Greg Thompson has over 15 years of experience in culinary operations management. He has directed training for new restaurant openings domestically and internationally. As Executive Chef, he has had full P&L responsibility for operations of $3-7 million annually. His experience includes recruiting, training, and developing staff as well as marketing, menu development, and improving financial and operational performance.

1. Greg Thompson Resume Notes:
New restaurant openings - Directed Culinary Operations Training for new restaurants and remodel/relocations
for more than 20 domestic locations plus Shanghai, China, Beijing, China and MexicoCity, Mexico. Planning
and execution of equipment delivery and set up, liaison with Project and Construction Management during
planning and completion of build out (punch list management and interaction with trades).
Full P&L responsibility for operations of 3 to 7 million dollars annually. Cost of goodssold, Labor cost, facility
repairs and cleaning/ware washing - budgeting and development of forecast.
Recruiting, selection and trainingof ExecutiveChefs, Managers and hourly staff. Succession planningand
internal promotions.
Planning and execution of marketing events both on and off premises, media appearances, cookingclasses,
menu training video presentations/webinar content, Social media marketing.
Culinary demonstrations of new menu items and techniques for Executive Teams and Directors of Operations.
Development of company specific Food Safety Awareness Programfor all employees. Management of ServSafe
training and certification.
Development, planning and testing of recipe changesand roll out/development of new menu items.
Auditing and troubleshooting of operationsto improve guestexperience - facilities, food quality, accountability
and financial performance.
HR management – Progressive discipline, performance evaluations, new hire orientations and performance
action planning.
Mentoring of Executive Chefs, Managers and hourly staff members, ChangeManagement.
Inventory controls, POS reportingand tracking of theoretical vs. actual sales.
Certified in ServSafe, Advanced wine knowledge and Alcohol Service, Adult and Pediatric CPR, and Red Cross
First Aid.

2. GREG THOMPSON
Gregthompson2016@gmail.com|Cell: 914.830.2625|8435 Kelsall Drive | Orlando, Fl 32832 |
EXECUTIVE CHEF
Professional Summary
Dedicated leader with 15+ years of experience guiding teams, developing talent, and executing strategies aligned with
corporate goals that drive revenue and increase profitability. Adept at meeting critical deadlines and ensuring customer
service exceeds expectations. Exceptional communicator with strong negotiation, problem resolution, and client needs
assessment aptitude. Recognized commitment to pursue continuous process, personnel, and operational efficiency
improvements effecting positive organizational change. Influential manager with sincere commitment to people
development, demonstrated talent building, and cultivating cohesive, positively focused cross-functional teams.
AREAS OF EXPERTISE
Operations Management ● Strategic Planning ● Staff Training & Development ● Budgeting ● P&L Management
Cost Accounting ● Multi-Unit Management ● Customer Relationships
P ROF E SSIONA L E XP E RIE NC E
DEL FRISCO’S DOUBLE EAGLE STEAK HOUSE, ORLANDO, FL May 2015 to Present
EXECUTIVE CHEF
 Oversee Culinary Operations for new store opening at International Drive location in Orlando Florida.
 Planning and execution of equipment delivery and set up, liaison with Project and Construction Management
during planning and completion of build out (punch list management and interaction with trades).
 Full P&L responsibility for Cost of goods sold, Labor cost, facility repairs and cleaning/ware washing - budgeting
and development of forecast.
 Recruiting, selection and training of hourly staff. Succession planning and internal promotions.
 Planning and execution of marketing events both on and off premises, media appearances, Social media
marketing.
 Auditing and troubleshooting of operations to improve guest experience - facilities, food quality, accountability and
financial performance.
 HR management – Progressive discipline, performance evaluations, new hire orientations and performance action
planning.
 Mentoring of Sous Chefs, Managers and hourly staff members, Change Management.
 Inventory controls, POS reporting and tracking of theoretical vs. actual sales.
HOPE HAVEN INC. September2013 to April 2015
VICE PRESIDENT, FOOD SERVICES
Oversee Food Service Operations for Hope Haven, a Therapeutic Community serving people recovering from alcohol and
substance dependence located in Charlotte, NC.
 Plan and direct vocational training programs in food preparation, catering, food safety and nutrition.
 Production support in providing 400 meals plus breaks daily using vocational trainees as the workforce.
 Developed a Food Safety Education Program aimed to reduce food loss, increase food quality, and improved health
and safety awareness.
 Adapt meals for clients as required by dietary restrictions, diabetic, gluten free, food allergens, and vegan.
 Implemented Nutritional Awareness Program with the intention of delivering freshly prepared local produce to residents
“Farm to Table”
 Management of our own garden providing residents with freshly grown produce and provide residents with horticultural
training.

3.  Purchasing of food and supplies, effective cost analysis with goal of maximization of purchasing power.
 Maintain facility and provide a high level of cleanliness and sanitation at multiple locations on campus.
 Supervise Food Services Department management faculty; Kitchen Manager and Catering Manager.
 Evaluate the performance of Kitchen Manager and Catering Manager.
 Update and Evolve Culinary Training and Procedures Manual for residents.
 Advise President on formulation and implementation of food services policies and procedures; interpret and
communicate policy to other staff and residents.
 Created and implemented food service program, policies and procedures for newly opened location; Serenity House
located in Concord, NC.
 Develop and execute marketing strategy with the aim of enhancing catering revenue, strengthening brand recognition
and improved retention of existing customers.
 Plan and coordinate culinary special events, galas, fundraisers, cooking demos, and cooking classes
 Negotiate vendor services, ensure competitive pricing, service quality and update providers and products.
MORTON’S THE STEAKHOUSE March 1997 to June 2013
REGIONAL EXECUTIVE CHEF 2010 - 2013
Promoted to direct operations for Morton’s east coast region. Charged with identifying process gaps and cost saving
initiatives. Conducted performance reviews and developed staff trainings for all levels. Supported Corporate Chefs, Regional
Chefs, and Directors to ensure restaurants align with set corporate goals and adhere to Morton’s culinary direction.
 Executed kitchen audits that serve as performance indicators, and allow for troubleshooting and recommendations that
position restaurants to pass inspection and drive quality assurance.
 Created quantified systems for measuring training certifications that served to improve retention of qualified chefs.
 Developed a Food Safety Education Program aimed to reduce food loss, increase food quality, and improve Health
Department Inspection scores
 Selected to lead new opening operations for Mexico City, Shanghai, Beijing, as well as other domestic locations, facilitate
management and staff level trainings that align with corporate policies and service expectations.
 Recipe development, testing and rollout to field operations.
 Development of training curriculum for Chefs and Managers
 Deployed certification programs that propelled staff to advancement and increased skills.
 Served as key point of contact and support during Landry’s Inc. buyout of Morton’s Steakhouse
EXECUTIVE CHEF 1997 - 2010
Advanced rapidly through a series of increasingly responsible leadership roles and served as Executive Chef for Charlotte,
Great Neck, New York City, and Stamford locations. Delivered quality direction, menu planning and full P&L oversight for
Morton’s The Steakhouse restaurants. Managed professional chefs, utility workers, and maintenance team members in
addition to service staff.
 Maintain standard of a high level of cleanliness to improve guest experience and maintain food safety.
 Produced revenue by altering menu items periodically and consistently delivering excellent food quality and
presentation.
SFUZZI “AN ITALIAN BISTRO” 1994 to 1997
EXECUTIVE CHEF
Executive Chef at The World Financial Center Atrium New York, NY A high volume casual restaurant, on and off premises
catering and ‘Grab and Go” deli operations
 Directly supervised daily operations, Managed 3 Sous Chefs, Pastry Chef, Butcher and an Executive Steward
 Recipe Development and implementation.
 Creation and execution of daily specials; Entrée, Fish, Pasta, Pizza, Salad and Dessert
 Labor, Food and Supplies cost controls including the planning and execution of large catering functions 800 – 2000
persons
 Succession Planning and development of promotable Sous Chef candidates
LOEW’S HOTELS 1993 to 1994
EXECUTIVE SOUS CHEF

4. Daily operations supervision at The Lexington Avenue Grill in the Loew’s NY Hotel (Union staff management}
Regional American Cuisine
E D U C A TION
AOS - The Culinary Institute of America – Hyde Park, NY
Dean’s List - Perfect Attendance Certificate
Greg Thompson Resume Notes:
New restaurant openings - Directed Culinary Operations Training for new restaurants and remodel/relocations
for more than 20 domestic locations plus Shanghai, China, Beijing, China and MexicoCity, Mexico. Planning
and execution of equipment delivery and set up, liaison with Project and Construction Management during
planning and completion of build out (punch list management and interaction with trades).
Full P&L responsibility for operations of 3 to 7 million dollars annually. Cost of goodssold, Labor cost, facility
repairs and cleaning/ware washing - budgeting and development of forecast.
Recruiting, selection and trainingof ExecutiveChefs, Managers and hourly staff. Succession planningand
internal promotions.
Planning and execution of marketing events both on and off premises, media appearances, cookingclasses,
menu training video presentations/webinar content, Social media marketing.
Culinary demonstrations of new menu items and techniques for Executive Teams and Directors of Operations.
Development of company specific Food Safety Awareness Programfor all employees. Management of ServSafe
training and certification.
Development, planning and testing of recipe changesand roll out/development of new menu items.
Auditing and troubleshooting of operationsto improve guestexperience - facilities, food quality, accountability
and financial performance.
HR management – Progressive discipline, performance evaluations, new hire orientations and performance
action planning.
Mentoring of Executive Chefs, Managers and hourly staff members, ChangeManagement.

5. Inventory controls, POS reportingand tracking of theoretical vs. actual sales.
Certified in ServSafe, Advanced wine knowledge and Alcohol Service, Adult and Pediatric CPR, and Red Cross
First Aid.