Cassandra Davis Email & Phone Number

Fisk University

Grew sales and controlled cost to achieve a unit profit of 34.05%, 17.18% greater than the budgetFinds opportunities for innovation and creativity in board, retail, catering operations through limited time offers, special events, and menu developmentAnalyzes operating reports, financial statements, and budgetary reports to achieve planned food, labor, and unit controllable costProvides skills and service training to assure desired customer service and employee developmentRegional marketing and catering champion, trains associates and ensures all units execute events based on company standardsActs as a bench Director of Dining Services for regional units without a directorConducts guest satisfaction surveys and focus groups to monitor customer service, identify customer needs, and set employee training goalsEngages and manages client relationships to build a stronger brand presence to achieve sales and marketing goals Coaches, counsels, and provides continuous feedback to associates and managers on their performance and provides the appropriate tools to assist in their individual growthResponsible for compliance with all Human Resource policies and procedures for all associates Ensures all food safety procedures are executed according to company policies, health, and sanitation regulations

Tuskegee University

Re-organized employee roles that led to beating budgeted labor cost by 3.5%Trained employees in menu presentation, customer service, and safety procedures Executed unit promotions and marketing campaigns to achieve sales goals, increase client traffic, and hit customer service goals

Chicago, Il

Increased sales by 17% due to a re-designed catering menu to reflect client desires and regional classicsHelped decrease the average cost of an event by 11% by implementing cost controlsAids with the menu development of the retail operationAssists with the development and management of events and staff

Developed powerful product claims that overcame purchase barriers and won consumers at the shelf Created a streamlined product assortment that maximized the brand's total sales, volume, and units soldShowcased how the mobile platform could extend the brand's digital strategy to increase brand awarenessRecommended website enhancements to ensure meaningful consumer content

Created and executed an operational and financial plan for the hospital's fund-raising gala which yielded a 12% profit Increased catering sales by 3% due to a re-designed menu and implemented food cost controlsPerformed a cost analysis of menu offerings to determine necessary product and pricing modificationsManaged the patient dining program and evaluated patient satisfaction data to create operational and employee development plansProvided skills and service training to ensure optimal customer service and employee development

University Of Illinois At Chicago

The district manager created this position for me. I was given the opportunity to build relationships with the clients and learn the campus culture before taking over as director that July. My approach was to gain the clients' trust and deliver events that exceeded their expectations. •Co-leader of a $2M catering operation and support team •Analyzed the catering operation structure to create a logistical expansion plan for the university's new south campus•Managed the catering budget vs. forecast to achieve planned profits of 2% and revenue of 5%•Created a formal tracking system for vendor charges•Conducted service and skills training to ensure optimal customer service and employee development

Dominican University

My strategy was to manage clients so they felt like a partner and not a transaction. I knew reaching my sales and profit goals was important. But I believed that if I took excellent care of my clients, they would use my services over others and in turn take care of me. I wanted my clients to know I was someone they could rely on, especially when facing a tight deadline.•Re-designed employee positions, revised menus, and streamlined labor expenses which aided in a $90K increase in profit•Implemented a sales promotion campaign for the university's conference center that resulted in a 23% increase in profit •Increased off premise catering revenue by 15% by building relationships with staff, alumni, and outside groups•Devised the yearly forecast with revisions based on current and prospective business•Assisted with management of retail operations and board plan •Conducted audits to ensure consistent operations and performance standards•Provided skills and service training to ensure optimal customer service and employee development•Managed summer conferences •Assumed the director's role as needed

University Of Chicago

This position was developed for me because I had excelled in the externship. Management knew I had a passion for food, generated sales growth with menu adaptation and specials, a knack for resolving problems, and kept my cool under pressure. While in this position I: •Managed and operated the food production for a $1M catering account•Re-engineered the menu selection and created monthly specials that aided in a 30% business growth•Supervised and audited retail operations, including national brands•Assisted with summer conference planning

University Of Chicago

I needed to gain practical production experience to complete my culinary degree. I decided completing a culinary externship would be more beneficial than just working in the school's restaurant kitchen. Classes had taught me to be flexible with menu development and food preparation. But I hadn't experienced how broken equipment, employee call offs, or missing orders could and does impact guest service. By the end of the externship, I had learned how to resolve problems at any service point (before, during, or after), while maintaining good client relations. Highlights of the rotational training program include:Kitchen Production and AdministrationBoard and Retail SupervisionForecast and SchedulingPurchasing and InventoryFinancial ReportingHuman Resources, including union management MarketingCatering

Grew the client portfolio by 80 clients and revenue by $250K by partnering with Treasury Sales Officers on client calls Recruited for the Treasury Management Associate Program

Redefined the Global Client Service Implementation Role and presented the recommendation to senior managementAnalyzed the bank's payments, receipts, and treasury product mix

Mba Exchange Program

Luxury Brand Management

Master, Business Administration

Marketing, Entrepreneurship, Operations, and Strategic Management concentration

Associate Of Applied Science Degree, Culinary Arts

Bachelor Of Science, Business Administration

Marketing and Finance concentration