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TONY DAGGETT

Blackwood, NJ 08012

609-381-2345

tonydaggett423@msn.com

DIRECTOR / MGR - CATERING & EVENTS


Sales & Marketing / F&B Operations / Cost Control / Customer Satisfaction / Startup & Turnaround
Event Planning / Quality Control / Creative Services / Vendor Relations / Training / Team Building
Strong record in maximizing revenues & profits, ensuring quality and achieving exceptional service levels for more
than 2,500 catered and special events for up to 2,000 guests. Can manage operations, menu development, vendor
relations, logistics, marketing/promotion and recruiting & training to achieve annual goals and marketplace success.
Proven sales skills with the talent and leadership to turn creative ideas into reality. Can contribute by:

Managing events from concept design to successful execution


Ensuring highest quality service to drive customer satisfaction
Building strong relationships with key accounts and vendors
Recruiting, training and leading top-performing catering & event teams

A high-energy leader with a hands-on management style. Majored in Communications & Advertising at Rowan
University. Graduate of the Milton Hershey School. Serve on the Board of Directors, NJ South Chapter of
International Special Event Society. Certified Special Event Professional (CSEP) near completion.

SELECTED ACCOMPLISHMENTS
Developed highly-successful dinner show concept. Dinner sales were off 20% at Library IV Restaurant due
to heavy competition from major chains. Marketed dinner shows featuring musicians/singers with large local
followings plus special wine/liquor food pairing events. Increased revenues 25% within six months.
One-stop catering concept adds 20% new revenues. Corporate and private caterings slowed with the
economy. Developed & marketed Daggetts unique one-stop, cater-your-own-party service idea that quickly gained
momentum. Reduced overhead by $135K while increasing annual sales by nearly $200K.
Former meat-packing plant transformed into first-rate commissary. Took over dilapidated plant with great
potential but needed major renovation. Invested $250K in upgrades and build-out to turn old factory into new
Daggetts commissary. Turned efforts to marketing and paid down loans to become debt free within five years.
Managed 2,000-guest event using temporary facilities. New facility was not yet fully-functional but developed an
opportunity to cater large corporate event. Borrowed kitchen time from a local restaurant, rented cold storage and
managed flawless execution of event same week. Realized substantial profit from successful event.
Creative promotions & themes drive sales. As an upscale, high-end caterer, Daggetts of Philadelphia was
missing out on more casual, mid-market opportunities. Created and developed Hot Daggetty Dogs! featuring food
carts, fun activities and more. Landed over 100 high-margin, grand opening and corporate staff events.
Developed reputation as an event/catering troubleshooter. Event planners and caterers often had different
priorities. Took on the role of liaison & troubleshooter between the two parties from conceptualization to setup and
final strike. Provided insurance for event planners and built local reputation as a go-to-guy for event solutions.
New training ideas increase sales 150%. Sales at Daggetts had flattened out and there seemed few prospects
for growth. Studied the Sandler Sales Institute and Negotiations coursework looking for ideas and new approaches.
Re-trained staff with new sales techniques. Within nine months, team broke every sales record in the company.

CAREER HISTORY
General Manager, Library IV Restaurant, 2006-Present. Managed front and back-of-the-house for 50-employee,
$3M operation including QC, staffing, purchasing, hire/fire, training and customer satisfaction. Contributions in cost
control, menu development and special promotions. Also active as an Independent Event Planner.
Owner/GM, Daggetts of Philadelphia, 1985-2006. Started-up & built successful catering business. Full P&L
responsibility. Hands-on menu development for many cultures/ethnic cuisines plus operations purchasing, tenting,
etc. for upscale service for up to 2,000 guests. Earned regional reputation for excellent service and value.
Earlier: Employed for several years as Manager, The Brewery, a tavern & restaurant operation with responsibilities
for staff management, daily promotions, menu specials and daily accounting and cash management.
Personal: Volunteer & supporter of various charities. Enjoy cycling, walking for fitness and, of course, cooking.

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