MARK WEIGEL, MBA Irving, TX 561-***-**** adyqhc@r.postjobfree.com

FOOD & NUTRITION SERVICES DIRECTOR

Long-time resource to hospitals and senior living facility administrations in directing foodservice and nutrition programs. Significant experience in reforming multi-departmental management, improving production workflows, introducing innovative work processes, proficient budget management, and improving staff skills, recruitment, and retention. Combine strong forecasting, organizational restructuring with consistent achievement in product improvement, customer satisfaction, and service line profitability.

Never failed Joint Commission or health agency inspection.

Led operational turnarounds with significant financial gains

Experience with problematic staffing models, reducing extensive overtime, various unions, and multi-location staff

Restructured multiple patient and cafeteria menus to increase customer satisfaction, costs, and efficiencies.

Retrained all staff in all facilities to improve kitchen workflows, menu offerings, sanitation, and performance

Solid experience in foodservice capital projects and creating welcoming atmospheres

Expertise in senior living, acute care hospitals, and large-scale health centers

Effective experience in negotiating foodservice vendor contracts and realigning pricing

Deliver extensive operational, staffing, and menu improvements to increase profitability

PROFESSIONAL EXPERIENCE

ADJUNCT PROFESSOR

The Art Institute of Dallas, Dallas, TX 4/2022 – Present

Teach business and culinary arts undergraduate classes in online programs.

Deliver intriguing learning instruction via multimedia formats, including lectures, videos, quizzes, and discussion boards.

Equip students in senior capstone business projects with mentorship and advice on achieving the milestones necessary to deliver an effective project for graduation.

Instruct students in entry-level Foundation Principles of Culinary Arts to lay strong foundation for future culinary courses.

Leverage specialty knowledge of Spanish cuisine to give future chefs foundation in cooking techniques.

INTERIM ASSISTANT MANAGER / MANAGER – DM&A

Kaiser Permanente Medical Center, San Rafael, CA 7/2022–7/2023

Served as Interim Assistant Manager/ Manager of a 125-bed acute care critical access hospital while the permanent Manager was on leave. Oversaw 21 staff, including 4 clinical professionals and completed special projects.

Collaborated effectively with staff in an organized labor environment.

Ensured stability, professionalism, hourly staff accountability, and retention within the department.

Retrained staff on the fundamentals of foodservice and efficient operations, including sanitation, inventory organization, timeliness, cooking skills, and full utilization of available culinary equipment.

Prepared all staff and operations for Joint Commission inspection and passed without deficiencies.

INTERIM SUPERVISOR – DM&A

Kaiser Permanente Medical Center, Redwood City, CA 12/2021–7/2021

Functioned as Interim Supervisor of a 153-bed acute care critical access hospital until permanent supervisor arrived. Managed daily operations and a staff of 38 in a powerful union environment.

Retrained staff in sanitation, kitchen workflows, cooking skills, and efficiency.

Enforced multiple personnel policies, including attendance, scheduled hours, and professionalism.

Operated with poise in difficult environment made so by lack of staff professionalism and co-supervisor on leave.

Completed special projects to prepare for the Joint Commission inspection.

INTERIM DIRECTOR – DM&A (2018–2019) DIRECTOR – DM&A (2019–2021)

Texas Health Resources, Arlington, TX 12/2018–4/2021

Began engagement in an interim role, overseeing daily operations and multiple foodservice locations within a 325-bed acute care hospital. Led an initial staff of 53 FTEs, including 2 full-time clinical professionals. Asked to restart operations after a $10M kitchen renovation (department worked out of trailer for two years).

Recruited by hospital president to become a permanent hire in 2019.

Reorganized entire kitchen and retail venues and brought them up to health code and JCAHO standards.

Improved recipes, food quality, presentation, and nutrition accuracy.

Kept foodservice in-house by optimizing labor and operating costs, streamlining staff, and reducing budget by $350K.

Remodeled largest foodservice establishment, creating a 70-product salad bar that became most popular foodservice location.

Defined all foodservices operations processes and refined all policy documentation.

Ensured workforce excellence by retraining all staff on sanitation fundamentals, food preparation, inventory management, and kitchen workflows.

INTERIM DIRECTOR – DM&A

Kaiser Permanente Medical Center, West Los Angeles, CA 4/2017–7/2018

Served as an overlay interim director for a 230-bed acute care critical access medical center. Directed daily operations and staff of 36, including 4 full-time clinical professionals.

Enforced attendance policies, reduced overtime hours, and held staff accountable to schedules.

Maintained poise and commitment to excellence in a very powerful union environment.

Retrained staff on sanitation fundamentals, kitchen production, cooking, and efficiency.

DIRECTOR – DM&A

Morrison Healthcare, Coral Gables Hospital, Miami, FL 3/2018–9/2018

Directed foodservice operations for a 225-bed acute care hospital. Led a staff of 28 (2 clinical professionals) and completed special projects assigned by the COO and regional management.

Led only unionized department in entire hospital and contributed to the bargaining for the 2018-2021 union contract.

Retrained staff on technology, sanitation, cooking, production, and efficiency.

Reduced OT hours and held accountable staff to hours ratio, and realigned staff workflows and menu to reduce general labor hours by 77 hours per week.

INTERIM DIRECTOR–DM&A

Newman Regional Health Center, Emporia, KS 8/2016–11/2017

Served in an interim role for a 30-bed acute care critical access facility, managing a staff of 16 (including 2 clinical professionals) and overseeing daily operations.

Implemented and maintained a retail POS system to increase efficiency.

Reviewed and re-negotiated pricing per GPO with US Foodservice and secondary vendor, EVCO.

Reviewed and revised patient and retail menus to improve recipes and pricing.

Realigned staff workflows to reduce overtime and labor costs. Reduced labor and food costs by $26K per year.

INTERIM DIRECTOR–DM&A

St. Mary Medical Center, Apple Valley, CA 2016–2017

Functioned in an interim role, overseeing 38 staff and daily operations for 213-bed acute care facility.

Managed a strict union environment with all staff participating except for clinical professionals.

Implemented and maintained Computrition POS system to refine retail operations.

Reviewed and updated pricing per Sysco GPO.

Reviewed and revised patient and retail menus to increase profitability and sales.

DIRECTOR – FOOD & NUTRITION

Memorial Health Services, City, ST 2015–2016

Served as the director of foodservices and nutrition for a 350-bed acute care Hospital managing 79.8 FTEs. Accountabilities included budget controls, staffing, and catering functions. Covered 500 additional guests for daily dining in the existing cafeteria.

Extended beyond normal duties to improve systemwide customer service across several physical hospital expansions, including new parking deck, a physicians dining complex, and a general physician education center.

Enhanced patient foodservice experience by creating boxed meals for late patient arrivals and as an additional meal choice.

Upgraded cafeteria menu to meet customer expectations and deliver quality service.

Reorganized the foodservice department roles and addressed compensation review to better match salaries to positions.

GENERAL MANAGER – FOOD SERVICES

Sodexo / Lourdes Noreen McKeen, West Palm Beach, FL 2014–2015

Directed foodservice for a senior living community featuring 8 dining rooms, including independent living, assisted living, and skilled nursing with separate memory and rehab units. Managed $2M budget, 31.28 FTEs, and food/non-food supplies.

Turned around resident sentiments toward foodservice by increasing management presence during meals.

Introduced a 60% new menu at resident request, greatly increasing positive feedback from residents.

Reduced costs by substituting lower-cost items and improved menu presentation.

Retrained all foodservice staff to create greater cost controls and improve overall service experience.

Used staff and resident feedback to customize training modules to improve overall foodservice operation.

Passed Florida DOH inspection without any deficiencies.

DIRECTOR, FOOD & NUTRITION SERVICES

Bethesda Memorial Hospital, Bethesda, MD 9/2007–5/2014

Led teams across two hospitals, a 403-bed hospital and an 80-bed hospital, managing 130 FTEs. Directed all foodservice and nutrition functions across patient services, catering, cafeteria, and vending contracts.

Developed working relationship with a food design architecture company to build the kitchen and cafeteria for the new 80-bed facility. Introduced room service first in new hospital and then rolled it out to the existing flagship hospital.

Converted a basic tray line product system to a bedside menu entry system using PDAs to take patient orders in real-time at the bedside. In just two months, HCAHPS write-in complaints decreased from 35% to just 7%.

Brought structure to the staffing by creating job descriptions, workflows, and training guides for all positions.

Reduced overtime from 200 hours per pay period to just 33 hours per pay period.

Leased a self-guided robot for more efficient patient food tray deliveries – utilization 14 hours per day.

Reduced budget for non-labor expenses by $136K in first year and maintained same budget for 3 years excluding inflationary increases. Came in under budget each year by over $70K.

EDUCATION

MBA, Marketing Saint Peters University, Jersey City NJ

BS, Hotel Restaurant & Institutional Management, Johnson & Wales University, Providence, RI

AS, Food & Hospitality Management, Pennsylvania College of Technology, Penn State Affiliate, Williamsport, PA

Certifications: Six Sigma Green Belt, ALF Foodservice Certification, Serve-Safe Certification, and Certified Dietary Manager

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