Services Manager Production

RONALD KENDRICK

E: **************@*****.***

H: 704-***-****

C: 336-***-****

A: Gastonia, NC 28052

PROFESSIONAL SUMMARY

Energetic, experienced professional with food &

beverage service professional with history of

successfully overseeing and contributing to success of fast-paced, time-sensitive kitchen environments. Focused and disciplined leader, adept at providing hands-on supervision, coaching, and motivation to

staffs of hard-working staffs of industry professionals. Proven ability to identify bottlenecks and

implement innovative management techniques to

add productivity and efficiency while controlling

labor and food costs. Will lead a team of

professionals to add value and success to any

organization as the Director or General Manager

Client Services Manager providing leadership to -

my General Manager or Director and serving as

escalation point for clients and internal

departments. Provide senior leadership and internal stakeholders with updates and status reports.

Ensure excellent client services while building and maintaining client relationships. Strong people

management skills and ability to coach, lead and

develop and empower employees management

candidates

Manager with background as Patient Services

Manager and Director of Food & Nutrition looking

to join a growing entrepreneurial organization as

part of the Executive team.

WORK HISTORY

Medical Facilities Of America0 - Food and Nutrition Director

Charlotte, NC • 05/2019 - Current

SKILLS

Communication Skills

High-volume production capability

Regulatory compliance

ServSafe certified Operations

management

Food Safety

Leadership

Food preparation and safety

Nutrition assessment and planning

Problem Solving

Cost Control

Portion & cost control Vendor

relationship

Customer Service

Food and supplies ordering

Sanitation and food safety

Labor and food cost control

EDUCATION

Strayer University

Washington, DC • 08/2018

MBA: Master of Business Management

Business

Belmont Abbey College

Belmont, NC • 2013

Bachelor of Arts: Business Administration

CPCC

Charlotte, NC • 07/2010

Associate of Science: Culinary Arts

• Led complete review of operational costs and

potentially wasteful practices, resulting in minimal cost increases as company business volume

increased. Results cost reduction was 20%

• Conducted analysis to address patient and

resident 's satisfaction scores which led to better understanding on how to achieve better scores.

Best scores trend was increase of 30 points for 2

quarters

• Handled escalated customer concerns with

speed and knowledgeable support to achieve

optimal satisfaction and maintain long-term

loyalty

Sodexo - Patient Services Manager

Charlotte, NC • 03/2016 - 05/2019

• Producing top-quality deliverables, as Patient

Services Manager for 200-bed hospital in

Charlotte, NC; oversee full life-cycle of meal

preparation for all patients and staff of 26

• Accessed patient information through variety of

office software applications, maintaining strict

confidentiality to remain compliant with HIPAA

regulations

• Conducted analysis to address -issues with

patient satisfaction which led to a better

understanding of obtaining better scores

• Utilized customer service skills and detailed

system knowledge to support hospital and clinic

operations

• Worked closely with Nursing to maintain optimum

levels of communication to effectively and

efficiently complete projects

Sodexo - Production Manager/Chef

Rutherfordton, NC • 07/2014 - 03/2016

• Planned, organized and managed operations,

including ordering materials and supplies,

workflow management and timely production

• Applied lean practices to balance workflow and

eliminate unnecessary steps

• Standardized production procedures, job roles

and quality assurance guidelines

• Implemented root cause and corrective actions

to remove production constraints and improve

product quality

• Conducted performance reviews to identify and

rectify areas for improvement

• Identified staffing and capital needs, collected relevant data and wrote justifications for

established needs

• Reduced variable expenses by 40%, aligning

resources to minimize impact on production or

cost

ACCOMPLISHMENTS

• Successfully led kitchen staff of 20+ during high- volume dinners that served more than 250-350

diners at each meal

• Made successful transition from large volume

batch cooking to progressive cooking

technique.Process Improvement - Created new

departmental procedures manual.Assessed

organizational training needs.

Contact this candidate