Todd Keiser Email & Phone Number

Maryland/Virginia Area

Washington D.C. Metro Area

• Responsible for the growth and management of a customer base with average annual revenue of $4 million.
• Developed individual sales and marketing plans for growing a territory in the highly competitive Washington, DC food service market.
• Functioned as a liaison between multi-unit customers and management to negotiate and deliver on all aspects of primary vendor contracts.
• Identify customers’ needs through consultative selling paired with detailed market analysis utilizing sales reporting software.

Barcelona, Catalonia, Spain

• Client: An Grup (NBA Cafe)
• Created an adapted American Bar and Grill style concept to fit an international clientele.
• Developed a menu and organizational structure to ensure consistent execution and profitability.
• Cooperated with client to provide marketable concept with growth potential in a highly competitive locale.

Baltimore, Maryland, United States

• Responsible for the growth and management of a customer base with an average annual revenue of $2 million.
• Formulated a unique marketing and sales strategy utilizing email marketing, in person cold calling and consultative selling to increase revenue and profit in a highly competitive urban territory.
• Utilized learned product knowledge to help customers identify the correct product selection to increase profitability and efficiency in a variety of food service concepts.

Various Locations

• Clients: Center Parcs United Kingdom, Boca Raton Resort and Club, Hilton Hotels
• Consulted in all development and operational details regarding the opening of 11 different food service concepts at a diverse group of hospitality properties.
• Developed extensive training programs, formulated standardized recipes and implemented standard operating procedures to ensure long term profitability and maintain a high level of quality.

Fort Lauderdale, Florida, United States

• Hyatt Regency Pier Sixty-Six
• Private Dining/The Lounge Restaurant/Pool Bar/Pelicans Landing Dock Bar
• Mobil Travel Guide Three Star Hotel
• 380+ room hotel; annual food and beverage revenue of $12.5 million
• Responsible for all culinary operations of Private Dining, The Lounge Restaurant, the Pool Bar and Pelicans Landing Dock Bar.
• Trained and managed a staff of 10 cooks in three outlets for prep and service.

Palm Beach County, Florida, United States

• Average of 200 covers per night; annual revenue of $ 7 million.
• Cross-trained on hot appetizers and entremetier stations.
• Responsible for all procurement of product for entremetier station.

Boca Raton, Florida, United States

• The Club Room
• Restaurant only available to year around private club members
• Cross-trained on all stations; sauté, grill, entremetier and garde manger.
• Supervised a staff of up to 3 cooks for prep and service.
• Developed daily specials to utilize fresh seasonal ingredients.
• Trained to be proficient in purchasing and inventory systems.

Boca Raton, Florida, United States

• 27 Ocean Blue
• Premier restaurant of five operated by the four star/four diamond resort.
• Average of 120 covers per night; annual revenue of $5.2 million.
• Cross-trained on grill, saute, entremetier, hot appetizer and garde manger stations.
• Supervised a staff of 1-2 cooks for prep and service.

Pittsburgh, Pennsylvania, United States

• Eleven
• Seasonal contemporary American cuisine focused on regional ingredients.
• Tasting menu was changed three times per week; a la carte menu changed five times per year.
• Average of 180 covers per night; annual revenue of $ 4.8 million.

Associates, Culinary Arts

Bachelor Of Arts