Meg Oneil Email and Phone Number

-Adhere to procedures for food storage, food preparation, and food service including the proper use of kitchen equipment and sanitation with an emphasis on employee safety.-Supervise, Hire, train and manage dietary staff including scheduling, performance reviews, and performance improvement planning. -Adhere to the Department of Public Health nutritional standards, dietary regulations and procedures -Maintain knowledge of current DPH food service regulations and dietary procedures. -Review specialized diets for all residents to ensure they are followed correctly by dietary staff. -Coordinate all dietary updates and diet changes with the dietician on contract and maintain a working relationship with Contracted dietician contacts. -Calculate operating costs, maintain financial records for dietary purchases, record and prepare reports for use of management or administrative personnel. -Create seasonal menus that met the dietary regulations for long term care residents while offering flavorful, creative foods. -Develop, Rollout and manage a new payroll software; including all departments, company policies and time off management

-Use online dock scheduling system to expedite orders that require high priority status due to rush shipments-Assist in the creation of multiple inter-facility transfers for assigned facilities while attaining minimum average weight and cube-Assist in the coordination of timely resolution on all past due PO's and communicate exceptions to warehouse, transportation and procurement daily

-Hiring, Managing and developing a brand new team- including development of all staff and dining standards and procedures-Assist with maintaining dining room appearance, experience, cleanliness and safety amongst independent living, assisted living and memory care residents.-Focused on budget development, monthly cost control, inventory and ordering

-Manage the Food Service café & bistro for 3,000+ meals daily-Train all front of house staff, bistro managers and cash handlers, Oversee daily operations of cash management and customer service

-Manage all operations of the single corporate scoop shop- including 10 employees-Develop sales plans for sales increase within both scoop shop and corporate distribution-Collaborate with local companies to supply demos and informational sessions-Monitored and ensured staff adhered to all company policies and procedures-Office Management and Billing/Accounting for Corporate Office, Accounts

-Manage daily operations of retail café-Supervise and Schedule five staff members-Maintain three product inventories, and upkeep/updates of the POS System-Provided exceptional guest service, food preparation, and customer service-Consolidated resident billing and meal plans-Marketing liaison for Food Service Department