Goal-driven Healthcare Administration professional well-versed in recruiting, training and managing employees to provide exceptional patient care services. Highly organized and hardworking with excellent planning and program management skills. Proven problem solver and excellent communicator. Recognized for staff development leading to high performing teams.
Registered Dietary Manager Licensed in North Carolina.
Skills
Relationship building and retention
Team Building
Hiring and recruitment
Loss prevention management
Staff Management
Training and mentoring
Office administration
Spreadsheet management
Process optimization
Accounting Skills
Patient Charting
OSHA compliance
Documentation and reporting
Payroll and budgeting
Strong understanding of common acute and chronic medical conditions, associated dietary requirements and limitations.
Work History
12/2019 to 12/2021
Director of Patient ServicesBayada Home Health Care – Minnetonka, MN,
Promoted to Director of Patient services at Mission Health from previous position at Harris Regional.
Direct day-to-day administrative and operational functions for 900+ bed facility, providing guidance and leadership to over 70+ employees across more than 4 departments.
Created customized menus, working with hospital staff to assess and meet individual dietary care needs.
Recruited, hired and trained all staff, providing direct supervision, ongoing staff development and continuing education to employees.
Produced monthly administration & financial reports such as income statements, Profit and Loss statements, Patient Care Satisfaction, etc. for presentation to regional management and client's board of directors.
Conducted routine facility inspections, identifying areas needing improvement and eliminating hazards posed to staff and residents for continued compliance with associated regulations.
03/2015 to 12/2019
Director of Food & NutritionSelect Medical Corporation – Germantown, MD,
Oversaw Food & Nutrition for both Harris Regional, 86 bed facility and Swain Community (critical access hospital) 42 bed facility, directly managing 40+ employees.
Managed operations of internal kitchen as well as 3rd-party onsite vendors Starbucks, Krispy Kreme, and Chick-Fil-A.
Performed all administration duties including but not limited to end of month closing, yearly budget implementation, as well as revenue sales and trends tracking, payroll, etc.
Prepared and worked with county and state auditors, health department and joint commission staff.
Managed & executed catering program for all on and off-site campuses.
Hired, developed and trained kitchen staff on proper cooking procedures as well as safety regulations and productivity strategies.
Handled escalated customer concerns in a professional and timely manner to achieve optimal satisfaction and maintain long-term loyalty.
Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines by working with county and state auditors, health department, and joint commission.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
Enhanced patient and visitor satisfaction by assisting with creative menu selections based on customer feedback.
Maintained effective supply levels by monitoring and reordering food stock and dry goods by developing strong vendor relationships.
09/2007 to 03/2015
Dietetic Technician/Kitchen ManagerHighlands Cashiers Hospital – City, STATE,
Owned and Operated by Mission Health HCA, Highlands Cashiers Hospital has 24 beds for acute care services and 80 beds in Eckerd Living Center.
Managed and trained staff on quality control procedures to guarantee preparation and delivery of healthy menu choices.
Developed and implemented made to order menu for acute care, streamlined work processes, improved employee retention in department.
Prepared end of month closing, stayed within and fulfilled Mission's budgets and goals throughout my time there, cooked made to order menu for swing bed patients, streamlined process for meals on wheels.
Obtained and recorded dietary preferences, allergies and intolerances from individual patients or families and provided dietary needs-based education and advice on specified diet plans.
Performed initial, quarterly, and annual assessments of all patients
Education
Expected in 05/2007
Bachelor of Science: Nutrition Western Carolina University - Cullowhee, NC GPA:
Dean's List
Certifications
CERTIFICATIONS/MEMBERSHIPS
CDM, CFPP Certification 9/28/2017
Association of Nutrition and Food Service Professionals Member
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