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

Texas, United States

Dallas-Fort Worth Metroplex

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

Dallas/Fort Worth Area

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

Dallas/Fort Worth Area/ 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

o Ability to provide quality food service in a cost effective mannero Ability to grasp complex situations; learn and adapt quicklyo Skilled at training and developing staff and increasing moraleo Strong interpersonal and organizational Corporate Dining Program Manager/Corporate Chefo Responsible for overseeing operations of dining programs at 22 senior communitieso 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 residentso Assist Dining Service Directors with planning and administering departmental budgets and menuso Generate weekly food cost and sanitation reports to Corporate Director of Dining Serviceso Assist Chef/Production Managers with planning and production activities to ensure quality food plating Corporate Dining Program Manager/Corporate Chefo Responsible for overseeing operations of dining programs at 22 senior communitieso 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 residentso Assist Dining Service Directors with planning and administering departmental budgets and menuso Generate weekly food cost and sanitation reports to Corporate Director of Dining Serviceso Assist Chef/Production Managers with planning and production

Dallas/Fort Worth Area

DeWayne B. Pace214-394-1029- celldewaynebpace@yahoo.com Dietary Service Manager and Chef with over 20 years of supervisory and management experienceo Ability to provide quality food service in a cost effective mannero Ability to grasp complex situations; learn and adapt quicklyo Skilled at training and developing staff and increasing morale EXPERIENCE Cantex Senior Comminities March 2010 - Present Corporate Dining Program Manager/Corporate Chefo Responsible for overseeing operations of dining programs at 22 senior communitieso 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 regulations EDUCATION AND PROFESSIONAL DEVELOPMENT• Associate in Applied Arts and Sciences in Food Service Hospitality, El Centro College 1988 Concentration: Food Service Management and Culinary Arts• Registered Food Service Manager Certificates in both City of Dallas and State of Texas• Certificate in Applied Food Service Sanitation Training• Certificate in Human Relations – Supervisory Development COMPUTER SKILLS Proficient in Microsoft Word, PowerPoint, Excel and Outlook - US Food purchasing software, SMS, Edward Don, Meditech, McKesson, Ben E. Keith and American Food Service purchasing software and Mealtracker COMMUNITY SERVICE AND AFFILIATIONS • Participate in mentoring program for Townview Magnet High School for Health Professions• Organization of Healthcare Food Service Managers• Appointed to Healthcare Advisory Committee for Tarrant County College in 2007

Methodist Charlton Medical Center ​ November 1990 – March 2010Food Service Director/ Purchasing Manager 2000 - 2010o Supervise all aspects of day to day operations of Food Service Departmento Supervise average daily production of 1400 meals consisting of catering, cafeteria operations and patient mealso Ensure food quality, appearance, and temperature standards are meto Create both payroll and non-payroll department budgetso Designed new job tasks for staff, resulting in increased efficiencyo In the absence of director, assume all Food Service Director responsibilitieso Negotiate contracts and supervise all vending operations for Medical Centero Perform employee evaluationso Establish and maintain purchasing procedures for departmento Ensure department meets and maintains all sanitation procedures to assure compliance with all regulationso Responsible for compliance with JCAHO standards Material Specialist 1998- 2000o Created and maintained standards for ordering vending productso Researched and implemented new cafeteria and patient menus for increased visitor and patient satisfactiono Established automated EOY inventory systemo Instituted the use of liquid coffee makers for cost savingso Developed strategic plans for future expansion of food service department to keep track with anticipated hospital growtho Worked with MHS Material Management Department to ensure the maximum savings and quality food purchases Food Service Operation Specialist ​ 1990 – 1998