Mike Duckworth Email and Phone Number

Manage projects, coordinating vendors and staff through all stages of construction.

Responsible for all management aspects of high volume primary care clinic with three providers. • Managed transition from private practice to group practice beginning 6/03, including implementation of electronic medical record system. • Acted as primary point of contact for patients to ensure continuity of care during transition.• Ensured practice met local and corporate operational requirements

Accountable for meeting budget and state requirements for 250 bed facilities comprised of a long and short term care facility. Responsible for inventory control and menu development. • Developed retail marketing strategies increasing sales by 45%. • Received 99% health inspection score and state inspection with only two minor deficiencies.• First six months reduced budget overage from previous year of 28% to 4%.

Accountable for all operations of restaurant. Manage daily front and back of house operations. Develop local marketing strategies to increase sales. Ensure proper training of staff to meet corporate standards. • Increased overall guest satisfaction score from 41% to 60% within four weeks in new store.• Increased store sales 30% from $30,000 to $39,000 within four weeks in new store. • Scored .6 under food cost target of 34.7% within first week in new store.

Managed territory encompassing northern Illinois/Wisconsin – January 2003 relocated and assumed new territory including Mississippi, Alabama, Louisiana, and Arkansas. Called on acute and long-term facilities greater than 200 beds generating new business and maximizing existing account sales for leading manufacturer of meal delivery systems. Directed sales and marketing in territory including sales planning/forecast, corporate reporting.• Produced 137% of quota in first half of 2002 fiscal year, ranked second in company. • Produced 107% of quota in first quarter of 2001 fiscal year.• Managed $1.2 million in sales in first year.

Worked with team to oversee production and service of an average of 1500 meals per day. Managed various areas of organization assuming human resource and scheduling needs as appropriate. Facilitated communication between departments to resolve patient issues on a daily basis.• Managed retail operation with 4 million dollars in annual sales. • Achieved Press Ganey score from 50th to 95th percentile in second quarter ‘00. • Managed vending program with annual sales of $300,000 dollars.