Gregory Heinz

• Since 2018 I've helped build and execute all food aspects of a new and growing Hospitality business. Such entities include: High end catering operation, Market, Indoor Fine dining, Outdoor Casual restaurant, Food Truck and Food Program for guest houses
• Have lead the team in implementation of various menus across 2 different kitchens and multiple food concepts ultimately taking us to 1200 covers per week and events up to 300 guests
• Developed kitchen related SOP's, ordering guides, prep sheets, scheduling program and recipe cards for all concepts
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Participated in food tastings and taste tests
• Trained and managed kitchen personnel and supervised related culinary activity from knife sharpening to Rational combi oven training
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
• Modified recipes to accommodate dietary restrictions and allergies
• Modernized work processes to reduce guest wait times and boost daily output. Implemented new POS with digital KDS screens eliminating printers in kitchen for all concepts

-Started coffee roasting company with a local restaurant on the East End of Long Island

-Since 2008, I have been wholesale distributing to local restaurants, cafes and supplied my New York City cafes when they were in operation

-Currently still operating Simple Joe Inc. on a small scale basis

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• Owned and operated a new café concept connected to a high end interior design firm. The café served 350 people per day in New York City's flower market
• Quickly established customer relations and provided up to 350 clients per day
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Discovered areas of improvement by generating quarterly operational and sales reports.
• Put together realistic budgets based upon costs and fees for successfully operating business.
• Established foundational processes for business operations.
• Prepared bank deposits and handled business sales, returns and transaction reports.
• Evaluated suppliers to maintain cost controls and improve operations.
• Managed day-to-day business operations.
• Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.

-Worked with Chef George Caso for various Private events throughout New York City

-Events were small scale, up to 20 people but included cocktail parties, dinners, after parties

-Helped launch a small scale catering business on the East End of Long Island

-Helped to coordinate the acquisition and purchase of an existing luncheonette business

-Executed and establishment a proper business plan with all necessary projections and cost analysis for buying an existing business

-Aided in establishing new, Proper P & L initiatives such as, food costing, Labor Costing, profit margins, fixed costs vs. variable costs, etc

-Initiated new kitchen layout , equipment acquisition, placement, installation

-Helped start a small scale home improvement business with a friend

-Explored all facets of the trade, interior and exterior, framing, roofing, siding, tiling, kitchen and bath remodeling, trim work etc.

-Eventually went on to work for a high end home builder where I was able to set up a mill work shop and both manage and execute various mill work projects to include; moulding/ flooring production, custom cabinetry, custom furniture

-In addition, I also Owned and operator a small remodeling business to include bathroom and kitchen renovations, built in cabinetry etc.

-Help to open a new store on Long Island

-Was part of opening team and tasked with both product layout, store setup, training sessions for all new hires

-Upon opening, worked under the GM to manage over 70 employees in an extremely high volume retail atmosphere

• Helped with planning schedules and delegating assignments to meet coverage and service demands.
• Trained new employees
• Took part in all opening and closing procedures, cash management and new employee training

-Started as a Stock boy in High School and became assistant manager during first semester of college

-Was part of both change of ownership teams while working here

-Tasked with adapting to new company structures, formalities, training and business outlook

-Responsible for all opening and closing procedures, cash management , employee training and manager training

-Excelled in merchandising, store renovation damage control and loss prevention