David Nims Email & Phone Number

Plymouth, Ma, Us

Manage all contract management service operations of a 260-bed hospital, a 200-bed homeless shelter, and a retail café serving approximately 650 meals per day, and 3 in house addiction service programs receiving breakfast, lunch, and dinner.Restructuring of the district management structure secured me the position of Food Service Director. In addition to my responsibilities as Operations Manager I have also entrusted in the following responsibilities:• Develop and conduct Client Business Reviews• Develop and execute Goal Plans• Forecast sales and revenue for one Guarantee Net Budget account, one Profit & Loss account and one Cost Plus account• Oversee Dietary Department including one Clinical Nutrition Manager, five Registered Dieticians and several Diet Technicians

Lemuel Shattuck Hospital

Manage all contract management service operations of a 260 bed hospital, a 200 bed homeless shelter, and a retail café serving approximately 650 meals per day. Key Contributions and Accomplishments:• Monitor corporate programs and coach management team and employees to reach initiatives.• Ensure patient safety through ongoing trainings, safety audits and quality assurance assessments. • Achieve high-level culinary presentation for patients, staff and administration through coordination of the Treat Yourself Patient menus, promotional recipes, merchandising, and year-long holiday events and themes.• Control Food Cost, Labor Cost and other controllable expenses.• Lead and motivate a team of 60 full and part time union employees.

University Of Massachusetts-Boston

Manage all contract management service operations of a 17,000 students and public access dining service comprised of a multi-branded food court and six satellite outlets with yearly sales of $8M. Maintain cash control and payroll records. Ensures highest standards of food quality, product delivery and customer service. Key Contributions and Accomplishments:• Played an important role with the support of the sales retention team to resign a long term contract with UMass Boston.• Implement student hire program to employ campus students to increase support for full time employees while minimally impacting labor costs.• Direct installation, staffing and operation of additional on-campus dining outlets.• Achieve high-level culinary presentation, atmosphere and overall dining experience through coordination of Cycle Menus, promotional recipes, merchandising, and year-long holiday events and themes.• Lead and motivate a team of 80 full and part time union employees.

Responsibilities include management of all aspects of facility set up, food and beverages service. Schedule banquet servers, attendants, bartenders and other staff. Execute banquet events according to the banquet event orders and catering specifications. Provide excellent patron experiences through phenomenal customer service. Responsibility also includes the cost control regarding food, beverage, decoration and other equipment purchases.Key Contributions and Accomplishments:• Developed standards and consistency protocol by creating and implementing a designed system based on event style, location within the hotel premises and number of guests.• Increased sales for the catering department by 2.5% in FY 2008 and FY 2009.• Mentored motivated employees to higher responsibility positions

Responsible for overseeing and controlling all aspects of the restaurant. Structuring team and delegating responsibilities through hiring practices and team member growth. Developed systems for controlling costs while increasing sales. Built strong relationships with purveyors and vendors. Focused on overall financial standings of the operation with a $2M budget

Bachelor'S Degree, Food Service Management

Associate'S Degree, Culinary Arts