Dewayne B. Pace, Cdm, Cfpp Email & Phone Number

Dallas, Texas, United States

Direct responsibility of managing the daily operations of Food Service EVS (House Keeping) department and facility through direct supervision of both non-exempt and exempt professional employees. Responsible for maintaining $1M plus annual account budget through continuous implementation of improved processes and efficiencies. Planned, directed and organized the development and execution of EVS and Dining Solutions to meet patient and customer needs. Used technical training to interpret and execute government mandated nutritional standards in the healthcare industry.

Lamesa, Ca

Sodexo – Sharp Grossmont Hospital – LaMesa, CA March 2019 – PresentFood Service General Manager Direct responsibility of client contract and manage the daily operations of Food Service department of a 600 bed facility through direct supervision of both non-exempt and exempt professional employees. Responsible for maintaining $1M plus annual account budget through continuous implementation of improved processes and efficiencies. o Maintain kitchen and storage facilities to meet and exceed sanitary guidelines; monitor internal quality assurance and food safety audit process, including HACCP record keepingo Establish and direct daily food service operations to include menu evaluation and planning, purchasing, inventory, receiving, food preparation and storageo Provide team leadership by ensuring cohesiveness with the client and departmento Oversee expenditures to control department financials by increasing revenue and controlling costs and tracking operating expenseso Maintain and implement sanitary and food safety conditions, as well as training to adhere to auditing procedures and local and national government regulationso Develop a business plan for the client that establishes a rapport, promotes partnership and fulfills the client’s needs and expectationso Prepare and update statistical reports to ensure compliance with federal, state and local regulations and client policies and procedures

Grapevine Tx

Planned, directed and organized the development and execution of dining solutions to meet patient and customer needs. Used technical training to interpret and execute government mandated nutritional standards in the healthcare industry. o Lead, mentored, engaged and developed employee teams to maximize their contributions. This included recruiting, training, coaching and managing all aspects of employee performance.o Developed and maintained client and customer rapport for mutually beneficial business relationships.o Built revenue and managed budget, which included cost controls in regard to food and labor. Also, ensured the completion and maintenance of P&L statements. o Implemented and maintained GM agenda for labor and food initiatives.o Maintained a safe and healthy environment for clients, customers and employeeso Participated in planning and executing consistent nutrition and patient communications and strategies and serve as a nutrition patient resource across the multi-site component and highly complex healthcare facilityo Increased client food safety audit scores

Frisco, Tx

Planned, directed, organized and coordinated the activities of the Food and Nutrition Service Department to provide outstanding dining options. Established policies and procedures to provide direction for food preparation, budgeting, menu formation, budgeting, purchasing, staffing and staff development.o Conducted site visits/audits for company facilities to ensure compliance with standardso Monitored and audited overall quality of nutrition services provided to patients o Supported and trained Nutrition Service Directors with planning and administering departmental budgets and menuso Pilot and tested new programs and procedures prior to full company roll-outo Reviewed and implemented quality assurance and improvement programso Purchased food supplies in appropriate quantities based upon established budgetso Planned and directed regular schedule of work activities and assignments to ensure effective food service coverage

Tampa/St. Petersburg, Florida Area

DeWayne B. PaceCorporate Chef and Nutrition Service Operation Manager for Cantex Continuing Care Networko Responsible for overseeing and maintaining operations of dining programs at 38 communities over the state of Texaso Assist Dining Service Directors and Chef/Production Managers with daily operationso Regularly visit communities to ensure Dining Service Directors are aware and adhere to company guidelineso Establish and maintain procedures to meet safety and sanitation standards to assure compliance with government regulationso Monitor and audit quality of food services provided to residents o Assist Dining Service Directors with planning and administering departmental budgets and menuso Generate weekly food cost and sanitation reports to Corporate o Assist Chef/Production Managers with planning and production activities to ensure quality food plating and presentation Mr. Pace, a native Dallas site attended David W. Carter High School and graduated from El Centro College with a degree in Culinary Arts.His career in management began with the Darden Restaurant chain; parent company of Red Lobster. Mr. Pace was with Methodist Charlton Medical Center in the Food and Nutrition Services Department for over 19 years before going to work for Cantex Continuing Care Network in 2013. DeWayne has received several certificates and awards including certified Food Service Manager for the State of Texas. Tyson University awarded him an honorary degree for his completion of their product and resource management program. He serves on the Student Advisory Board for Town view Magnet High School and the Advisory Board for Tarrant County Junior College. Mr. Pace has also received a certificate from The Premier Culinary Clinic, a certificate of achievement from the Medical Business Institute, award of appreciation from the Cedar Hill High School CBT & VAC Programs.

Tampa/St. Petersburg, Florida Area

Responsible for organizing, planning, developing and directing the overall operation of the facilities’ Dietary Departments, in accordance with current federal, state and local standards, guidelines and regulations.o Responsible for overseeing food and nutritional service operations at 38 facilitieso Create and maintain facility capital, labor, food and supply budgets for all facilitieso Implement facility CDM and Dining Service staff position specific training programs to ensure employee career growth patho Developed patient food satisfaction surveys to ensure any concerns are promptly addressed, which resulted in an increase in satisfaction scoreso Negotiate vendor service contracts to ensure budgetary guidelines are maintainedo Responsible for all facility equipment purchases and lease agreementso Create, maintain and monitor resident menus to ensure compliance with regulations & company standardso Assist in the recruitment, interviewing, selection and orientation of Food Service staffo Implemented standardized purchasing of small wares, equipment and supplies for cost savings by maximizing GPOo Create and implement audit tools to monitor KPIs – sanitation, food costs and dining standardso Developed employee reward and recognition programs to improve employee retentiono Implemented bi-annual chef culinary clinics to continually educate staff on current food trendso Appointed to Steering Committee for Navigator Group Purchasing Organization

Dallas/Fort Worth Area

Richardson, Texas

Education record

Education record

Education record