Up To Par Management
Greg has over 20 years of experience in food service, with a degree in Culinary Arts. His expertise includes managing kitchens, dining rooms and catering staffs, menu development, purchasing, calculating food cost, maintaining monthly and yearly budgets and analyzing potential business opportunities.
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Up To Par Management
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Specializing in delivering positive Management and Consulting Service financial results for clubs, courses, hospitality venues in Mid-Atlantic and Texas.