• Provide high-quality care for clients with chronic diseases and deliver tailored education to empower clients.• Perform nutritional evaluations and gather a nutrition history from clients.• Identify and meet nutrition goals with a customized dietary plan for unique needs.• Help individuals, couples, and families adopt healthier food habits. • Customize meal plans based on food preferences and special needs.• Personalized aisle-by-aisle nutrition tours are given at favorite grocery stores to help clients purchase quality items for their health and wellness goals.• Make the kitchen function for clients – customized according to clients' unique and special needs.• Help clients to buy the right basic tools and appliances for the kitchen.• Educate clients and their families on nutritional principles, dietary regimens, and food choices.• Document nutrition care plans and information accurately in the client’s record.• Create awareness, motivation and provide tools to the client that help them adapt and maintain a holistic approach to a healthy lifestyle.• Use coaching methodologies and communication skills to elicit change and boost a client’s desire to change behavior and live a healthy lifestyle.

• Assessing clients' nutritional status involves reviewing their medical history, conducting interviews.• Assess, plan, and implement nutrition care plans for clients, including the development of nutrition care goals.• Modify diets and provide alternate dietary plans considering food allergies, intolerances, and preferences.• Ensuring accurate and thorough client record-keeping, including the completion of necessary nutrition assessment forms and related documentation.• Develop, implement, and lead process improvement initiatives, collecting and analyzing nutrition outcome data.• Conduct dietary and nursing in-services as required to support ongoing education and training.• Collaborate as an essential part of the medical team to ensure comprehensive client care.

• Conducted thorough assessments of patients' medical history, psycho-social background, dietary adherence, and method of nutrition care administration to identify nutrition risk, considering a wide range of conditions.• Gathered detailed diet and nutrition history, including 24-hour recalls and food frequency data, and calculated nutrition requirements and necessary dietary restrictions or supplementation.• Collected relevant nutrition assessment data, including anthropometric measurements, laboratory parameters, drug-nutrient interaction needs, and dietary education requirements to comprehensively evaluate patients' nutrition needs.• Developed nutrition care plans and implemented appropriate dietary regimes for individual patients based on physician consultations or patient screening/assessment criteria, covering a wide range of nutritional factors associated with various medical conditions and life cycle phases.• Provided specialized nutritional care to malnourished or debilitated patients, those on modified or supplemented diets, enteral tube feedings, or those requiring frequent medication adjustments and monitoring.• Continuously monitored patient response to treatment and nutrition intervention.• Recorded care plans, progress, plan modifications, and patient compliance in medical records.• Facilitated patient access to medical care through referrals to other healthcare providers following established policies and regulations.

• Assisted in the coordination of exceptional customer service and problem-solving for the facility, patients/residents.• Provided clinical nutrition and food service management assistance to long-term care settings.• Identified people at high nutritional risk and attends nutrition-related sessions in accordance with facility policy.• Assisted in monitoring the services provided by the food and nutrition services department utilizing routine audits.• Implemented documentation in the form of assessments, progress notes, and care plans.• Provided diet/nutrition education materials for patients/residents and delivers diet education/counseling directly to the patient/resident.• Suggested and implements quality assurance performance improvement programs to ensure quality service is provided.

Hired into this supervisory role to transform the poorly run dietary and kitchen operations of this facility with two distinct areas: Memory Care and Assisted Living, to be highly organized, industry-compliant, and smoothly operating, while providing appropriate foods to the residents and staff.• Planned, directed, and coordinated activities of the foodservice department to provide food and nutrition services for residents and staff.• Prepared meals for regular and therapeutic diets by the menu plan.• Ensured that the proper quantity of food is prepared and by established time schedules.• Used suitable procedures to taste prepare meals to ensure excellent flavor and palatability before service.• Responsible for the supervision, training, work assignments, and work schedules for a large dining services staff; recommends staffing needs; assists in the selection and evaluation of staff.• Advised and instructed supervisory and kitchen employees on policies, processes, personnel concerns, and other matters about successful and efficient operations.• Interviewed, hired, and trained associates; plans, assigned and directed work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems• Maintained inventory and product rotation, maintained correct records and ensured regulatory compliance• Trained employees on maintaining an up-to-date and developing understanding of health and nutritional issues, food allergies, • Examined resident diets to ensure that staff is giving accurate meals that are per daily resident diets and nutritional requirements.• Purchase all food and maintain inventory while assuring efficient cost controls and vendor service and quality.• Provided direction, motivation, clarity, resources, and support throughout the transition to ensure all employees excelled in their roles. • Oversaw daily dining service meals to ensure an overall quality resident experience.

• Initiated quick communication with those exposed to COVID-19 (contacts) via text, phone calls, email, and other communication channels.• Sensitively undertook interviews with Covid-19 cases and perform an initial public health risk assessment of cases identified for contact tracing using standard call scripts and operating procedures.• Provided information regarding self-isolation, daily symptom monitoring, and access to testing.• Collected and recorded information on symptoms and needs into the database system with accuracy.• Escalated and referred any challenging or complex cases, incidents, outbreaks of COVID-19, and queries or complaints to a COVID-19 Community Support Specialist for social resources.• Accurately documented all conversations contacts within the national contact tracing database.• Maintained confidential documents and ensured that protected information is not shared.

Hired full-time by this international food services and facilities management company for the role of Relief Manager at their account with the 500-bed Akron-based Cleveland Clinic healthcare facility.• Provided guidance and expertise to the operating area by promoting Sodexo strategies and best business practices to uphold the company's vision and values.• Hired, trained, led, mentored, and coached a team of 150 union employees across 6 different departments while providing relief for any one of the department managers, including kitchen, production, catering, retail, patient food services, and sanitation. Patient services, food production, catering services, retail, porter operations, and delivery services. • Developed and adopt a "one team" mentality across all on-site service offerings directly offered by Sodexo (catering, hospitality, cleaning)• Monitored the work of all the staff and carry out appraisals, recognized training needs and potential as appropriate.• Conducted food safety and health and safety risk assessments and ensured that all standards and procedures in respect of hygiene and safety are established and maintained• Considered all special dietary, allergy, and religious needs as required when preparing food or helping with menu design.• Responsibly for, food orders, inventory, labor, food planning, hygiene, and budget management for food and supplies.• Regularly conducted meetings with manager to review service delivery including service styles and the menu offers and ensured that the whole team is engaged in this process.

Brought on board to transform the poorly run dietary and kitchen operations at the company’s two skilled nursing facilities into highly organized, industry-compliant, and smooth operations providing healthy foods to the residents and staff at the skilled nursing care facilities.• Traveled to both locations throughout the district each week, and led a total of 38 union and non-union employees.• Responsible for scheduling, payroll, hiring, employee relations, and performance management.• Orchestrated and conducted weekly meetings to address any areas of concern, celebrate successes, and provide updated information regarding any changes.• Utilized a personal health-conscious focus to collaborate with the Chef in creating innovative, healthy, scrumptious, and aesthetically-appealing food choices for the patients and staff.• Directed food service operations within the community, including all food preparation, dining room operations, and dining delivery services.• Managed inventory, developed a great rapport with vendors, and purchased all food and kitchen supplies for both locations.• Inspected all work, storage, and serving areas to ensure government regulations for all food safety and sanitation were followed. • Resolved any concerns from patients, healthcare providers, call center workers, and tray line employees.• Hired and trained a Certified Dietary Manager (CDM) to take over the role when recruited by Sodexo.

Founded, partnered and managed all company operations.• Developed, implemented, and monitored daily operational systems and procedures that give insight into our important initiatives' goals, progress, and challenges.• Created a business strategy including a marketing plan to increase the number of patients from 3 to over 350 per week. • Hired, trained, and managed over 20 employees in a diverse range of professionals to support the clinic such as front desk, billing, chiropractic assistance, and massage therapist.• Oversaw and directed operations staff to ensure that they are motivated and well trained to carry out their duties• Created and managed clinical operational budgets to meet its objectives within agreed financial parameters.• Devised strategies to ensure the growth of programs enterprise-wide, identifying and implementing process improvements that will maximize output and minimize costs.• Managed and participated in all financial functions within the company, including accounting, payroll, expenses, and acquisitions.• Managed the billing process ensuring the clinic met its monthly target working with Medicare and Private insurance.

Chiropractic assistant: Welcomed the patient, escorted them to the therapy room and assisted the doctor during treatment. Responsible for maintaining a clean and organized office and securing the office at close.

Certified STNA assisting patients in many ways limited by qualifications. I assisted patients from hygiene to meal production to housekeeping. An important part of the job was also helping to keep patient morale healthy by providing them with an enjoyable atmosphere.