Sandy Mickens Email & Phone Number

Remote

• Consistently recognized as top performer on quarterly incentive program for more than 1 year. • Responsible for timely matching of clients with their providers, coordination of ensuring clients initial appointment is scheduled and managing total clinical hours available in provider network while maximizing clinical capacity and growth of provider network.• Maintaining a high level of provider satisfaction.• Manage the provider lifecycle from onboarding a new patient panel, to ramping up their case load and maintaining their total available clinical hours.• Manage provider onboarding and training calls to ensure a smooth onboarding process.• Meeting or exceeding quarterly growth targets for the provider network.• Reviewing and presenting growth analysis metrics upline and across the organization.

Greater New York City Area

• Supervised, trained and developed 50-150 professional and student staff through fostering an inclusive and team - centered environment to promote excellent and efficient customer service.• Provided front-line triage to staff in crises to preserve an excellent and personalized experience for the customer through problem - solving and interpersonal communication.• Created and executed training manuals and procedures to ensure efficient and cost-effective service in compliance with sanitation and safety standards.• Coordinated and maintained staff coverage, payroll, inventory, and orders based on deadlines and used cost analysis data to generate weekly reports.• Organized and managed the logistics for an 8-week undergraduate nutrition internship program with a team.

Managed overall guest experience will all aspects of general management, property management, P&L and customer relations.•Recognized as one of top twelve general managers of 476 restaurants; attained highest recognition by receiving excellence awards every quarter. •Developed and cultivated assistant- and mid-managers who were promoted to higher company positions.•Participated and collaborated in ongoing customer service programs to build sales and rapport in the community.

Managed daily operations and consulted on budget and financial management. Introduced profitable changes by updating staff scheduling based on analysis of peak/off peak customer times.•Orchestrated recipe/menu development based on guest trends/preferences; updated for seasonal considerations for menu planning and design. •Developed and implemented advertising strategies, layout, and design for marketing campaigns in print, and other media outlets.

Spearheaded grand opening of a startup 75-seat American/Southern food restaurant concept on the Upper West Side. Orchestrated all strategic and store creation planning, cash management, financial audits, statement analysis, inventory control, marketing surveys. Responsible for construction design and completion resulting in successful store opening in the three-month timeframe and within budget. Recruited, hired and developed, three new managers and staff of 40, and conducted intensive training for all incoming managers on systems and software.•Transitioned from construction phase to day-to-day operations management, including staffing, training, purchasing, cost control, facilities, maintenance, advertising, customer relation, marketing and menu creation.•Created, developed and implemented all formalized operational systems and procedures, including employee handbook, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs.•Managed month-end, daily and weekly transactions; prepared weekly payroll and profit/loss statements.•Developed inventory management system to coincide with accounts receivable and accounts payable procedures.•Directly supervised floor managers and staff, and assisted them in following company policy and procedures.

Directed full operations for highly visible 100-seat Upper West Side restaurant and generating over $4 million annually. Controlled all restaurant assets, facilities and equipment. Managed restaurant's profit and loss centers, including food, supply and labor costs to meet annual operating budgets. Increased revenue by 8% over 8 years by increasing customer base and average check, through excellent customer service and trained staff, and by controlling food, beverage and labor costs. Managed 2 assistant managers, chef, including wait-staff, food expeditor and bartenders.•Initiated and excelled at private party planning logistics resulting in successful execution of high profile events including corporate heads, celebrities and associated children and families. Credited with high degree of diplomacy resolving programs without sacrificing customer relations.•Monitored all accounting responsibilities, including profit/loss statements, payroll, accounts receivable/payable, and state and federal taxes. •Proactively monitored and updated menu pricing, renegotiating contracts and managing special requests•Recognized for cultivating long-term, stable staff with team player philosophies •Responsible for full human resource management, including hiring, training, and supervising staff and management, and vendor negotiations for organizing and consolidating health insurance plans•Managed Board of Health inspections and any violation remediations

Education record

Education record