Daniel Prichard
Battle Creek,MI
Summary
Highly motivated Director of Catering with 30 years of experience in client services and related positions. Offering exceptional communication and coordination skills. Proven proficiency in event planning, budget preparation and staff development.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Director of Catering
Metz Culinary Management
05.2021 - Current
- Supervised catering staff of 10 to reinforce adherence to organizational policies and safety regulations.
- Worked with General Manager to prepare budget and negotiated favorable prices with both clients and suppliers.
- Responded to initial inquiries, coordinating facility tours and food sampling.
- Discussed client's event needs to develop recommendations for room options and possible menus.
- Booked event facilities and coordinated set up and break down of both dining and kitchen areas.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Worked with chefs to plan menus according to client needs and budgets.
- Handled catering scheduling, ordered food and planned events.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Private Events Director
Oak Pointe Country Club
02.2020 - 05.2021
- Nurtured and built relationships with vendors, venues and industry contacts to obtain best pricing and services for events.
- Produced detailed proposals for events to document timelines, suppliers and budgets.
- Utilized job-related software to create standard guidelines, calendars and budgets for each event.
- Offer upgrade options to client, collect contracted deposit(s) and obtain their client's signature(s) on BEOs
- Coordinate client's needs and activities to ensure customer's expectations are met, and property operates efficiently.
- Managed administrative logistics of events planning, event booking, and event promotions.
- Coordinated with kitchen or catering staff on delivery, timing and service style of food.
- Liaised with clients to determine exact event requirements.
- Oversaw preparation and management of event budgets to deliver at or below projected costs.
- Coordinated with sales and marketing teams to publicize and promote events.
Insurance Agent
Farm Bureau, The Diver Agency
07.2019 - 02.2020
- Meet with potential clients to get information about their needs and coverage, match insurance policies to their needs and explain options to customers.
- Built relationships with clients using active listening and issue resolution to provide excellent service.
- Responded to customer calls swiftly to resolve issues and answer questions.
- Maintained high standards of customer service by building relationships with clients.
- Determined client needs and financial situations by listening and scheduling fact-finding appointments.
- Obtained underwriting approval by completing application for coverage.
Director of Catering Sales
Travis Pointe Country Club
04.2015 - 06.2019
- Responsible for selling all private functions up to 300 guests, including meeting with clients to determine their needs, meeting those needs and exceeding their expectations, through detailing events orders and floor plans
- Networking inside and outside club to obtain 'leads' and build relationships with new and existing clients
- Working closely with membership department in obtaining information on new members and their needs through new member telephone calls
- Working with Executive Chef to establish profitability and competitive private event menus that meet client's needs
- Provide accurate forecasting of private events sales to properly execute business plan.
- Responded to initial inquiries, coordinating facility tours and food sampling.
Catering Sales Manager
Sheraton Ann Arbor Hotel
09.2012 - 12.2015
- Established relationships with current and future clients with commitment to their complete satisfaction
- Qualifying all prospective incoming Corporate, Association, and SMEF leads
- Conducting site tours and preparing proposal as needed to develop sale
- Set meetings with clients including tastings, detailing, and further sales efforts for upgrading
- Responsible for writing contracts and collecting advance deposits.
- Exceeded both quarterly and annual sales goals by 30%.
Education
Associate - Culinary Arts
Oakland Community College
Farmington Hills, MI06.1994
Skills
- MS Office (7 years)
- Staffing and Sales Reporting
- Leadership
- Catering
- Labor Cost Analysis
- Management
- Kitchen Management Experience
- Sales Management
- Forecasting
- Contract Negotiation
- Culinary Experience
- Calendar and Scheduling Software
Certification
Event Planning (10+ years)
Event Management (10+ years)
Food and Beverage (10+ years)
Restaurant Management (10+ years)
Menu Development (10+ years)
Cooking (10+ years)
Sales (10+ years)
Cold Calling (5 years)
Salesforce
Timeline
Director of Catering
Metz Culinary Management
05.2021 - Current
Private Events Director
Oak Pointe Country Club
02.2020 - 05.2021
Insurance Agent
Farm Bureau, The Diver Agency
07.2019 - 02.2020
Director of Catering Sales
Travis Pointe Country Club
04.2015 - 06.2019
Catering Sales Manager
Sheraton Ann Arbor Hotel
09.2012 - 12.2015
Associate - Culinary Arts
Oakland Community College
Event Planning (10+ years)
Event Management (10+ years)
Food and Beverage (10+ years)
Restaurant Management (10+ years)
Menu Development (10+ years)
Cooking (10+ years)
Sales (10+ years)
Cold Calling (5 years)
Salesforce
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