Manage operational and user needs on a granular level by identifying critical tasks, risks, obstacles, timeline, and expectations. Worked closely with Operations Coordinator to develop action items required to meet business needs. Developed strong relationships with internal clients and vendors to provide catering to executive meetings and hospital functions. Managed Process Mapping to ensure smooth and efficient flow of work within the department while keeping priority projects on track. Proactively managed time to balance daily core responsibilities and reporting while working on long-term projects, such as preparing to launch CBORD data management software program hospital wide. Played a key role in the CBORD implementation, working directly with interface analysts and CBORD consultants to successfully implement and utilize vendor, point of sale and NetUnitOrdering interface. Revamped CBORD for process and customer operations effectively using CBORD’s solutions across multiple platforms, including Foodservice Suite, Odyssey, Oracle MICROS 3700, GET, and Mobile Inventory, providing an integrated and automated patient and staff experience. By fully leveraging CBORD’s technology and putting best ideas into action, Children’s Hospital Colorado was recognized by winning the One CBORD Award 2021!Oversee sales tracking, cost of goods (more than $500,000 annually), patient volume, patient tray counts (3,900 per week) and inventory for analysis by senior management and executives. Conduct ongoing analysis of exported data from CBORD for projects, reporting and billing.Collaborate closely with the Director, Management Team and CBORD Food Management Consultant on project timelines to meet critical deadlines and financial goals. Train management, Sous Chefs and Director in CBORD system to better implement and utilize software and improve change management.

Customer service liaison between patients, families, and visitors with Food Services. Enter patient meal selections accurately and in accordance with physician diet order. Facilitate operations between Room Service, Production Staff & Manager in the absence of management. Work with Dietitians and Dietitian Assistants to meet the requirements for patients with restrictions, allergies or special dietary needs.Review food labels and identify potential allergens.Continuously update and maintain Room Service product ingredient books.

Greeted and assisted customers with sales, answered questions about products and merchandise, operated cash registers, cleaned store during opening and closing hours, organized and stocked shelves and clothing racks, and assisted the impact team on occasion.