Greg Driver Email & Phone Number

Opened supper club on West 6th Street.Developed menu matrix with pricing control.Focused on local products and supporting farmers.Hired and trained staff to put out consistent high quality dishes. Worked with HACCP programs, cleaning lists & services to get permits to set up for operation. Redesigned kitchen equipment for a better flow.

Opened Luminaire and Las Bis Bar in the Hyatt Centric for Chef Steve Mchugh (owner) 6 times James Beard nominated chef in San Antonio. Oversaw total Culinary operation including fine dining restaurant Luminaire and rooftop bar Las Bis as well as all internal and external banquets. Did local spots on news channels for publicity, and numerous food festivals..

Austin, Texas, US

Contracted Interim Executive Chef Position. I overhauled inventory, as well as antiquated Restaurant and banquet menus. Helped develop more members events to attract engagement. Helped hire and train next Executive Chef and Executive Sous Chef.

Brussels, Bourgetlaan, BE

Oversaw front of house and back of house operations for food and beverage department to include culinary oversight of all Restaurant, banquets, lounge, room service, culinary, audio visual and catering operations.Managed and developed all food and beverage related associates. Managed P&L Statements for all departments.Marketed the Food and Beverage Outlets.

Austin, TX, US

Helped create and implement a seasonal small plate menu for the main dining room that changed every 6 weeks.Overhauled procedures of banquets and catering to make more efficient front of house and back.Trained, educated, motivated and disciplined staff when necessary. Maintained cost control, inventory management, and purchasing.Oversaw banquets up to.

Round Rock, Texas, US

Ranked #1 Event Satisfaction out of North American Marriotts 2013Assisted the Chef with supervision of kitchen staff and coordination of all kitchen functions, menu development, scheduling, purchasing and receiving, managing inventory, minimizing/logging waste& acting Manager on Duty of property whenever necessary.

Austin, Texas, US

Manage kitchen staff on behalf of the banquet chef by orienting, training, assigning, and supervising production.Estimating purchasing needs and filling out order requisitions.Set standards for quality and quantity, minimizing waste.Handle the tasks of managing and assisting kitchen staff in producing food for banquets up to 800 people.Responsible for.