M. Kristen Berry

Director Food And Nutritional Services at CulinArt Managed Dining Services / Williamson Hospitality Services
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Contact Information
us****@****om
(386) 825-5501
Location
New York City Metropolitan Area
Languages
  • English -
Skills

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Credentials

  • Certified Dietary Manager
    Dietary Managers Association
    Oct, 2001
    - Oct, 2024
  • Food Handlers Certificate
    NYS Department of State
    Sep, 2001
    - Oct, 2024
  • Serve Safe
    National Restaurant Association Educational Foundation (NRAEF)
    Jan, 1995
    - Oct, 2024

Experience

  • CulinArt Group
    • United States
    • Food and Beverage Services
    • 200 - 300 Employee
    • Director Food And Nutritional Services
      • Feb 2014 - Present

      Food Service Director for acute and sub-acute healthcare population. Food Service Director for acute and sub-acute healthcare population.

  • Stony Brook University Health Sciences Center School of Medicine
    • Hospitals and Health Care
    • 1 - 100 Employee
    • Director Retail & Food and Nutritional Services
      • Jul 2000 - Mar 2012

      Direct multiple food and retail service operations for 6,000 patient, student, visitors daily. Manged revenue of $9 million dollars annually and operate within purchasing budget of $10 million. High End Catering Operation, Gift Shop, and 500 bed Patient Room Service were under my responsibility, guidance and direction. Direct multiple food and retail service operations for 6,000 patient, student, visitors daily. Manged revenue of $9 million dollars annually and operate within purchasing budget of $10 million. High End Catering Operation, Gift Shop, and 500 bed Patient Room Service were under my responsibility, guidance and direction.

  • Stony Brook University
    • United States
    • Higher Education
    • 700 & Above Employee
    • Director Food, Catering And Retail Services
      • Jul 2000 - Mar 2012

      Senior management position in a 540 bed trauma center/medical school with 5,000 employees, students, visitors. Overseeing managed retail sales of $9 million dollars annually, supervising 65+ Union FTE's, responsible for a purchasing budget of $8-10 million per fiscal year. Developing and implementing JACHO and NYS Department of Health administrative policies and procedures. Multiple unit experience including catering department, off site locations and Hospital Gift Shop. Foster an environment in which guests and patients enjoy high levels of service and employees are motivated to deliver top performance. Selected Contributions: Increased revenue by minimum of 10-15% year over year without increasing pricing in not-for-profit organization funding a $5 million dollar kitchen and retail outlet renovation I participated in. Reduced and practically eliminated staff turnover, a record-setting improvement in staff retention due to the success of employee-development, education, accountability and morale-building programs. 92% Customer satisfaction rating on 5,500 guest transactions per day. 99% percentile Press Ganey ranking for Room Style Service Patient Feeding and benchmarked very competitively with nationwide and state hospitals. Impeccable record for federal and state JACHO, Department of Health and Agriculture Inspections. Actively participated in all aspects of department operations from purchasing, production, sales, catering, accounting, human resources, labor management, Exemplified service, cost control, staff development and increased revenue programs over 12 year career. Show less

  • Long Island State Veterans Home
    • Stony Brook, New York
    • Patient Services Manager
      • Jan 1993 - Jul 2000

      400 bed skilled nursing facility serving therapeutic diets to residents. Menu development, Resident satisfaction responsibility, hiring and scheduling 25 employees, Managed food purchasing, P&L, inventory, cost controls. Set and maintained high standards in sanitation and safety and complied with Joint Commission, federal and state department of health regulatory guidelines. Developed and implemented administrative policies and procedures, in-service education and training. Selected Contributions: Instituted family and resident Food Council meetings to maximize resident satisfaction and meet nutritional needs of patients through menu and delivery method refinement. Meal delivery service advanced from cook chill to cook serve to Room Service method. Reduced food cost from 50% to 35% and advanced resident satisfaction and tray consumption to 95% Show less

  • Sizzler Restaurants
    • General & Corporate Training Manager
      • May 1988 - Jan 1993

      Oversee day to day operations of high volume family style restaurant, direct staff of 15 with emphasis on customer service, quality products and operating with high corporate standards in safety, quality and satisfaction. Advanced career from server and moved up through corporate training programs to General Manager. Selected Contributions: Routinely Scored 100% on mystery shopper corporate feedback Certified Corporate Training store for Sizzler restaurants where 2 restaurant managers per week were trained. Reduced food cost through refined procurement methods, waste and over production reduction Attended Sizzler University Training Program in California for 3 months for career training & development. Show less

Education

  • Suffolk County Community College
    Hospitality Administration/Management
  • infant jesus

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