Gregory Mezey, Project Manager, has over 10 years of food and beverage experience. He uses his expertise to improve operational efficiencies by conducting area-specific analyses and observing employees conduct their daily activities to improve overall workflow and remove process constraints.
Most recently, he worked for The Statler Hotel at Cornell University as the Director of Food and Beverage. Mr. Mezey oversaw the daily operations and long-term strategic planning for a four-diamond teaching hotel food and beverage program. He increased the revenue by $1.7 million in a four year period, transformed the service style, menu, and design of the Regent Lounge to grow revenue by $447,515 per year, and implemented sustainability efforts to assist the hotel in receiving the NYS Good Housekeeping award.
Prior to joining Post Script, Mr. Mezey worked at The Hillstone Restaurant Group, the National Food Service Management Institute, and Bubba’s Q Bar-B-Q & Catering.
Mr. Mezey received an Associate Degree in Culinary Arts from the Culinary Institute of America and a Bachelor of Science from Cornell University’s School of Hotel Administration.