Dana Cooksey

• Meets with prospective customers to discuss and plan catered events, including location (WCHI facilities or external site), menu selection, food and beverage options and pricing, complementary services, and associated costs.

• Develops catering proposals for prospective customers, providing information on various package options, menu selection, and costs for planned events. Prepares catering services contracts for management approval.

• Prepares and maintains master schedule of catered events to facilitate required planning, preparation, staffing, ordering, and budgeting of scheduled events. Schedules staff to work events.

• Works closely with Chefs and related kitchen staff to plan and coordinate the logistics for the preparation, presentation, and delivery/transportation of food items to catered events.

• Works catered events, directing activities and overseeing staff engaged in assigned tasks to ensure the quality of the food and service provided. Follows through on catering details to ensure special request are met and resolves any customer complaints.

Catering Manager

• Oversees catering staff in the set-up and break-down of catering events, monitoring and ensuring proper table settings, set-up of beverage and bar areas, and the provision of excellent customer service to event guests.

• Works with WCHI’s Executive Dean, Director of Marketing and Public Relations, and Food and Beverage Director to plan and implement marketing and sales promotion activities to publicize catering services.

• Trains and supervises catering staff of Student Food Service Workers and Food Service Workers in all aspects of catering including food preparation, presentation, delivery; proper food and beverage serving techniques, and use of related equipment.

• Prepares operating budget for each catered event and maintains expenditure records.

Monitors expenditures ensure proper accounting of food products, beverages, and supplies.

• Prepares operating statements detailing profit/loss breakdown for individual events, including food, beverage, and labor costs, and revenue generated.

• Works with management in menu development, menu pricing, and review of operating costs to ensure catered events are profit generating.

• Participates in the interviewing and selection of student and Food Service Worker catering staff.

• Ensures health and safety regulations are strictly observed by catering staff.

• Enhance customer satisfaction by consistently delivering high-quality culinary creations.
• Streamline kitchen operations for increased efficiency through effective staff management and delegation.
• Reduce food waste with strategic menu planning and inventory control techniques.
• Develop innovative recipes, attracting new clientele and increasing overall sales.
• Manage food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Spearhead successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
• Achieve cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
• Uphold stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• In charge of hiring, training, payroll, inventory management, marketing and other duties.

• Created brand, menu and operations guidelines.
• In charge of hiring staff, training and day to day operations.
• Worked closely with vendors to ensure the best possible pricing on quality of ingredients.
• Ensured food safety standards were met by properly storing and handling raw chicken products.
• Increased productivity with effective time management and prioritization of tasks during peak hours.
• Reduced food waste by accurately portioning ingredients and implementing proper storage methods for unused products.
• Managed and maintained social media presence for marketing purposes
• In charge of POS systems, running payroll, creating weekly staff schedule, ordering and maintaining inventory.

• Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
• Streamlined event preparation process for increased efficiency, ensuring timely delivery of high-quality catering services.
• Managed food inventory and supplies, reducing waste and maintaining optimal stock levels for diverse events.
• Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
• Developed innovative menu offerings that consistently received positive feedback from clients and guests.
• Implemented strict food safety standards, maintaining a clean and sanitary work environment at all times.
• Led a team of catering staff to deliver exceptional service for various events such as weddings, corporate functions, and private parties.
• Coordinated logistical aspects of event setup and breakdown, minimizing disruptions to clients'' schedules.
• Maximized profitability by negotiating favorable contracts with suppliers and managing budget constraints effectively.
• Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
• Provided friendly, courteous service to create memorable moments for guests.
• Set up and disassembled food service stations, equipment and furniture per contract specifications.