Ted Karropoulos

Current

GM, Executive Chef at MBFGR Holdings

Past

Director of Operations & Executive Pastry Chef at The Player's Club
Director of Operations & Executive Pastry Chef at Royal Green @ Sterling
Independent Restaurant Management Trainer at P G Restaurant Members

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Education

New Jersey Institute of Technology
Brookdale Community College

Recommended

7 people have recommended Ted

Connections

135 connections

Industry

Restaurants

Websites

Ted Karropoulos’s Summary

Operations Director and Award Winning Executive Pastry Chef with work experience in NY, NJ, CT and AZ. Expertise in Fine and also Upscale Casual dining.
Extensive experience in numerous states. Regional Trainer for restaurants around Tri-State area. Expertise in problem solving, management training, POS Management Systems (especially ALOHA), Cost Control and all restaurant functions. Have catered to numerous corporate events with hotel chains, world famous jewelers, shopping malls, private companies etc.
Advanced cake decorating, recipe and menu development, knowledge of Italian, Greek and all-American Pastries. Also knowledge of Greek, Italian, French, Chinese and all American Cuisine.

Ted has been featured, twice, as a guest on live Radio twice in regional newspapers on the East Coast and also as a guest on the AZ Diamondbacks vs Padres pre-game show, live on FOX Network. Ted has also been featured in AZ Gourmet living magazine.

Ted is also developing a new product that will hit the market soon.

Ted Karropoulos’s Specialties:

-Troubleshooting and Problem-Solving
-Cost Analysis, Reduction & Controls
-Startups, Turnarounds, Conversions
-Restaurant Consulting
-Restaurant pre-opening experience; Management training, employee coaching
-Multi-unit expertise, menu design and recipe development
-Knowledge of Casual, Upscale Casual and Fine Dining
-Advanced Aloha POS Management knowledge
-Marketing
-Public Relations
-Research, Development & Strategic Planning.
-P&L Analysis
-Restaurant Operations
-Purchasing

Ted Karropoulos’s Experience

GM, Executive Chef

MBFGR Holdings

(Restaurants industry)

September 2006 — Present (3 years 3 months)

Manage 5 of 9 current locations throughout the state of AZ, for a company with a very aggresive expansion plan. Planning to open 15 more locations within the next 3 years. Created a Catering Department and organized all operations that reached an amazingly profitable level. Brought the quota at a level, six times more than corporate expectations by acquiring contracts from other big corporations. Worked with companies such as Esplanade, IBM, Insight, St. Nick's Decorators, Best Western Hotels, Neiman Marcus etc. Charged with responsibilty of all corporate food operations, rearranging and developing all new recipes for specialty food, desserts and product. Training and managing all employees from FOH and BOH. Responsible for company representation on media, shows, demonstrations and all events that include any public or other global or national organization involvement.
Director of Operations & Executive Pastry Chef

The Player's Club

(Food & Beverages industry)

January 2001 — May 2006 (5 years 5 months)

Opened two locations in an upscale Golf Club. Provided leadership for all divisions of restaurant operations in the golf club. Guided operations of fine dining restaurants with global menus. Developed menus with Greek, Italian, and American influences. Trained management in controlling food cost, liquor cost and payroll. Created an up-selling and suggestive selling guide that all staff implements still to this day. Rearranged FOH and BOH, which made the operations 24% more profitable within the first 8 months.
Director of Operations & Executive Pastry Chef

Royal Green @ Sterling

(Food & Beverages industry)

January 2001 — May 2006 (5 years 5 months)

Opened two locations in an upscale Golf Club. Provided leadership for all divisions of restaurant operations in the golf club. Guided operations of fine dining restaurants with global menus. Developed menus with Greek, Italian, and American influences. Trained management in controlling food cost, liquor cost and payroll. Created an up-selling and suggestive selling guide that all staff implements still to this day. Rearranged FOH and BOH, which made the operations 24% more profitable within the first 8 months.
Independent Restaurant Management Trainer

P G Restaurant Members

(Food & Beverages industry)

February 2000 — May 2004 (4 years 4 months)

Opened numerous restaurants all over the Tri-State area. Created more than 30 menus, trained hundreds of employees and reorganized all management operations for casual, upscale casual and fine dining establishments all over NY, NJ and CT.

Ted Karropoulos’s Education

New Jersey Institute of Technology

BS , Computer Engineering , 1998 — 2001
Brookdale Community College

AAS , Electrical Engineering , 1996 — 1998

Additional Information

Ted Karropoulos’s Websites:

Ted Karropoulos’s Interests:

Great wine, Fine food, meditative music (Yianni, Hearts Of Space, Enigma) and traveling.

Ted Karropoulos’s Groups:

Active member of CAA (Children's Action Alliance),
Community Volunteers of Phoenix Children's Hospital

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