1. GREG WESCOAT
A d v a n c e d S o m m e l i e r, F o o d & B e v e r a g e M a n a g e r
(850) 382 76421 – sommelier00@bellsouth.net – http://www.linkedin.com/in/gregwescoat
Former Disney World restaurant service manager with extensive experience and accolades leading
industry professionals in high volume restaurants and resorts. Focused on providing exceptional guest
service, driving business results through improving restaurant efficiencies and leading functional
service teams to deliver exceptional service.
E X P E R I EN C E G E N E R A L M A N A G ER : Melting Pot (Destin, FL), 2013 – 2015
Solely responsible for leading staff of 25+ restaurant professionals, monitoring
budgets and sales projections, and building a respectable list of wines and
spirits perfectly matched with menu offerings.
B E V E R AG E D I R E C T O R : Rodizio Grill (Pensacola, FL), 2012 – 2013
Created and maintained the extensive beverage programfor the brand new
restaurant. Managed staff of 50+ employees between lunch service and
closing and pairing beverages with guest meals. Promoted to General
Manager for venture partner’s other concept.
F I E L D S A L E S M A N A G E R : Premiere Beverage (Florida Panhandle, FL),
2006 – 2008
Responsible for 5 sales consultants and 2 key account managers in the
panhandle region of Florida. Hosted wine dinners, wineseminars and staff
training. Versed in both on and off premise accounts for my team.
D I R E C T O R O F R E S T A U R AN T S : Callaway Gardens Resort (Pine
Mountain, GA), 2001 – 2004
Directed daily operation of fivefull service restaurantsas well as roomservice
for this resort property. Guided the wine and beverage program, staff training
and development and service standards. Coordinated menu development,
menu costing and equipment needs.
A R E A M A N A G ER / D U TY M A N A G E R : Walt Disney World (Orlando, FL),
1979 – 2000
Led daily operations for multiple restaurants and functional areas located in
most popular Disney Theme Parks hosting over 8,000 guests each day.
Multiple career highlights including: managing high guest traffic restaurants
(400-900 guests per day) with fine dining menus, leading banquet staff to
accommodate nearly 10,000 guests in events fromPark sponsored dining to
wedding receptions, served on EPCOT beverage committee to help the park
deliver world-class beverage experiences.
A C C R ED I D AT I O N A D V A NC ED S O M M EL I ER ( L E V EL I I I ) : Court Mastersof Sommeliers
F O O D P R O T E C T IO N M A N A G ER : ServSafe
F O O D M A N A G EM EN T P R O F E SSI O NA L : National Restaurant Assoc.
P R O F E SS IO N AL F O O D M A N A G E R : State of Florida