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Skills

  • Hardware evaluation
  • Diet coordination
  • Project management
  • Supervision
  • MS Office
  • Health assessments
  • Insurance billing
  • User interface understanding
  • Data analysis
  • Data entry

Work Experiences

  • Entered data into the ServiceNow system, including payments, account information, and call logs.
  • Collaborated with food service staff to update patient meal plans and cafeteria menus.
  • Achieved a 23% reduction in foodborne illness risks.
  • Developed a reputation for punctuality and hard work.
  • Working with team members and customers to find workable solutions improved operations.
  • Created a new employee evaluation process that resulted in significant performance improvements.
  • Devised new recipes in order to provide patients with healthier meal options.
  • Accommodated over 11 guests.
  • Examined departmental documents to determine how they should be distributed and filed.
  • Tableau was delivered to customer locations by me.

Summaries

  • Strategic thinker with expertise in process improvement.
  • Knowledgable in a variety of design and testing methodologies.
  • When working with patients one-on-one, he is friendly and personable.
  • Professional in nutrition and dietetics with extensive experience in program development, health and wellness counseling, and patient education.
  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Design and development of successful system embedded software applications in the past.
  • Active listener with excellent communication skills.
  • Customer-focused Sales Representative with 4 years of experience solving problems for clients.
  • Results-oriented Miscellaneous professional with risk assessment, client relations, and team leadership strengths.
  • Motivated Certified Dietary Manager with experience managing large-scale projects, including budgeting and administration.

Accomplishments

  • Reduced operating costs by 31% through improved vendor relations and optimized supply chain processes.
  • Collaborated with team of 9 in the development of metric.
  • Presented findings from a kitchen efficiency audit, resulting in the kitchen’s operational costs decreasing by 28% over three years.
  • Developed and executed personalized dietary plans for patients with program at Seattle, improving patient satisfaction by 59%.
  • Implemented a new patient meal tracking system that reduced food waste by 15% within the past year.
  • Lead team in developing new cost-control initiatives, achieving a 15% reduction in overall food waste.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Led weekly food safety and sanitation audits that helped maintain compliance with HACCP and state regulations.
  • Presented detailed recommendations for departmental improvements to senior management, resulting in the implementation of framework.
  • Trained 7 employees on the proper handling of equipment and adherence to health codes, resulting in a 27% decrease in food safety violations.

Affiliations

  • Continuing Education with process - Renewed certifications related to food safety compliance and dietary oversight.
  • Healthcare Foodservice Task Force Member – Focused on staff training initiatives, reducing staff turnover by 68% in 2015.
  • ServSafe Certification from the National Restaurant Association - Deepened understanding of safe food handling, HACCP, and sanitation protocols.
  • International Foodservice Executives Association (IFSEA) - Gained insights on improving inventory management processes and supply chain efficiency.
  • Co-facilitator for Dietary Management Panel at framework - Led discussions on effective inventory management and reducing waste by 38%.
  • American Society for Healthcare Foodservice Administrators (ASHFA) - Affiliated with experts in developing dietary plans that accommodate large events and special dietary needs.
  • Annual Attendee at Georgia Conference - Specialized training in facilitating nutrition programs that address dietary restrictions for chronic conditions.
  • Professional Affiliation with the Foodservice Consultant Group - Gained consultancy experience in managing large foodservice operations for healthcare settings.
  • Academy of Nutrition and Dietetics (AND) - Attended conferences to deepen understanding of meal planning and menu variety for specialized diets.
  • Certified in Workday for Healthcare Meal Planning - Implemented advanced systems for nutritional analytics and meal customization.

Certifications

  • Certified Protection Officer (CPO)
  • Certified Healthcare Foodservice Manager (CHFM) – method
  • Certified Business Analysis Professional (CBAP)
  • Certified Public Accountant (CPA)
  • Food Safety Manager Certification – category
  • Salesforce
  • Project Management Professional (PMP)
  • American Academy of Financial Management (AAFM)
  • Certified Plant-Based Nutrition Specialist – process
  • Certificate in Culinary Nutrition – process

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