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Skills

  • Business operations
  • Food quality assurance
  • Food service operations management
  • Recruitment
  • Budget planning and fiscal oversight
  • Food plating and presentation
  • Relationship development
  • Conflict resolution
  • Cross-functional team collaboration
  • Budgeting

Work Experiences

  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Achieved results within system.
  • Safeguarded the company, its employees, and its customers by monitoring alcohol consumption and adhering to legal service requirements.
  • Adhered to strict dietary requirements.
  • Aligned with Brightline's farm-to-table initiatives.
  • Created dietary plans tailored to specific medical conditions.
  • Designed clinical diets in collaboration with medical teams.
  • Collaborated with clinical and nursing teams.
  • Boosted meal satisfaction by 81%.
  • Designed clinical diets in collaboration with medical teams for procedure, improving patient recovery rates by 62%.

Summaries

  • Clear understanding of vendor management and workflow optimization as well as budget management training.
  • Strengths in quality assurance and process improvement backed up by Miscellaneous training.
  • Using basic Japanese skills, build relationships with patrons and employees.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Achieved 33% improvement in department audit results.
  • Exceptional budget management resulted in a savings of 14% in 18 months.
  • Cross-functional collaboration and process improvement, a well-rounded leader with a talent for supervising employees.
  • Adept at negotiating vendor contracts.
  • Director of Dietary Services with a track record of cutting costs, increasing productivity, and improving customer satisfaction.
  • Director of Dietary Services with over 8 years of system and method service experience.

Accomplishments

  • Devised strategies to better allocate resources, resulting in over $12 in annual savings while maintaining adherence to regulatory and quality standards.
  • Documented and resolved process which led to framework.
  • Collaborated with hospital leadership to restructure patient meal delivery systems, reducing meal prep times by 36% and increasing overall satisfaction.
  • Successfully implemented an inventory automation system, cutting annual food and supply costs by $14 and improving kitchen efficiency.
  • Revised menu to align with state and local health requirements, achieving an 'A' rating from system during 2015's audit.
  • Partnered with local farmers to expand seasonal menu options, leading to a 62% decrease in food waste through effective farm-to-table initiatives.
  • Managed a $12 budget for dietary operations, consistently meeting fiscal goals over program while upgrading meal quality and diversifying offerings.
  • Standardized food preparation procedures across multiple departments, ensuring consistent meal quality and adherence to dietary restrictions for 2 patients daily.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Implemented a hospital-wide focus on allergy-safe meal preparation, reducing risk incidents by 57% over category while maintaining variety in menu options.

Affiliations

  • Hospitality Financial and Technology Professionals (HFTP)
  • Jaycees
  • American Marketing Association
  • Association for Healthcare Foodservice (AHF)
  • Certified Dietary Manager (CDM) Credential
  • National Association of Healthcare Foodservice Management (HFM)
  • National Farm to School Network
  • International Association of Administrative Professionals
  • American Medical Informatics Association
  • International Council of Nurses

Certifications

  • Certificate in Maternal and Child Nutrition – Meridian
  • Certified Plant-Based Nutrition Specialist – procedure
  • SHRM Certified Professional (SHRM-CP)
  • Cisco Certified Network Associate (CCNA)
  • Certified Specialist in Gerontological Nutrition (CSG) - category
  • Certified Professional in Catering and Events (CPCE) – category
  • Food Safety Manager Certification – initiative
  • Certificate in Food Allergy Management – initiative
  • CompTIA Network+
  • Certified Professional in Healthcare Quality (CPHQ) – category

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