Gregory Mezey is a high energy, creative, lead-from-the-front hospitality professional with 12+ years’ experience elevating brand standards and delivering impressive financial contributions.
From overall operation efficiency through concept creation and everything in between he uses his expertise to change the way that owners and operators view and utilizes data at every level of the organization. He has a strong ability to analyze financial statements, implement solutions, and reduce expenses without sacrificing brand integrity. Gregory has a passion for assisting clients in growing their business with a focus on operational excellence, details, and consistency through elevating standards, implementing creative ideas, and driving guest satisfaction.
Prior to joining Post Script, Gregory worked for The Statler Hotel at Cornell University as the Director of Food and Beverage. Gregory oversaw the daily operations and long-term strategic planning for the four-diamond teaching hotel’s food and beverage program. Greg’s other work experience includes The Hillstone Restaurant Group, the National Food Service Management Institute, and Bubba’s Q Bar-B-Q & Catering
“The most rewarding part of working at Post Script is the ability to work alongside our clients in their operations to optimize the performance of the hotel and maximize the potential of the operators.”
Cornell Hotel Society (CHS): Member
Cornell University Fraternity & Sorority Advisory Council: Member
Introduction to Hospitality Operations – Guest Lecturer – Cornell University
Service Operations Management – Guest Lecturer – Cornell University
Hospitality Industry Consulting – Guest Lecturer – Cornell University
Has worked at hotelAVE since
Interests and Hobbies
Gregory is the proud dog dad of two amazing Cavalier King Charles Spaniels, Greyson & Tenley. When not enjoying time at home, he loves traveling and exploring new places, cultures, and cuisines.