Experience

• 

  Ruck- Shockey Associates, Inc

  • Consultant

    • 2015 - Present

    for the Foodservice & Hospitality Industry

• 

  NYU Langone Medical Center

  • Senior Director of Food & Nutrition Services

    • 2010 - 2015

    Planned, organized, directed, controlled, and monitored all activities for Food and Nutrition Services for two hospital locations: Tisch Hospital and Hospital for Joint Diseases, annual budget of $20 million, departmental revenue $7.4 million, over 260 FTE's. Provided value based financial management and world class quality and service delivery.Developed multiple restoration alternatives and venues for accommodating patient and staff meals post Hurricane Sandy Devastation. Designed, operated, and utilized a temporary kitchen for ten months following Hurricane Sandy and concurrently designed a new state of the kitchen that replaced the centralized kitchen which opened 10/17/13.Worked with Architects, Designers, and Facilities in preparation for the new 12,000 square foot Tisch Café featuring a marketplace design and a menu emphasizing health and variety slated to open Summer 2015.Implemented various patient care experience initiatives inclusive of, but not limited to extensive restaurant quality menus and increased Press Ganey patient satisfaction overall meal score by 10 points within a two year period. Established an excellent catering service reputation for the organization, doubling sales to $2.4 million annually in two years.Streamlined the procurement process for obtaining all food and non-food supplies.Increased all retail sales for multiple venues, inclusive of the new venue "Cafe240" in the Ambulatory Care Center.Achieved "Gold" status from NYC Department of Health for the Healthy Hospital Food Initiative.

• 

  The University of Medicine and Dentistry of New Jersey, University Hospital (UMDNJ-UH)

  • Director of Food and Nutrition

    • 1993 - 2010

    Planned, organized, directed, and controlled all clinical, patient, and retail services in Food and Nutrition and the Gift Shop. Annual operating budget in excess of $9 million, 4,000 total meals served daily, and a team of 110.5 FTE’s. Previous management responsibilities included Patient Transport Department.Expanded retail services offered on the Newark Campus to nine venues with sales approaching $4 million annually: The 400 seat Garden Café, The Balcony Café (50 seat café located in the Doctors Office Center), The Virtual Café, The Bistro Café (award winning 36 seat full-service restaurant), RxCaterers (on-site catering service), satellite cart services in the Medical School, Dental School, and Ambulatory Care Center, and The Gift Shop Emporium. Operations featured various self-branded retail concepts including: Coup Sisters, Once upon a Vine, Off the Eaten Path, and Bergen Street Heroes. Contract to self operations conversion done for The Gift Shop.Increased the Press Ganey quality of food score to 80th percentile ranking.Developed various wellness programs.Planned, coordinated, and executed eight Annual Clinical Nutrition Symposiums.Chaired the development of The Service Excellence Program for University Hospital and Human Resources Joint Commission Readiness Team.Developed department website with two interactive sections www.eatwellumdnj.com.

  • Acting Transitional Director

    • 1992 - 1993

    Coordinated all department functions from contract to independent, non-contract management effective January 1, 1993 reporting to Chief Operating Officer

• 

  UMDNJ

  • Assistant Food Service Director

    • 1982 - 1992

• 

  THE NEW YORK HOSPITAL

  • Administrative Senior Staff Dietitian

    • 1977 - 1982

    (currently part of New York-Presbyterian Healthcare System)