Nicholas Williamson

Experience

• 

  Sysco

  Apr 2006 - Apr 2008

  Sales Associate

  Food Sales and customer support

• 

  Cedar Farms

  Apr 2008 - Feb 2010

  Outside Sales
• 

  Tonelli's Pizza Pub

  Feb 2010 - Feb 2012

  Chef & General Manager

  Responsible for all aspects of business including management of 62 employeesLowered food cost from 38% to 25-28%Managed a $3.5 million budgetReduced labor from $24,000.00 to $14,000.00Reduced liquor cost from 26% to 19%Lowered Prime Cost from 75-80% to 55-60%Implemented inventory systemsDesigned and released new menu with several signature dishesImplemented kitchen redesign to control the flow of food and overall kitchen efficiencyIntroduced proper food handling practices, labeling, storage and usageStarted a Craft Beer menu that grew to 82 bottles and 6 rotating tap handlesNegotiated a Mass Distribution Agreement with Sysco Food ServicesInstituted purchase allotments, and labor allotmentsInterviewed, hired, trained and managed all employees Show less

• 

  The Chef in Your Kitchen

  Feb 2010 - Jul 2013

  Chef/Owner

  Restaurant consulting and private dinner parties

• 

  Chestnut 7

  Mar 2012 - Sept 2013

  General Manager

  Managed all facets of daily operations including management of 28 employeesCreated recipe costing cards for all menu itemsImplemented a full restaurant rebrand, with a new menu launch and server trainingResponsible for interviewing, hiring, and overseeing training program for new employeesActed as interim Executive Chef while interviewing for a replacementTrained the Executive Chef in proper labor, inventory and production practicesImplemented, designed and costed seasonal menusLowered labor costs from $13,000.00 to $6,500.00 on a weekly basisInstituted cost control systems for bar opperationsCreated new inventory practices to create accurate countsResearched and selected craft beer optionsCoordinated monthly tap Takeovers with brewery representativesParticipated in public relations through TV program “Foodies”, and radio interviews on 1520 AMManaged all social media Show less

• 

  Williamson Consulting Services LLC

  Mar 2013 - now

  President / Owner

  Assess P&L’s, budgets and current management practices to find problem areasImplement proven business philosophies into privately owned restaurantsWork with restaurant owners to create labor systems Reverse Labor Hourly Labor Actual versus budgeted/scheduledIntroduce purchase allotment systemsDesign and build custom spreadsheets for proper inventory practicesBuild annual operation budgetsTeach proper kitchen practices Food costing/recipe costing Menu development Inventory Control Cost analysis Show less

• 

  Sodexo

  Sept 2013 - Sept 2016

  • Oversee the daily operations of a $24,000,000 a year dining contract• Work with the Food Production Manager to ensure budgeted food cost is achieved through proper purchasing practices• Managed a unionized staff of 30-40 hourly employees• Design and cost a 4 week menu cycle for each term of the school year• Implement and ensure the use of waste reporting system to track and reduce waste• Weekly financial reportingo Budget Variance reports, explanations in differenceso Food cost• Manage the purchasing of our smallware and plasticware• Ensure all HACCP guidelines are being followed and then tracked properly to be in compliance• Lead weekly supervisor meetings to review specifics of menus and what product is in house that can be cross utilized• Build a 6 week cycle for Faculty Dining• Lead a culinary team and outside vendors for a nationally recognized food service award• Worked on a team project to open a new hybrid resident dining center with a strong retail presence• Utilized internal computer software to ensure proper recipes were being used and batch cooking techniques were being followed• Responsible for the opening of a new Multi Unit student dining center with a hybrid retail concepto Menu design to match 6 different stand alone locations in a food court environmento Cost out menus to be a retail look and allow for dining dollar swipeso Train teams on equipment, production and brand identity Show less Manage the daily operations of a $3,500,000 – $4,000,000 a year catering contractCreate staff schedules to accommodate client’s needs for private functionsMeet with the client and the sales team to create specialized functionsWork directly with the Chef on menus and new product developmentWeekly financial reportingBudget Variance reports, explanations in differencesFood costLabor cost, and analysis for over time hoursApprove and designate all purchases for foodManage the purchasing of our small ware and plastic wareUse reverse labor system to manage labor on a daily basisLead weekly supervisor meetings to review specifics of eventsSupervise a team of 2 Sales Coordinators, 4 Event Supervisors, and 10 Union Staff Show less

  • Executive Chef

    Jan 2015 - Sept 2016

  • Assistant Director of Catering at Drexel University

    Sept 2013 - Jan 2015
• 

  Whole Foods Market

  Sept 2016 - Jan 2020

  Opening Team Leader for Philadelphia Center City flagship store

  • Prepared Foods Team Leader

    Sept 2018 - Jan 2020

  • Prepared Foods Team Leader

    Sept 2016 - Sept 2018
• 

  McCaffrey's Food Markets

  Jan 2020 - now

  Director of Commissary, Catering, Prepared Foods, Deli