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Dietetic Management Project Management Patient Nutrition

Administrative Operations Training Staff Leadership Quality Assurance

         Extremely customer-focused with strengths in directing clinical facility activities encompassing food services, food safety, nutrition, environmental health, patient education, and quality assurance.

         Advanced knowledge of nutritional trends, health and dietary issues, and customized menu planning and development.

         Strive to uncover cost savings through implementation of process enhancements while adhering to stringent standards for compliance and quality.

         Highly respected for adaptability, attention to detail and accuracy, supervisory talents, patient relations skills, and sound judgment.

• Hands-on, methodical, and highly regarded for talents in training, coaching, personnel leadership, and cultivating cross-functional collaborations.

         Software skills include Microsoft Office (PowerPoint, Excel, Word, Outlook), Microsoft Project, WordPerfect, and Adobe Acrobat.

         Member of American Dietetic Association.

Aramark Mount Washington Pediatrics, Baltimore, MD, 2015 to 2017

Kitchen Project Manager

         Coordinated major kitchen renovation project throughout first phase including pre-bid meetings with contractors, design reviews and approvals, crew coordination, and safety compliance.

         Seamlessly liaised among contractors to swiftly address issues and coordinate submittal and approval of plans, vital to ensuring adherence to defined timelines and budgets.

Aramark Mount Washington Pediatrics, Baltimore, MD, 2014 to 2017

Food Service Director

         Spearheaded full-scope food service operations encompassing regulatory compliance, quality assurance, procurement, financial reporting, forecasting, inventory control, and client relations.

         Ensured and enforced constant compliance with federal and state laws/regulations concerning food preparation, storage, and sanitation.

         Steered human resources functional areas spanning recruitment, interviewing, hiring, scheduling, payroll, Workers Compensation, OSHA compliance, and performance management.

         Demonstrated exemplary talents in cost control, budget administration, and variance analysis to effectively align with stringent P&L guidelines and expectations.

         Orchestrated high-impact marketing strategies to considerably increase retail product sales and lower labor expenses.

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Aramark Kernan Orthopedics and Rehabilitation, Baltimore, MD, 2007 to 2014

Assistant Director of Patient Services

         Played an integral role in effectively transitioning Food and Nutrition Department from tray-line process to hostess model, streamlining operations and reducing costs.

         Helmed all facets of regulatory compliance, budget adherence, quality control, and inventory management to achieve or exceed department performance targets.

         Trained, directed, and supervised staff while diligently maintaining dietetic registration, state-required credentials, and continuing education requirements.

         Guided registered dietitians and dietetic technicians in provision of medical nutrition therapy and nutrition care process including nutrition screening, assessment, diagnosis, intervention, monitoring, evaluation, and education.

         Revised Clinical Performance Improvement Plans to mitigate gaps and increase productivity of staff.

Collington Episcopal Life Care Community, Mitchellville, MD, 1999 to 2007

Assistant Food Services Director 2003 to 2007

Dietary Manager 1999 to 2003

         Awarded promotion as a result of excellent performance and charged with formulating menus for Health Center residents by strategically considering food preferences and nutritional needs.

         Delegated assignments to dietary personnel and provided ongoing staff education and mentoring.

         Monitored quality, cost containment, safety compliance, and prevention of food/drug interactions.

         Instituted dining program in newly-opened Alzheimer s wing consisting of 36 units.

         Collaboratively designed restorative dining and ambulation program to enrich nursing care and optimize patient well-being and outcomes.

         Methodically evaluated nutritional status of at-risk residents including inadvertent weight changes, and documented findings for nursing team.

Marriott Hotel, Baltimore, MD, 1997 to 1999

Dietetic Technician

         Observed and documented patient food intake, reported findings to dietician, created appropriate menus and diets, tested new products, and supervised food production and service operations.

         Obtained and assessed dietary histories of individuals to plan suitable nutritional programs.

         Advised individuals and families in optimal food selection, preparation, and menu planning based on specific nutritional needs and goals.

Candidate, BS in Nutrition / Registered Dietician, University of Medicine and Dentistry of New Jersey (Rutgers), projected graduation 2018

BS in Nutrition Science, Kaplan University, Ft. Lauderdale, FL

AA, Dietetic Technician, Baltimore City Community College, Baltimore, MD

Certificate of Completion: Nutrition, Dietetics & Hospitality Management

Certified Food Service Manager

Certified Food Service & Sanitation Instructor

Registered Dietetic Technician

Environmental Health Specialist Eligibility