Vanessa D'Antico, MBA, P.Dt
Manager - Client Relationship Management at Medina Quality- Claim this Profile
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English Native or bilingual proficiency
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French Full professional proficiency
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Italian Elementary proficiency
Topline Score
Bio
Credentials
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Fair Trade Ambassador
Fairtrade CanadaApr, 2017- Nov, 2024 -
Certification universitaire en nutrition en santé publique
Université LavalSep, 2016- Nov, 2024 -
Ordre professionel des diététistes du Québec
-Dec, 2013- Nov, 2024 -
Advanced Management-Level Food Safety Training in Canada Certification
-Jan, 2012- Nov, 2024 -
Tri-Council Ethics Certification
-Jan, 2012- Nov, 2024
Experience
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Medina Quality
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Canada
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Program Development
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1 - 100 Employee
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Manager - Client Relationship Management
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Oct 2020 - Present
Manage the daily client-related operations of the Quality & Safety Alliance for Inflight Services ("QSAI") Programme, Supplier Quality Assurance ("SUPQA"), Food Safety Quality Management ("FSQM") and ensure Inflight Catering Facilities are audited per established principles of risk and client requirements.- Support simultaneous projects including the annual QSAI Excellence Awards, the annual QSAI Council, and the QSAI Technical Committee process- Develop and implement a performance reporting structure for all new and existing clients, including analysis of client data to gain customer and industry insights- Prepare and lead performance management meetings
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Manager - Programme Development & Management
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Dec 2019 - Oct 2020
Primarily responsible for leading and directing the Programme Development & Management Department including all technical aspects of Medina Quality ("MQ")'s Food Safety & Quality Assurance Programmes.- Develop training strategies and materials- Provide technical and regulatory expertise to internal and external clients on food safety and quality management- Develop, manage and execute consultancy projects- Train MQ auditors on Standards and Interpretation Guidelines
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Aramark Canada
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Canada
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Food and Beverage Services
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300 - 400 Employee
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Operations Manager
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Jan 2018 - Dec 2019
- Oversee all aspects of a University food service operation: residential dining halls and retail locations, including national brands- Direct and indirect supervision and training of 150+ employees- Collaborate in the development of the component financial budget including food cost, labour cost and direct expenses- Human resources representative for account- Interact with client management and maintain effective client and customer relations at all levels within the organization- Contribute in bids for new business developments- Ensure compliance with food safety and health and safety standards- Provide assistance with large scale event organization
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Health, Wellness and Sustainability Manager
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Aug 2015 - Dec 2017
Health and Wellness (Nutrition):- Hold primary role in residential menu planning and product selection, ensure healthy and nutritious food choices are well represented during all meal periods- Ensure accurate nutritional information is available for all menu items at the point of purchase- Implement and assist in the development of campus dining wellness programs and campaigns- Assist students who have special dietary needs, food allergies, or who want to maintain a healthier diet- Develop and implement education materials and programs for individuals and student groups regarding nutrition, meal planning, and health and wellnessSustainability:- Implement and assist in the development of campus dining sustainability programs and campaigns- Monitor and evaluate sustainability initiatives across all campus dining locations- Play an active role in promoting, training, and tracking recycling efforts- Assist in gathering and analyzing data for reports and presentations- Be a liaison with students and student sustainability groups on campus
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Compass Group
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United Kingdom
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Food and Beverage Services
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700 & Above Employee
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Assistant Catering Manager
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Jun 2015 - Sep 2015
Assisting the catering manager, general manager and executive chefs in supervising the daily operations of Foodie Traiteur catering at McGill University, including administrative tasks, customer service and food hygiene and safety.
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Catering and Special Events Coordinator
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Oct 2014 - Jun 2015
Planification and management of catering services for faculty, staff and students at Concordia UniversityAssurance of proper food and safety practices, supervision of catering staff, participation in special events
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Distribution Supervisor
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Apr 2014 - Oct 2014
Supervision of food service employees (cooks, kitchen helpers, potwashers, receivers of stock) and beltline activities such as portioning, catering services and outside organizations such as Meals on WheelsDecision making related to food service principles and food safety, delegation of tasks to employees, project management of changes and improvements to food service practicesConfirmation of hours worked by employees and scheduling Supervision of food service employees (cooks, kitchen helpers, potwashers, receivers of stock) and beltline activities such as portioning, catering services and outside organizations such as Meals on WheelsDecision making related to food service principles and food safety, delegation of tasks to employees, project management of changes and improvements to food service practicesConfirmation of hours worked by employees and scheduling
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Dietetics Intern (Professional Stage Level 4)
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Aug 2013 - Dec 2013
Clinical Nutrition• Clinical specialties: oncology, enteral nutrition, CVPC (Cardiovascular Prevention Center) outpatient clinic• Assessment and evaluation of nutritional status of patients, along with nutrition intervention and implementation of specific diets• Collaboration with team of health professionals to assure proper implementation of nutritional objectives• Case study presentation to dietetics students and health professionals• Participation in the Eating Assistance Program for patients with limited to no autonomy• “Clinical Nutrition Day” presentation on evidence-based scientific research about binge eating disorder geared toward dietetics studentsFood Service• Supervision of the production line • Development of managerial type projects related to food service (marketing projects for the promotion of cafeteria food items, food safety audits, satisfaction questionnaires and taste panels for clients of the cafeteria, improvement and standardization of recipes for patients requiring modified textures, cost analysis of recipes)Community• Clinical specialty: prenatal (“enfance-famille-jeunesse” 0 to 5 years)• Assessment and evaluation of nutritional status of patients, along with nutrition intervention and implementation of specific diets• Distribution of OLO coupons (eggs, milk, orange juice) to pregnant women who met the necessary criteria • Development and conduction of presentations linked to clinical nutrition topics (introduction of complementary foods to breast milk, the division of responsibility between parent and child during meal times, the advantages of breastfeeding)
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Head of Nutrition
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Jun 2013 - Aug 2013
Revision and adjustment of camper's meal plans. Food service management of the camp kitchen, preparation of special menus for expeditions Revision and adjustment of camper's meal plans. Food service management of the camp kitchen, preparation of special menus for expeditions
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Dietetics Intern (Professional Stage Level 3)
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Feb 2013 - Apr 2013
Clinical Nutrition• Clinical specialties : geriatrics, dysphagia • Assessment and evaluation of nutritional status of patients, along with nutrition intervention and implementation of specific diets• Development and conduction of presentations linked to clinical nutrition topics (functional foods for diabetes)Food Service• Supervision of the production line• Development of managerial type projects related to food service (HACCP analysis of a potentially dangerous food item, plate waste study of nutritious oatmeal, critique of cyclic menu, satisfaction questionnaires and taste panels for clients of the cafeteria, quality assurance projects, recipe standardization)Community• Development and presentation of a nutrition class for fourth grade students about the importance of a healthy breakfast
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Dietetics Intern (Professional Stage Levels 1 & 2)
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Jul 2011 - Jul 2012
Clinical Nutrition and Food Service• Education and counseling patients of special diets• Recorded patient nutritional status in medical records• Variety of food service activities (critique of cyclic menu, development of satisfaction questionnaires and taste panels for clients of the cafeteria, marketing projects for the promotion of cafeteria food items, quality assurance projects, recipe standardization) Clinical Nutrition and Food Service• Education and counseling patients of special diets• Recorded patient nutritional status in medical records• Variety of food service activities (critique of cyclic menu, development of satisfaction questionnaires and taste panels for clients of the cafeteria, marketing projects for the promotion of cafeteria food items, quality assurance projects, recipe standardization)
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Education
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2018 - 2021
Concordia University
Master of Business Administration - MBA -
2016 - 2016
Université Laval
Certification in Public Health Nutrition, Human Nutrition -
2010 - 2013
McGill University - Macdonald Campus
Bachelor of Science (B.Sc.), Dietetics and Human Nutrition -
2008 - 2010
Dawson College
DEC, First Choice Health Science
Community
