George K. Email & Phone Number

Delivering high-quality food, beverage, and souvenir merchandise services at bespoke immersion events and venues, with attendance ranging from 1,200 to 125,000 people.• Full cycle P&L responsibility from sourcing, vendor relations, menu development, negotiations, and hiring.• In my first full year, I increased revenue to over $500K with significant flow through

In this capacity, I excel at providing expert-level R&D end-to-end consultation on a contract basis for independent and chain operators, achieving bottom-line success. I am pivotal in managing and delivering several projects, including recipe ideation, product sourcing, and operations testing and management within time and budgetary constraints.☛ Reduced budget and generated profits for an operation by establishing new cost-effective procedures.

Greater Orlando

In this role, I managed and standardized overall food and beverage functions, including catering, membership, and maintenance for three clubhouses. Along with that, I delivered a strategic financial approach for P&L management, including summarizing revenues, costs, and expenses to ensure net operating profit.☛ Drove sustainable revenue growth by regaining members and increasing member visit occasions for the club.☛ Played an integral part in increasing membership by hosting several non-member events, such as Farmers Markets on Sundays, Open house cocktail parties, and kids' events that promoted a new open activity center.

Winter Park Fl

I produced exceptional results and secured bottom-line gains as Executive Chef of a $2.0M+ annual food revenue private club with multiple service venues and kitchens. Through the development of daily and weekly specials and seasonal menu changes, I revitalized the business, optimized selling power, and persuaded potential customers. I delivered expert-level leadership and guidance to kitchen staff in successfully implementing food preparation and cooking activities. With the conceptualization and creation of innovative menus, I increased guest satisfaction and retention while overseeing comprehensive kitchen operations. Besides these, I enforced adherence to food safety standards and maintained disciplinary actions.☛ Secured positive culinary experience and standardized operations for membership by realizing simple ingredients.☛ Increased member dining occasions and revenue by driving scratch-made kitchens and customized experiences.☛ Acknowledged for accomplishing budgeted COGs, labor, and controllable cost goals during all financial periods of tenure through outstanding financial performance.

Heathrow Country Club And The Legacy Club At Alaqua Lakes

I directed and flourished multi-property, multi-unit F&B department with annual revenue of $3.5M. I monitored and systemized overall operations of fast-casual units to full-service, fine dining locales. I was instrumental in delivering effective training and coaching services as Training Executive Chef for Concert Golf properties, enhancing the performance level of staff and employees.

Carolina National Golf Club

I created strong partnerships and collaborations with neighboring communities for generating revenue streams.☛ Raised revenue by 27% through the restructuring of failing F&B operation with revised menus as per member requirements.

☛ Managed large corporate dining accounts to provide guests with best-in-class dining experience.☛ Implemented a more diverse operational procedure to deliver top-notch services and secure high profits.☛ Controlled budget worth $2.5M for multiple outlets to align overall operational delivery with budgetary guidelines.

Presided over a multiple clubhouse operation with an operating revenue of 4.5MM.Trained, supervised, and evaluated staff of 65 employees of a 3 clubhouse property. Created and implemented a new course of action to create new revenue streams.

Managed all F&B operations of a multiplex restaurant with a casual, fine dining and banquet hall.Co-created and implemented a F&B budget of 2.5 million. Influential in all food and beverage activities for the country club.

Re-organized small clubhouse operation to be profitable.Increased revenue in the F&B dept with new menu ideas and worked closely with the Catering Manager to increase the banquet revenue on managing wedding and other functions.Improved the quality of food production and educating the staff on new techniques.

Augusta Ga

I directed day-to-day operations for a member-owned country club.Maintained food revenue of 1.25 million in sales annually.Increased to 2 million in three years and kept labor and food cost within budget guidelines.