Greg Bauer Email & Phone Number

Birmingham, Alabama Area

DAVIDSON HOTELS CORPORATION Executive Chef, Hyatt Wynfrey Birmingham, AL.• 9 million food revenue, banquets, full service restaurant, Shula’s steak house• Manage culinary, stewarding, purchasing operations• Banquet, restaurant menu development and implementation• Control budgeted labor and food cost

Birmingham, Alabama Area

STARWOOD CORPORATION Complex Executive Chef, Westin, Sheraton, BJCC Birmingham, AL.• 16 million food revenue, banquets, BJCC convention, full service restaurant, sports bar• Manage culinary, stewarding, purchasing operations• Banquet, restaurant, convention menu development• Control budgeted labor and food cost

Kansas City, Missouri Area

• Culinary/Stewarding management for two 800 room hotels, 18 million dollars annual food revenues• 200,000 square feet of meeting space, four restaurants venues - Italian, American Continental, Brasserie, Crayola children’s concept • Leadership of 90 culinary and stewarding team members• Transitioned acquisitioned Hyatt Hotel to Sheraton, included staffing, menu development, kitchen renovations, retraining of culinary team to Sheraton brand standards• Achieved above average ratings in all criteria of employee opinion survey at or above 87%• Food and labor budgetary goals set to exceed margins through end of year 2012, food cost 24.7 vs. 24.2 actual, labor 8.8 vs. 8.6 actual• Successful execution of two large off premise events totaling over 36,000 meals each over three-day periods• Multi cultural and specialty menu development for social and business accounts

Turks And Caicos Islands

• Recruit, interview and hire staff required to re-open resorts two full service restaurants and banquet operations• Menu development, plate presentations, review with culinary and service teams, follow up test/ review for comprehension and retention of all menu requirements and procedures, recipe cost analysis, conducted menu taste panel reviews for compliance of recipes and presentation with food and beverage management teams • Systems development – Restaurant inventory order control, daily station production and standardized mise en plus set-up, written station guides, recipes, high cost red meat and seafood reconciliation system• Development of food purchasing plan – food specifications, interview vendors, formalized ordering timelines, order guides for all food provisioning. Trained for succession turnover reviewing for comprehension and retention of information• Team development – culinary/ stewarding – coached for leadership, goal and task orientation, kitchen sanitation standards, culinary accountabilities and responsibilities• Directly responsible for organizing high profile events – Owners weekend, numerous weddings and social events

Amelia Island, Florida

AMELIA ISLAND PLANTATION 04/2006- 02/2011 Corporate Executive Chef, Amelia Island Plantation - Amelia Island, Florida • Supervision of 75 culinary including 11 sous chefs, overseeing quality food production for 7 food service operations to include banquet and catering, seafood regional cuisine, beach and pool - high volume summer menu casual, Fine dining - American Grill, golf shop - breakfast and lunch, Amelia Inn - 1900 rooms villas and condos• Menu development for profitability, seasonal and bi-annual menu development, pricing strategies, yield testing, specify food standards for all operations• Recruitment and staffing for all operations including, Interns, seasonal, International staff members, Domestic staff, line and management positions• Implementation of trending catering menus for all banquet operations achieving strong favorability both from group and social events - social destination for weddings, reunions, and other family related events• Coordination of large off premise events to local historical sites• Reduction of food costs, 4% ytd in comparison to sales, 68,000 dollars annual savings• Reduction of culinary labor costs, 2% ytd in comparison to sales, 34,000 annual savings

Washington D.C. Metro Area

HYATT CORPORATION 1979-05/2006 Executive Chef, Hyatt Regency Washington on Capitol Hill, D.C. Puerto Rico, Aruba, Cherry Hill, New Jersey Earned repeated advancement by this leading management company of 213 independently owned properties World wide • Annual food revenues 8 million – 24 million• Concepts - Regional American Fine Dining, Chinese, Jewish deli, Kosher, Japanese, Italian, Steak house, Spanish, three meal, convenience store • Plan seasonal menus for all restaurants and banquets, involving research and development; annualsales increased $500,000 Contributing factors menu diversity, perceived value of food and service offerings by creating weekly themed lunch buffets, totaling two thirds of sales• Hands-on control of food production, focus on lower cost food alternatives, balanced menu cost alignment, identification of high performing menu items for price increase, quality review, competitive price comparisons, reduced food cost by $120,000 annually compared to forecast• Plan and successfully coordinate high profile special events for Presidents Clinton and Bush, senators, congressmen, celebrities such as Sarah Ferguson and Christopher Reeves, American Ireland Fund, American Cancer Society, American Wine Society and major sporting events for PGA and NFL