ERIC SORENSEN

Denver, CO ***** 720-***-**** adwil2@r.postjobfree.com www.linkedin.com/in/eric-sorensen/ HEALTHCARE FOOD SERVICES DIRECTOR

Business Solutions Organizational Food Service Leadership Service Excellence Accomplished food service program management professional with extensive experience providing the leadership and direction needed to drive the achievement of key organizational food-service-related goals and objectives. Skilled at developing and implementing strategy to produce results that ensure customer satisfaction in the most cost-effective manner possible to positively impact the bottom line. Proven strength in building long-term, professional relationships with business partners and stakeholders based on the effectiveness of the solutions and leadership provided. Recognized for the ability to deliver impactful results while leading in fast-paced, dynamic business environments. A R E A S O F E X P E R T I S E

• Staff Training & Development

• ServSafe Best Practices

• Audits & Reviews

• Nutritional Awareness

• Healthcare Food Service Operations

• Business Relationships

• Corporate Compliance

• Event Management

• Strategy & Execution

• Budget Management

• Stakeholder Communication

• Service Promotion

PROFESSIONAL EXPERIENCE

DINING SERVICE DIRECTOR 2021 - Present

Unidine, Denver, CO

• Develop high-performing team members through the appropriate training, coaching, and mentoring to ensure strong operational performance.

• Maintain compliance standards for meal service and food quality and perform daily audits of safety, sanitation, food quality, meal delivery at the point of service, and quality standards to optimize financial and operational performance.

• Conduct/lead meetings with guests on a regular basis to ensure 100% satisfaction with the dining services.

• Manage inventory, purchasing food and supplies from authorized vendors to meet cycle menu requirements.

• Maintain weekly operational reporting to analyze performance to budget and ensure financial goals are met.

• Attend appropriate guest food service committee meetings as needed and conduct and proactively monitor guest attitude and food preference surveys.

• Works with the client in maintaining a safe work environment in the facility.

• Perform tasks and input for the weekly operating report, cash handling procedures, and other financial reports. OPERATIONS MANAGER 2019 - 2021

Sodexo/HCA Medical Center of Aurora, Behavioral Health Campus, Aurora, CO

• Manage all Food Service Operations, including clinical and support staff management in a 175-bed facility, monthly and yearly budgets, and compliance with local and state regulations.

• Led in a manner that ensured corporate compliance with strict Sodexo and HCA health via HAACP and Ecosure audits.

• Notable achievements while in the position included:

Restructured and streamlined staff and kitchen operations with a 50-bed increase in hospital services.

Implemented and led a weekly food and nutrition education series for inpatients and outpatients, combining clinical and practical learning, increasing nutrition awareness, and creating a fun and positive work environment.

Created and implemented entirely new three-week cycle menus with improved menu choices determined by patients and associate feedback.

Created and implemented a new café menu for associates and visitors, increased café volume by 25%.

Instituted processes and procedures in all patient service areas, including patient tray-line upgrades, meal tray tracking procedures, and a patient satisfaction program.

Established accurate run rates for monthly budgets and was accountable for all labor and department budgets.

Worked directly with the hospital CEO to improve patient satisfaction scores and coordinate a clinical communication program to bridge nursing/nutrition interaction. NUTRITION SERVICES MANAGER/CHEF 2017 - 2019

SCL Health/Sodexo - Lutheran Hospital, Wheatridge, CO Eric Sorensen Resume, Page 2

Professional Experience Continued

• Manage all day-to-day operations at West Pines Nutrition, including staff management, monthly and yearly budgets, and compliance with local and state regulations.

• Led in a manner that ensured corporate compliance with strict Sodexo and SCL health through HAACP audits.

• Notable achievements while in the position included:

Instituted an allergy awareness policy for all patients that became a 3-point check system that produced a 100% accuracy level in monthly audits and positively impacted food accuracy with reduced costs.

Implemented a monthly food demonstration for patients and associates, increasing nutrition awareness and creating a fun and positive work environment.

Introduced a made-to-order meal for associates unable to come to the dining room during service hours, successfully promoting a positive image for nutrition services.

Created and executed a spring herb program where all tables had fresh herb pots growing with descriptors of the use of the herbs, the health benefits, and the recipes used to develop a fun learning experience.

Reduced food costs while significantly improving the food quality by working directly with each cook, making significant menu changes from 3 to 4-week rotations.

Delivered results that have included being $18,000 under budget for the year. OWNER/OFFICE MANAGER 2014 - 2016

All Fire Affiliated/Sure Fire Protection, Boss Fire Protection, Denver, CO

• Provided lawful, accurate information to all clients regarding fire protection, from fire extinguisher coverage to fire suppression systems.

• Trained and managed a team of expert certified technicians recognized as the best in industry service regarding knowledge, experience, and customer service in fire protection.

• Maintained full responsibility for inventory, invoicing, payroll, monthly and yearly budgets, and account updates.

• Oversaw and participated in several current and prospective client presentations and delivered talks at quarterly speaking engagements to various affiliates and clubs.

• Notable achievements while in the position included:

Certified by the State Fire Marshall under the National Fire Protection Association.

Successfully acquired new clients while retaining existing clients by updating and communicating all local and national fire codes while providing exceptional service and exceeding expectations. DINING SERVICES MANAGER 2012 - 2013

Hidden Valley Country Club, Salt Lake City, UT

• Oversaw all service staff, including the hiring, training, promotion, and disciplinary action for staff as needed, in addition to the scheduling of staff in line with business needs in a cost-effective manner and the reporting of all labor costs.

• Managed anywhere from 2 to 3 separate areas simultaneously, including fine dining, the formal dining room, a less formal grill room, additional overflow areas, and management of a private event room seating as many as 50 guests.

• Directed energy towards the members and the guests of the club, including building strong personal relationships to learn their likes/dislikes and make the club away from home while challenging staff to exceed expectations.

• Maintained full responsible for the ordering and inventory management of all front-of-house products, including all liquor, beer, sodas, and mixers, in addition to all bar equipment.

• Created and maintained an extensive wine list featuring a wide selection of both west coast and French wines.

• Held a key secondary role coordinating and executing both medium and large-scale catering events. OPERATIONS MANAGER/COORDINATOR 2009 - 2011

Taste of Seattle, Seattle, WA

• Maintained full responsibility for all sales, strategic planning, budget management, and the successful execution of large-scale events.

• Delivered exceptional levels of service as a role model for employees while waiting on customers and serving foods varying from sandwiches to full entrees.

• Served as the chief point of contact for clients, resolving all issues in a timely, professional manner to ensure overall client satisfaction.

• Led in terms of the event menu design, the cruising preparation, the kitchen and serving staff management, and the marketing and client development for both private and corporate events. PREVIOUS EMPLOYMENT: Owner/Catering Director/Executive Chef – Eric Sorensen Catering, LLC, Director of Catering/Food and Beverage, Head Chef/Floor Manager – Octavia Lounge, Freeman/Media Planner – Carat, Server – Gastronomy, Inc. Restaurants.

EDUCATION

Eric Sorensen Resume, Page 3

Professional Experience Continued

Studied Business – Renaissance Center School, San Francisco, CA Bachelor of Arts, Political Science – University of Utah, Salt Lake City, UT ServSafe Certified, (2018 – 2023)

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