Manager Quality

DEBRA NEHLS **** Woodley Lane Madison, WI *****

920-***-**** (C) **********@*****.***

Dining Services Dietary Management Regulatory Compliance QA Manager

Enthusiastic quality assurance and customer satisfaction professional with decades of diversified experience within regulatory compliance, quality assurance and campus dining services. Strong commitment to regulations, food protection and quality, customer satisfaction and documentation.

Oakwood Village Director of Dining Services September 2015 – May 2019

Assistant Director of Dining Services May 2015 – September 2015

Top performer in identifying and correcting areas of deficiency of operations and systems

Slashed state audit deficiency report from 34 pages to 0 pages; became deficiency free in first year

Created framework for on-boarding system for the complete campus; from interview selection to annual performance review; through buddy training, stay interviews, and internal growth programs

Reduced food cost by 38% negotiating with purveyors for best cost and quality

Responsible for ensuring ethical documentation is completed and accurate for all dining programs

Increased customer satisfaction from a 3.2 to 4.5 on a 5 point scale

Direct and conduct safety and sanitation audits; built follow up program and education for deviations.

Decreased nutritional supplement cost by 25%, introducing food first theory

Reduced areas of error for Quality Assurance Process Improvement program

Cut labor costs by 18%, reduced overtime and streamlined work flow effectiveness

Increased employee retention from 55% to 75%, increasing employee engagement

Spearheaded earth friendly choice products for a greener more sustainable company

Direct the overall financial performance of account for profitability. Monitoring food costs, labor and equipment closely

Manage budget plan, analyze, execute and report. Understanding of financial management and principles.

Participate in Campus-wide Safety Committee, Staff development, Quality Assurance and Improvement Committee, and Dining Committees throughout campus

Encourage professional development through positive performance improvement program, ServSafe, Chef’s Feature meals, catering and event functions for Shareholders and Foundation Members

Revitalized menu for all customers; attention to trends, customer wishes, ethnicity and health needs

Increased profit margins through a ‘Take Out’ program, introduced a fresh salad bar, hot bar and daily specials

Hamilton Care Center Dietary Manager March 2004 – May 2015

13 years of citation-free State surveys, continuous improvement of sanitation and food safety

Plan and develop department policy and procedures within established standards

Increased customer service satisfaction through employee engagement and “Yes, I can”

Audit temperature controls, confirming HACCP requirements are established and met

Improved food costs through large volume purchasing of quality food, purchasing recap and cost evaluation

Led candidate selection for new staff; overseeing training, Team development and retention

Trainer educator of in-services for department staff; promoting team growth and knowledge

Decreased food costs by 42% through an aggressive no waste program

Managed clinical assessment of customers electronically, assuring therapeutic diets were met

Decreased nutrition at risk census through thorough monitoring, documentation and team approach

Highly motivated respectful independent career professional with strong Team leadership skills and good judgement

Seneca Foods June 1998 – December 2003

Quality Systems Leader Regulatory Compliance Grades and Standards Nutrition Labeling

Spearheaded writing Grades and standards policy and procedures and the specifications.

Led finished product grading for all Midwest locations; ensuring products and other quality control testings met industry standards, HACCP controls and client requirements.

Developed and controlled quality programs, ensuring strict compliance to all programs and policies leading to increased approved product.

Ensured company product issues were communicated to production manager. Recommended, as appropriate, the suspension of processing using proper documentation within standards.

Managed all SOP’s for compliance; reviewed, updated, and created new SOP’s as necessary.

Led the investigation and response to customer complaints regarding quality, finding root cause. Analyzing quality indicators to improve quality, reduce consumer complaints, improve yields and efficiencies.

Approve nutrition labels for FDA and USDA products globally.

Created Sysco Foods database for nutrition facts; earning a Silver award.

Complete third party audits for quality and plant operations; improving efficiency in lab testing.

PROFESSIONAL DEVELOPMENT

A.S, Food Science MPTC Fond du Lac, WI

Certificate, Dietary Manager Madison College Madison, WI

Better Processing UW Madison Madison, WI

Certificate, CDM CPFF ANFP Green Bay, WI

Serv Safe Certificate NRA Madison, WI

IFT Regulatory Compliance Schaumburg, IL

Prime Label Consultants Washington, DC

PROFESSIONAL AFFILIATIONS

Association of Nutrition and Food Service Professionals

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