Patient services manager

PROFESSIONAL SUMMARY

Flexible, results-oriented Manager offering focused leadership and restaurant operations knowledge. Excel to drive profitability. Exceptional written, verbal and interpersonal communication skills.

SKILLS

Exceptional interpersonal, written and

verbal communication

Staff training/development

Superb time management skills

Proven cost-control expert

Inventory control and record keeping

Effective Coaching skills

Consistently meet goals

Quality assurance and control

Budgeting and forecasting

Team builder,

Natural leader

v

Coaching skills

Customer satisfaction driven

WORK HISTORY

District Manager, Hardees Empire Stars Restaurants, 2/2013 to present

Responsible for the overall operations of 8 units

Recruitment & Development & Coaching

P&L Responsibilities

Budgeting

Team Building

Human Resource compliance

Guest Satisfaction

Ensuring Food safety compliance

Patient Services Manager, Food & Nutrition, 11/2008 to 2/2013

Sodexo Healthcare Services, Food & Nutrition – St. Francis Hospital, Columbus GA

Managed the daily operation of patient tray line and call center in a 300 bed facility.

Directly supervised 36 employees including 5 supervisors

Prepared specialized dietary menus and ensured food cost guidelines were met and exceeded

Recruit, hired and trained personnel and provided constructive coaching and development

Ensured patient satisfaction by patient rounding and addressing all issues of concern in a timely and professional manner

Conducted nursing orientation on a periodic basis on food and nutrition practices

Served on hospital safety committee and patient satisfaction committee

Assist with catering and retail operations

Achieved budgeted cost controls by controlling labor and food costs.

Service and Cullinary Manager, 05/2005 to 09-2008

Olive Garden, Darden Foods-Columbus, GA

Managed daily operation of kitchen staff that consisted of 23 culinary professionals in a restaurant with an average sales volume of 5.5 million.

Correctly calculated inventory and ordered appropriate supplies.

Managed and maintained budgeted food and labor costs.

Trained personnel and held them accountable for proving consistent quality products for our guests.

Insured HACCP standards were maintained and exceeded

Successfully passed all NSF inspections on a quarterly basis,

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Managed front of the house employees that consisted of over 100 servers, 8 hosts, 5 takeout specialists and 12 bussers.

Interacted with guests to ensure customer satisfaction and handled any areas of concern promptly and professionally.

Assisted with the annual budgeting process.

Travel Center General Manager, 04/202 to 02/2005

Pilot Travel Centers, LLC-Atlanta, GA

Managed staff of 40+ sales associates, 6 team leaders, 2 restaurant general managers and 7 salaried assistant managers.

Managed the daily operation of a metro area truck stop retail business that averaged over 140 million fuel sales and 3.2 million C-store retail sales

Oversaw the management of Wendy’s and Subway food operation with combined revenue of over 3.5 million in annual sales.

Managed Individual P&L performance and controlled food, labor and shrinkage

Hired, trained and developed subordinate staff and mentor management personnel for continued growth and succession planning.

Maintained safety and HACCP principles.

District Manager, 10/1999 to 03/2002

Cypress Management, Denny’s Restaurants-Georgia Market

Operated in a General Manager capacity in two separate units and grew into the District Manager position within 11 months.

Oversaw the operation of 9 restaurants covering 3 states with an average volume of $2 million

Coached and developed management personnel to achieve P&L objectives.

Created new revenue streams through aggressive local store marketing and community involvement.

Performed periodic operations inspections and cash audits to ensure consistent compliance and formulate action plans with direct interaction with General Managers to assist them with developing and achieving realistic goals.

Assisted with new store openings and recruited, hired and developed management personnel.

Provided positive environment and promoted team building activities at all levels

Restaurant General Manager, 07/1997 to 09/1999

Tacala Inc, Taco Bell-Columbus, GA

District Manager, 06-1991 to 06/1997

FEI, Hardee’s Restaurants-Southeast, GA

Operated in general manager capacity in 2 restaurants and promoted to District Manager after 11 months.

Oversaw the operation of 11 restaurants in central Georgia which included the regional training unit.

Developed positive customer and employee relations

Recruited, hired and developed management personnel for professional growth and succession planning.

Provided sales promotion support and encouraged local store marketing strategies which yielded positive financial results.

Maintained high quality, service and cleanliness standards throughout the district and insured HACCP requirements were exceeded.

Handled customer complaints and ensured return business.

Participated in budgeting process

Managed P&L and consistently met targeted goals throughout the district.

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