• Planning, tracking, measuring, communicating, and reporting on the status of a variety of projects throughout its entire lifecycle to all stakeholders.• Building and fostering collaborative relationships with other departments within the organization to ensure they stay informed about new projects, initiatives, and services happening within the Department.• Providing leadership and consistently introducing innovative approaches to enhance performance, efficiency, and customer satisfaction.• Continuously providing ongoing and effective communication and documentation about the project.• Meeting with Client leadership on a bi-weekly basis to discuss project direction, overall health, costs, risks, and initiatives.• A few examples:o Project Manager over a first ever “Blue Zones” inspired health-driven patient & retail menu concept with 7 successful launches at Sharp Healthcare Hospitals. Internally, I worked with many areas within the Food & Nutrition Department, as well as stakeholders in the Clinical departments, to ensure project expectations were met. Externally, I worked closely with local suppliers & food distributors to ensure our goal of sustainability & food cost was met and within budget.o Project Manager for the launch of an upgraded patient menu ordering software for all Sharp inpatient hospitals. o Project Manager for a patient room service style app ordering service for the Sharp Mary Birch Hospital.o Continuously work closely on projects with Sharp Informatics & IT for EMR software interfacing.o Support multiple Sharp Healthcare Hospitals onsite to provide expertise into increasing Patient/Client/Resident satisfaction, improving operational deficiencies by increasing efficiency & effectiveness, etc.

• Project lead & programmer over menu development for all cycle menus including holidays, themed events & special functions. I managed central menu data, with a focus on aligning nutritional requirements with segment requirements. Ensured continuity and accuracy of data entry in order to meet operational and regulatory requirements.• Created & managed the Food, Health & Environmental Safety program by creating & providing SME training, documentation & ongoing communication.• Providing positive and constructive feedback to employees in-order-to reward, coach, correct and motivate• Ensuring employees are in-compliance to all federal, state, and local regulations in-regards-to patient safety and privacy.• Implementing quality improvements and communicating them to the employees and the management team.• Provided direction to employees by ensuring all departmental functions were properly laid out.• Helped in the development and implementation of organizational strategies, policies, and procedures.• Supervised work of all subordinate personnel including hiring, terminating, disciplining, and performing evaluations.• Developed and maintained core procedures for daily operations, providing both technical and professional direction.• Provided oversight and assistance in controlling personnel and department records and inventory functions.• Ensuring employees have the right equipment, resources, and knowledge to perform their jobs in-order-to meet the goals of the department and Client.• Participated in recruiting and screening routines for new employees and managers.• Ensured employees were thoroughly trained in processes and business practices/policies.• Initiated a succession plan with growth opportunities and the ability to perform operations manager duties.

Provide a 5-day Orientation to newly hired employees to ensure they are knowledgeable of all policies and procedures that must be adhered to. New Hire training on all diets put in place by the Client.Administer quizzes on all training materials.

Responsible for the supervision of staff; including aides, production, and utility personnel. Ensures proper assembly and service of foodsEnsures all sanitation and safety of all services and utility areas of the department. Ensures safe and efficient uses of resources. Daily job duties include but not limited to: *Assists in the selection and orientation of employees; therefore, oversees training of staff in areas of responsibility. *Ensures proper staffing is scheduled and/or available to perform daily activities in areas of responsibility. *Coordinates and oversees that daily and weekly activities/tasks are performed by staff in their areas of responsibility. *Develops and posts employees schedules according to department policy. *Updates, and communicates, job-flow changes of positions in areas of responsibility, as applicable. *Evaluates, mentors, and disciplines patient service's employees as applicable and according to department policy. *Ensures that the department is properly opened and closed per departmental security policies. *Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures. *Interacts with Nursing to ensure patient's food needs are met. *Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management team at least once during their stay. *Ensures that federal, state, HIPAA, JCAHO, HACCP, local health and sanitation regulations and procedures are being used by the Patient Services associates. *Completes daily, weekly, and/or monthly reports for corporate on a timely basis meeting all deadlines.

•Prepare smoothies for performance, pre, and post workout well as nutritional smoothies •Guide employees on the process of making the smoothies, ingredients, and the smoothies purposes for the body•Keeping the facility within health code and ServSafe boundaries and training employees to do the same •Training and regulating employees on ServSafe and health codes and assuring they are abiding by each •Ordering, purchasing, inventory, and storage duties of all incoming orders •Demonstrate leadership skills

• Show new coming gym members the facility and how to work the gym equipment if needed • Market and sale pre and post workout beverages and protein bars • Market to different local businesses for corporate memberships

•Does inventory orders and computes them into system, hold employees accountable for their work, demonstrate leadership skills•Sales•Certified Spray Tan Technician

This was for a class I had to take at the University of Mississippi. I worked in a restaurant and got on-hand experience doing each requirement. I was a server, a hostess, and a back-of-house cook. We also divided dish washing duties. This gave me restaurant experience in a dining establishment and cross-trained me to be able to work in each position provided.