Hannah Benage

Develop and deliver culinary programming and experiential dining events. Engage directly with clients and stakeholders, designing customized experiences aligned with dietary preferences and event goals.

Oversaw operations of a major campus dining facility, including staff scheduling, procurement, and guest satisfaction metrics. Strengthened campus partnerships and vendor networks to support program expansion. Led team in menu planning, quality assurance, and cost control initiatives.

Managed operations across multiple dining venues, retail, and catering services; ensured consistency with service standards. Led the annual budget process, forecasting revenue and controlling costs; implemented waste reduction protocols that reduced supply expenses. Developed and maintained vendor relationships, renegotiating contracts to deliver higher quality at lower cost. Directed catering and banquet events for up to hundreds of guests, coordinating logistics, staffing, and cross-department collaboration. Supervised and trained a team of managers and staff; instituted training modules for service excellence.