Jasmine Williams

Jasmine Williams' desire to master a new catering management system has made her a success at Compass Group.

Why Selected?

According to Kimberly Webb, conference operations manager at Compass Group, Jasmine has made an impact on catering by:

•Overseeing an operation that delivers more than $1 million in catering each year to 13 Bank of America buildings in uptown Charlotte
•Expanding her knowledge by learning as much as she can about the business and doing whatever she can to make the business a success
•Mastering a new catering management system, which was a huge change from the system with which she was familiar 


Catering Manager, Bank of America (Compass Group)
Age: 25
Education: B.A. in sports/ entertainment/event management from Johnson & Wales University
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

I have risen through the ranks. I started as an intern, then as a catering attendant, then as an assistant catering supervisor and now I am the catering manager.

Q. What's the best career advice you've been given?

Know when to ask for help. Asking for help is not a weakness.  

Q. What's been the biggest challenge you've had to overcome?

Coming into a world that was different than what I had been used to. I had never been in this environment before and it opened my eyes fully to what foodservice operations go through.

Q. What's been your most rewarding moment?

When my customers are very happy that their event was successful and knowing that my team and I had a hand in making their day.

Q. What's been your funniest on-the-job disaster?

There was miscommunication on an order that was placed for 400 people. The order was delivered to the wrong building. Then as we were trying to move the food, the service elevator shut down and we had to take the normal elevator, but our carts were too big to fit. We had to use a flatbed cart that belonged to the building we were in. We had to exit the building through the front doors and drive our catering delivery vans from the loading dock to the front. Finally, on our way to transport the food to the correct location, tea and lemonade spilled everywhere in the catering vans, so we had to come back to our main building and re-brew the tea and lemonade.

Q. What would you like to accomplish in your career short term?

Within the next five years, I would like to be a director of food and beverage, hopefully remaining within Compass Group.

Under 30

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources