Dedicated Certified Dietary Manager with thirty years of experience overseeing staff and operations for foodservice/healthcare industry. Versatile leader with skills in teaching, training and dedicated. Quick-thinker with logical solutions to wide variety of issues in food service.
Experience in foodservice and team management. Expert at maintaining cost controls and determining optimal coverage to meet business needs without sacrificing quality. Talented at building relationships with community members, residents, residents family and staff. Enthusiastic Kitchen Manager highly effective at contributing to team success.
Friendly, outgoing, and reliable professional. Passionate about innovative dishes and maximizing kitchen productivity. Detail-oriented CDM,CFPP with thirty years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious, poised professional with extensive practice using conflict resolution techniques to drive smooth operations.
Skills
Certified Dietary Manager through the Board of Dietary Manager's Association.
President and Board Member of the Association of Nutrition and Foodservice Professionals in the Southern New England Region (CT,MA,RI).
Certified in Business Office Management
Serv Safe Instructor and Proctor
Serv Safe Certified
Bartending and S.M.A.R.T. Certified
Bachelor's Degree of Science in Nutrition in Progress
Education and Training
Three Rivers Community CollegeNorwich, CTExpected in 06/2009 ā āAssociate of Science:Nutrition Sciences - GPA:
Certifications
Certified Dietary Manager, Certified Foodservice Protection Professional
Serv Safe Certified
Serv Safe Instructor/Proctor
Belong to the American Assocotaries
Notary Public
Bartender License and S.M.A.R.T Certified
Experience
Jena Nursing And Rehabilitation Center, Llc - Director of Dietary Services Jena, LA, 10/2014 - Current
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Interviewed, hired, and supervised back of house staff.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Trained employees on correct cooking techniques, safety standards and performance strategies.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Completed regular line checks to maximize quality assurance.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Coordinated preparation of customer meals and monitored food handling for safety purposes.
Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
Reduced food waste 80% by overseeing and planning ingredients, anticipated customers and popularity of items.
Supervised staff preparing and serving 360 meals per day.
Supervised staff preparing and serving 360 meals per day.
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Beacon Health Management - Dietary Director/DM Trainer Tampa Palms, FL, 09/2011 - 10/2014
Overall Operation of Dietary Department. Purchase, receive, store food following established sanitation and quality standards.
Develop work schedule, prepare work assignments
Implement diet plans and Physician's diet orders using appropriate modifications.
Supervised staff preparing and serving 750 meals per day.
Controlled portion sizes and garnishing for optimal cost controls.
Coordinated preparation of residents meals and monitored food handling for safety purposes.
Completed regular line checks to maximize quality assurance.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Trained employees on correct cooking techniques, safety standards and performance strategies.
Interviewed, hired, and supervised back of house staff.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Asrc Federal Holding Company - Certified Dietary Manager San Antonio, TX, 08/2009 - 04/2011
Supervised staff preparing and serving 900 meals per day.
Controlled portion sizes and garnishing for optimal cost controls.
Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Reduced food waste 70% by overseeing and planning ingredients, anticipated customers and popularity of items.
Coordinated preparation of residents meals and monitored food handling for safety purposes.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Completed regular line checks to maximize quality assurance.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Trained employees on correct cooking techniques, safety standards and performance strategies.
Interviewed, hired, and supervised back of house staff.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Haven Healthcare Of Waterford - Food Service Supervisor City, STATE, 03/1991 - 12/2008
Overall Operation of the Dietary Department.
Identify Nutritional problems and solve them in conjunction with the Registered Dietitian.
Responsible for Compliance with the Health, State and Federal Guidelines.
Attend Resident Care Conferences.
Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Purchased food and supplies according to department needs.
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Oversaw work and guest areas to provide clean, tidy and properly sanitized facilities according to established guidelines.
Performed continuous evaluations of employee performance and service levels.
Monitored food storage, handling, preparation and delivery to maintain health and safety standards.
Interview, hire, and train new employees.
Accomplishments
President of the Association of Foodservice Professionals for the Southern New England Region (CT, MA,RI).
Nominated for the National Dietary Manager of the Year from the National Association of Foodservice Professionals.
Gold State Achievement Award Recipient.
Dietary Manager of the Month for September 2019.
Featured three times in Edge Magazine (A Nationally Recognized Foodservice Magazine).
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