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Skills

  • Relationship development
  • Allergen management protocols
  • Diverse beverage knowledge
  • CCTV
  • Organization
  • MS Office
  • Problem resolution
  • Planning and coordination
  • Invoice generation
  • Sanitation

Work Experiences

  • Calculated prices and placed orders for food, kitchen equipment, and food service supplies.
  • Achieved 66% revenue growth over 2015.
  • Achieved improvements in 2017.
  • Achieved a 41% increase in vegetarian and vegan meal orders.
  • Hired qualified candidates for the positions of Dietary Services Manager and Dietary Services Manager.
  • Achieved zero incidents of contamination across 13 facilities.
  • Coordinated the delivery of 13 therapeutic diets.
  • Collaborated with healthcare providers.
  • Complied with standards set by program.
  • Achieved results without increasing staff hours.

Summaries

  • Self-motivated leader with strong interpersonal, communication, and problem-solving skills.
  • Dietary Services Manager risk assessment stakeholder engagement risk assessment performance reporting team leadership performance reporting team leadership [Area of expertise
  • Dietary Services Manager with 16 years of experience delivering excellent dining experiences.
  • Exceptional at forming bonds with members of the community, clients, and coworkers.
  • Dietary Services Manager is a detail-oriented Dietary Services Manager with 8 years of food service management experience.
  • Dedicated Kitchen Manager who makes a significant contribution to the team's success.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Ability to recognize metric issues and integrate framework solutions to achieve metric.
  • Strong leader with extensive experience managing employees and resolving issues such as inventory, kitchen slowdowns, customer satisfaction, and category.
  • Knowledge of Asana in depth, as well as project management and vendor management abilities.

Accomplishments

  • Revised vendor agreements to negotiate better pricing and quality control, saving the company 14 annually in food costs.
  • Developed seasonal rotation menus to increase variety and reduce costs, resulting in a 80% decrease in food expenses while maintaining nutritional standards.
  • Collaborated with dieticians and nurses to create meal plans that reduced patient recovery times by 85%.
  • Created a nutritional education program that improved patient understanding of their diets, leading to a 82% increase in patient compliance with prescribed dietary restrictions.
  • Created allergen-free meal prep stations, increasing patient and employee safety and reducing cross-contamination incidents by 49%.
  • Established protocols for tracking caloric and nutritional content of meals, improving patient recovery rates by 77% as reported in hospital follow-up data.
  • Successfully reduced patient readmission rates related to malnutrition by implementing personalized meal plans and a monitoring system, resulting in a 65% decrease.
  • Implemented a waste reduction initiative, cutting food disposal by 46% and saving 6 annually.
  • Implemented portion control strategies in line with dietary guidelines, reducing overall food consumption costs by 73%.
  • Collaborated with multidisciplinary teams to create patient-specific meal plans that improved patient health outcomes by 30%, verified through patient feedback and medical assessments.

Affiliations

  • Association of Nutrition & Foodservice Professionals (ANFP) – Member since 2018
  • National Association of Nutrition Professionals (NANP) – Associated with continuing education in clinical nutrition
  • National Healthcare Workers Association – Speaker on dietary management and nutritional services
  • Dietary Professionals Leadership Council – Advisor on contract negotiation and supplier management for foodservice
  • National Restaurant Association (NRA) – Focused on improving nutritional value in institutional foodservices
  • International Foodservice Executives Association (IFSEA) – Certified as Foodservice Management Professional (FMP)
  • Member of Healthcare Caterers International (HCI) – Attendee at annual conferences for global trends in nutrition
  • State-Level Foodservice Management Network – Regular participant in knowledge exchange programs, promoting local best practices
  • Healthcare Culinary Association (HCA) – Hosted a session on performance benchmarking and cost reduction
  • Guest Speaker, American Society of Healthcare Foodservice Administrators (ASHFA) – Topic focused on minimizing food waste in hospitals

Certifications

  • Association for Project Management (APM)
  • Microsoft Office Specialist (MOS)
  • Food Allergies and Intolerance Management Certification by Vantage
  • Certified Professional in Healthcare Quality (CPHQ) by the National Association for Healthcare Quality (NAHQ)
  • Cisco Certified Network Associate (CCNA)
  • Registered Dietitian Nutritionist (RDN) by the Commission on Dietetic Registration (CDR)
  • ServSafe
  • Leadership in Energy and Environmental Design (LEED) Certification for Healthcare Kitchens by U.S Green Building Council
  • Project Management Professional (PMP)
  • Certified Foodservice Professional (CFSP) by the North American Association of Food Equipment Manufacturers (NAFEM)

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