SODEXO HEALTHCARE SERVICESGeneral Manager V Patient Services – Tampa General Hospital2017 – 2020As General Manager of Patient Services, I was accountable for leading a team of highly skilled managers to provide patient meal services for an 1,100-bed hospital; providing the administrative oversight and financial management to meet established financial objectives, provide high standards of service, and create exceptional patient experiences. ➥ Managed and administered a $15M food budget; developing strategies to control costs by reviewing financial statements and tracking operating expenses.➥ Led a dedicated, strategic team of 120 hourly staff, 5 managers and 5 supervisors including 5 direct reports to plan, develop and implement Sodexo’s ‘Expressly for You’ patient meal service.➥ Led the company’s biggest patient satisfaction turnaround in the state of Florida; driving increased Press Ganey Satisfaction scores to go from the 7th percentile to the 54th percentile just over 2 years.➥ Provided strong leadership to overcome an environment of mistrust among staff and change a toxic culture unconducive to productivity and patient satisfaction. SODEXO HEALTHCARE SERVICESGeneral Manager V Multi Unit– UH Geauga and UH Portage Medical Centers2016 – 2017As General Manager, I was tasked with driving the profitable operations of Food Services and for 2 university hospital locations; leading 2 high performing teams with 82 full-time staff and 8 managers to provide leadership, administrative oversight and strategic direction for a department with $10M in managed volume. ➥ Planned, implemented and managed a $1.1M rebrand for UH Portage’s café.➥ Ranked first in patient satisfaction scores for 5 consecutive years from 2011 to 2016 out of 14 hospitals at Geauga and 2nd at the Portage Medical Center.➥ Exceeded all target metrics for productivity, budget, and patient satisfaction at both units in 2016 and 2017.SODEXO HEALTHCARE SERVICESGeneral Manager IV – UH Geauga Medical 2010 – 2016 As GM, I was accountable for leading Food Services and providing strategic direction for a department with up to $4M in managed volume ➥ Managed a team of 40 full-time staff, 5 managers and 2 dietitians.➥ Exceeded all annual incentive targets for the hospital in 2010, 2011, 2013 and 2014.➥ Achieved ‘Double Gold 100’ on the Ecosure Food and Physical Safety Audit in 2010, 2011, 2013 and 2014.➥ Led a $1M kitchen and ‘Tier 3 Fresh Inspiration’ café renovation at that increased sales by over 18% in 2015.