Service Manager

Grace H Paintsil

**** ********* ****

Suwanee, GA 30024

Email: *****.********@*****.***

Phone: 516-***-**** 678-***-****

ASSISTANT FOOD SERVICE MANAGER

Food Service Director with over 15 years of progressive experience supervising food planning, menu formulation, preparation and therapeutic diets. Strong leadership, spearheading a complete range of catering, vending, faculty management and expense control projects. Reputation as an effective trainer and operational manager with extensive policy experience. Uphold a food-centric philosophy that results in great-tasting, healthy meals.

Core Competencies

Menu Planning/Execution

Budget/Expense Management

Equipment Maintenance

Policy & Procedure

Safety Guidelines

Operation Management

Client Satisfaction

Technology: MDS+, Charts, Geri Menu Software, Microsoft Applications

Professional Experience

Rockaway Care Rehab Center; New York, NY

Clinical Dietitian/Food Service Manager

2000-Current

Manage and maintain food service quality and quantity via menu program, production systems and food specifications for a 230 bed healthcare and senior living facility

Direct 20 member service staff in daily line operations of food production for clients, staff cafeteria and extended services totaling 1,200-1,500 meals per day

Oversee expense budget; manage cost controls and efficiency while maintaining productivity

Critical role in development and implementation of nutritional and food service policies and procedures which lead to passing Department of Health

Survey for 10 years without citations

Contacted qualified vendors, negotiated contracts, and provided oversight for all vendors service agreements

Develop and deliver inservice to staff concerning sanitation/ infection control and food safety HCCP regulations; instruct on meal preparation and timely delivery at the correct temperature and in adequate portions

Spearheaded component quality analysis initiatives for HCCP and OSHA guidelines, and created accountability metrics for dietary staff use

Recruit, train and motivate food service staff; manage scheduling and itineraries to meet payroll requirements

Investigate trends and developments in dietary practices and techniques, and evaluate their adaptability to dietary programs to enrich client options and improve results

Designed programs to correct malnutrition, dehydration and unintended weight loss, resulting in 60% decrease in reported complications and 75% increase in patient weight-gain

River Manor Care Center; New York, NY

Food Service Manager

1993-1999

Managed 30 service staff members. Provided technical guidance and administrative direction over food planning, menu formulation, preparation and serving of regular and therapeutic diets for a 380 bed facility, staff cafeteria totaling 1,600-1,900 meals per day.

Prepared and served food in accordance with department of health standards, administrative policies and within budget allowances. Maintained accurate records and reports for financial quality assurance

Audited meals, client nutritional response rate, kitchen sanitation, and client satisfaction to maintain quality and regulatory compliance

Created accountability metrics to monitor staff performance; interpreted data and proposed measures to ensure adherence to nutritional and sanitary policy/procedure

Spearheaded food committee meetings with clients to discuss food preferences and design daily and holiday menus, resulting in 80% improvement in meal waste in facility dining rooms

Education & Certifications

BACHELOR of SCIENCE in NUTRITION and DIETETICS, Pratt Institute; New York, NY (Dean’s List)

Advanced coursework: Biochemistry, Geriatric Nutrition, Food Service/Restaurant Management

New York Institute of Technology

Master’s Coursework: Microbiology, Renal Nutrition, Menu Planning, Nutritional Physiology

Certified Nutritional Dietician (CND); Servsafe Certificate

Registration Eligible (RE, ADA); Servsafe Certificate

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