Alyssa Stramacchia

• Led marketing strategy and execution across multiple campus dining locations to enhance engagement and awareness.
• Developed comprehensive marketing calendars and campaign strategies aligned with campus goals and operational needs.
• Provided multi-account marketing support, collaborating with leadership on campaigns and strategic initiatives.
• Executed data-driven social media strategies, achieving 23,000+ engagements and 324,000+ video views.
• Analyzed campaign KPIs, social media performance, and sales trends to refine future marketing efforts.
• Planned and executed over 25 campus events annually, boosting participation in dining programs.
• Conducted on-site account visits to deliver hands-on marketing support for orientations and promotional activations.
• Partnered with university leadership and student organizations to create initiatives that align with business objectives.

• Coordinated semester meal plan activations, troubleshooting, and student communications for over 2,500 accounts.
• Oversaw bakery operations, scheduling, and catered events for campus functions.
• Created social media content and digital promotions to engage the student community.
  Compiled and analyzed sales performance reports to improve marketing strategies.

• Designed monthly marketing calendars and student engagement campaigns.
• Led bakery team operations, including scheduling, training, and catering coordination.
Produced video and digital content to highlight bakery offerings, and promote new events.

• Created custom desserts and menus for dining and catering operations.
• Implemented allergen-free and specialty diet solutions in collaboration with the campus nutritionist.
• Ensured compliance with state health and sanitation regulations.

• Managed department sales, profitability, and inventory control.
Recruited, trained, and supervised employees while maintaining ServSafe standards.
• Conducted team meetings to review sales targets, and improve merchandising.

• Developed menus and executed catered events, serving 10–350 clients.
• Collaborated with executive chefs to deliver creative, cost-effective dessert programs.