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Greg Cole

  • General Manager at The Poseidon Restaurant
  • Oceanside, California, United States Hospitality

Previous positions

  • General Manager / Sommelier at Bistro West
  • Food and Beverage Director at The Lafayette, Hotel, Swim Club & Bungalows

Education

University of West Florida, Bachelors of Science, Psychology

Background

Summary

I am a people person, first and foremost. The skills I possess are transferable and can transcend a variety of industries. A great way to find out if someone can sell your *product* is to let him try to sell you on himself first. Buy in on the person before buying in on the product. A close second to that is to be passionate about what you do and who you are. Display a genuine passion and others will notice. With extensive leadership and management experience in the hospitality industry, I bring a multitude of skills and expertise to the table. My ability to mentor junior managers is something I am very proud of. The years of experience I possess allow me to properly convey the *why* behind the *what.*

Experience

  • General Manager

    The Poseidon Restaurant

    February 2018 – Present (1 year 8 months) Del Mar, CA

    Oversee the day-to-day operations of a $7 million restaurant – Including, but not limited to: * Hiring, training, disciplining, terminating of staff * P&L Management * Creation, implementation, and review of guidelines and policies & procedures * Purchasing of wine, beer, liquor, CGS * Working in conjunction with ownership on marketing We are there to take care of our guests and provide them with an experience, not just a meal. Work can be fun and profitable. I will work alongside the staff and guide them towards success every day. I am strict but fair. I create polices and procedures and expect them to be followed.

  • General Manager / Sommelier

    Bistro West

    March 2014 – February 2018 (3 years 11 months) Carlsbad, CA

    * Oversee the day-to-day operations of a $4.5 mil/yr restaurant, including but not limited to hiring, training, and disciplining/termination of staff; menu creation; marketing; budgeting; P&L management. * Property Sommelier–responsible for the creation and upkeep of the 150+ label wine list as well as the high-end spirt list. * Received First Level Sommelier certification

    Recommendations (2)
  • Food and Beverage Director

    The Lafayette, Hotel, Swim Club & Bungalows

    January 2013 – October 2013 (9 months) San Diego, Ca

    • Oversee the day-to-day operations of the Food & Beverage Division • Formulate and reinforce relationships with vendors, purveyors, and local artisans to stay valid and current in the community • Serve as the direct supervisor to the Exec Chef, Banquet Manager , and RestaurantManager • Lowered the hotel beverage costs 6% by instituting a par system and by modifying the well liquor • Immediately instituted a purchase order policy to lower controllable costs • Create and monitor the hotel’s budget and P&L • Responsible for the hiring/firing and training/disciplining of all F&B staff • Actively recruit talent for in-house special events • Set pricing for all food and beverage

  • Food and Beverage Manager

    Hilton San Diego Mission Valley

    February 2008 – January 2013 (4 years 11 months) San Diego, CA

    * Oversee the hotel’s Banquet Department – service, set up, and bar. * Simultaneously manage the hotel’s 3-meal restaurant, bar, and room service. * Maintain stringent labor controls while building a loyal customer base. * Serve as the property TIPS expert – Train the Trainer certified.

    Recommendations (2)
  • General Manager – Lael’s Restaurant

    Manchester Grand Hyatt San Diego

    March 2007 – February 2008 (11 months) San Diego, CA

    * Serve as General Manager for the hotel’s 3-meal restaurant while simultaneously managing and overseeing the daily operations of the hotel’s coffee shop. * Oversee daily operations of the hotel’s highest revenue-generating outlet, serving upwards of 700 covers a day for breakfast alone. * Hire, train, and supervise a service staff in one of the busiest, most successful Hyatt hotels * Direct daily Site Inspections to ensure the clients’ expectations are exceeded. * Serve as mentor and teacher for the newer managers in the hotel * Responsible for generating the highest MARITZ scores in the company for the 1st quarter of 2007.

  • Restaurant Manager – Redfield’s Bar & Lounge

    Manchester Grand Hyatt San Diego

    January 2006 – March 2007 (1 year 2 months) San Diego, CA

    * Served as General Manager for one of the hotel’s restaurant/lounges * Created, applied, and enforced the standards of service in the lounge, restaurant, and deli—all of which I oversaw. * Hired and trained servers, bartenders, and baristas * Administered evaluations for my entire staff. * Conceptualized, actualized, communicated and executed initiatives for promotions throughout my restaurant.

  • Assistant Beverage Manager

    Manchester Grand Hyatt San Diego

    August 2004 – January 2006 (1 year 5 months) San Diego, CA

    * Assist the overseeing of the day-to-day operations of two lounges/bars, as well as a Banquet Beverage department, which often serves upwards of 5000 guests at a time. * Responsible for the hiring and training of new bartenders, servers, and bussers. * Regulate the alcohol pouring costs throughout the entire hotel. * Simplified the inventory system to ensure a more accurate accountability of the hotel’s liquor. * Increase productivity through motivation and competition amongst the staff. * Serve as a liaison between the Banquet Department and Beverage Department to help ensure the cohesiveness and quality that the guests expect from the Hyatt.

  • Pool Manager

    Manchester Grand Hyatt San Diego

    April 2005 – September 2005 (5 months) San Diego, CA

    * Created a “Pool Department” within the hotel. This included, but was not limited to, creating a manual, designing uniforms, hiring and training a new staff, and setting overall standards. * Served as a liaison between the Rooms Division and the Food & Beverage Division to ensure all aspects of the daily operations were properly executed. * Oversaw day-to-day Pool Bar and Grille operations that included, but was not limited to, poolside food and beverage service; daily cleaning and maintenance of the pool and surrounding area; and coordinating with other departments who would use the pool for private functions.

  • Assistant Executive Steward

    Manchester Grand Hyatt San Diego

    October 2003 – August 2004 (10 months) San Diego, CA

    * Managed a department of Stewards whose main job it was to support the Banquet Department, Culinary Department, as well as the various other outlets in the hotel. * Purchased equipment, operating materials, and accruals for the entire hotel. * Was an integral part in the hiring and training of new employees.

  • Banquet Captain

    Grand Hyatt Seattle

    June 2001 – October 2003 (2 years 4 months) Seattle, WA

    * Hired as part of the opening staff of The Grand Hyatt Seattle and served as integral part in the formation of the banquet department during pre-opening. * Oversaw servers and housemen to ensure Hyatt-standard service was obtained * Served as main contact between clients and staff as well as liaison between management and staff. * Assisted in making server schedules, training new staff, and enforcing Hyatt policy on a daily basis. * Served as a primary instructor for “Hyatt University” for my department. * Created a 3-server style of serving which increased the hotel’s banquet MARITZ scores dramatically.

    Recommendations (1)

Education

  • University of West Florida

    Bachelors of Science, Psychology

    1992 – 1997

Additional Info

Languages

  • spanish

Skills & Expertise

  • Training
  • Cuisine
  • Leadership
  • TIPS – Train the Trainer Certified
  • Hospitality Management
  • MICROS
  • Opera
  • Pre-opening
  • Time Management
  • Menu Development
  • Forecasting
  • Hospitality
  • Micros
  • Opening Hotels
  • Event Management
  • Tourism
  • Hospitality Industry
  • Food Service
  • Food
  • Bartending
  • Resorts
  • Budgets
  • Customer Service
  • Customer Satisfaction
  • Management
  • Convention Services
  • P&L
  • Fine Dining
  • Inventory Management
  • Hiring
  • Hotel Management
  • Restaurants
  • Catering
  • OnQ
  • Food Safety
  • Hotels
  • Restaurant Management
  • Banquets
  • Budgeting
  • Food & Beverage
  • Guest Service Management
  • Recruiting
  • Culinary Skills

Certifications

  • ServSafe Manager

    , License
  • TIPS Train The Trainer

    , License
  • 1st Level Sommelier

    The Court of Master Sommeliers, License

    October 2015

Courses

Independent Coursework

  • TIPS – Train the Trainer certified