Assist Food & Beverage departments (primarily in the healthcare setting) with recipe and menu development

Development of recipes for consistency and therapeutic dietsManagement of healthcare customer recipe and menu requestsPolicy creation for recipe and menu development

Supervise all operations of the menu department within the business, including but not limited to:• Recruiting, hiring, training/development and employee transitions • Assessing team members' strengths and preparing project schedules to ensure department meets all project timelines• Reviewing projects with strict attention to detail to ensure all regulatory requirements are fulfilled • Maintaining professional client base by successfully following through on all client inquires, ensuring repeat business is kept• Conducting on-site visits with clients to plan menus and dining services centered around resident preferences• Preparing and delivering presentations for staff meetings on updates and training for the department • Developing all pricing quotes and contracts for incoming business opportunities • Seeking feedback from current clients on ways to enhance services and meet more customer needs • Assessing competition and developing strategies to increase revenues of the department• Attending industry trade shows and conferences to generate new business opportunities

Controlled all company operations in 12 healthcare dietary departments in South Carolina. • Supervised 25 managers and 100+ staff across all locations • Conducted quality assurance initiatives such as inspections and audits to ensure client obligations were fulfilled • Assessed financial statements including purchasing and sales journals, payroll reports, balance sheets and operations statements to ensure facilities met company budgets• Prepared and conducted district and regional meeting presentations for training and staff development• Acted as a corporate liaison to client base and conducted bi-weekly in-person meetings to address concerns and communicate department operations

Managed daily facility operations including but not limited to meal production, evaluating nutritional needs, HR duties, client relations. Ensured payroll and food spend were within set budgets. Followed standardized diets and recipes to ensure consistency with food production