Las Vegas, Nevada, United States
Restaurants. Casinos. Wineries. Warehouses. A stealth startup. If it has moving parts and people to lead, I've probably run it — and made it run better. I'm Greg, a servant-leader with 18+ years turning operational chaos into calm, repeatable success. My career reads like a "choose your own adventure" of industries: I've kept airport food courts humming for HMSHost, led safety and fleet operations for a Napa winery, kept a 120-person fulfillment center on schedule at Blue Apron, built processes from scratch for a stealth startup's SMB clients, and ran hotels, restaurants, and guest services teams of up to 200 people along the way. Earlier chapters even include Verizon Wireless and Dollar Tree. What I bring to every industry is the same: a genuine love of people, a knack for spotting what's broken before it breaks everything else, and the discipline to fix it for good. Along the way I've grown budgets past $2M, chaired risk management committees, slashed costs, and pushed guest satisfaction scores up double digits — all without losing sight of the humans doing the work. I'm currently exploring what's next, and I'm especially energized by roles where "we've never had someone with this kind of range before" is a feature, not a bug. If you need a leader who's as comfortable on a restaurant floor as in a boardroom safety review, let's talk.
Owns daily F&B operations across multiple outlets within a high-volume, multi-venue casino/entertainment property, holding every site to consistent brand, service, and quality standards. Presents quarterly P&L reports and recommendations to the executive team, and manages inventory, cost controls, and vendor ordering to reduce waste. Leads, trains, and certifies a diverse front- and back-of-house team, owning labor planning, scheduling, and safety/sanitation compliance across sites. Partners with kitchen, bar, and executive leadership to align cross-functional teams around promotions and high-traffic events, resolving guest concerns with calm, hands-on, servant-leadership ownership under pressure.
Led opening, mid-day, and closing operations across multiple concurrent brand locations (PGA, Starbucks, Carl's Jr, Great American Bagel, Chophouse, Crafted 2 Bar), keeping every site guest-ready through each shift. Managed union and non-union labor with fair, consistent supervision under all labor agreements. Owned hiring, onboarding, and talent decisions including promotions and terminations. Analyzed financial and P&L performance data to track results against goals, adjusting labor, prep, and production as needed.
Partners with SMB clients — including a new restaurant/QSR concept taken from planning through opening — to build operating plans, staffing models, and SOPs from the ground up, ensuring every launch is guest-ready and on-brand. Leads cross-functional process audits across operations, staffing, vendor/supply chain, and facilities, driving corrective action to closure before launch. Builds hiring plans, onboarding journeys, and training frameworks with client leadership, and negotiates vendor contracts to protect margins post-launch. Presents financial/operational reporting and administrative recommendations to client leadership, serving as a calm, servant-leadership point of accountability across concurrent engagements.
Served as the operational safety and facilities authority across a multi-site winery operation, partnering with contractors and vendors on renovations, DOT-regulated fleet builds, and permitting sign-off before assets went live. Built and enforced site-readiness standards, chaired the Risk Management Committee, and presented safety/compliance status and administrative reporting directly to senior leadership and the board. Managed departmental budget, payroll, staffing, and performance administration for the EH&S team, lowering the company's experience modification rate through revised training and SOP enforcement.
Led daily operations for a 120+ member production team inside a high-volume fulfillment center, translating strategy into consistent floor-level execution across shifts. Owned SOP compliance, training, and administrative end-of-shift reporting, cross-training backups for critical roles to ensure uninterrupted coverage. Partnered daily with shift managers via team stand-ups to align on goals and execution, and conducted monthly/yearly inventory control audits while enforcing safety protocols at scale — with a servant-leadership approach to team development. Certifications and Training Achievements: SQF, HACCP, STS and CPR.