Gregory L. Morgan 5834 E. Wetlands Dr. 303-523-8329 Frederick, CO 80504 glm2662@gmail.com

Summary

A detailed-oriented Director of Food & Beverage or Senior Restaurant General Manager with a proven record of increased sales and strong leadership of large teams that spans 20 years. Effectively control costs in order to come in under budget for all departments. The ability to lead and engage employees in exceptional hospitality standards in order to help management staff reach their maximum potential and ultimately create a positive guest experience

Professional Experience

Food & Beverage Manager 2/2014 – Present Ramada Downtown Denver, Denver, Co

Obtained all licenses for the F&B operations

Opening Breakfast Restaurant, Room Service, Bar & Lounge and Banquets

Writing all menu’s and costing, Local sustainable products as much as possible

Purchasing agreements and procurement of Colorado products

Implementing all food safety standards per Denver City & County

Hiring and training all F&B staff members

Managing all ordering of Food & liquor

Food & Beverage Manager 11/2012- 10/2013 Denver Mart, Denver, CO

Managed daily operations of the Banquets & Culinary operations

Creating customer service standards

Managed the transition from heat and serve food products to fresh local sustainable foods

Working with local health department implementing safe food handling systems

Implementing green chemical usage through Eco-Lab

Purchasing agreements and procurement opportunities

Managing 3 Managers and 16 hourly employees and temp service employee’s as well

Director of Food & Beverage 9/2007 – 11/27/2011 Western Golf Properties, Louisville, CO

Manage daily operations of restaurant, Beverage Carts, Banquets including all employees, food & beverage ordering and costs, and front and back of house

Transitioning from sit down dining to QSR counter services

Cross training F.O.H and B.O.H

Menu and recipe development

Increased revenues

Reduced C.O.S by 21%

Create and maintain yearly labor, food and beverage budgets; currently under labor budget by 2.6% YTD, under food budget by 1.2% YTD, and under beverage budget by 1.8% YTD

Implemented higher service standards for front and back of house in order to meet and exceed guest expectations

Coordinate with corporate headquarters to establish procurement and service standards

Launched POS systems and created new accounts for all departments

Act as sales manager for all catering and banquets; write contracts for all events and work with guests to provide highest level of customer service

Food & Beverage Manager / Fine Dining 12/2004 – 1/2007 Caesars Entertainment, Paris Hotel and Casino, Las Vegas, NV 4 Diamond (Le Provencal, gourmet specialty fine dining room, Les Artise Steak house, Ah Sin Asian cuisine).

Managed daily operations of high-volume, fine dining restaurants with $22 million combined annual revenue

Wine and liquor pairings/tracking one of the largest wine employee promo’s monthly

Supervised 46 front and back of house employees, 3 general managers and 4 assistant managers leading by example and with a constructive attitude to ultimately create a positive guest experience

Ensured that “Four Diamond” service standards were upheld by staff at all times

Oversaw all scheduling, training, payroll, hiring, disciplinary and termination issues

Supporting the general managers of the dining rooms, also filling in on vacations etc.

Handled guest recovery issues quickly and effectively to ensure customer satisfaction

Controlled labor, food and beverage costs and budgets, consistently coming in under budget in all areas

Established and tracked restaurant incentives and wine promotions

Managed reservations, large party bookings, and all SEO’s

Supervisor 5/2004 – 12/2004 Caesars Entertainment, Paris Hotel and Casino, Las Vegas, NV, 4 Diamond (Café St Louis within the Paris Hotel and Casino)

Supervised operations of 24-hour, high-volume restaurant with seating for 500 guests and 182 employees

Managed front of house employees including hosts, servers, bussers, runner, set-ups, expediters, and cashiers

Oversaw employee relations and guest resolution

Maintained payroll, pre-shifts, disciplinary meetings, tracking of servers’ sales and daily employee allocations

Increased savings through controlled labor costs and increased sales through suggestive up-selling and wine promotions

Professional Experience Continued

Owner/Operator 4/1997 – 12/2003 Lainie’s Bar and Grill, Aurora, CO

Managed entire operations of restaurant, including employee management, guest satisfaction, human resources, marketing, budgeting, payroll, and ordering of food, beverage and supplies

Wrote and analyzed effectiveness of food and bar menus

Acted as sales manager for private parties

Established incentives and up-selling techniques in order to increase sales

Coordinated with alcohol representatives for special promotions and events

Established marketing techniques to draw in new guests; set-up live entertainment and dart and pool tournaments

Maintained all city and state food and liquor regulations

Fine Dining Maitre’D 1996 - 1997 Benvenueto’s Italian Restaurant, Aurora, CO

Greeted guests, took reservations and arranged seating to ensure guest satisfaction

Oversaw scheduling of staff, ordering of supplies and restaurant advertising and promotions

Maintained nightly specials and wine lists

Managed training of servers, oversaw expediting of food from the kitchen, and provided support to wait staff and back waiters

Banquet Supervisor 1993 - 1995 Scanticon Conference Center & Resort, Englewood, CO, 4 Star

Managed 70,000 sq foot banquet space and 2 outside venues that served as event space for receptions, weddings, corporate meetings, etc

Supervised 4 banquet captains and wait staff

Provided manager support during special events and acted as point of contact for guests and staff

Hired, trained and scheduled staff for all banquets

Additional Experience

Assistant Banquet Manager 1992 - 1993 Holiday Inn, Aurora, CO

Conference Set-up Manager 1988 - 1992 Keystone Resort & Conference Center, Keystone, CO, 5 Star

Computer Skills

MS Word, MS Excel, Outlook, ASA400, Timeworks, Cronos, Micros, I.B.S, Infogenises.

Education

West Ottawa Graphic Arts and Printing School, West Ottawa, MI

Caesars Entertainment, Middle Management, Harvard Business School

Tips Certified Colorado, Tam Certified Nevada, Certified Serve Safe National Restaurant Association, Food Safety Partnership Program with Boulder County Health Department.