WILLIAM GRIESER
Halethorpe,MD
Summary
Skillful and dedicated Food Service Manager/Chef with extensive experience in customer service, staff development, planning and meeting operational and financial goals of the unit. Demonstrates the capacity to provide mid management support for executive-level catering including scheduling meetings, coordinating menus, set up, preparation, and effectively managing needs for executive clientele.
Overview
35
35
years of professional experience
Work History
Chef /Catering Manager
Rite-Aid Distribution Center
- Responsible for opening new account, support operational goals and staff development
- Planned and executed all catering for 25 – 1300 people
- Managed three shifts of food service.
Chef -Event Manager
CIA
- Responsible for food production, catering, menu planning for 5500 employees along with all internal and external catering (involving high level offices and security), staff training and policies for $5M café
- Supervised multi station units and convenience store operations.
Catering Manager/Chef
Northrop Grumman
Linthicum Heights, MD
03.2021 - 07.2022
- Developed new catering guidelines along with new menu selections and production lists
- Managed on and off-site deliveries 8 buildings ordering, staff development on catering setup, break downs
- Managing needs of Executive level clients.
- Delivered services to customer locations within specific timeframes.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Executive Chef/FSD
Collins Aerospace
Annapolis, MD
06.2019 - 05.2020
- Responsible for operational and financial goals of the upscale café and catering
- Development international menu selections with new menu weekly
- Lead staff development on catering setup, break down, along with off-site events Upscale, high-volume production
- Managed production, ordering and payroll systems.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef Manager
Erickson Living Riderwood Windsor Restaurant
01.2018 - 01.2019
- Responsible for ordering, menu development, scheduling, staff cross training, and full operations of a five-week cycle menu which includes soup, salad, dessert bar, action stations along with 4 different entrees and sides daily
- Along with catering and food production of two retail stores within the community of 2500 residents.
Food Service Manager/Executive Chef
St. Mary’s University-Lorien Unidine
01.2011 - 01.2018
- Accountable for operational and financial management, menu cycle planning, sanitation and client and customer relations
- Inventory development, scheduling, ordering, staff /coaching and all aspects of catering department including menu, set up, planning ordering and production.
Chef / Food Service Director
New Executive Office of the President Eurest
01.2004 - 01.2011
- Coordinated and directed all administrative and operational goals of the upscale unit, accountable for implementing production systems, menu planning and cost cutting goals
- Assist with operational procedures/food production at two cafés on the campus
- Cross training of staff, purchasing, HACCP, catering menu for high level offices and security.
Chef/ Food Service Manager
Gonzaga College High School Sage Dining
01.2001 - 01.2004
- Leader for feeding 1000 students and 125 faculties along with providing an extensive catering service on and off campus
- On school budget Mother & Father club catering
- Menu development
- HACCP, staff training and policies
- Provided a high level of catering for staff, parents, and student functions
- Participated on an architectural team to design new facility.
Food Service Manager
Guest Services, GAO
01.1995 - 01.2001
- Responsible for daily feeding of 2200 employees along with catering business related events
- Opened new state of art facility that was corporate show account
- Directed day-to-day operations and was accountable for purchasing, menu development, catering, staff training and production.
Education
Culinary Arts degree -
Johnson & Wales University
Skills
- Food Service Management
- Customer Service
- Staff Development
- Planning
- Meeting Operational Goals
- Meeting Financial Goals
- Menu Coordination
- Leadership
- Event planning proficiency
- Inventory Management
- Food Safety
- Catering consultation
Timeline
Catering Manager/Chef
Northrop Grumman
03.2021 - 07.2022
Executive Chef/FSD
Collins Aerospace
06.2019 - 05.2020
Chef Manager
Erickson Living Riderwood Windsor Restaurant
01.2018 - 01.2019
Food Service Manager/Executive Chef
St. Mary’s University-Lorien Unidine
01.2011 - 01.2018
Chef / Food Service Director
New Executive Office of the President Eurest
01.2004 - 01.2011
Chef/ Food Service Manager
Gonzaga College High School Sage Dining
01.2001 - 01.2004
Food Service Manager
Guest Services, GAO
01.1995 - 01.2001
Culinary Arts degree -
Johnson & Wales University
Chef /Catering Manager
Rite-Aid Distribution Center
Chef -Event Manager
CIA
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