Administer operations, including management and navigation of long and short term planning of non-profit facility accounts throughout South Carolina, North Carolina and central/north Florida; maintain profit/loss performance and fee activity of accounts.Develop and maintain $3.5 million operating and $1 million capital budgets; manage client funds; ensure performance of direct reports (27 directors along with 20 managers and RDs); oversee and respond to regulatory protocols; monitor and navigate operations consistent with contract policies and procedures.* Successfully negotiated contracts valued at $3.2 million and $1.5 million; within contracts, reduced expenses 10% and 5% respectively.* Saved company over $1 million in expenses by addressing food preparation process and acute care malnutrition as well as mapping work hours to reduce non-productive work schedules.* Saved 9 accounts within region as company lost accounts throughout North Carolina metro area; solidified account loyalty by developing strong relationships with decision-makers as well as by increasing PG and reducing expenses to assist accounts meet budget; increased patient satisfaction scores (vital to Affordable Care Act).* While overseeing foodservice operations at primarily non-profit hospitals, assisted with division performance as largest and most profitable in company.* Facilitated significant savings as well as added to bottom line through effective management of food costs, increased revenue and closely monitoring inventory and direct reports.* Lowered overtime to less than 2% by strategically managing human resources.* Vastly improved culinary experience of foodservice guests by collaborating with chefs on development of compelling yet cost efficient menu options.* Instrumental in initiatives building morale throughout entire division; appointed by supervisor to spearhead and implement resources to facilitate culture change.

Oversaw and ensured performance of day to day operations and sustainability at flagship 12-hospital system with over 3,000 beds; supervised directors and RD staff (over 400 employees); maintained and drove profit/loss performance of nutrition departments set within metro hospitals.Formulated strategic plans; managed implementation of business guidelines and strategies; ensured satisfaction of state and local regulatory, Joint Commission and CMS protocols; established and monitored operating budget; analyzed and minimized overtime; coached and motivated employee performance; resolved human resources issues; collaborated with departments throughout facility to exceed patient and customer expectations.* Vastly improved operations through recognition of leaders with strong performance as well as holding low performers accountable for lack of acceptable contributions; includes placement of goals and metrics to ensure employees understand progress and requirements.* Successfully led Lean program created to reduce inaccuracy in patient food while simultaneously increasing patient satisfaction.* Saved organization $1.2 million and received highest bonus available in recognition of performance reducing food costs, food waste and overtime.

Delivered curriculum educating students on food service management and cultural awareness; simultaneously mentored internship students. Served as advisory board member for nutrition and exercise physiology department.

Administered dietetic and food service operations throughout Grandview Medical Center and Southview Medical Centers; accountable for long/short-term strategic planning, profit/loss performance, $7 million operating and capital budget, and contributions of 116 employees at both facilities.Scope of responsibilities comprised planning, organizing, and guidance of food preparation and delivery, cafeteria services and menu planning (including coffee shop and vending machines), food inventory maintenance, catering and special functions, and clinical nutrition education; oversaw executive chef, supervisor, administrative assistant, clinical manager, dietitian dietetic technician, food services manager, productive manger, retail manager, caterer, cashier, stores clerk, diet clerk, cook, dishwasher, food service worker, and sanitation worker.Primary focus of operations included full/self-service meals and snacks spanning diverse array of options; healthy and environmental conscious cafeteria and dining room service; internal/external food and drink service supporting meetings and special functions; complement of licensed and trained dieticians preparing special menu cycles and meals (consistent with patient and physician requests).* Demonstrated strength facilitating nutritional assessment, wellness program, counseling and patient education, and community education focused on weight loss and eating disorders; facilitated through physician relationships, dietician-physician collaboration, diet accuracy, physician satisfaction, and patient outcomes.* Instrumental in elevating organization recognition and ranking to Top 10 nationwide as well as retaining competitive presence statewide.* Introduced Press Ganey Satisfaction for patients and families; elevated overall department scores to 86th percentile or higher and Anthem Score Card to 98th percentile.

Created health and wellness module for heart disease, renal, diabetes, cancer and overweight soldiers and their families; implemented weight loss program for overweight soldiers and their families; introduced healthy menus to 25 cafes across the base.