Service Management
Resume:
ROBERT E. GREGORY
Grove City, Ohio 43123-8796
Home 614-***-****
Cell 513-***-****
*******@*********.***
A senior level management position in an organization committed to delivering high quality
OBJECTIVE:
customer service. The position will draw upon my passion for excellence, solid leadership
skills, fiscal management, academic preparation and broad experience in food service and
hospitality management.
Results-oriented visionary collaborative leader. Proven ability to creatively and resourcefully
SUMMARY:
manage with and through my staff to anticipate customer needs and deliver them before the
customer can ask for it. Demonstrated ability to consistently plan and meet operational goals,
while planning and successfully accomplishing financial targets through the team’s efforts.
Experienced in large complex organizations. Have successfully managed in union ized and
non-unionized environments.
EXPERIENCE PROFILE
1992 - 2008 University of Cincinnati (East Campus – Medical Center) Cincinnati, Ohio
DIRECTOR OF FOOD AND NUTRITION SERVICES
Planned, organized, led and directed all aspects of delivering a total quality meal experience to
all customers, while assuring customer satisfaction and meeting financial goals for food service
on the east campus. This includes the 2 Hospitals, 4 Colleges, a Conference Center and Hotel.
Food services are provided to patients, staff, students, faculty and the public. The food service
operations include: 2 cafeterias, 3 dining rooms, 5 private dining rooms, 2 kitchens, catering,
3 franchised food venues and vending services.
Guided management and professional staff along with full time career personnel and part time
students with open communications, fair and equitable policies/practices in a unionized
environment. Consistently planned and administered a budget that met target.
Planned organized and directed menu development, promotions and marketing for the
food services. Assured a high level of customer satisfaction through exceptional service,
extensive menu offerings and enhanced presentations with branded concepts delivered by
an energized staff with positive attitudes.
Worked with architects and engineers to redesign the food production facility, food
service areas and dining rooms.
Implemented a new customer friendly computer system that: stored more data
processed information faster, accurately and timely charge/credit accoun ts, generated
better operating reports for management and statements for customers.
Implemented an integrated computer system that; automated purchasing, inventory
control,
food production and scheduling, while eliminating manual processing.
Robert E. Gregory - Page 2
1988 - 1992 Riverside Methodist Hospitals Columbus, Ohio
DIRECTOR OF NUTRITION SERVICES
Planned, organized, led and directed managerial, professional and hourly personnel in all
aspects of delivering high quality food and services to patients and food services to the staff,
students, physicians and the public. Responsible for meeting the customer satisfaction and
financial goals for food service. The operation included: 1, full service restaurant, I NY Style
Deli, 2 cafeterias, vending, on and offsite catering.
Guided staff with open communications, fair and equitable policies, maintaining a union -
free environment. Consistently administered a multi million dollar budget at or under
budget while assuring customer satisfaction.
Worked with architects and engineers to design a new food production facility, a full
service restaurant and cafeteria.
Negotiated food service out sourcing agreements with independent contractors to deliver
off-site food service and ethically administered the agreements.
Planned and managed the implementation of an integrated computer system that reduced
manual record keeping and improved the food systems management and facilitated a JIT
inventory system resulting in a significant annual cost savings. Efficiently directed the
management of purchasing, receiving, storage, control and issuing/distribution of food and
food supply.
1981 - 1988 Howard University - South Campus (Hospital) Washington, DC
DIRECTOR OF NUTRITION AND FOOD SERVICES
Planned, organized, led and directed managerial, professional and hourly personnel in all
aspects of delivering high quality, cost efficient food and services to all customers on the south
campus. This includes the University Hospital, Colleges of Medicine, Dentistry and Allied
Health Sciences. Food services are provided to patients, staff, students, faculty and the public.
Held an adjunct appointment in the College of Allied Health Sciences.
Successfully guided management, professional. staff and students in a unionized
environment in delivering consistent high quality service in patient rooms, the retail
operations and special event facilities.
Provided catered meals on and off campus and received numerous accolades from satisfied
customers. Substantially increased cafeteria and catering gross revenue through menu
change, enhanced food presentation, improved service, efficiency, and cash management.
Successfully transitioned contracted management of retail venue to an in-house operation.
Implemented new marketing strategy, new menu items and enhanced the food
presentation. The results were improved customer satisfaction and a doubling of revenue.
Howard University College of Allied Health Sciences, Coordinated Undergraduate
Program in Medical Dietetics. Lectured on Labor Relations and Financial Management in
Food Services.
Robert E. Gregory - Page 3
1977 - 1981 W. A. Foote Memorial Hospital, Inc. Jackson, Michigan
CORPORATE DIRECTOR OF DIETARY
Overall responsibility for delivery of quality nutrition and food services to all patients, staff and
visitors at two hospitals. Managed two production facilities, retail venues and catering
functions.
Successfully transitioned the food service contract managed operation of the second
hospital to in-house management.
Reorganized the department and made renovations that increased productivity and saved
FTE s and food cost.
Worked with architects and engineers to design a new food production facility, cafeteria
dining room and catering facilities.
New York Hospital Cornell Medical Center White Plains, New York
ADMINISTRATIVE DIETITIAN
Managed food production, cafeteria and vending operations
EDUCATION
Southern Illinois University Edwardsville, Illinois
M.B.A., Management
Veterans Administration Hospital Bronx, New York
Dietetic Internship
Pratt Institute Brooklyn, New York
B.S. Food Science and Management
(With Honors)
PROFESSIONAL ORGANIZATIONS
Ohio Dietetic Association
American Dietetic Association
American Society for Healthcare Food Service Administrators
National Association of Healthcare Food Service Management
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