food cost from 38% to 31% and beverage cost from 29% to 25%
Spearheaded and completed total menu redevelopment for café, banquets, lounge, and room service
RADISSON HOTEL EVANSVILLE, Evansville, Indiana 11/97 – 9/98
Executive Chef
Planned, directed, and oversaw all day-to-day operations of a 250-seat restaurant, 200-seat cantina, room service, and 30K square feet of banquet space. Managed inventory, food cost, labor, and expense controls.
Oversaw all food-and-beverage purchasing, and drastically reduced food cost from 40% to 30.6%
ADAM’S MARK HOTEL, Columbia, South Carolina 11/96 – 11/97
Executive Chef
Planned, directed, and oversaw all day-to-day operations of a 200-seat restaurant, 100-seat sports bar and grill, room service, and 12K square feet of banquet/meeting space at this flagship, upscale hotel. Managed inventory, food cost, labor, and expense controls; and oversaw all food and beverage ordering.
BW-3 GRILL AND PUB, Charlotte, North Carolina 10/95 – 11/96
Assistant General Manager
Oversaw all daily operations, handled accounting, controlled inventory, and ordered food and beverages.
EMBASSY SUITES, Charlotte, North Carolina 3/93 – 10/95
Executive Chef
Managed all food operations of a 200-seat restaurant, 100-seat night club and lounge, room service, and banquet space for 350. Managed inventory, food cost, labor, and expense controls. Ordered all products.
Helped implement new inventory computer system and trained managers in the proper use of system
I Previously worked at six Radisson Hotel properties run by Carlson Hotels starting in March 1982 to February 1993, steadily climbing the ranks from a breakfast cook to a hotel food-and-beverage manager and executive chef. Twice named Manager of the Quarter for excellent performance and proven leadership.
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