Experience

St. Paul's Senior Services

• United States
• Hospitals and Health Care
• 100 - 200 Employee

• Directory of Dietary Services

  • Jan 2022 - Present

  Director of Nutrition and Dietary Services• Budget expert: Developed quick-launch strategy to correct $96K deficit from previous year, righted budget in first 30 days• Managing director of 7 kitchens and 22 employees, serving 140 residents• Three certifications in ServSafe: Food Handler, Food Allergy Expert and ServSafe Manager• Develops master menus to meet diverse resident population for assisted living, nursing home and memory care patients• Executes Facilitated Care Plan: Conducts personalized dietary assessments for each patient to ensure proper nutritional guidelines are adhered to; monitors patient weights are within state regulations• Drove strategy to bring department into regulatory compliance; consistently scores 100 on Health Dept inspections; conducts internal and mock inspections• Oversees staff training and ensures management compliance in ServSafe certifications • Supervised planning of menus for therapeutic diets• Manages food and equipment inventory; operates within annual budget• Responsible for inventory, food and equipment purchasing• Developed resident Food Forum, allowing clients to give feedback and offer suggestions



Delmar Gardens Family

• United States
• Hospitals and Health Care
• 300 - 400 Employee

• Director of Dining & Nutrition

  • Jul 2021 - Jan 2022

  Director of Nutrition and Dietary Services• Developed master menus to meet diverse resident population for assisted living, nursing home and memory care patients, serving over 150 residents• Managing Director 7 kitchens, 25 employees • Facilitated Care Plan: Conducted personalized dietary assessments for each patient to ensure proper nutritional guidelines were adhered to; monitored patient weights and fluctuations for modification• Drove improvements for regulatory compliance; consistently scored 100 on Health Dept inspections• Supervised planning of menus for therapeutic diets• Responsible to control food costs and create opportunities to realize cost savings; reduce budget• Responsible for inventory, food and equipment purchasing• Developed Food Hospitality and Nutrition team; trained, coached and mentored employees to ensure strong operational performance and highest level of personalized customer service• Developed standards of performance and created programs to incentivize employees• Perform state regulatory board inspections; compliant with OSHA, IL and MO State Health Departments, FSIS knowledgeable; conducted internal inspections



McCallum Place Eating Disorder Centers

• United States
• Mental Health Care
• 1 - 100 Employee

• Director of Diets and Nutrition

  • Aug 2019 - Sep 2021

  Director of Diets and Nutrition• Director of food & beverage responsible for execution of $500K budget• Budget specialist: First year reduced budget by $48K and reduced payroll expenses by $12K• Managing director 4 kitchens, 10 employees, serving over 50 patients • Facilitated Care Plan: Conducted personalized dietary assessments for each patient to ensure proper nutritional guidelines were adhered• Scored 100% patient satisfaction 14 consecutive months – benchmark score in clinic history• Scored 100% employee satisfaction 14 consecutive months, top score among all departments• Managed staff of 10; responsible for HR functions including hiring, training, certifying workers in hospital menu coding, ServSafe and Health Stream Education• Drove improvements for regulatory compliance; scored 100 on Health Dept inspections consistently • Perform state regulatory board inspections; compliant with OSHA, IL and MO State Health Departments, FSIS knowledgeable; conducted internal inspections • Developed and maintained inventory control system• Certified in 54 areas of Healthlink Learning and Hospital Certifications, other certifications in Yardi Senior Living, Caremerge, and other hospital systems• QA manager FSMA trained



Cedarhurst Senior Living

• United States
• Hospitals and Health Care
• 200 - 300 Employee

• Managing Director, Regional Lead

  • Apr 2017 - Aug 2019

  Director of Dining• Regional Director for 9 locations; territories, IL, MO and OK • Director of Dining locally managing 16 employees, and serving over 130 residents• Training manager, responsible for staffing and training in all locations• Purchasing manager, in charge of inventory and equipment purchases• Budget specialist, first year $16K under budget• Responsible for balance and execution $216K annual operating budget • Drove facility approval rating from 35% to 90% in 8 months• Drove improvements for regulatory compliance; consistently scored 100 on Health Dept inspections• Developed diverse menus for assisted living and memory care residents; staying within State and Federal dietary guidelines for heart healthy, low sodium, diabetic, puree and mechanical diets• Events caterer; developed menus for special events for up to 400 people



Weber Inc.

• Sales and Inventory Specialist

  • Apr 2014 - Apr 2017

  Independent Contractor• Drove 45% sales increase first year• Sales Representative servicing 12 wholesale accounts, increased to 18 locations• Designed and set up displays in 18 locations• Distributed 2000 daily units to 18 locations• Negotiated pricing structure, bonuses and incentives for 12 accounts within 100-mile radius• Inventory Specialist – developed and maintained inventory system in 18 locations Independent Contractor• Drove 45% sales increase first year• Sales Representative servicing 12 wholesale accounts, increased to 18 locations• Designed and set up displays in 18 locations• Distributed 2000 daily units to 18 locations• Negotiated pricing structure, bonuses and incentives for 12 accounts within 100-mile radius• Inventory Specialist – developed and maintained inventory system in 18 locations



White Cottage

• Restaurant Owner

  • Jan 2000 - May 2006

  Managing Owner• Drove revenue increase 118% from previous owner first year• Negotiated distributorship to market to 15 states• Developed and sold franchise; boosted annual revenue $65K+• Trained franchise owner, recognizing sales of $220K first year• Sold and distributed product to 18 local restaurants within 50-mile radius• Working owner in charge of all HR functions, payroll, budgeting, purchasing and strategic growth• Utilized bonus structure plan with sales representatives and employees to increase sales and leads