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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLESan Antonio TX.Street Address
Mobile PHONE NUMBER AVAILABLEProfessional Summary:Experienced 20 years Food Service Manager in Private Schools, Retail, Hospitals, Assisted Living and Long-Term Care Industries with excellent organizational, project management and client skills.Detail and action-oriented with strong ability to communicate effectively. Demonstrated team leader with excellent staff management skills. Proficient with nutritional software and point of sale systems.HIGHLIGHTS Passion for People and Food Service Food cost control specialist. Ability to handle fast-paced environment. Bilingual (English/Spanish). Inventory Specialist. Serv Safe Certified Food Service Manager.EXPERIENCECompass Group Morrison Living Nov. 2020 to PresentNutrition Services Director: Director of Dining Services for Franklin Park Boerne Assisted Living Facility. Oversight of all Dining Services for Residents and catered events. Working to ensure all aspects of food service operations operate according to city and state standards of compliance.Encompass Health Rehabilitation Hospital of San Antonio Oct. 2019 to Oct. 2020Nutrition Services Director: Direct and assist the Preparation and serving of patient meals and therapeutic diets, order supplies and maintain department and equipment in sanitary conditions. Working to ensure daily caf services provided healthy and inviting options to staff and client community. Working to ensure all aspects of food service operations operate according to city and state standards of compliance.HHS Culinary Nov. 2017 to Nov. 2018Food Service Director at Methodist South Hospital in Jourdanton Texas: Direct and assist thePreparation and serving of regular meals and therapeutic diets, order supplies and maintain department and equipment in sanitary condition. Working with client community to ensure Joint Commission inspection readiness. While working to ensure compliance parameters are met, delivering and exceeding catering and hospitality expectations.Healthcare Service Group June 2017 to Nov. 2017District Manager in Training: Providing leadership, support and guidance to ensure that food Quality standards, inventory levels and food safety guidelines are followed. While ensuring customer satisfaction was achieved working to maintain records relative to compliance expectation standards.Responsible for the department program, infection control, safety, and standards. Established liaison with various department directors and physicians to coordinate nutritional care.Lubys Culinary Services Sep. 2015 to June 2017Food Service Director at Kindred Hospital: Direct and assist the preparation and serving of regular meals and therapeutic diets, ordered supplies and maintained the department and equipment in sanitary condition. Responsible for planning, establishing, and maintaining specified policies and procedures for the patients and residents..HHS, San Antonio, TX May 2014 to Sep. 2015EVS Director at Teleton USA and Christus Santa Rosa Alamo Heights: Supervision of maintaining a high level of cleanliness in assigned areas. Participate in staff selection process. Interview candidates as needed. Plan and coordinate project work to ensure that proper frequencies are maintained. Ensure that staff receive proper orientation, initial training and ongoing education. Ensure that proper supply control guidelines are followed and staff is trained in the use of all chemicals. Ensure that all equipment is clean and professional in appearance at all times. Respond to concerns and requests with a sense of urgency and take necessary corrective action including timely follow-up. Participate in department safety and maintain a safe work environment at all times. Report all unsafe equipment and acts to appropriate director. Assure that the integrity of security at the facility is maintained at all times. Handle special requests or projects and perform other duties as assigned.Aramark, San Antonio, TX January 2013 to April 2014Chef Manager at Christus Santa Rosa Hospital: Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. Assist in unit forecast and unit accounting. Responsible that requirements for appropriate sanitation and safety levels in respective areas are met and will coordinate and supervise unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training. Responsible to conduct period inventory and perform other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards.Sage Dining Service, San Antonio, TX August 2004 to June 2012Food Service Director at TMI The Episcopal School of Texas: Responsible for hiring, managing, motivates, retains and training staff. Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products. Serving 3 meals a day for 50 boarding students and 675 patrons on daily basis for lunch. Menu planning and development, payroll, schedule Responsible for food service at a fast- paced school. Responsible for component accounting functions, Events planning, organization and supervision. Conduction of periodic inventory maintaining records to comply with Sage's standards. Ensure that requirements for appropriate sanitation and safety levels in respective areas are met. Ability to communicate effectively with client, customers, and support staff.Sage Dining Services, Houston, TX. Food Service Director at St. Francis Episcopal Day School: Serving 2 meals a day and 850 patrons on daily basis for lunch. Managing kitchen staff, purchasing, ordering, and organizing catering events for the School. Menu planning and development. Coordinate and supervises unit personnel regarding food production, control, quality and cost control as well as labor scheduling and staffing, conduct inventory. Ensure that requirements for appropriate sanitation and safety levels in respective areas are met. Managed the Food Service at the School, menu planning, budget, managing, hiring and training all the kitchen staff, purchasing and ordering of food products, payroll and staff schedule. Organizing and supervising catering events.Sage Dining Services, Towson, MDCulinary Support Manager; Traveled nationwide to support new school business acquisitions and implement Company Standards of practice. Catered events including the menu planning and production of events.EDUCATIONTexas Department of Health CurrentServe Safe Manager CertificationNew Hampshire Technical College 1992Culinary Arts and French Cuisine |
