Strategic Planning General Manager

Crystal Daye

Norfolk, *****, 646-***-****, *************@*****.***

Professional summary

Director of Catering with over 20 years in leading high-volume operations, adept at strategic planning and budget finance. Proven track record in fostering robust client relationships and enhancing team performance through innovative solutions. Skilled communicator with expertise in cost controls and contingency planning, dedicated to driving business growth and client satisfaction. Culinary focused in menu planning, innovation and creativity. Employment history

Director of Catering, Feb 2024 - Present

Thompson Hospitality, Norfolk State University, Norfolk, VA Manager III Regional Operations- Healthcare, May 2023 - Nov 2023 Sodexo

Director of Catering, May 2022 - May 2023

Tulane University, New Orleans, LA

Catering Director/ General Manager, Jan 2020 - May 2022 Alcorn State University, Lorman, MS

Catering Director III, Aug 2019 - Feb 2020

Sodexo, Lynn University, Boca Raton, FL

Lead strategic planning and execution of catering operations, ensuring high-quality service delivery. Cultivate strong client relationships, enhancing client satisfaction and repeat business. Develop customized menus and oversee event logistics for seamless execution. Efficiently manage catering budget, driving profitability through data-driven decisions. Onboarded Catering Managers/Directors to various Healthcare accounts, ensuring smooth transitions and compliance. Oversaw quality control of food & beverage at new openings, maintaining high standards; Retail and Marketing Achieved financial goals by forecasting needs, scheduling expenditures, and preparing budgets. Developed marketing strategies by analyzing financial statements and sales records. Trained unit-specific catering platforms, enhancing team capabilities and performance. Enhanced cross-site communication by synchronizing vendor logistics; solved supply hurdles, leading to improved operational synergy.

Managed region-wide resource allocation, implementing safety protocols and realigning workflows for measurable improvements.

Managed $10M in catering sales, achieving 40% growth through strategic marketing and promotions. Collaborated with chefs to create custom menus, ensuring high-quality service and customer satisfaction. Led and mentored new employees, fostering a knowledgeable and efficient team. Analyzed market trends and competitor deals to prepare attractive proposals, enhancing business growth. Oversaw food preparation and presentation, maintaining quality standards and customer expectations. Collaborated with clients to design custom catering menus, enhancing event experiences and satisfaction. Cultivated community relationships, driving business growth and achieving revenue targets. Increased catering sales by 57% through strategic marketing and effective promotions. Trained staff on service techniques, improving guest experiences and operational efficiency. Analyzed market trends to prepare competitive proposals, securing new business opportunities. Led creation of culinary platform, enhancing client satisfaction and team collaboration. Designed client-focused catering showcases, driving increased engagement and bookings. Built and managed effective catering teams, fostering strong communication with chefs. Optimized work processes and partnerships with university planners, improving efficiency. Collaborated with vendors to ensure financial focus and resource optimization. Catering Director IV, May 2017 - Aug 2019

Sodexo, Inside Park at St. Bart's, NYC, N.Y.

Education

Bachelor Degree in Culinary Arts and Restaurant Management The Arts Institute

Skills

Manages Ambiguity, Strategic Planning, Contingency Planning, Communicates Effectively, Client Relations, Cultivates Innovation, Budget Finance, Brand Strategy Alignment, Proficient in FMS, Kronos Budgeting, Cost Controls, Business Insight, Knowledge of DRIVE, FMS, Carefully adhering to SOP. Led planning and execution of high-profile events, including weddings and celebrity functions Increased catering sales from $1.2M to $2M through strategic client engagement Managed all contract services, ensuring seamless catering operations and client satisfaction Coordinated administrative tasks, ensuring accurate payroll and cash control Collaborated with Executive Chef to develop innovative menus and food presentations

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