Stacy Griest works in the College of Culinary Arts for Johnson & Wales as a Front of House Instructor.
A native of Colorado, Stacy started bussing tables at a small Italian restaurant in Aurora at age 14 the food and hospitality industry has been in her blood ever since. After college, she spent 11 years living and working in the San Francisco-Bay Area. While in San Francisco, she worked in a variety of restaurants from fast casual to fine dining with Independent Restaurants, Inc, a restaurant group that owned Scott’s Seafood, The Cantankerous Fish and Red’s Java House. Stacy began as the manager then was quickly promoted to general manager of Scott’s San Francisco and eventually operations manager for Red’s Java House. Then in 2005 she decided to enter the non-profit sector and joined the San Francisco Food Bank as the Human Resources and Office Manager. Not wanting to be away from food while still serving the community this position was a perfect fit.
In 2008, Stacy decided it was time to return to her home state of Colorado. She joined one of Denver’s most dynamic restaurateurs’ upon her return, Jennifer Jasinski and Beth Gruitch, owners of Rioja, Bistro Vendome and Euclid Hall. First as the manager at Rioja and later promoted to general manager of Bistro Vendome before coming to Johnson and Wales.
Stacy earned her M.B.A. from Johnson and Wales University with a specialty in hospitality and bachelors’ degree in Hospitality Management from Metropolitan State College of Denver. Additionally, she is a Certified Specialist in Wine through the Society of Wine Educators. Outside of work, Stacy enjoys spending time with her family, traveling, gardening and reading. She lives in Denver with her husband, son and their English bulldog.
JOHNSON & WALES UNIVERSITY
Instructor-College of Culinary Arts: Provide instruction on restaurant management and beverage operations to over 600 students in intensive interactive laboratory course environment.
GM – Bistro Vendome; Manager – Rioja: Managed all aspects of the restaurants grossing over $2 million in sales with an average check of $45.
SAN FRANCISCO FOOD BANK
Human Resources and Office Manager: Manage all aspect of employment for a nonprofit of 70 employees including hiring, professional development, conflict management, benefits administration and workers’ compensation. Responsible for the facility maintenance of 55, 000 sq ft warehouse and office building including maintaining building systems, landscaping and building appearance.
INDEPENDENT RESTAURANTS, INC
GM – Red’s Java House & Scott’s Seafood San Francisco: Responsible for ensuring the integrity of a 50-year reputation along with introducing modern improvements to match the changing San Francisco neighborhood. Duties include maintaining cash receipts, accounts payable and accounts receivable, cost controls, purchasing and customer service.