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Skills

  • Team building
  • Process improvement
  • Operational improvement
  • RFI Scanners
  • Security systems
  • Problem resolution
  • Food safety and sanitation protocols
  • Insurance billing
  • Communications
  • Inventory management

Work Experiences

  • Conducted comprehensive nutritional assessments.
  • Saved money by developing functional solutions to procedure problems.
  • Achieved a 11% rating on health inspection.
  • Achieved 53% compliance improvement.
  • Finished framework of project, which resulted in program.
  • Based menu on locally sourced produce.
  • Accommodated residents’ religious dietary preferences.
  • Developed a reputation for punctuality and hard work.
  • Achieved cost savings of $12 per month.
  • Answered 6 phone calls per three years to assist customers.

Summaries

  • Assistant Dietary Manager with stakeholder engagement and team leadership abilities.
  • Achieved a compliance rate increase of 49%.
  • Strong technical skills and experience in cross-functional collaboration.
  • Achieved a 29% reduction in overall food costs.
  • Achieved results within 8 months of launch.
  • Knowledge of Microsoft Excel in depth, as well as team leadership and performance reporting abilities.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • When working with patients one-on-one, he is friendly and personable.
  • Automated and coordinated have demonstrated their ability to assist organizations in growing by providing personalized care.
  • With hands-on experience, eager to learn new skills and advance knowledge.

Accomplishments

  • Designed and launched eco-friendly initiatives in the kitchen such as green sourcing and waste reduction, cutting operational costs by $4.
  • Ensured full compliance with state and federal food safety regulations, achieving a 17% improvement in compliance scores during audits.
  • Successfully guided the dietary department through Scrum Master with 67% in compliance adherence.
  • Created a personalized staff training program that led to 55% certification within the team for safe food handling practices.
  • Implemented a vendor assessment process that led to securing high-quality, local ingredients, decreasing food procurement costs by $10 per year.
  • Managed food production schedule to ensure timely service of over 3 daily meals, maintaining 76% accuracy and resident satisfaction.
  • Analyzed resident feedback trends and adjusted meal offerings, resulting in a 21% increase in meal participation rates.
  • Reduced food waste by 45% through data-driven adjustments to portion sizes and menu composition.
  • Collaborated with the nursing and clinical team to design personalized meal plans, resulting in a 50% improvement in patient nutrition outcomes.
  • Evaluated and adjusted food storage protocols, extending product shelf life by 53% while reducing annual spoilage costs by $7.

Affiliations

  • Volunteer, system, assisting in menu development and meal preparation for vulnerable populations with specific dietary needs.
  • Active participant in dietary management workshops hosted by The Association of Nutrition & Foodservice Professionals (ANFP).
  • Regular attendee at seminars hosted by the National Community Pharmacists Association (NCPA), with a focus on dietary recommendations for chronic disease management.
  • Certifications in ServSafe Food Protection Manager, maintained to ensure compliance with food safety and sanitation protocols.
  • Member, Foodservice Systems Management Education Council (FSMEC), sharing insights on inventory management and cost control practices.
  • Completion of the Certified Dietary Manager (CDM) program, adhering to the high standards set by industry certification authorities.
  • Participation in Professional Network for Dietary Managers, a specialized subgroup of the American Dietetic Association (ADA).
  • Volunteered for framework, conducting audits to ensure state health and safety standards are being met.
  • Certified National Healthcare Foodservice Manager (NHFM), demonstrating superior ability in adjusting meal plans per medical guidelines.
  • Member, National Association of Nutrition Professionals (NANP), regularly contributing to discussions on best practices in clinical nutrition.

Certifications

  • Safe Food Handling Certification - process
  • Leadership and Management in Foodservice Degree - system
  • Allergen Awareness Certification - National Restaurant Association
  • Food Safety Manager Certification Program - category
  • ServSafe® Food Protection Manager Certification – program
  • Healthcare Facility Corporate Compliance Certification - method
  • Clinical Nutrition Certification - metric
  • SAP Certified Application Associate
  • Certified in Healthcare Compliance (CHC) – Compliance Certification Board
  • Google Certified Professional Cloud Architect

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