GREGG HUNSBERGER
Executive Chef
624 NW 135 Terrace - Plantation,FL
Summary
The hospitality business has always been a passion of mine. Constantly looking for new challenges and opportunities in the restaurant industry. Have been a talented kitchen leader and team motivator and successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with many types seafood and meat cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills. Top-notch professional with expertise in menu development, kitchen management and staff training. Very proficient in excel and many software programs. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
37
37
years of professional experience
Work History
Territory Sales Manager, Installation Trainer
Norman Window Fashions
06.2017 - 05.2023
- Managing 135 Dealers
- Performed educational sale training on new products
- Dealer business adviser on increasing sales growth
- Sales team sales closing education
- Worked diligently to resolve unique and recurring complaints, promoting loyalty, and enhancing operations
- Drove team revenue totals by bringing in top sales numbers
- Carefully analyzed data to determine most effective sales strategies
- Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings
- Foretaste sales and established processes to achieve sales objectives and related metrics
- Spearheaded efficient resolutions for wide-ranging customer issues to offer outstanding service and maintain high customer satisfaction
- Targeted prospects in other territories through careful research of competitor products, services, and trends
CEO – Owner
Budget Blinds Of Ft Lauderdale And Weston
05.2005 - 01.2017
- Managed over 1500 Sales appointments yearly
- 750 installations projects per year
- Sales over 1.5 million
- Established and maintained 20 vendor partnerships
- Led corporate initiatives such as Million Dollar Club
- Established operational goal, objectives and detailed plans and delegated assignments to team members
- Established project control procedures systems such as project forecasts and cash flow projections
- Supervised team of 2 area sales managers and 5 associates
- Earned company 95% customer satisfaction ratings on Budget Blinds by great customer service
- Used critical thinking to break down problems, evaluate solutions and make decisions
- Participated in team projects, demonstrating an ability to work collaboratively and effectively
General Manager
Legal Seafood
09.1998 - 04.2005
- 19 Years of experience in restaurant business., of training of new store openings
- Supervised team of 5 managers and 100 employees
- Opened three restaurants in Washington, DC
- Established new store operational objectives and new hire plans and delegated team assignments
- Exceptional organizational and leadership skills
- Passion equals performance
- Complete knowledge of restaurant manager responsibilities
- Proficient in guest experience.
- Carefully interviewed, selected, trained, and supervised staff
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
- Maintained safe working and guest environment to reduce risk of injury and accidents
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels
- Purchased adequate quantities of food, beverages, equipment, and supplies
Owner
St. Greggory's La Fondue
04.1986 - 08.1998
- Established project control procedures such as project forecasts and cash flow projections
- Maintained new store's opening budget
- Hired and trained all staff
- Maintained safe working conditions.
- Managed day-to-day business operations
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies
- Identified team weak points and implemented corrective actions to resolve concerns
- Managed payroll, daily deposits, and cost controls
- Recruited, hired, and trained talented staff to fill vacancies
- Planned and executed strategies to increase customer loyalty and retention
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness
Education
Associate of Arts - School of Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO11.2023
Bachelor of Science - Hotel Restaurant
Florida State University
Tallahassee, FL12.1985
School Diploma -
Fort Lauderdale High School
1982
Skills
- Food Preparation and Safety
- Food Service Safety Training
- Restaurant Operation
- Hospitality Service Expertise
- Critical Thinking
- Operations Management
- Performance Review
- Garnishing and Plating
- Attention to Detail
- Coaching and Mentoring
- Inventory Control
- Performance Improvement
- Food and Beverage Pairings
- Hiring, Training and Development
- Speaking
- Cooking Technique Demonstrations
- Staff Performance Assessments
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Almost everything worthwhile carries with it some sort of risk, whether it’s starting a new business, whether it’s leaving home, whether it’s getting married, or whether it’s flying into space.
Chris Hadfield
Timeline
Territory Sales Manager, Installation Trainer
Norman Window Fashions
06.2017 - 05.2023
CEO – Owner
Budget Blinds Of Ft Lauderdale And Weston
05.2005 - 01.2017
General Manager
Legal Seafood
09.1998 - 04.2005
Owner
St. Greggory's La Fondue
04.1986 - 08.1998
Associate of Arts - School of Culinary Arts
Auguste Escoffier School of Culinary Arts
Bachelor of Science - Hotel Restaurant
Florida State University
School Diploma -
Fort Lauderdale High School
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