Director of Nutritional Services

Oversee Retail Food Service operations at Navicent Health in Macon, Ga.

I am overseeing the Patient Nutritional Services operation for an 850 plus bed hospital located in Macon Georgia.

I oversee all Nutritional Services operations for a 125 bed Skilled Nursing facility and a 80 bed Long Term care facility.

; As the District Manager I over saw a management staff as well as 100 employees in Juvenile detention and Community correctional facilities. I plan, direct and manage food service operations for 8 facilities geographically located between Philadelphia and Altoona Pennsylvania. Responsible for producing and implementing budget as well as A/R, A/P, and payroll functions. Supervise and train 9 Directors and their staff. Formulate and execute operational policies that meet the needs of each individual client. Selected Accomplishment: Coordinated along with a management team, the transition from old food service to Lintons.Spearheaded and developed yearly budget. Developed guideline for future budget recording practices.Helped negotiate contract proposal with client. Organized the startup operations of 2 facilities.Developed menu planning strategy that conformed to the National School Lunch Program. Aided in helping client change their record keeping practices to meet the standards of the NSLP.Complete operational inspections of all Lintons sites to ensure quality and organizational controls are met.

Plan, direct and manage restaurant operations, and strategic and business planning functions, as well as production and product service, A/R, A/P, and payroll. Oversee Customer Service department and interface with customers to provide first-class service and quality; supervise and train staff of 20 plus employees. Formulate and execute operational policy and procedures. Full P&L responsibility; budgeting, expense control, and reporting. Selected accomplishments:Spearheaded development and implementation of revised policies and procedures, including customer service initiative, which significantly improved business operations and bottom-line profit.Championed strategies that transitioned nearly bankrupt business into profitable and marketable enterprise.

Managed all aspects of guest relations and hospitality, as well as administrative function (payroll, A/R, A/P, and inventory control) for chain of 25 stores. Supervised and trained production staff, and oversaw kitchen/bakery equipment maintenance. Worked closely with customers to reduce guest complaints and increase overall satisfaction. Partnered with vendors to reduce costs.Selected accomplishments:Spawned innovative marketing philosophy that was benchmarked as company standard.Challenged to evaluate operating efficiency of each location, and executed customized changes to increase product and profitability.

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