US Foods is the leading food service distributor servicing restaurants and healthcare with the mission to help our customers Make It. We offer a broad line of unique and comprehensive suite of e-commerce, technology and Business Solutions. Supported company profitability, customer retention and growth initiatives through implementation of US Foods Business Solutions Tools, contract optimization, and relationship development at executive, IDN and GPO levels. Provided expertise in cost reduction methodologies, financial analysis, revenue enhancement and strategic development of long term and acute healthcare customers. Provided Executive and divisional level monthly sales analysis of targeted customers. Participated in new sales proposals, Customer Business Reviews and Regional GPO meetings.

In my role as the Vice President of Clinical Nutrition and Wellness I seized the opportunity to build the Clinical Nutrition and Wellness Division from the ground up, establishing efficient sensible work flow and client focused infrastructure. I collaborated with stakeholders in Human Resources, Clinical, and Operations departments, working together to create strategic, budgetary, and food service management objectives, develop business lines through contract expansion, and design division hierarchy of area Directors, Clinical Nutrition Directors, and direct report personnel. I constructed and documented program framework, implementing consistent application of best practices, company and department policies, and enforcement of sanitation, food preparation, and safety compliance. I analyze profit and loss statements on a regular basis, negotiate contracts, and serve as a Board Member for multiple client advisory boards. Key Achievements:♦ I co-designed and implemented Nutrition Focused Physical Examinations as a Senovo Standard of Practice. ♦ I have expanded the clinical division by 250% over the course of 6 months by personally screening resumes, conducting interviewing, and extending offers to hand selected candidates, assembling a forward thinking and highly credentialed group of Registered Dieticians and Operators. ♦ I have instituted standardized formulary and optimized the contract of a primary client saving them $750K annually, demonstrating company’s dedication to partnership and client engagement. ♦ I have proactively addressed potential compliance issues and developed programs resulting in 50% reduction of CMS violations.

In my role as the District Manager I sought out, evaluated the direction of nutrition trends, and implemented state of the art nutrition and culinary options in a managed care environment. I took ownership of the administration of the department’s strategic vision, budget creation and allocation, and carefully monitored key performance indicators of financial efficiency. I engaged clients, managed relationships, maintained regulatory and corporate compliance, and drafted financial operating plans. I am a proponent of consistent operations and created a uniform financial data collection method and reporting system, aligning results with contract defined metric expectations. I fostered interdepartmental cooperation with the Business Development Team by identifying and acting on opportunities to contribute to the senior living sales process.Key Achievements:♦ I spearheaded food division operations and a budget of $30M TVM for a four-state region.♦ I served as a champion of talent development, investing in employee long term engagement with quarterly training platforms reducing voluntary exempt turnover by 75%.

In my role as the Director of Nutrition, Health, and Wellness I provided corporate clinical nutrition direction and oversight for a three-state territory. I developed standardized clinical and functional protocols employed universally throughout Unidine Healthcare Systems. I supervised 50 exempt direct report and 300+ non-exempt indirect report personnel, initiated large scale training programs to enhance employee production, increase performance conformity, advocate client centered business practices, and the utilization of tools and processes to achieve operational objectives. I served as a vendor liaison working directly with partners to optimize cost and services. Collected historical data, analyzed, and developed the annual operating budget for each client and territory, generated Unidine and client monthly financial reporting, and identified customer service metrics based on key performance indicators, previous CMS performance, and POC analytics. Key Achievements: ♦ I implemented a new pre-survey audit process resulting in a 75% reduction in CMS discoveries during facility inspections.♦ I decreased vitamin supplement costs by 20% by consolidating orders/vendors and made improvements to formularies resulting in an annual savings of $200K.♦ I directed the overhaul of Registered Dietitian recruiting, onboarding, and talent development focusing on employee retention reducing voluntary turnover by 50%.

In my role as a Project Manager I operated under the direction of the Regional Vice President orchestrating the launch of clinical and operational enhancement campaigns focused on financial, employee satisfaction and wellbeing, client service requirements, and safety compliance objectives. I analyzed client relationship developments and lifecycles, exempt and non-exempt recruiting, and employee survey results.

In my role as the Clinical Nutrition Manager III I supervised the operations of the Clinical Nutrition and Diet office, a multiple site union-based hospital network. I evaluated policies and procedures and implemented regional programs resulting in increased patient identification and improved dietician performance. I coordinated talent development initiatives, employee wellness programs, and clinical internships. I collaborated with C-Suite level clients, peer medical staff, and Sodexo executives. I enforced the utilization of inventory control systems resulting in lower specialty product costs. I recruited talent, performed interviews, and conducted new hire orientation as a certified hiring manager for the Food and Nutrition department. Key Achievements:♦ I was recognized as a “Rising Star Award” nominee and received outstanding marks during annual employee performance reviews.♦ I spearheaded the Clinical Nutrition and Diet offices performance to succeed Joint Commission survey, the BARE audit, and managed the unit’s specialist credentials and accreditation.

Corporate relationship manager; Developed social media websites for business advancement.Implemented Salesforce for market and relationship analysis. Marketed services to new clients resulting in new contracts. Increased sales by 10% over 6 months. Developed corporate clinical and survey preparedness systems for systematic field implementation.

• Managed multiple skilled care accounts in operational oversight and in a clinical capacity. Aligned practices with State and Federal regulations, partner initiatives and operational budgets. • Provide direct nutritional management of all high-risk residents throughout up to 15 accounts per month including dialysis, tube feeders, medical management of pressure ulcers including weekly wound rounds, and weight loss interventions. • Provided clinical training to multidisciplinary teams in each account, from nursing through physicians, to maintain current standards of practice.• Communicated effectively both verbally (on phone, one-on-one, conference calls to groups) and in writing (emails, letters, reports, presentations) to clinicians, company management, medical professionals, and managed care groups, as well as external clients such as vendors.• Performed audits to ensure sanitation and quality standards to optimize operational performance. On site state and federal survey support.• Purchased food and supplies from authorized vendors to meet cycle menu requirements. • Maintained weekly operating report to analyze performance and ensure financial budgets were met. • Directly assisted with hiring as well as disciplinary processes. • Oversaw the food and equipment ordering process ensuring budgetary compliance.

Developed newly offered course with the university, adhering to all university requirements.Managed each aspect of curriculum development from finding the book to developing the course.Taught and counseled students, prepared progress reports and mentored them for success.

Clinical assessment of all patients in the I.C.U., Medical/Surgical unit and Skilled Nursing Unit.Trained, and mentored team in order to improve operational performance and build morale. Maintained compliance standards for meal service and food quality. Researched newly published wound intervention strategies, taught medical students and implemented throughout hospital practice.Performed daily audits to ensure sanitation and quality standards to optimize operational performance. Purchased food and supplies from authorized vendors to meet cycle menu requirements.