Patrick Andres Email & Phone Number

Northeast

Buffalo/Niagara, New York Area

• Responsible for $6 Million in managed volume, 75 union employees, 5 dietitians and 5 managers, providing dietary needs and education to a 265-bed acute care facility with a full-service cafeteria and catering department. • Rebuilt the health and safety regulatory program, beta tested at the unit, and recognized as a best practice throughout Sodexo Healthcare regionally. Delivered flawless DNV surveys 3 consecutive years with special recognition by the DNV in 2016 and 2018.• Exceeded expectations for FY2018 annual budget by $164k in revenue and $21k in profitability. Trained key managers on P/L management, Flash reporting and Declining Balance tracking, reviewed weekly and held accountable. • Drove Press Ganey patient satisfaction scores over the 80th percentile with a focus on reducing meal delivery times to increase quality, temperature and overall satisfaction. • Implemented strong employee engagement platform that elevated scores to the highest with the hospital by emphasizing a collaborative and creative culture that focusses on recognition.

Buffalo/Niagara, New York Area

• Directed daily food production, culinary quality assurance, with a focus on food safety and customer satisfaction. • Responsible for daily retail and patient meals, menu planning, inventory, pre and post production tasks, catering, floor stock, culinary training, food safety initiatives, and budget-based ordering• Efficiently incorporated Sodexo’s Food Management System for retail and “At Your Request” patient food service model, into the Dietary’s daily operations. Concentrated on tracking daily cost, product usage, and waste. • Implemented the AYR Room Service platform at Buffalo General Medical Center and DeGraff Memorial Hospital, training all culinary staff and building QA sustainable standards.