Dianna Cook Email & Phone Number

Pennsylvania, United States

Pennsylvania, United States

Consultant based work regarding efficiency and compliance.

Multi State Vice President of Healthcare (Food and Nutrition and Environmental Services)

Westminster, Maryland, United States

• Headed daily process of working towards achieving organizational objectives. Streamlined operations strategy, structure, and processes throughout organization. Controlled $35M operational budgeting process. Directed.
• Defined Vivid Vision for Operations to implement strategic plan for optimized operational functions.
• Led emergency responsive committee to resume dining operations in midst of global pandemic, vaccine response, and severe weather preparedness.
• Coached and mentored management team for professional development of Area Managers.

Catonsville, Maryland

• Collaborated with senior leaders on decisions for operational activities and setting strategic goals. Monitored daily dining operations of more than 60 dining venues. Managed team of Directors, Assistant Directors.
• Boosted resident and employee satisfaction in over nine communities, including largest CCRC in United States, with total resident population at almost 14,000.

Catonsville, MD

• Initiated programs in line with strategic objectives and coordinated end-to-end programs for optimal productivity of procedures and people. Facilitated strategic planning meetings and formed evaluation strategies to.
• Initiated corporate directed PRD/PRUMD and labor requirements to successfully manage NOI.
• Operated as Person Under Investigation Auditor, PUI-A.

• Partnered with Corporate Executive Chefs to design and enforce station standards. Established RMC (Regional Marketing Champion) team to lead and communicate marketing programs and standards within field. Led.
• Functioned as Project Coordinator for all retail implementation projects, including smallwares, refreshes, renovations, and re-openings.
• Produced smallwares catalog following company purchasing standards.

• Designed business model in line with strategic and operational objectives. Directed multifunctional teams to coordinate services for service of all banquet and catering functions ensuring adherence to sales manager and.
• Played integral role in move to location and structure of management team to ultimately extend contract to five years.
• Instrumental to roll out of MyFinance initiative and implementation of new accounting procedures.
• Established reputation as District Champion for staffing, audits, and district communication.

Manage Cafeteria, Retail Clothing Store, Two Coffee Shops, Catering and Retail Dining Location with total sales of 3.5 Million Opening of branded Salsarita's concept with sales of $1500/day Facilitating opening team responsibilities at several other accounts in the area during a transition; hiring staff, organizing spreadsheets and helping other managers.

Manage Cafeteria, Convenience Store, Catering and Vending Coordinate meals for a 24 hour operation, feeding up to 2,300 meals per day Initiate and implement new HACCP standards for the facility Manage a staff of 40 people consisting of 4 managers in a union environment Company Store ­ Convenience Store ($1.2 Million/year) Overall control and responsibility.

Financially responsible for over 2.5 million dollars each year Initiate special task teams designated to eliminate unsafe environments for physical safety and food safety in the workplace National Account Marketing Champion for ARAMARK Wachovia, develop, assign, promote and analyze marketing tactics to help grow our business Maintain an average food cost.

August 2002 ­ May 2003 Prepare and analyze production records using Food Co Create menus for a five week rotation Develop and maintain methods of purchasing and inventory Interview and train new associates Experience development of a new four-million dollar account Hold daily and monthly associate training sessions Participate in weekly meetings with the.

Hire and train new associates Develop skills and initiate teamwork with 60 associates Design new production methods and inventory control Track sales and designate promotional areas Increase bottled beverage sales by 30% with Compass marketing and merchandising standards Prepare the budget for two consecutive years at a two ­ million dollar account

Acquiring prospective customers by making sales calls each day Maintaining relationships with current and prospective customers Reconstructing the sales tactics by initiating new concepts

B.S, Hospitality Administration/Management

Education record

Education record