DIRECTOR

Hardworking, multifaceted, and aggressive professional exemplifying solid and

expansive expertise in management, leadership, and business development.
Innovative and strategic agent with remarkable record of providing strategic
planning, utmost customer service, as well as budget and financial management.
Adept at streamlining corporate missions, objectives, and goals. Demonstrate
powerful and dependable problem solving skills; able to address various complex
issues. Manifest high level of diligence in all endeavours complemented with kee
n
eye for detail for optimum results accomplishment. Acknowledged for developing
persuasive negotiations and communications skills. Show competency in
cultivating new competent staff and personnel through increasing employee
training opportunities. Highly focused and results-oriented expert at completing
complex deadline-driven projects, process, and operation. Display proficiency in
all
Microsoft Office Suite and MAC-based programs.

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CORE COMPETENCIES
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Food Service Management - Organizational Leadership - Operations Management
Client's Need Assessment - Market Trend Analysis - Customer Service
Nutrition and Dietetics -Payroll Administration - Relationship Development
High-Impact Negotiations - Training and Development - Safety and Sanitation
P&L Management - New Business Development

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CAREER PROGRESSION
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SOUTHAMPTON HOSPITAL - MORRISON MANAGEMENT SPECIALIST - Southampton, NY
Assistant Director of Food and Nutritional Services 2008-PRESENT
Manage the entire production and ensure the delivery of quality food service by
overseeing safe handling and quality of all prepared and distributed food. Handl
e
and maintain cash handling standards. Supervise the planning for upcoming
catered events, review of menus, as well as resolution of employee issues and
concerns by organizing weekly staff meetings. Ensure sufficient coverage for all
department functions by dynamically managing the completion and posting of
work schedules for personnel. Conduct patient visits on an assigned nursing unit
and area; ascertain that every patient is visited at least once throughout their
confinement. Coordinate in staff recruitment and disciplinary processing; overse
e
payroll administration.
-Provided staff training on customer service, proper portioning, cashier skills,
 as well as safety and sanitation.
-Consistently interfaced with customers to monitor satisfaction level and
render service recovery.
-Instrumental in substantial cost reduction by proactively interacting with and
assisting the executive chef in production planning and waste reduction.
-Seamlessly ensured the completion of all daily, weekly, and monthly reports.
-Participated in the hospital's Customer Service Training program intended for
all hospital staff.

Production Manager 2006-2008

Monitored cost-effective level of inventory to sustain stock sufficiency based o
n
past sales, patient census, and upcoming events. Reviewed consumer trends in
support to the development of weekly menu concepts and cafeteria's daily
specialty items. Keenly performed monitoring of cafeteria's entire accounting
functions, including reviewing daily cash reports.
-Ensured appropriate food handling, storage, and customer service by
administering ongoing in-service training for the staff.

FACULTY STUDENT ASSOCIATION, LONG ISLAND STATE VETERANS HOME - Stony Brook, NY
Food Service Manager 1999-2006
Handled the management of a 350-bed long-term care facility's food service
operations. Ensured timely delivery of patient meals in accordance with their
therapeutic diets; oversaw the entire activities of dietary staff and tray line.

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EDUCATION
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Bachelor of Science in Healthcare Administration
- ST.JOSEPH'S COLLEGE - PATCHOGUE,NY: 2007
Associate of Applied Science in Food Management
- SUFFOLK COUNTY COMMUNITY COLLEGE - RIVERHEAD, NY: 2001

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PROFESSIONAL DEVELOPMENT
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120-Hour Dietary Managers Program - SUFFOLK COUNTY COMMUNITY COLLEGE - SELDEN, N

Y: 2001
Morrison Patient Programs Certification Course