Greg Allard

Background

About Greg Allard

My goals and aspirations in the Hospitality industry have always been molded by trying pursuing a career in Hospitality Management which rewards achievement of organizational goals and leads to executive opportunities I started working in the Hospitality/Food Service Industry when I was 16 years old. When I began working in this industry I realized that I simply love helping create the guest experience possible. After working at a Marina in High School I then moved to into the food service industry at Slim Chickens and an entry level cook where I quickly progressed into a Management role. This is the point where I developed the love for the power of food which eventually led to working at Ella's Table on the University of Arkansas Campus where I was mentored by Chef Thor Maher and Sous Chef Austin Nager. They created a fun and opportunistic environment to learn and grow while learning the essentials to survive in the back of the house. I then Graduated with a Bachelor's Degree from the University of Arkansas in Hospitality Management with emphasis in Financial Analysis. Following my time at the UofA I moved to Vail, Colorado when I began the next part of my journey as a Manager at Blue Moose Pizza where I spent just over 2 years growing and learning more of the back end operations and the front of the house. While I was working at Blue Moose I got the opportunity to help implement a brand new POS system (TOAST) which was quite the challenge, but a very welcomed challenge. I have now been lead into the hotel Sector as a Concierge at the Westin Riverfront Resort and Spa in Avon Colorado where I have dove a little deeper into the full guest experience and am loving every waking moment of it.