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B Scott Schweizer's email & phone

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Retired - after 40+ continuous years of service in the Hospitality Industry at Serving Others
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Found email addresses for B Scott Schweizer:

b***@aol.com,
s***@marriott.com,
s***@sodexo.com,
s***@hotmail.com

Found phone for B Scott Schweizer:

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Location

Danbury, Connecticut, United States

Work Experience 43 years

Retired - after 40+ continuous years of service in the Hospitality Industry at Serving Others

Oct 2024 - Current

Food Operations Manager, School Services at Sodexo

Aug 2016 - Oct 2024

General Manager, Campus Dining Service at Sodexo

Sep 2013 - Aug 2016

Executive Chef / General Manager - Corporate Dining at Sodexo

Jun 1990 - Sep 2013

Sous Chef, Banquet Chef, Food Production Manager at Marriott International

Nov 1983 - Jun 1990

B Scott Schweizer started working in 1983, then the employee has changed 2 companies and 4 jobs. On average, B Scott Schweizer works for one company for 8 years 6 months.

Education

AAS at Paul Smith's College

Continuing Education at Culinary Institute of America

Frequently Asked Questions

What is B Scott Schweizer's minimum period of employment in the companies?

B Scott Schweizer's minimum period of employment in various companies is 2 years 11 months.

What is B Scott Schweizer's average duration of employment for different companies?

On average, B Scott Schweizer works for one company for 10 years 3 months

What industries has B Scott Schweizer worked in?

B Scott Schweizer works in the Legal Services. Previously, B Scott Schweizer worked in the Facilities Services, and Hospitality.

What positions has B Scott Schweizer held before?

Previously, B Scott Schweizer worked as a Food Operations Manager, School Services, and General Manager, Campus Dining Service, and Executive Chef / General Manager - Corporate Dining, and Sous Chef, Banquet Chef, Food Production Manager.

How do I contact B Scott Schweizer?

B Scott Schweizer's email address is **@servingothers.legal, phone number is +1-909-***-**20. Sign up to get contact details.

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