Complete Restaurant and Hotel business Operations Consulting. Any issue whether Culinary/Chef related or executive management, we are experts in the Hospitality industry! Our individual team is prepared to complete a Business plan for your Food and Beverage operation with basic, obtainable and measurable results!Not a Hospitality industry business? We are even better at all other businesses as we are Tax experts, net profit driven Executive Team!A Summary of my Experience:• Food and Beverage Director of three casinos in three different cities.• Responsible for three different multi-unit operations within a corporate setting.• Executive Chef for two corporations and three individual high-end steakhouses.• Responsible for implementing business plans for all Olive Garden restaurants in California.• Complete responsibility of three corporate dining locations generating $10M.• Director of Operations for three locations for ULTRA Lounge and Nightclub.
-
PresidentTotal Food Solutions Aug 2018 - Present
-
Vice President Of Operations & Executive ChefTotal Food Solutions Aug 2011 - Jul 2018• Complete responsibility for all food and beverage operations in Nevada, including corporate dining, and restaurant and bar operations (4 outlets) in Los Angeles. This combined 6-business operation totaled in excess of $20M annually.• Retained as an Executive Chef on a contract basis to coach, teach, and train staff for clients, including Water Grill and BLK in Santa Monica, CA and Rosa Mexicano, a fine dining Mexican restaurant in New York, San Francisco, and Los Angeles.• Oversaw daily operations, including menu creation, marketing, kitchen operations, labor and food costs, P&L, sanitation, and ensuring outstanding customer service.
-
Vice President Of Operations & Executive ChefSeven Aromaz Inc. Dec 2001 - Aug 2011• Oversaw daily operations, including product development, menu creation and development, recipe development, marketing, kitchen operations, labor and food costs, P&L, sanitation, operational standards, and ensuring outstanding customer service.• Completely reinvigorated three fine-dining restaurants for company:• Waterhole Steakhouse: Completely revamped the kitchen with new recipes and worked with the existing Chef and Line cooks for six months until the profit and loss progressed from in the red to in the black.• Sonny Zamora’s Steakhouse: Purchased this multimillion-dollar location out of bankruptcy and turned the operation from a negative cash flow to exceed guest expectation.• Spencer’s Steakhouse: Fine dining steakhouse with after hours ultra-lounge which offered table-side flambé, a prix fixe menu, and wine pairings.
-
Director Of Food And BeverageCaesar’S Entertainment & Park Place Dec 1999 - Dec 2001• Oversaw eight outlets for Paris Hotel and Casino generating $100M annually. Oversight of fine dining restaurants, including Mon Ami Gabi, Le Provencal, and 24th floor at the top of the Hilton.• Responsible for two Sommeliers and overseeing all pairing menus, champagne and cigar presentations throughout the hotel and Eiffel Tower.• Oversaw six outlets for Flamingo Hotel generating $50M annually.
-
General Manager Of RestaurantsMandalay Bay Casino Oct 1999 - Feb 2000• Hired approximately two months prior to the scheduled opening and was responsible for the opening andoversaw ongoing operations of the café with a staff of 125 and projected sales of $10M annually.• Oversaw operations for The Noodle Kitchen, an Asian restaurant.
-
Director Of Food And BeverageCache Creek Casino Resort Aug 1996 - Oct 1999Brooks, Ca, Us• Oversaw entire food and beverage operation, complete with six food outlets generating over $25M in revenue annually. The staff numbered 200, with most direction over two executive chefs, one food and beverage controller, and one food service director. -
Director Of Food And BeverageFerrari-Carano Vineyards And Winery Sep 1995 - Aug 1997Healdsburg, Ca, Us• Oversaw operations including menu development and pairing menus for casino and upscale winery. -
Director Of Food And BeveragePioneer Hotel & Casino Sep 1995 - Aug 1997Oversaw entire food and beverage operation, which consisted of a coffee shop, a prime rib restaurant, a fine dining restaurant, a sandwich deli, and a banquet department. The entire department employed one hundred staff, executive chef, and generated $5M in revenue annually.
-
Director Of Food And BeverageLakeridge Tennis Club Dec 1994 - Sep 1995• Oversaw operations for a fine dining restaurant, an upper-scale deli restaurant, and a banquet department that generated in excess of $300K annually.
-
General Manager & Regional DirectorGeneral Mills Sep 1989 - Dec 1994Minneapolis, Minnesota, Us• Responsible for launching all Olive Gardens in California from the ground up, including new business set- up and oversight of ongoing operations until the company was sold to Darden Restaurants.• Completed culinary training at Hyde Park.
Gregory Zamora Education Details
-
Boise State UniversitySecondary Education And Teaching
Frequently Asked Questions about Gregory Zamora
What company does Gregory Zamora work for?
Gregory Zamora works for Total Food Solutions
What is Gregory Zamora's role at the current company?
Gregory Zamora's current role is President at Total Food Solutions.
What schools did Gregory Zamora attend?
Gregory Zamora attended Boise State University.
Free Chrome Extension
Find emails, phones & company data instantly
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial