Gregory Boyce Email & Phone Number

Denver Colorado

I was recruited to manage the build-out from the ground up a full service F&B facility, recruit the vendors and price shop all goods and wares, hire and train the staff and management, set up and organize the store from scratch. This project included construction progress meetings goal setting and recruiting a team of 40ish, menu design and selection.

Greater Seattle Area

I was hired to re-organize, re-staff and update 2 high volume full service restaurants that had been run into the ground. I implemented new higher standards and updated the facilities including food safety and sanitation, vendor pricing and training the staff in through-put, production and guest service goals. We then focused on L.S.M. to capture the.

Greater Seattle Area/Denver Metro Area/Portland Oregon

Villa is structurally similar to Sbarro, Villa hired me as Sbarros' R.T.M. to help re-open the recently closed Sbarro locations in several states as quickly and as efficiently as possible. I re-staffed and re-built these locations using well trained ex-Sbarro team members as much as possible saving thousands in training dollars and expediting the process.

Greater Seattle Area

I was in charge of training newly hired managers to operate high to medium volume food and beverage locations in and around the Northwest Region. I was instrumental in re-energizing the stores and staffs in selling techniques and how exceptional guest service is used to capture the highest possible check averages, as well as re-organizing production to.

Greater Seattle Area

I was in charge of the daily operations and growth of several high volume specialty F&B locations for a national chain. I successfully opened multiple locations as well as re-opened and re-built/re-organized several failed locations that rebounded quickly. I implemented many changes that have resulted in increased profitability, lower costs, lower.

Greater Seattle Area

I was in charge of the daily operations of a struggling high volume regional franchised 50’s theme styled restaurant. In addition to staff management, training, inventory, Health Department compliance, I implemented many changes that resulted in increased profitability, lower costs, lower turnover and higher productivity.

Greater Seattle Area

I was in charge of guest service and front of house of a very high volume national restaurant chain, as part of the management team we worked to get through-put and efficiency to the highest level possible while achieving the greatest guest service possible and ultimately the highest profitability possible.

Greater Denver Area

I was in charge of the daily operation of multiple locations around the Denver metro area including a full service restaurant, catering company, F&B for Havana Park O.T.B. as well as concessions for all the University of Phoenix locations in Denver. My responsibilities included staffing and training of staff and management for different events and.

Greater Denver Area

I was in charge of a very high volume store in a quickly growing soon to be national brand, I opened 3 different locations in the Denver metro area, and I was instrumental through L.S.M. in landing several large accounts as well as establishing a fax system to increase sales which resulted in a need for a second production line that increased brand.