Hannah Chesley
About Hannah Chesley
Hannah Chesley serves as a Menu Manager at US Foods, where she has worked since 2019. She holds a Master's degree in Integrated Marketing and Communications and has a background in Art History and English from Saint Bonaventure University.
Work at US Foods
Hannah Chesley has been serving as a Menu Manager at US Foods since 2019. In this role, she is responsible for managing the Menu Program, which includes conducting regular trainings, webinars, and open office hours to educate customers. She utilizes project management systems for weekly reporting and creates Excel dashboards that focus on program pricing and cost evaluation. Her position involves engaging in one-on-one relationship building with customers to foster trust and improve project outcomes. Additionally, she collaborates with Marketing Directors to manage promotional strategies for the Pacific Northwest and West Regions.
Previous Experience at Food Services of America
Prior to her role at US Foods, Hannah Chesley worked at Food Services of America from 2014 to 2019. She began as a Confirmation Clerk, where she worked for 11 months before advancing to the position of Assistant Category Strategies Manager. In this capacity, she contributed for four years in Scottsdale, Arizona, focusing on category strategy development. During her tenure, she developed innovative solutions such as QR Codes and Takeout Initiatives to support customers during the COVID crisis.
Education and Expertise
Hannah Chesley holds multiple degrees from Saint Bonaventure University. She earned a Bachelor of Arts (B.A.) in English, Art History with a Classical Focus, and an Integrated Marketing and Communications Master’s degree (M.A.). Her studies spanned from 2009 to 2018, providing her with a diverse educational background that supports her current role in menu management and marketing strategies.
Professional Development and Training
In her current role, Hannah Chesley emphasizes professional development by conducting regular trainings and webinars. She promotes the Menu Program through open office hours, allowing for direct interaction and support for customers. This approach not only educates clients about the program but also fosters a collaborative environment for feedback and improvement.