Lectures, workshops, pre- con presentations on administrative, recruitment and. operational issues facing rural and volunteer EMS agencies. Presentations focusing on leadership, ethics and managing a multi- generational workforce in EMS

" Redesigning Volunteer EMS", a bi - monthly column focused on information,education and advocacy for volunteer EMS agencies, first responders and rescue squads.

Nancy Magee has been involved in EMS for 23 years-12 as a volunteer and as a Field Supervisor, Scheduling Coordinator, FTO and Marketing Director for an EMS Management Service Organization serving Volunteer EMS agencies in Connecticut. She combines a business woman’s perspective on marketing, efficiency and customer service with an EMS volunteer’s heart. Our Volunteer Survival & Redesign Seminars provide hands-on skills, confidence and morale building sessions for the low volume provider, as well as the tools and strategies for marketing, leadership, fiscal management, recruitment and retention necessary to keep your volunteer agency clinically progressive and financially viable.

La state certified EMS instructor & NREMT testing evaluator sub contractor through MTS for ACE4EMS, the non -profit educational division of the Louisiana Rural Ambulance Alliance.

• Assist the company President in locating and procuring new contracts• Oversee the public profile of the company• Manage client relations• Assist human resources in employee recruitment and retention, workforce development and compliance with applicable labor and contract law• On call for any and all incidents that arise during daily ambulance operations• Orientation and mentoring of new employees• Scheduling all shifts for multiple client locations• Development and implementation of training program and standard operating procedures to assure company-wide consistency of operations• Specializing in CQI, with a focus on protocol compliance and legally defensible documentation

Directed a workforce of 40-60 people for a 24/7/365 formal diningand buffet restaurant Managed all operating functions, including hiring, training,scheduling, payroll, policies, procedures, purchasing, andinventory Worked with kitchen staff to plan and implement new menuitems and pricing Ensured strict compliance with all regulatory, health and safetystandards Streamlined and re-engineered workflows to maximizeproductivity and service levels Used goal-setting and performance measurement to encouragestaff accountability Established a philosophy and culture of service excellence,achieving customer satisfaction rating of >95% annually Assumed ownership for all cost controls, financial reporting, andbottom-line P&L Created a culture of diversity and developed policies andprocedures in multiple languages Grew revenues to $2,000,000 annually, and increase of 100% overa 10-year period