Jon Greenseid Email & Phone Number

Coral Springs, FL, US

Miami, Florida, United States

• Seadream Yacht Club is an internationally renowned yacht club that is redefining luxury travel experiences with carefully curated journeys. As a Kosher Consultant, I oversee all kosher food & beverage operations for.
• Manage all daily F&B operations while traveling with culinary team aboard ship
• Source kosher products for Caribbean & European cruises (maintain below budget costs)
• Oversee hotel & cruise line site inspections and equipment procurement
• Create customized kosher menus & recipes with onboard Chef, Hotel Director, F&B Manager, and Corporate office; align daily food costs with F&B leadership
• Cultivate strong relationships with top chefs at Disney World Resorts; partner with Sales & Catering staff to develop menus, source cost-efficient products & specialized equipment

New York, New York, United States

• Jewish Federations of North America represents 350+ independent Jewish communities across North America that raise and distribute over $2 billion annually through planned giving & endowment programs.As a Kosher.
• Direct all meal planning, preparation, and service for up 3K guests staying in hotels for conferences throughout the U.S., Montreal, and Toronto
• Drive convention food revenues between $75K - $750K per conference
• Analyze, monitor, and maintain kosher food costs to ensure alignment with wholesale pricing increases

Coral Springs, Florida, United States

• Full-service luxury kosher catering company serving South Florida since 1982. As Owner, Director of Events, and Kashrut expert, I provided 30+ years of leadership experience overseeing all aspects of catering.
• Managed food purchasing, kosher menu planning, equipment procurement, preparation, cooking, inventory, sales, contract negotiations, client service, and process improvements
• Led prospective client meetings to discuss clients' vision, requirements & budgetary needs; created customized menus that brought that vision to life for each event
• Negotiated food & beverage costs with clients and vendors to maintain healthy operating margins
• Sourced vendors like bands, DJs & photographers leveraging extensive regional contacts
• Budgeted for labor costs, food costs, transportation, equipment, and other expenses on clients’ behalf