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 operations management team. Formed KPI structure using data-driven approach to leadership and monitoring performance to uncover efficiency issues and propose solutions. Teamed up cross-functionally to support operations companywide. Compiled and submitted operational reports. • 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, Executive Chefs, and General Managers. Reviewed standard operating procedures for systems, sanitation, and programmatic compliance and applied improvements. Analyzed financial information and adjusted operational budgets to promote budget compliance as well as sustainability and profitability. • 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 monitor performance and determine areas in need of improvements. Supervised all cross-functional teams and resolved complex issues by utilizing change, risk, and resource management principles. Updated Directors, Executive Directors, and Corporate Departments on program progress and activities.• 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 recruitment and training of Traveling Retail Managers for standardization of retail support and account openings/transitions. Supported Retail Operational Support Team and unit Retail Managers. Documented programs and processes and submitted to Regional Director of Operations.• 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 guest expectations. Oversaw budgets of up to $2.5M as well as six full time and 50 part-time on call associates. • 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 Develop financial strategies to exceed budget goals for the year Implement guest restaurant days using local vendors to keep the guests and clients happy

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 of over 3.2 million dollars each year Control costs while experiencing a loss of 25%-50% of the building population due to plant closure Communication lead for the regional safety committee

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 of 33% or below by managing ordering, production and waste Uphold the brand standards of Quiznos, Sbarros, Chick-fil-A, Manchu Wok and Java City Travel to other company locations to analyze issues in retaining the contract, design a plan, purchase necessary equipment and boost staffs confidence to efficiently run the business

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 client to enhance relations and learn of expectations Manage convenience store with sales of $3000 a day

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