Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Gregory Krepps

Roanoke,VA

Summary

To work as a General Manager within a growing organization that offers challenges and the opportunity to grow with the company.

Overview

27
27
years of professional experience
1
1
Certification

Work History

Director of Hospitality

Up to Par/Taylor Hospitality
06.2019 - Current
  • Collaborated with cross-functional teams to develop marketing strategies and promotional campaigns for the hospitality division.
  • Analyzed market trends to identify new opportunities for business expansion within the hospitality sector.
  • Collaborated with sales teams to develop competitive packages that attracted both leisure travelers and corporate clients alike.
  • Developed and executed strategic plans to drive revenue growth in the hospitality sector.
  • Streamlined operations for increased efficiency and improved guest experience.
  • Established strong relationships with vendors, securing favorable pricing and terms for products and services required in the industry.
  • Managed territory P&L responsibilities, consistently meeting or exceeding financial targets each fiscal year.
  • Developed talent acquisition strategies to attract top-tier candidates, resulting in a high-performing workforce.
  • Championed continuous improvement initiatives, fostering a culture of innovation within the organization.
  • Coached and mentored direct reports for enhanced performance and career progression opportunities.
  • Delivered exceptional customer service by proactively addressing client needs and resolving issues promptly.
  • Collaborated with executive leadership on corporate strategy development, aligning regional goals with overall vision.
  • Implemented innovative marketing strategies to increase brand visibility and customer engagement.
  • Facilitated company-wide training programs to develop employee skills across multiple disciplines.
  • Supported Executive Team in reviewing, identifying, and prioritizing strategic initiatives.
  • Established performance goals for department and outlined processes for achievement.
  • Revamped food and beverage offerings by working closely with culinary teams, leading to increased customer satisfaction ratings.
  • Managed budgets and financial performance, ensuring profitability while maintaining excellent service quality.
  • Oversaw facility management projects, ensuring timely completion without compromising on quality or safety standards.
  • Championed employee engagement initiatives aimed at increasing job satisfaction and minimizing turnover rates.
  • Implemented staff training and development programs, resulting in a highly skilled and customer-focused workforce.

Corporate Food and Beverage Director

Cape Leisure Corporation Management Company
01.2010 - Current
  • Responsible for all Food and Beverage aspects for current State and National Park contracts
  • Direct all General Managers, Executive Chefs, and Catering Directors in all aspects of Food and Beverage operations
  • Develop menus for all restaurants, catering departments, and concessions
  • Ensure effective food cost by planning purchasing details, inventory requisitions procedures and storage specifications
  • Establish quality specifications of all food items in menu and cooking procedures
  • Develop training procedures for cooking procedures, presentation styles, and portion control
  • Analyze monthly inventories and the financial performance of all properties
  • Assist in developing all Food and Beverage budgets
  • Formulate and distribute technical facts and figures to other company departments
  • Order equipment for all Food and Beverage operations
  • Responsible for all negotiations with purveyors including national contracts
  • Perform property inspections of all Food and Beverage operations
  • Attend all Government walkthroughs with the President, Vice President, and Retail Director for upcoming bids for potential State and National Park contracts
  • Analyze all Food and Beverage aspects for potential properties
  • Responsible for producing all required Food and Beverage material for contract bids
  • Monitor, coordinate, and assist with new accounts through final stages
  • Prepare menus, train staff, and assist with operations for special events, client and staff meetings
  • Currently Acting General Manager for Mabry Mill Restaurant and Craft Shop
  • Oversee day to day operation
  • Schedule and direct staff in daily work assignments to maximize productivity
  • Conduct weekly department meetings to ensure organizational efficiency
  • Optimize profits by controlling food, beverage, retail and labor on a daily basis
  • Continually monitor restaurant, craft shop, and interpretive areas and take appropriate action to ensure quality and service standards are consistently met
  • Implement safety policies to reduce or eliminate incidents
  • Complete all required reporting that is outlined in the National Parks Contract
  • Oversee all cash handling policies
  • Complete weekly payroll for staff

Food and Beverage Director

Natural Bridge Inn & Conference Center
01.1998 - 01.2010
  • Supervised Kitchen, dining room, catering, deli and cafeteria staff to ensure quality production and service is obtained in a safe and timely manner
  • Instructed and worked side by side with all department heads
  • Created and developed menus for a la carte, buffet, catering, deli and cafeteria service
  • Developed recipes for all food service areas
  • (All sauces, soups, salads, etc
  • Are from scratch.)
  • Trained and worked with Executive and Sous Chef on all recipes
  • Assisted catering director with all aspects of catering including room set up, etc
  • Assisted sales staff with banquet sales
  • Supervised ordering and receiving of all products
  • Negotiated contracts with purveyors and companies such as linen, etc
  • Monitored inventory to control food cost for the main kitchen, deli and cafeteria and liquor cost for tavern
  • Interviewed applicants for all areas of food and beverage
  • Developed and produced menu for High Tea and catered luncheon for dedication of Natural Historic Society
  • Served as Executive Chef for 6 years

Education

Applied Associates Degree - Culinary Arts

Johnson & Wales University
01.1997

Skills

  • Operational excellence
  • Organizational development
  • Logistics management
  • Strategic planning and execution
  • Leadership training
  • Process improvements
  • Budget control
  • Performance analysis
  • Strategy development
  • Financial controls implementation
  • Cross-functional team management
  • Relationship building

Certification

  • Certified in Food Safety and Sanitation.
  • OSHA certified

Timeline

Director of Hospitality

Up to Par/Taylor Hospitality
06.2019 - Current

Corporate Food and Beverage Director

Cape Leisure Corporation Management Company
01.2010 - Current

Food and Beverage Director

Natural Bridge Inn & Conference Center
01.1998 - 01.2010

Applied Associates Degree - Culinary Arts

Johnson & Wales University

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Gregory Krepps