Service Manager
Resume:
Tokima Vallier
Diet Tech/ Dietary Director
Southaven, MS 38671
*************@*****.*** - 901-***-****
Strive for excellence in all aspects of food and nutrition practices with constant attention to quality improvement for the company, the industry, and the profession. Work Ethnic; Menu Planning; Purchasing and Inventory; Meal Dining Services; Catering and Marketing Events; Clinical Nutrition; Resident Rights; HACCP Compliance; HIPAA Confidentiality; Scheduling and Staffing.
Core Proficiencies
● Interview and Scrutiny
● Inventory Management
● Supplies/Equipment Inspection
● Customer Complaint Resolution
● Budgets Maintenance
● Hiring and Training
● Food Preparation and Portioning
● Health and Food Safety Standards
● Staff Scheduling
● Reviewing Financial Transactions
WORK EXPERIENCE
Mail Clerk
FedEx SmartPost - Southaven, MS-May 2015 to December 2016
Receive and sort mail and load it on delivery carts. Distribute mail to appropriate recipients or departments. Maintain record of incoming mail. Ensure delivery of outgoing mails to courier or post office. Provide support in picking and packing promotional material. Assemble inventory kits and support periodical inventory count. Count and record inventory items. Assist in filing and archiving documents. Perform data entry activities. Maintain adequate mailroom supplies. Check postal rates and weigh outgoing mail. Post shipping labels on packages. Complete shipping forms. Arrange for courier services to deliver packages
Dietary Director/Dietetic Technician
North Delta Hospice & Palliative Service - Southaven, MS-2014 to 2015
Observe patient food intake and report progress and dietary problems to dietician.
• Prepare a major meal, following recipes and determining group food quantities.
• Analyze menus and recipes, standardize recipes and test new products.
• Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
• Obtain and evaluate dietary histories of individuals to plan nutritional programs.
• Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
• Is responsible for food purchase, production, and timely service of meals.
• Directs and supervises all dietary functions and personnel.
• Maintains cost records and works to meet budget guidelines.
• Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
• Schedules work hours and assignments also reviews and checks staff work performance. Is responsible to see that each shift is properly staffed.
• Develops job descriptions, cleaning schedules, and other dietary management tools. Checks in and inventories
Account Manager
Memphis Jewish Home - Memphis, TN-2013 to 2014
Responsible for food purchase, production, and timely service of meals.
• Directs and supervises all dietary functions and personnel.
• Maintains cost records and works to meet budget guidelines.
• Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
• Schedules work hours and assignments also reviews and checks staff work performance. Is responsible to see that each shift is properly staffed.
• Develops job descriptions, cleaning schedules, and other dietary management tools.
• Checks in and inventories incoming food and supplies.
• Assures that proper storage is available, and that handling of food and supplies complies with current guidelines.
• Processes new diet orders and diet changes when received from nursing service, and keeps diet cards updated.
• Plans and assists in preparation and service of holiday and special meals and functions.
Patient Service Supervisor
Methodist University Hospital - Memphis, TN-2011 to 2013
Responsible for efficient and timely day-to-day operation of patient care.
• Designs and implements team oriented systems that ensure the department consistently provides appropriate age specific care, education and service to patients.
• Monitors staff for compliance with all safety standards and regulatory requirements.
• Actively supervises the delivery of quality care to patients, and designs, implements and participates in departmental QC and Performance Improvement activities.
• Works in conjunction with the Patient Service Manager, Dietitians and Nursing Staff to ensure delivery of annual performance evaluations, competency assessments and progressive discipline as required. Provides input into the budgetary process and assists in maintaining fiscal accountability.
• Formulate, standardize and supervise all aspects of food production and service.
• Ensure that the most effective and efficient procedures are used.
• Maintain proper temperatures for hot and cold foods.
• Have knowledge of therapeutic diets.
• Record menus, indicating patient likes and dislikes; fill out patient snack sheets; record changes in patient Cardex as needed.
• Tally menus on production sheets.
• Travel to floors/units; call patients as needed.
• Inspect work, storage and service areas to ensure optimal sanitation standards are maintained. Demonstrate techniques to employees on handling equipment and utensils.
• Help with preparation, set-up and service for catering events.
• Take over duties in kitchen when short-staffed.
• Set up training programs for new employees along with educating the new CA'S on formule (tubefeeding) and diet training.
Retail Supervisor
Goldstrike Casino - Robinsonville, MS-2007 to 2009
Train reps on company process, policies, procedures, and position responsibilities.
• Ensure quality execution by conducting audits and works with Retail Representatives to assess, train, and develop retail skills and knowledge.
• Assign and manage team projects to utilize efficiencies and ensure quality execution.
• Communicates effectively.
• Responsible for shift schedule to include: work station assignments, employees training, employee vacation, employee breaks, overtime assignments, back-up for absent employee, shift rotation.
Assistant Dietary Manager
Cleveland Nursing Home - Cleveland, MS-2003 to 2006
Direct and assist with the preparation and serving of meals.
• Make sure all food are pulled and thawed in proper time and.
• Check and post menus, make sure all pre-preparation is complete.
• Take temp of foods for each meal and document.
• Check daily temperature of freezer/cooler and documents.
• Assure that hot foods are served hot (above 141 degree F) and cold foods are served cold (below 45 degree F).
EDUCATION
Bachelor's in Food Science/Nutrition
University of Memphis
2014 to 2016
Associate in Dietetic Technician
Southwest Tennessee Community College
2009 to 2011
SKILLS
Food Service Director/Manager (10+ years)
CERTIFICATIONS/LICENSES
Technical Food Preparation, Safety
2010 to Present
ADDITIONAL INFORMATION
Qualifications
Technique of Food Preparation
Sanitation Measure
Nutrition Care
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