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Skills

  • Service Quality Improvement
  • Recruitment and hiring
  • Conflict resolution in high-pressure environments
  • Cross-departmental communication
  • Compliance with category
  • Data-driven decision making
  • Allergen management protocols
  • Purchasing
  • Insurance billing
  • KPI Tracking and Reporting

Work Experiences

  • Achieved 66% revenue growth over 2015.
  • Planned and led food service training programs to teach team leadership, budget management, and risk assessment to employees.
  • Oversaw the preparation of customer meals and ensured that food was handled safely.
  • Achieved results in the first 6 months.
  • Created a rotating seasonal menu that met dietary regulations and increased customer satisfaction by 29% in the first 18 months.
  • Enforced staff performance and service standards to provide consistent and positive customer experiences.
  • Collaborated with department leaders.
  • Complied with standards set by program.
  • Calculated prices and placed orders for food, kitchen equipment, and food service supplies.
  • Achieved a 42% improvement in dietary compliance.

Summaries

  • Motivating leader who has built and managed program teams in the past.
  • Process, initiative, and process are all available.
  • Power BI and Adobe Creative Suite experts with exceptional interpersonal skills.
  • Increased revenue by 18%, reduced food waste, and took implemented.
  • Results-oriented Miscellaneous professional with budget management, quality assurance, and budget management strengths.
  • Expert in metric with a strong aptitude for implemented and improved.
  • Ability to recognize metric issues and integrate framework solutions to achieve metric.
  • Dedicated Kitchen Manager who makes a significant contribution to the team's success.
  • Dedicated food service manager with 18 years of experience managing procedure staff and operations.
  • Individual who is enthusiastic and capable of working in both a team and independently.

Accomplishments

  • Reduced kitchen operational costs by 70% through optimized staff scheduling and resource allocation initiatives.
  • Collaborated with dieticians and nurses to create meal plans that reduced patient recovery times by 85%.
  • Led kitchen team through 10 health department inspections, achieving perfect compliance ratings for food safety and kitchen sanitation.
  • Decreased meal preparation time by 31% by reorganizing kitchen operations and cross-training staff to handle multiple roles.
  • Led team to redesign the kitchen workflow, improving operational efficiency by 68% and decreasing meal prep times for 5 meals per day.
  • Developed seasonal rotation menus to increase variety and reduce costs, resulting in a 80% decrease in food expenses while maintaining nutritional standards.
  • Successfully integrated new cooking technologies to improve nutrition retention in meals, resulting in a 47% improvement in patient health outcomes.
  • Created allergen-free meal prep stations, increasing patient and employee safety and reducing cross-contamination incidents by 49%.
  • Streamlined food ordering and supplier coordination, achieving a cost reduction of 53% while maintaining high-quality meal offerings.
  • Implemented portion control strategies in line with dietary guidelines, reducing overall food consumption costs by 73%.

Affiliations

  • Dietary Professionals Leadership Council – Advisor on contract negotiation and supplier management for foodservice
  • Food Safety Auditors Association – Supporter of quality checks and staff training on safety procedures
  • Institute of Food Technologists (IFT) – Participation in specialized trainings for food safety and innovation
  • Association of Nutrition & Foodservice Professionals (ANFP) – Member since 2018
  • American Dietetic Association – Advisor on optimizing patient meal plans
  • Healthcare Caterers Association (HCA) – Collaborated on sector-wide dietary compliance initiatives
  • Certified in Healthcare Nutrition – Ongoing education on integrating dietetics with patient care
  • Healthcare Culinary Association (HCA) – Hosted a session on performance benchmarking and cost reduction
  • Lean Six Sigma Certification method – Applied methods to enhance kitchen efficiency and staff workflows
  • Member of Healthcare Caterers International (HCI) – Attendee at annual conferences for global trends in nutrition

Certifications

  • SHRM Senior Certified Professional (SHRM-SCP)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Diabetes Educator (CDE) by the Certification Board for Diabetes Care and Education (CBDCE)
  • Certified Dietary Manager (CDM) by the Association of Nutrition & Foodservice Professionals (ANFP)
  • Leadership in Energy and Environmental Design (LEED) Certification for Healthcare Kitchens by U.S Green Building Council
  • Certified Professional in Healthcare Quality (CPHQ) by the National Association for Healthcare Quality (NAHQ)
  • Credentialing Diabetes Educator (CDE) by the American Association of Diabetes Educators
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Professional in Patient Safety (CPPS) by the Certification Board for Professionals in Patient Safety (CBPPS)
  • Certified Foodservice Professional (CFSP) by the North American Association of Food Equipment Manufacturers (NAFEM)

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