Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
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Dana Cooksey

Dana Cooksey

Flossmoor,IL

Summary

Forward‑thinking hospitality and operations leader with 16+ years of high‑pressure kitchen and F&B experience. Skilled at scaling operations, optimizing processes, and crafting compelling brand and menu strategies—while maintaining cost control and elevating guest satisfaction. Proven track record of leading teams, training staff, and implementing effective policies that drive profitability and consistency across fast‑paced environments.

Overview

16
16
years of professional experience
1
1
Certificate

Work History

Catering Manager/Food & Beverage Director

City of Chicago Colleges/Washburne Culinary
08.2024 - Current
  • Meet 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.
  • Develop catering proposals, BEOs, and final contracts.
  • Prepare and maintain master schedule of catered events to facilitate required planning, preparation, staffing, ordering, and budgeting.
  • Work closely with Executive Chef and related kitchen staff to plan and coordinate the logistics for the preparation, presentation, and delivery/transportation of food items to catered events.
  • Oversee catered events, directing activities and leading staff engaged in assigned tasks to ensure the quality of the food and service provided.
  • 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.
  • Train and supervise catering staff, on-campus cafe staff, and restaurant staff.
  • Prepare operating budget for each catered event and maintains and monitors expenditure records.
  • Prepare operating statements detailing profit/loss breakdown for individual events, including food, beverage, and labor costs, and revenue generated.
  • Work with executive chef in menu development, menu pricing, and review of operating costs to ensure catered events and on-campus cafe are profit generating.
  • Participate in the interview process for student and food service staff.
  • Ensure health and safety regulations are strictly observed by catering staff.
  • Assume all duties of Food & Beverage Director, including, but not limited to, direct and manage team for Enterprise Department, develop operating budget for all revenue outlets, develop and implement SOPs, monitor purchase and receiving, review operational and revenue reports for all entities.

Director of Operations

Krazy Hog BBQ
01.2017 - 10.2024
  • Enhance customer satisfaction by consistently delivering high-quality products and customer experience.
  • 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.

Director of Operations

Bebo's Chicago Style Chicken
01.2021 - 04.2022
  • 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 and quality 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.

Director of Operations

Danni D's Catering
05.2009 - 12.2016
  • 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.

Education

Bachelor of Science - Business Management

University of Phoenix
Tempe, AZ
05-2026

High School Diploma -

Rich Central High School
Olympia Fields, IL
06.1997

Skills

  • Regulatory Compliance
  • Menu Development
  • Equipment Maintenance
  • Business Management
  • Vendor Relations
  • Coaching and Mentoring
  • Training and Development
  • Kitchen Operations
  • Process Improvement
  • Strategic Planning
  • Sanitation Guidelines
  • POS Systems Troubleshooting
  • Payroll Systems
  • Microsoft, Excel, Powerpoint
  • Social Media/Content Creation

Accomplishments

  • Featured in Crain’s Chicago Business, Fortune Magazine, and Infatuation Chicago
  • Appeared on Good Morning America
  • Selected as the face of DoorDash’s Main Street Strong national campaign
  • Highlighted in Apple Podcasts’ acclaimed series Land of the Giants
  • Over 3.5 million views on YouTube for the hit feature Southside Magnolia

Certification

  • ServSafe Food Protection Manager Certification - National Restaurant Association.
  • Allergen Awareness Training Certificate – State-specific programs or ANSI-accredited providers.
  • ServSafe Alcohol Certification - National Restaurant Association.

Timeline

Catering Manager/Food & Beverage Director

City of Chicago Colleges/Washburne Culinary
08.2024 - Current

Director of Operations

Bebo's Chicago Style Chicken
01.2021 - 04.2022

Director of Operations

Krazy Hog BBQ
01.2017 - 10.2024

Director of Operations

Danni D's Catering
05.2009 - 12.2016

Bachelor of Science - Business Management

University of Phoenix

High School Diploma -

Rich Central High School

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Dana Cooksey