Katrina Mazyck

Accomplished hospitality and nonprofit operations leader with over 30 years of experience in hospitality management, catering sales, restaurant operations, marketing, logistics, and program leadership. Proven success developing and managing community health and food access initiatives, leading cross-functional teams, building strategic partnerships, and implementing operational improvements. Skilled in program development, culinary education, Food asMedicine initiatives, logistics management, business development, and stakeholder engagement.

Recognized for creating innovative solutions that improve efficiency, expand community impact, and strengthen organizational growth. Authorized to work in the United States for any employer. Willing to relocate nationwide.

Program Director - UGK Community First (UGK-CF) - Central Virginia

(2024-12)

Direct organization-wide nutrition education, food access, and culinary programming serving diverse communities throughout Central Virginia.

• Lead planning and execution of multiple community-based health initiatives, including Smart Soul Food classes, food prescription programs, and healthy grocery distribution.
• Develop operational systems that improve program efficiency, inventory management, volunteer coordination, and participant services.
• Build and maintain strategic partnerships with healthcare systems, farms, grocery retailers, schools, community organizations, and corporate sponsors.
• Develop culturally relevant, health-focused recipes supporting Food as Medicine initiatives and chronic disease prevention.
• Design and oversee food distribution logistics, including implementation of DoorDash delivery systems and community-wide distribution processes.
• Manage participant recruitment, onboarding, engagement, and retention while ensuring access to services.
• Collaborate with healthcare professionals to monitor participant outcomes, evaluate program effectiveness, and prepare reports for leadership and funding partners.
• Manage branding across educational materials, food packaging, recipes, websites, and marketing campaigns.
• Supervise staff, interns, volunteers, and cross-functional project teams while managing multiple concurrent initiatives.

Position not specified - Mosaic Catering and Events

(2022-01 - 2024-12)

• Managed catering and event sales while cultivating long-term client relationships.
• Coordinated logistics for corporate and private events from initial consultation through successful execution.
• Identified business development opportunities that increased revenue and customer retention.
• Collaborated with culinary and operations teams ensure exceptional customer experiences.
• Oversaw scheduling, event coordination, and customer communications while maintaining high service standards.

Hospitality Leadership (progressively responsible positions) - Marriott and Hilton

(1994-01 - 2022-12)

Held progressively responsible leadership positions throughout the hospitality industry with expertise in restaurant operations, catering, sales, marketing, logistics, and business development.

• Managed high-volume catering operations.
• Led, trained, coached, and developed diverse teams focused on exceptional customer service.
• Increased sales through strategic marketing initiatives, client relationship management, and community outreach.
• Managed budgets, labor costs, purchasing, inventory control, and vendor relationships.
• Planned and executed corporate, nonprofit, and private events of varying sizes.
• Improved operational efficiency while maintaining quality, safety, and profitability.
• Built lasting relationships with clients, vendors, and community partners that contributed to business growth.

Bachelor of Science - Virginia State University