Directs the food and nutrition department for a 165 bed, Joint Commission accredited acute care hospital. • Participated in kitchen design and transition activities from prior facility to newly opened hospital.• Directs multiple food and nutrition services cost centers for a 156 bed state of the art acute care joint commission accredited hospital with an annual budget of $ xxxxx.00 and 30something FTE’s. • Ensures efficient operation of the department by optimally utilizing resources to maximize productivity and minimize costs.• Enhances the patient experience by daily patient rounding and regular validation of staff customer service.

• Directed the food and nutrition department for a 264 bed, Joint Commission accredited Hospital Corporation of America affiliated acute care hospital, serving over 1000,000 patient and staff meals annually with a 2 million departmental budget; overseeing a staff of 28 FTE ‘s.• Responsible for staff performance and accomplishment of departmental responsibilities in accordance with corporate, department and safety policies and procedures to meet both company and regulatory requirements.• Maintained a top 3 food quality and temperature press ganey scores in East Florida Division.• Provide high quality service to patients, physicians, and employees.

Provided direction and oversight for the dietary departments at four behavioral health campuses based out of New Bedford; including inpatient treatment centers in New Bedford, Brockton, and Plymouth, plus High Point Hospital in Middleboro; totaling 500 beds, a 2.3 million food and supply budget and 34 FTE's. In addition, provided dietary consultative services at several other High Point facilities including a unit at Lemuel Shattuck Hospital in Jamaica Plain. Chaired the company's Nutrition committee which focuses on opportunities for operational efficiencies, menu building and policy review.

• Assisted a Sodexo managed account integrating Catertrax software into an operational phase of a Hospital-wide desktop dining take out meal order system.• Provided consultative support for a newly opened retail venue with forecasted annual revenue of $500,000; involving efficiency improvements, operational organizational enhancements, and planning activities for smooth integration with other hospital meal service operations.

• Directed the nutrition and food services department of a nationally recognized, Joint Commission accredited, 135 bed Partners affiliated Rehabilitation hospital, serving over 248,000 patient and retail meals annually with a $2.6 million departmental budget, utilizing a staff of 49 FTE’s. • Coordinated final revisions to a new kitchen design, and led departmental move activities related to the hospital’s change in location to a newly constructed hospital in 2013.• Created and presented a department specific, customer service training program which led to an 11 % improvement in friendliness and courteousness scores for retail customers and revised the department’s orientation program to on-board new hires faster.• Increased retail sales $20,000 over previous years, monthly averages by adding 1 Café FTE, creating a retail supervisor position, targeted promotions, and additional marketing efforts.• Developed a comprehensive catering program; generating a 30% average monthly increase year over year.• Achieved highest ever, patient related Press Ganey satisfaction scores for all Food and Nutrition criteria under my direction.• Led successful implementation of balanced menus, healthy beverages and local and sustainable purchases in step with national Healthy Hospital Initiative (HHI) food related goals. • Significant contributor to hospital’s webpage design; linking nutrition and retail related information sources to the Spaulding Boston’s home page.• Achieved local, regional, and national exposure for Spaulding and Partners as a content expert and advocate for healthy, sustainable eating, through speaking engagements, print, and video outlets.• Chaired the hospital’s Healthy Food Healthy People committee.

• Directed the nutritional services department of a Joint Commission accredited 212 bed long term, acute care hospital serving over 275,000 meals annually with a $2 million departmental budget. • Coordinated all menu, meal, purchasing, and clinical nutrition department related activities.• Responsible for two offsite feeding programs.• Provided nutrition and food related oversight of two Boston satellite patient units.• Consistently maintained fiscal objectives.• Presented hospital’s Customer Satisfaction training program.• Created an enhanced snack program for patients and special occasion menus for facility.• Designed a departmental leadership team mentoring and support program.• Chaired the Hospital’s Safe Environment of Care Committee.