Customer Service Management
Resume:
Adrienne Rachael Starr-Fenton RDN, CSG
Education
CDR Board Certification: CSG
Specialist in Gerontological Nutrition
CDR Certificate: Childhood Obesity Certificate Program 2009
University of Northern Colorado: Dietetic Internship
California Polytechnic State University at San Luis Obispo
Attended Graduate School -all course work and clinical study completed (GPA
3.5): Nutritional Science
California State University at Northridge
Bachelor of Science (1996) - Cum Laude:
Family and Consumer Sciences Double Option 1. Dietetics
2. Business
Specialties
S k I l l s Systems Analysis and Design
Quality Control and Quality
Strong supervisory, leadership, management and Improvement
coaching skills Contract Management
Leadership/Vision/Forward Thinking, Creative Budget Management and Development
Excellent verbal and written communication Staff Training and Education
Ability to communicate on various levels to Scratch Cooking System Development
include management, client, customer and and Management
associate levels Menu Development and Analysis
Excellent financial, budgetary, accounting and Management of Government Funded
computational skills Nutrition Programs
Grant Writing, Budget Management, program design Child And Senior Preventive and
and implementation Clinical Nutrition
Proficient computer skills to include; various Food Safety
computer programs, Microsoft Office programs, Customer Service Training
e-mail and the Internet, proficient with Excell,
Three Squares/Surequest Systems, Nutri Kids,
Publisher, Nutritionist 4, Power Point, Nutri
Kids, many other computer programs
Research development and analysis
Analytical objectivity
Work experience
08/2010 - current Mee Memorial Hospital - A 126 bed acute care and
skilled nursing facility.
Position: Director of Food and Nutrition Services
Budget: $1,200,000.00
Duties: Directs overall daily operations of clinical nutrition services
for the SNF, hospital acute care, outpatient dialysis center;
and food services for patients and staff, including cafeteria
and catering operations, and nutrition programs for patients,
residents and specialty areas. Oversees regulatory requirements
for food and nutrition services. Menu development and menu
production/clinical database management. Establishes operating
standards, implements quality improvements and communicates them
to other departments. Budget management. Productivity monitoring
and reporting. Grant writing, program expansion, quality/program
improvement, planning, development, and new program
implementation. Established and oversees the Summer Food
Services program and Senior Nutrition Program and manages the
grant writing and contractual obligations for those programs.
Provides supervision of nutrition care and food services for
patients and skilled nursing residents including specialty areas
to ensure client satisfaction and retention. Implements business
practices in order to uphold Company mission and values.
Contributes to account revenue and operating profit contribution
through the implementation of services. Serves as a member of
the hospital management team. Established and Chairs the
hospital Wellness Committee. Maintains agency Healthy you,
Healthy Mee webpage and creator of the Eat with Mee nutrition
newsletter as part of the hospital wellness program. Designed
and implementing a diabetes self-management and prevention
center from ground up. Also serves direct clinical nutrition
care to inpatients, outpatients and diabetes self-management
training.
08/2007-2010 Mee Memorial Hospital - A 126 bed acute care and skilled
nursing facility.
Position: Clinical Nutrition Manager
Duties: Directs daily operations of nutrition programs for
patients and residents and specialty areas including screening,
assessment, intervention, menu planning, care and discharge
planning to ensure patient nutrition needs and customer
satisfaction levels are met. Oversees regulatory requirements
for food and nutrition services. Establishes operating
standards, implements quality improvements and communicates them
to other departments. Grant writing, program expansion,
planning, development, and new program implementation. Provides
supervision of nutrition care for patients and skilled nursing
residents including specialty areas (e.g. pediatrics,
Geriatrics, diabetes, cardiovascular) to ensure client
satisfaction and retention. Implements business practices in
order to uphold Company mission and values. Contributes to
account revenue and operating profit contribution through the
implementation of services.
1999 -2007 Community Action Commission
Position: Program Director - Senior Services, Nutrition Services
Budget: $3,000,000.00
Duties: Directed overall planning, management, training, and
fundraising for the Nutrition Services and Senior Services
Programs providing up to 3000 scratch cooked meals per day, from
two Central Kitchens, to populations from 1 year to over 100
years of age in all demographics. Operated a CCFP, SFSP and
Senior Nutrition Program. Represented the Agency in the
community and served on local Santa Barbara County nutrition
collaboratives focusing on childhood nutrition issues. In
addition, this department acts as an income generating vendor
serving meals and managing Federal programs for the National
School Lunch Program and other non profit agencies Including
Santa Barbara Counties Mental Health PHF unit and Juvenile Halls
In S.B. and Santa Maria. Operated a for profit deli which
generated unrestricted funds for the agency. Responsible for
program compliance and contract management for several sets of
regulations and budgets. Responsible for maintaining
relationships with funders, contractors and customers, program
and system design, and Implementation, created and managed all
menus and production reporting for the department. Served on the
CAC Senior Management Team and various other agency committees
including the Strategic Planning Committee, Personnel Committee
and the Finance Committee. Grant and proposal writing, program
compliance, contract negotiations, fundraiser planning, and
collection and maintenance of client data for reporting
purposes. Supervised a staff of 2 Regional Managers, 4
Supervisors and a line staff of approximately 50 employees.
Planned, designed and participated In the building of a 2500 sq
ft central kitchen serving the Santa Maria, Guadalupe and Lompoc
areas. Area supervision of this program Included 11 senior
sites, 10 mobile meal routes, 2 central kitchens. This program
provided services ranging across Santa Barbara County spread out
geographically from Carpinteria to Northern Santa Maria.
1999 - 2005 Alan Hancock College
Position: Instructor: Nutrition Science (FCS 110),
Instructor: Basic Nutrition for Health(FCS 109)
Instructor: Serv-Safe Food Safety Course (FCS 159) Administered
in association with the National Restaurant Association.
Duties: All duties associated with preparation, and instruction of
a college level course. .
1998-99 Community Action Commission Head Start/Child Development
Program. Santa Maria, Ca
Position: Health Services Supervisor
Duties: Coordination of health and nutrition services for children and
families, tracking and maintaining health records, development
and presentation of health related training's and workshops,
health screenings, planning and development, communication and
partnership with county health nurses, dentists and physicians,
direct supervision of food service personnel,
promotion/education of positive health practices, monthly
reporting, ongoing
Registered Dietitian
1504 Sixth Street
Los Osos, Ca 93402
*********@******.***
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