Manager Customer Service

Bryan D. McCurdy

***** *. ***** *****

Surprise AZ 85379

602-***-**** Cell

OJECTIVE: I am interested in applying for the Campus Director of Dining

Services.

I feel that my more than twenty-five years as a Food Service

professional in the

Healthcare and Retirement Living Industry has given me insights into

innovative

ways to surpass operational objectives.

EXPERIENCE

2003-present Brookdale Senior Living, Park Regency ( CCRC ) Chandler,

Arizona

Campus Director of Dining Services

. Oversight for Food & beverage operations for a CCRC

community with 200 independent living apartments, 66 bed

care facility and 45 bed assisted living and memory

enhancement building with six dining areas, two fully

licensed kitchens and a servery with an operational

budget of over a million dollars annually.

. Deficiency Free surveys in 2003 thru present in the

assisted living / memory enhancement building as well as

the skilled nursing center.

. Gold Star recipient for excellence in our region by

Linda Crandall & Associates, ( Nutritional

Consultant ) for the past five years. We have received

the Platinum Award for the past two years which

signifies less than 1% of licensed buildings.

. Oversaw $ 750,000 renovation to dining rooms,

. Reviewed, revised and wrote new standardized menu for

entire campus to improve quality and consistency of

services throughout community adding upscale grill items

as well as a premier dining program and takeout menu.

. Reviewed & revised staffing patterns to increased

efficiency and staff stabilization.

. Mandated Serv-Safe Manager Certification for all

managers, supervisors and cooks to ensure H.A.C.C.P.

compliance and improve Maricopa County inspection

ratings.

. Reduced overall expenses for food, labor & supplies and

while doing so improved overall satisfaction.

. Implemented systems to train new hires and enhance that

of existing staff, which significantly reduced turnover

and decreased safety incidents

. Chosen as a leading Director to assist regionally with

training and financial assistance for other Directors

within the Western Division. This often required

traveling to Tucson and Southern California to meet and

review operational standards of other Directors.

. Selected to do a national nationally recognized award

winning webcast to over 555 campus Dining operations

manager entitled " Dollars & Sense". The objective of

this program is to receive and respond to commonly asked

questions pertaining to Food Service Operations in a

manner that is entertaining and fun.

1999 to 2003 Arizona Heart Hospital Phoenix, Arizona

Team Leader, Food & Nutritional Services

. Transition of Sodexho - Marriott contract to internal operations.

. Reviewed, revised, wrote and implemented restaurant - style selective

menu and production with nutrient analysis, HACCP recipes and quality

monitors

. Reviewed, revised and updated departmental policies and procedures.

. Recruited, hired and trained staff below labor budget

. Restructured and standardized staffing patterns for increased

efficiency

. Renovated cafeteria and kitchen to improve flow and improve trayline

efficiency.

. Designed and formatted seven week cyclic in - house cafeteria menu.

. Improved quality of services and satisfaction in patient, employee,

physician and visitor areas.

. Designed and operated cappuccino bar and gift shop.

. Zero deficiencies in areas of Food & Nutrition during JCAHO survey.

. Maintained highest County Health Scores of all hospitals in the state

of Arizona for the past three years.

. Mandated HACCP compliance for all management and production staff

through Serv-Safe Manager Certification.

. Transitioned contracted vending to internal operations.

1997 - 1999 HEALTHSOUTH Rehabilitation Hospitals Phoenix, Arizona

Regional Director of Food & Nutritional Services

. Transitioned two acute care rehabilitation hospitals from contracted

services to in - house operations simultaneously.

. Designed, implemented and standardized a two week patient selective

menu.

. Created and standardized inventory management system.

. Transitioned to on-line ordering system and standardized ordering

utilizing group purchasing organization.

. Redesigned and renovated kitchen and cafeterias to improve services to

customers and employees.

. Maintained Budget controls below budgeted limits

. Hospital Food & Nutrition Departments used as " Best Practices" with

JCAHO.

1995-1997 Scottsdale Heritage Court Scottsdale, Arizona

Life Care Centers of America

Director of Food and Nutritional Services

John J. Kane Regional Hospital Pittsburgh, Pennsylvania

Production Manager / Food & Nutritional Services Dept.

EDUCATION:

Northern Arizona University

Flagstaff, Arizona

Business Administration / Computer Information

1986

The Pointe

Phoenix, Arizona

Culinary / Chef Apprenticeship Program

1988

Morrison Custom Management Pittsburgh,

Pennsylvania

Food Service Management Training Certification

1990

Community College of Allegheny County Pittsburgh,

Pennsylvania

Food Service Management / Nutrition

1992

TRAINING:

> Serv- Safe Manager Certification

> Man in the Mirror - Customer Service Training

> Skills for Healthcare Managers Series

> Organizational Skills for Managers

> Targeted Selection

> Targeted Selection - Quick Hire

> Right to Know for Managers

References Available Upon Request

Contact this candidate