Manager Management

Laterance R. Brown

***** ***** ******* **** ***** Heights, OH 44137 216-***-**** **.*******@*****.***

Objective

Seeking a position as a Nutrition Manager with Cleveland Clinic Foundation where experience in promoting better health and well-being utilizing appropriate nutrition plan is utilized to meet patients’ health goals

Education

Associate of Applied Arts in Business management Expected 06/2018 Cuyahoga Community College

HIGH SCHOOL DIAPOLMA 2003 JOHN ESSEX HIGH

College Prep/Graduation Requirements

Skills & Abilities

MANAGEMENT

Familiar with managing nutritional plans in a “coordinated care” environment

PATIENT CARE

Highly experienced in recommending special diets in diseases such as hypertension and diabetes

COMMUNICATION

Excellent customer services as evidenced by demonstrated ability to confer with patients to determine their nutritional goals

LEADERSHIP

Well versed in planning and executing appropriate nutrition plans

The proven ability to develop effective training materials in order to expedite nutrition processes

Experience

PRODUCTION CHEF/CAFETERIA MANAGER LAKE HEALTH HOSPITAL 02/2015-CURRENT

Supervise and coach a team of eight food service assistants ensuring daily production of a nutritionally smart and fresh menu, Financial Management - P/L review, Ordering, Monthly Inventory, Maintain HACCP Records, Maintain a clean and sanitary work environment in compliance with HACCP guidelines and principles, Menu-planning that utilizes fresh products in preparation to serve over 200 patients daily (breakfast/lunch/dinner), Ensure menu is created and recipes prepared in compliance with company standards.

SHIFT MANAGER JACKS 01-2010 TO 02-2013

Held full accountability for kitchen, bar, and service teams, coordinating with junior managers to schedule staff and align operations with business and regulatory requirements. Conducted evaluations, coached staff, and guided recruitment and training. Maintained consistent inventory with minimal waste, overseeing purchasing to ensure full menu availability. Collaborated with General Manager to implement corporate business strategies and menu concepts; trained kitchen staff on new menu items.

SHIFT MANAGER RED LOBSTER 01-2007 TO 02-2012

Oversaw food / beverage preparation and inventory management. Hired, trained, and supervised all kitchen staff, including chefs, prep cooks, and dishwashers. Established and maintained contact with vendors. Monitored compliance with safety and sanitation standards.

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