W illiam E. P r ice

317-***-****

acn8ij@r.postjobfree.com 2592

H untsman Way

B rownsburg, I N 46112

SUMMARY OF ACCOMPLISHMENTS

Top performing nut r i tion and foodservice professional with 22+ years of experience in food and beverage

management, retail program operations, and project management. Strong knowledge of food and catering

t rends. Demonstrated t ransformational leadership skills (coaching, problem solving, and communication

across and within teams). Specific areas of expertise include relationship centered care, team leadership

and mentoring, employee relations, safety and regulatory compliance, and financial management.

Demonstrated ability to work with all levels of employees and management to exceed goals and

expectations.

PROFESSIONAL EXPERIENCE

I U Health I ndianapolis, I ndiana

May 2007-Present

Manager Nut r t ional Services Riley Hospital for Children

Select Achievements:

• Accountable for strategic planning, program development, labor management, and overall

operational administration for I U Health Nutrit ion and Food Services

• Consistently achieve NRC + Picker scores for overall quality of good and courtesy of staff, about the

90 percentile demonstrating focus on exceptional quality, production, and presentation

th

• Prepare and manage the operating budget while seeking and recommending potential opportunities

for cost and containment, and analyzing variances from budget plan or anticipated t rends. Operating YTD

a t budget and 22% over budget in retail sale and increased patient beds by 40%

• Increased café overall “would recommend” rating from 27% to 53% in the period of 1 year (Retail

Operation)

• Proactively partnered with I U Health Training and Development to bring innovative training to

staff resulting in increased patient satisfaction and employee morale scores

• Launched full service catering program and worked collaboratively with hospital’s marketing

department to increase customer satisfaction and revenues

• Increased staff morale by implementing daily shift kick off meeting, weekly supervisors meetings,

and monthly department meetings using relationship centered care principles

• Int roduced relationship centered care communication board including stop light report and

department stats

• Institutionalized weekly safety and sanitation check list

• Implemented relationship centered care scripting at key t imes with all department staff and facility

caregivers to build patient satisfaction and increase employee retention

S t. Vincent Heart Center - I ndianapolis, I ndiana (Compass Group, formerly Aramark)

August 2009 - Present

Systems Production Supervisor

Select Achievements:

• Increased operations revenue 48% in a 12 month period

• Managed contracted client services

• Institutionalized “8-steps” and “ingredient control” production management systems designed to

control supply costs

• Lead full room service implementation system wide

• Implemented Studor Principles within foodservice department specific strategies included Adopt-

A-Floor, Mean Rounds with Client and Unit Directors

Gamax Corporation, I ndianapolis, I ndiana

July 2005 – May 2007

K i tchen Manager

F ull service pub eateries and catering to a wide variety of clientele.

Bobbie Joe’s Beef & Brew, I ndianapolis, I ndiana

January 1995 – July 2005

Executive Chef

H igh volume, full service restaurant; $1.5 million in annual sales

Select Achievements:

• Top l ine sales focused while maximizing profitability

• Consistently maintained food cost at or below 28.5% budget

• Averaged a l iquor cost of 22% on a 23.5% budget

• Responsible for the selection, development and performance of production staff, optimizing profits

and increasing sales

• Managed all operations during scheduled shifts, including daily decision-making, staff support,

guest interaction, scheduling, product quality and cleanliness

• Provided a safe working environment to reduce the r isk of injury and accidents through continual

repair and maintenance of restaurant,

AWARDS/PUBLICATIONS

Trained under three Olympic Chefs

Prepared meals for vice presidents of the United States, Indiana Governors, and Indianapolis Mayors

E DUCATION

Serve Safe Certified

Sanitation & Nut r i tion, I UPU I

Management, Ivy Tech

Sommer Beef Class, M ichigan State Univeristy

Various Management & Purchasing Classes and Seminars

REFERENCES

Available upon request

Contact this candidate