Greg Cole

Experience

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  Grand Hyatt Seattle

  Jun 2001 - Oct 2003

  Banquet Captain

  * Hired as part of the opening staff of The Grand Hyatt Seattle and served as integral part in the formation of the banquet department during pre-opening.* Oversaw servers and housemen to ensure Hyatt-standard service was obtained* Served as main contact between clients and staff as well as liaison between management and staff.* Assisted in making server schedules, training new staff, and enforcing Hyatt policy on a daily basis.* Served as a primary instructor for “Hyatt University” for my department.* Created a 3-server style of serving which increased the hotel’s banquet MARITZ scores dramatically. Show less

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  Grand Hyatt San Diego

  Oct 2003 - Aug 2004

  Assistant Executive Steward

  * Managed a department of Stewards whose main job it was to support the Banquet Department, Culinary Department, as well as the various other outlets in the hotel.* Purchased equipment, operating materials, and accruals for the entire hotel. * Was an integral part in the hiring and training of new employees.

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  Grand Hyatt San Diego

  Apr 2005 - Feb 2008

  * Serve as General Manager for the hotel’s 3-meal restaurant while simultaneously managing and overseeing the daily operations of the hotel’s coffee shop.* Oversee daily operations of the hotel’s highest revenue-generating outlet, serving upwards of 700 covers a day for breakfast alone.* Hire, train, and supervise a service staff in one of the busiest, most successful Hyatt hotels* Direct daily Site Inspections to ensure the clients’ expectations are exceeded.* Serve as mentor and teacher for the newer managers in the hotel* Responsible for generating the highest MARITZ scores in the company for the 1st quarter of 2007. Show less * Assist the overseeing of the day-to-day operations of two lounges/bars, as well as a Banquet Beverage department, which often serves upwards of 5000 guests at a time.* Responsible for the hiring and training of new bartenders, servers, and bussers.* Regulate the alcohol pouring costs throughout the entire hotel.* Simplified the inventory system to ensure a more accurate accountability of the hotel’s liquor.* Increase productivity through motivation and competition amongst the staff.* Serve as a liaison between the Banquet Department and Beverage Department to help ensure the cohesiveness and quality that the guests expect from the Hyatt. Show less * Created a “Pool Department” within the hotel. This included, but was not limited to, creating a manual, designing uniforms, hiring and training a new staff, and setting overall standards. * Served as a liaison between the Rooms Division and the Food & Beverage Division to ensure all aspects of the daily operations were properly executed.* Oversaw day-to-day Pool Bar and Grille operations that included, but was not limited to, poolside food and beverage service; daily cleaning and maintenance of the pool and surrounding area; and coordinating with other departments who would use the pool for private functions. Show less

  • General Manager - Lael's Restaurant

    Mar 2007 - Feb 2008

  • Restaurant Manager - Redfield's Bar & Lounge

    Jan 2006 - Mar 2007

  • Assistant Beverage Manager

    Aug 2004 - Jan 2006

  • Pool Manager

    Apr 2005 - Sept 2005
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  Hilton San Diego Mission Valley

  Feb 2008 - Jan 2013

  Food and Beverage Manager

  * Oversee the hotel’s Banquet Department – service, set up, and bar.* Simultaneously manage the hotel's 3-meal restaurant, bar, and room service.* Maintain stringent labor controls while building a loyal customer base.* Serve as the property TIPS expert – Train the Trainer certified.

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  The LaFayette Hotel

  Jan 2013 - Oct 2013

  Food and Beverage Director

  • Oversee the day-to-day operations of the Food & Beverage Division• Formulate and reinforce relationships with vendors, purveyors, and local artisans to stay valid and current in the community• Serve as the direct supervisor to the Exec Chef, Banquet Manager, and Restaurant Manager• Lowered the hotel beverage costs 26% by instituting a par system and by modifying the well liquor • Immediately instituted a purchase order policy to lower controllable costs• Create and monitor the hotel’s budget and P&L• Responsible for the hiring/firing and training/disciplining of all F&B staff • Actively recruit talent for in-house special events• Set pricing for all food and beverage Show less

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  Bistro West

  Mar 2014 - Feb 2018

  General Manager / Sommelier

  * Oversee the day-to-day operations of a $4.5 mil/yr restaurant, including but not limited to hiring, training, and disciplining/termination of staff; menu creation; marketing; budgeting; P&L management.* Property Sommelier--responsible for the creation and upkeep of the 150+ label wine list as well as the high-end spirt list.* Received First Level Sommelier certification

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  The Poseidon Restaurant

  Feb 2018 - Aug 2020

  General Manager

  Oversee the day-to-day operations of a $7 million restaurant - Including, but not limited to: * Served as the primary HR representative, responsible for recruiting, on-boarding, training, disciplining, and termination of staff. In addition, I was the property Safety & Workers’ Comp manager, responsible for ensuring compliance with all safety procedures and workers’ comp policies* P&L Management* Creation, implementation, and review of guidelines and policies & procedures* Purchasing of wine, beer, liquor, CGS* Working in conjunction with ownership on marketing We are there to take care of our guests and provide them with an experience, not just a meal. Work can be fun and profitable. I will work alongside the staff and guide them towards success every day. I am strict but fair. I create polices and procedures and expect them to be followed. Show less

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  Target

  Aug 2021 - now

  Service & Engagement Executive Team Leader

  * $126 million in yearly revenue * District trainer for Service & Engagement, covering 9 stores* Proactive coaching and counseling* Expert in conflict resolution & de-escalation