GREG SMITH
Overview
20
20
years of professional experience
Work History
Resort Executive Chef
THE BUCCANEER BEACH & GOLF RESORT
St Croix, USVI
11.2024 - Current
- 10 million in annual F&B operational revenues
- Relationship building with local agriculture & fisherman
- Outlet & banquet menu competitive set & revisions
- Complete Culinary program restructure
- Culinary Leadership Development program
- Oversee 4 outlets plus banquet operations in addition to the Stewarding team
- Implemented Cost Control Analysis system to assist in food and labor cost reduction
- Assist in marketing and creating social media content
- Implemented employee recognition program
Complex Resort Executive Chef
FRENCHMAN'S REEF RESORT & SPA
St Thomas, USVI
11.2022 - 11.2024
- Company Overview: frenchmansreefstthomas.com
- $30 million in annual F&B operational revenues
- Oversaw the Culinary operations for both the Westin and Autograph properties within Frenchman's Reef
- Part of the opening team and creating all opening menus, systems, and processes
- 85,000 square feet of mixed meeting and event space with 140 culinary & stewarding associates
- Improved GSS scores for food quality in banquets & restaurants
- Developed a food program for a fleet of boats for our group and social guests that includes a 150-person Catamaran, four center console speed boats, and 85-person Catamaran
- 90% health department Inspection result
- 90% BSA and GFSA audit scores
- Relationship building with local agriculture & fisherman
- Frenchmansreefstthomas.com
Beach Club Executive Chef
SEA ISLAND RESORT, SPA, & GOLF CLUB
Sea Island, GA
03.2020 - 11.2022
- Company Overview: Beach Club & Pool | Casual Cuisine | Sea Island Resort
- Played an instrumental role in executing the annual RSM PGA Championship in 2021 for over 2,000 people daily over a four-day period
- 4 outlets generate ~$15 million revenue annually
- Successfully execute 3 Holiday Grand Buffets each year at the Beach Club
- Reduced food cost by .5% in 2020 and .2% in 2021
- Reduced annual labor cost by .5%
- Increased Food Quality scores by 1.5%
- Capex expenditure of $160,000 between 2021-2022
- Beach Club & Pool | Casual Cuisine | Sea Island Resort
Executive Banquet Chef
OJAI VALLEY INN & SPA
Ojai Valley, CA
07.2018 - 03.2020
- Company Overview: Ojai Valley Inn | Official Site
- Oversaw banquet operations with revenue of $22 million annually
- Executed banquet events within 140k sf of banquet space including ballrooms, meeting rooms, outside space, a private mansion on property, and the Farmhouse event space
- Maintained health department scores with an average of 94% or more
- Reduced food cost by 2% / annual labor cost by .5%
- Raised Group guest food quality scores for the Banquet operations by five points
- Beehive program & herb garden at the Farmhouse
- Conducted group cooking classes for up to 30 people
- Ojai Valley Inn | Official Site
Executive Banquet Chef
OMNI LA COSTA RESORT & SPA
Carlsbad, CA
12.2016 - 07.2018
- Company Overview: https://www.omnihotels.com/hotels/san-diego-la-costa
- Union Experience with Local 30
- $42 million annual F&B operational revenues
- 110,000 feet of mixed function space, 46 meeting rooms, Spa Kitchen and Pool kitchen, a market and 55 culinary associates
- Reduced food cost and completed outlet & banquet menu revisions
- Improved Medallia scores for food quality and achieved 94-96% Ecosure and local Inspection results
- Member component, meetings and events
- Https://www.omnihotels.com/hotels/san-diego-la-costa
Banquet Chef
FOUR SEASONS RESORT NEVIS
West Indies
04.2014 - 09.2016
- Company Overview: https://www.fourseasons.com/nevis/
- 14 million annual Banquet operational revenue and 15 culinary associates
- Complete banquet menu development, revisions with menu engineering and costing
- Assisted with villa provisioning & private chef program
- Relationship building with local agriculture & fisherman
- 94% HACCP annual Inspections
- Raised Group food quality scores from 85% to 94%
- Https://www.fourseasons.com/nevis/
Banquet Chef
THE RITZ-CARLTON WESTCHESTER
White Plains, NY
05.2011 - 04.2014
- Company Overview: The Residences at the Ritz-Carlton, Westchester II
- Worked as Interim Executive Sous Chef for 4 months
- Increased Gallup banquet food quality score from a 68% average to 100% and maintained that score for 7 consecutive months prior to my departure
- Increased the Employee Engagement score from 58% to 100%
- $10 million Annual Banquet operational revenues and 20 culinary associates
- Complete menu and concept development and costing
- Oversight of purchasing department
- Oversight of Stewarding department
- The Residences at the Ritz-Carlton, Westchester II
Restaurant Sous Chef
ROBERT RESTAURANT
Manhattan, NY
05.2010 - 05.2011
- Company Overview: Robert
- Assisted the Executive Chef with every aspect of the daily restaurant operations, including menu planning, ordering food, purchasing supplies, and maintaining food and labor cost control
- Supervised food production and distribution of lunch and dinner service and special events
- Ensured all prepared food met the established high food standards
- Reviewed kitchen to ensure that all equipment was clean and in working condition
- Expedited lunch services for up to 250 guests and plated dinner service for up to 350 guests
- Executed food service at special events for 200 guests
- Under the tutelage of Executive Chef Matt Koffman and Corporate Chef David Waltuck
- Robert
Lead Cook
RBS HEADQUARTERS (Compass Group)
Stamford, CT
05.2009 - 05.2010
- Company Overview: Restaurant Associates (R/A)
- Supervised food production and distribution of lunch service and special events
- Ensured all prepared food met the established high food standards
- Reviewed kitchen to ensure that all equipment was clean and in working condition
- Restaurant Associates (R/A)
Lead Cook
THE RITZ CARLTON
02.2008 - 05.2009
- Company Overview: The Residences at the Ritz-Carlton, Westchester II
- Created Daily Specials and Amuse Bouche
- Performed daily sauce preparation, kept inventory of proteins, and prepped additional accompaniments and garnishes
- Also, completed all grill and sauté cook duties
- The Residences at the Ritz-Carlton, Westchester II
Banquet Sous Chef
THE PENINSULA HOTEL
Beverly Hills, CA
11.2004 - 02.2008
- Company Overview: 5 Star Hotel Beverly Hills - Luxury Hotel | The Peninsula Beverly Hills
- Started out as a swing cook and was quickly promoted to higher positions
- As a Sous Chef, I supervised and assisted in preparation and production for all private events and catering functions
- I maintained inventory levels, ordering, and event execution
- 5 Star Hotel Beverly Hills - Luxury Hotel | The Peninsula Beverly Hills
Timeline
Resort Executive Chef
THE BUCCANEER BEACH & GOLF RESORT
11.2024 - Current
Complex Resort Executive Chef
FRENCHMAN'S REEF RESORT & SPA
11.2022 - 11.2024
Beach Club Executive Chef
SEA ISLAND RESORT, SPA, & GOLF CLUB
03.2020 - 11.2022
Executive Banquet Chef
OJAI VALLEY INN & SPA
07.2018 - 03.2020
Executive Banquet Chef
OMNI LA COSTA RESORT & SPA
12.2016 - 07.2018
Banquet Chef
FOUR SEASONS RESORT NEVIS
04.2014 - 09.2016
Banquet Chef
THE RITZ-CARLTON WESTCHESTER
05.2011 - 04.2014
Restaurant Sous Chef
ROBERT RESTAURANT
05.2010 - 05.2011
Lead Cook
RBS HEADQUARTERS (Compass Group)
05.2009 - 05.2010
Lead Cook
THE RITZ CARLTON
02.2008 - 05.2009
Banquet Sous Chef
THE PENINSULA HOTEL
11.2004 - 02.2008
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